About the Course
As a Production Chef you will work as part of a team in a variety of often challenging kitchen environments, for example; schools, hospitals, care homes and high street casual dining or pub kitchens. Most Production Chefs work with centrally developed standardised recipes and menus, producing food often in high volumes.
What Will I Study?
- Techniques for the preparation, assembly, cooking, regeneration and presentation of food.
- The importance of organisational/brand specifications and consistency in food production.
- Specific standards and operating procedures for organisations.
- Key nutrient groups, their function and main food sources.
- The scope and methods of adapting dishes to meet the specific dietary, religious and allergenic needs of individuals.
- Allergens and the legal requirements regarding them.
- Relevant industry specific regulations, legislation, and procedures regarding food safety, HACCP, health and safety appropriate to organisations.
- How to communicate with colleagues, line managers and customers effectively.
- Principles of customer service and how individuals impact customer experience.
- How and why to support team members in own area and across organisations
- Check, prepare, assemble, cook, regenerate, hold and present food meeting the needs of the customers and maintaining organisational standards and procedures.
- Use kitchen tools and equipment correctly to produce consistently high quality dishes according to specifications.
- Take responsibility for the cleanliness, organisation and smooth running of the work area.
- Produce dishes to suit individuals’ specific dietary, religious and allergenic needs as required.
- Operate within all regulations, legislation and procedural requirements.
- Use effective methods of communication with all colleagues, managers and customers to promote a positive image of yourself and the organisation.
- Work to ensure customer expectations are met.
- Maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos.
What Will I Need?
Employers will set their own entry requirements, related to the job role.
How Will I Be Assessed?
The End Point Assessment (EPA) will include:
- On demand test
- Practical observation
- Culinary challenge
- Professional discussion.
What Can I Do After?
Progression from this apprenticeship is expected to be into a senior production chef role.