NSCG | Senior Productions Chef Advanced Apprenticeship Standard
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Course overview

The 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?

You will need to have achieved a Hospitality Team member standard or previous NVQ in hospitality, in order to meet the challenge of the Senior Chef Production standard. You need a minimum of five GCSEs grade A-C or grade 4 and above in maths and English. If you do not have suitable levels of maths and English, you will complete initial assessments to identify if you can achieve Functional Skills at Level 2.

How is it assessed?

The on programme assessment approach will give an ongoing indication of performance against outcomes defined in the Senior Chef Production standard. Your knowledge, skills and behaviours will be developed and assessed both at work, and by your assessor throughout your programme ready for the end point assessment.

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?

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 your 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.

Hospitality & Catering

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