This Apprenticeship programme has been designed for individuals working within a professional kitchen environment who are looking to develop their skills, knowledge and behaviours in regards to kitchen operations.

Role Profile

It is the role of a production chef to 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. Production chefs apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.


End Point Assessment

It is essential to gain the minimum marks in all three assessment modes. Successful Apprentices will gain a pass or distinction.

60-minute on-demand multiple-choice test

2 hour workplace observation

40 minute structured meeting

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Perfect for professional kitchen workers

12 month practical learning period
End Point Assessment