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Production Chef - Level 2 Intermediate Apprenticeship

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  • Hospitality and Culinary Arts
  • Duration:
    15 months
  • Location:
  • Sector:
    Hospitality and Culinary Arts

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.

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  • Education and Skills Funding Agency
  • QAA Reviewed
  • Stonewall Diversity Champion
  • Disability Confident
  • Mindful Education
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