Course overviewThe topics you will cover whilst training include:
The topics you will cover focus on culinary, food safety, understanding of the business including purchasing and risk assessment, in addition to people, including supervision and motivation.
Typical job roles include:
Senior production chefs strive to produce customers’ meals consistently to perfection according to predetermined specifications. They have the ability to work independently and lead a team in often hot and highly challenging kitchen environments. Production Chefs are likely to work in organisations where brands, recipes and menus have been create3d by a central development team. Production chefs and the teams work quickly and efficiently, producing food often in high volumes, which is repeated day after day, requiring energy, highly methodical organisational skills and attention to detail.
What else do I need to know?On an apprenticeship programme you usually will work for a minimum of 30 hours a week for the employer and then have one day a week at college or designated time in the workplace.
Some job roles will require a DBS before starting, you will be advised at interview stage if this is required.
Whilst you are on an apprenticeship your employer pays you a salary, this includes all off the job training.
What are the entry requirements?
How is it assessed?
The End Point Assessment includes:
Multiple choice knowledge test, 4 hour practical observation in the workplace, a Business Project followed by a professional discussion.
If you do not hold a suitable maths or English qualifications, you will need to pass the Functional Skills exam at level 2.
A pass must be gained in all of the assessments to pass the apprenticeship.
What financial support is on offer?
What can I do next?
Hospitality & Catering
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