Senior Production Chef
Managing a team to produce standardised dishes and menus within a kitchen environment.
Overview of the role
Senior production chefs either lead a team or may support the head chef in larger establishments. They work in a variety of kitchen environments, for example; schools, hotels, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. Senior production chefs have accountability for the day-to-day running of the staff and the kitchen service, including leading and taking part in meetings. Producing dishes to meet specific dietary and nutritional requirements, monitoring and maintaining consistent food standards. As well as legislative requirements and quality across all areas, during all stages of production and supply.
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 Senior 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.
These are set by employers, but previous achievement of level 2 production chef or a minimum of 12 months relevant industry experience.
English and maths
To complete the Apprenticeship the Employee must pass level 2 English and maths, (or have the appropriate exemption certificate), before undertaking their End-Point-Assessment.
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 and business & commercial. 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 Senior 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
- 90-minute (including reading time) on-demand test
- 45 multiple-choice based questions
- 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
- 4-hour (+/- 10% at the discretion of the independent assessor) practical observation. Practical observation must cover preparation and service; the practical observation timings may be split to accommodate this
- Externally observed and marked by the End-Point-Assessment organisation
Method 3 - Professional discussion
- 60-minute (+/- 10% at the discretion of the assessor) 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 element has been completed. The achievement is determined by the independent end-point assessor based on the combination of performance in all End-Point-Assessment activities. The apprenticeship is graded pass/distinction.
Progression from this apprenticeship could be to a Hospitality Management qualification/apprenticeship or a Senior Culinary Chef qualification/apprenticeship.
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