Production Chef Level 2

Outline

Production Chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the armed forces, care homes and high street casual dining or pub kitchens. They report to the Senior Production Chef or appropriate line manager. Production Chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.

Assessment

This course is delivered on a day release model at Worsley College, Walkden Road, M28 7QD.

Apprentices will undertake knowledge sessions in college and skills sessions in the kitchen, with functional skills classes (where required).

This apprenticeship is assessed by the production of a portfolio of evidence, including dishes produced, to cover all areas of the standard.  The college uses the British Institute of Innkeeping Awarding Body Quality Assured Delivery and Assessment Preparation (BIIAB QADAP) to support the recording of the on-programme learning and development. This is assessed via observations in the workplace, written questions and answers, and through professional discussions.

Mandatory Qualifications

• BIIAB QADAP Production Chef
• Functional Skills Level 1 in English (unless previously achieved)
• Functional Skills Level 1 in mathematics (unless previously achieved)
• Attempt to pass the Functional Skills Level 2 English and Mathematics

End Point Assessment

• A multiple-choice knowledge exam (60 minutes, 30 questions)
• A workplace observation, covering preparation and service with oral questioning
• A professional discussion – 40 minutes of discussion covering key aspects of the
• knowledge, skills and behaviours

Entry Requirements

• English and Maths (minimum of entry level 3 required)
• Apprentices must be in suitable employment and have the opportunity to develop all required knowledge, skills and behaviours aligned to this apprenticeship standard.

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