Senior Production Chef Apprenticeship

25974O0/P | Off Site
Start Date | 01/08/2024
Time/Day | FLEXIBLE

Is this course for me?

Senior production chefs may lead a brigade team or may support the head chef in larger establishments. They report activities to the Head chef or appropriate line manager. They supervise production chef teams in a variety of kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. Job roles include Head chef, Second Chef, Kitchen Manager / Supervisor, Cook. Senior production chefs have accountability for the day-to-day running of the kitchen service, producing, monitoring and maintaining consistent food standards, legislative requirements and quality across all areas and during all stages of production and supply.Senior production chefs:supervise and contribute to the production of centrally developed standardised recipes and menussupervise the production of dishes to meet specific dietary requirementscomplete, monitor and maintain food safety management systems (which include delivery, storage, cooking and service) and work equipmentidentify training needs and assist in the recruitment of kitchen personnelmaintain the catering operating budget using nominated suppliers and ensuring the control of waste.support cost reduction, improve performance, revenue, profit margins and customers experiencemonitor service to improve efficiency and productivity.lead team briefings/meetings. Information from Institute for Apprenticeship and Technical Education 2021.
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What will I study?

In this apprenticeship you will be learning the knowledge, skills and behaviours to be successful in your chosen role, these include: Knowledge & Skills: Kitchen Operations, Nutrition, legal and governance issues, People management and recruitment, working as a team and understanding the business and other commercial aspects. Behaviours: Act as a role model to the teamBe diligent in ensuring safe and hygienic practises are followedStrive to achieve the required outcome and support positive, open communications that help team members achieve the best result for customers and the businessBe solution focussed when dealing with unexpected challengesCelebrate personal growth and the achievement of team membersShow passionate enthusiasm to provide high quality food productsTake pride in their role through a consistently positive and professional approach

How will I be assessed?

All apprentices now complete an end-point assessment to complete their qualification. This is delivered by an independent end-point assessment organisation with no affiliation to the employer or training provider. This is a national requirement and endpoint assessments are carried out by a third party assessor. End point assessments use a variety of assessment methods depending on the apprenticeship standard these can include:Professional Discussions. Interviews. Showcase portfolios. Practical assessment of skill. Theory assessments. Assignments and more

What qualifications do I need?

Employers are looking for apprentices who have GCSE Maths and english at Grade 4. Level 2 - A minimum of 5 GCSEs, graded 9-3 or equivalent, including Maths or english. Level 3 - 6 - A minimum of 5 GCSEs, graded 9-4 or equivalent, including Maths or english.

What can I progress onto?

Senior production chefs may lead a brigade team or may support the head chef in larger establishments. They report activities to the Head chef or appropriate line manager. Apprentices in this role may with to progress to a Head Chef position.

Other Information

If you don't currently have an employer and would like to undertake an apprenticeship, take a look at our vacancies at www.wigan-leigh.ac.uk/Apprenticeship-Vacancies

Course Fees

16-18 Year Olds 19+ year olds Free for eligible learners? Is Loan Available?
No No
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Chefs

Chefs plan menus and prepare, or oversee the preparation of food in hotels, restaurants, clubs, private households and other establishments.

Requirements: Level 2 NVQ; GCSE at grades A*-C

Opportunities

7.39%
RISE in employment in 5 years

What could you earn

£10,265
Entry
£23,537
Median
£34,337
Potential

Typical Tasks

  • Plans and co-ordinates kitchen work such as fetching, clearing and cleaning of equipment and utensils.
  • Ensures relevant hygiene and health and safety standards are maintained within the kitchen.
  • Supervises, organises and instructs kitchen staff and manages the whole kitchen or an area of the kitchen.
  • Plans menus, prepares, seasons and cooks foodstuffs or oversees their preparation and monitors the quality of finished dishes.
  • Requisitions or purchases and examines foodstuffs from suppliers to ensure quality.

Knowledge

Food Production Production and Processing Administration and Management Education and Training Customer and Personal Service English Language Personnel and Human Resources

Skills

Monitoring Critical Thinking Active Learning Speaking Active Listening Reading Comprehension Mathematics
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Course fees shown are per annum for University Centre courses. Courses lasting longer than one year, fees will be payable per year.

All other courses show the total fees payable for the course.

If you need advice on any financial support that may be available to you, please contact us on applications@wigan-leigh.ac.uk or phone 01942 761111

Wigan & Leigh College endeavours to ensure that the information provided on the website is accurate. All courses are offered subject to student numbers and the College reserves the right to amend, withdraw or amalgamate any of the courses, fees, services, locations or facilities described at any time. The College cannot accept liability arising out of such changes or connected to such changes, however it will undertake to minimise disruption to students.