Working as part of a team in time-bound and often challenging kitchen environments.
Overview of the role
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
Details of the Standard
An apprenticeship standard is the nationally recognised training programme mapped for a specific role. Each standard is developed by industry-leading employers and apprenticeship experts. The Production Chef Standard consists of training and other activities where knowledge, skills and behaviours are acquired, allowing the apprentice to learn, develop and apply practical skills with their new competencies.
Typical duration: 15 months, plus up to 3 months to complete the End-Point-Assessment.
Employers will set their own entry requirements in order to start on this apprenticeship.
English and maths
To complete the Apprenticeship the Employee must pass level 1 English and maths, (or have the appropriate exemption certificate) and work towards and attempt level 2, before undertaking their End-Point-Assessments.
Curriculum, delivery and readiness for End-Point-Assessment
Swatpro Academy's bespoke programme will cover all the mandatory knowledge, skills and behaviours outlined in the standard, covering a range of topics including kitchen operations, nutrition, people, legal & governance, business & commercial and personal development & performance. Apprentices will have access to Swatpro Savvy Learning Centre with courses mapped against the curriculum.
The delivery will include 20% 'off-the-job' training, through a blend of remote, online and in the workplace training. The tutor will review progress with both apprentice and employer at least once every 8 weeks. When the apprentice has reached the required level, they are entered into the phase known as 'gateway' for their End-Point-Assessments (EPA) undertaken with an independent Assessment Organisation. For further details please see the explanation overleaf.
Summary of Production Chef End-Point-Assessment
The assessment activities will be completed by the Independent End Assessor, of which the Professional Discussion will be the last.
Method 1 - On-demand test
60-minute (including 10 minutes reading time) on demand test
- 30 multiple-choice based questions covering the standard criteria
- Externally set and marked automatically by the End-Point-Assessment organisation
- Undertaken either on the employer’s premises or off site
Method 2 - Practical Observation
120-minute (+/- 10% at the discretion of the independent assessor) practical observation followed by question and answer session
- Observation must cover preparation and service; the observation timings may be split to accommodate this.
- Covers the standard criteria
- Externally observed and marked by the End-Point-Assessment organisation
Method 3 - Professional discussion
40-minute (+/- 10% at the discretion of the independent assessor) structured meeting
- Covers the standard criteria
- Structured discussion between the apprentice and the independent end-point assessor
- Led by the independent endpoint assessor
The independent end-point assessor confirms that each End-Point-Assessment method has been completed. The achievement is determined by the independent end-point assessor based on the combination of performance in all End-Point-Assessment methods. The apprenticeship is graded pass/distinction.
Progression from this apprenticeship is expected to be in a Senior Production Chef qualification/apprenticeship.
DOWNLOAD COURSE SHEET