Production Chef Intermediate Apprenticeship Standard | NSCG
Application form loading
Your browser is unsupported and may have security vulnerabilities! Upgrade to a newer browser to experience this site in all it's glory.
Skip to main content

Course overview

What will be covered whilst training:
On program training will enable the apprentice to develop the knowledge and understanding (Know it), along with acquiring the practical skills (show it) in the following areas:
Kitchen operations:
Techniques of food preparation, assembly, cooking, re-generation and presentation of food
Organizational and brand standards, consistency and operating procedures.
Safe use of equipment, setting up and closing down procedures
Receipt and storage of goods
Responsibility for safe and efficient operations of the work area.
Key nutrients, functions and food sources
Adapting and producing dishes to meet specific dietary requirements to meet religious, dietary and allergenic needs.
Legal and governance:
Relevant industry legislation and procedures regarding food safety, HACCP, allergens, health & safety
Complete and maintaining workplace documentation
Communication within the business, customer service and team working
Business and commercial:
Business vision, values, and objectives
Portion control and waste
Use of technology
Importance of sustainability
Personal development and performance:
How personal development impacts the individual and the team
Setting personal goals and development opportunities
Learning styles and feedback to improve performance.
IN addition the apprentice will be required to demonstrate the following behaviours (Live it)
Leading by example
Be diligent in safe and hygienic working practices
Take ownership of personal behaviours, and consistent, professional level of communication
Advocate equality and respect
Actively promote self and industry in a positive, professional manner.
Challenge personal methods of working and actively implement improvements.

Typical job roles include:
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.

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 as well.

What are the entry requirements?

Employers may set their own entry requirements. GCSE Grade A to C (9-4) will allow exemption of the maths and English component of the apprenticeship. Apprentices without these GCSE grades will need to achieve Functional Skills Level 1 English and maths, and take the test for Level 2 English and maths prior to taking the end-point assessments.

How is it assessed?

On program learning is planned and delivered in the workplace, along with tutor support to develop all the knowledge and skills required to meet the standard. Progress is monitored and assessments are arranged throughout the program, and these may include observation, discussion, questioning, testimonies, reflective accounts, assignments, gathering workplace evidence, work products and independent research. If appropriate, day release can be arranged at Stafford College Hospitality department to develop practical skills required by the employer.

This standard has End Point Assessments which include:
On demand test of knowledge
Practical observation in the workplace
Professional Discussion

To achieve your apprenticeship you will also need to achieve a minimum of a pass in each of the end point assessments.

What financial support is on offer?

While you are on an apprenticeship your employer pays you a salary and supports you whilst you undertake your training

What can I do next?

If you successfully achieve all parts of the apprenticeship, your assessor will discuss with you and your employer the next steps to take. Dependent on your roles and responsibilities, this may be the next level of the subject you have been studying already or a different pathway.

How do I find out more?

Telephone: 01782 254287 (Newcastle office) or 01785 275660 (Stafford office)

Hospitality & Catering

Course not right for you?

These similar courses may be more suited to you

Level 2 Diploma in Food and Beverage Services

Level 2

Level 2 Diploma in Professional Cookery

Level 2

Hospitality Team Member Intermediate Apprenticeship Standard

Level 2

Commis Chef Intermediate Apprenticeship Standard

Level 2