Apprenticeships

Production Chef

Level 2

 

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Working as part of a team in kitchen environments.

Qualification Title

Production Chef

Qualification Level

Level 2

End Point Assessment Centre

TBA

Instruction Language

English

Qualification Duration

12+ months

Employer Funding & Incentives

Funding

As of the 18th March 2024 the government announced significant changes to apprenticeship funding, aimed at supporting small and medium-sized enterprises (SMEs) in their hiring of young apprentices. Prime Minister Rishi Sunak unveiled plans to eliminate SME co-investment payments for apprentices under the age of 22, alongside increasing the transfer limit of apprenticeship levy funds from 25% to 50%.

read the full article

 

Incentives

Employers could get £1,000 each for taking on an apprentice who is either:

  • aged 16 to 18 years old, or
  • aged 19 to 25 years old and has an education, health and care (EHCP) plan or has been in the care of their local authority

 

What you can use the payment for
The payment is different to apprenticeship levy funds, so you can spend it on anything to support your organisation’s costs. For example, on uniforms, your apprentice’s travel or their salary. You do not have to pay it back.

To read the full Apprenticeship Standard: Click here

 

Who is this course suitable for?

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.

 

 Production chefs;

  • maintain excellent standards of personal, food and kitchen hygiene
  • ensure compliance to procedures, menu specifications and recipes.
  • produce food meeting portion controls, and budgetary constraints
  • adapting and produce dishes to meet special dietary, religious and allergenic requirements
  • follow, complete and maintain production schedules, legislative and quality standard documentation
  • use specialist kitchen equipment
  • communicate internally and externally with customers and colleagues
  • commit to personal development activities

Personal Attributes & Behaviours 

 

  • Lead by example working conscientiously and accurately at all times.
  • Be diligent in safe and hygienic working practises.
  • Take ownership of the impact of personal behaviours and communication by a consistent, professional approach.
  • Advocate equality and respect working positively with colleagues, managers and customers.
  • Actively promote self and the industry in a positive, professional manner.
  • Challenge personal methods of working and actively implement improvements.

How is the programme funded?

Employers are entitled to funding from the Government to help pay for Apprenticeship training.  The cost of the apprenticeship is set by Government and the Institute for Apprenticeships.

If you are an employer who pays the Apprenticeship Levy, the full cost of the programme can be paid through your Apprenticeship Levy.

 

If you are non-levy payer, the Government will pay 95% of the apprenticeship costs and you as the employer pay a 5% contribution at the start of the programme.

 

In some cases, funding via Levy Transfer can be arranged to cover the 5% contribution.  Contact Kiwi Education for more information.

Course Costs

Maximum Funding

£6000

Non Levy Employer 5% contribution or Employer 5% contribution

TBA

End Point Assessment Cost (Paid by Kiwi)

TBA

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96 Students saved up to 50% on their fees

How will this Apprenticeship assess me?

KNOWLEDGE

Knowledge & understanding assessed on completion of training (know it)

 

 

Kitchen Operations
  • Techniques for the preparation, assembly, cooking, regeneration and presentation of food.
  • The importance of organisational/brand specifications and consistency in food production.
  • How to check fresh, frozen and ambient foods are fit for purpose.
  • Procedures for the safe handling and use of tools and equipment.
  • The importance of following correct setting up and closing down procedures.
  • Specific standards and operating procedures for organisations.
Nutrition                    
  • 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.
 Legal & governance  
  • Allergens and the legal requirements regarding them.
  • Relevant industry specific regulations, legislation, and procedures regarding food safety, HACCP, health and safety appropriate to organisations.
  • The importance of following legislation and the completion of legal documentation.
People                         
  • 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.
Business or

Commercial              
  • The role of the individual in upholding organisations’ vision, values, objectives and reputation.
  • The financial impact of portion and waste control
  • How technology can support food production organisations.
  • The importance of sustainability and working to protect the environment.
Personal Development 
  • How personal development and performance contributes to the success of the individual, team and organisation.
  • How to identify personal goals and development opportunities and the support and resources available to achieve these.
  • Different learning styles.

SKILLS

Skills assessed on completion of training

 

Kitchen Operations
  • 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.
Nutrition                     
  • Produce dishes to suit individuals’ specific dietary, religious and allergenic  needs as required
Legal & governance
  • Operate within all regulations, legislation and procedural requirements.
  • Complete and maintain documentation to meet current legislative guidelines.
People                                 
  • Use effective methods of communication with all colleagues, managers and customers to promote a positive image of yourself and the organisation.
  • Work in a fair and empathetic manner to support team members while offering a quality provision.
  • Work to ensure customer expectations are met.
Business or

Commercial              
  • Work collaboratively to uphold the vision, values and objectives of the organisation.
  • Use technology appropriately.
  • Maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos.
Personal Development 
  • Identify own learning style, personal development needs and opportunities and take action to meet those needs.
  • Use feedback positively to improve performance.

Enrol and pay now

Maximum Funding

£6000

Non Levy Employer 5% contribution or Employer 5% contribution

TBA

End Point Assessment Cost (Paid by Kiwi)

TBA

Total£10000

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Any Questions

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