The Old Grammar School Campus, Newport: 01983 533926 | Riverbank Campus, Newport : 01983 824930 | Lakeside Campus, Portsmouth: 02392 374752 info@htp.ac.uk

Senior Production Chef Apprenticeship

Level 3 Advanced Apprenticeship Standard

Overview

As a Senior Production Chef you will be supervising within a kitchen environment and may produce customer meals in a variety of hospitality settings. You will need to work independently and lead a team often in an environment which can be hot and challenging. Often, Production chefs work to recipes and menus designed by a central development team with the requirement to quickly and efficiently, often producing food in high volumes.

 

Essential Information

Entry Requirements

Entry requirements for this Apprenticeship are set by each employer

Course Length

A minimum of 13 months

Start Date

Set by the employer

Qualifications Achievable

Maths 2
English 2

Costs

Government funding may be available for this qualification. Please contact us for details.

Location(s)

In the workplace. Some knowledge sessions and testing may take place at one of our campuses.

Awarding Body

BIIAB Logo

Chef Apprentice, The Harbour Kitchen.

Great opportunity to kick start your catering career on the Isle of Wight!

Vacancies always available

If you can't find what you're looking for, please contact us.   Call us now • IoW: 01983 533926 • Portsmouth: 02392 374752  

The Apprentice’s Journey

1. On-programme

Training and development takes place during this part of the Apprenticeship. It may include a qualification if set in the Standard.

Formative assessment of skills, knowledge and behaviours is required in the delivery of the standard and this will be outlined in the assessment plan.

Apprentices have to reach a minimum level of Maths and English set by the standard. If they’ve not previously achieved this, they’ll need further study and support.

What apprentices learn while on-programme

‘On-programme’ is the learning phase for apprentices to pick up the skills, knowledge and behaviours set in each standard. Apprentices need to complete 20% off-the-job training during the on-programme phase of their apprenticeship. Specific rules govern this and it must take place in the apprentice’s contracted hours. You can track and authorise the 20% through our e-portfolio, Smart Assessor.

Mandatory modules you will need to cover include:

  • Legal and Governance;
  • Business;
  • People;
  • Kitchen Operations and Nutrition.

 

The apprentice, employer and training provider should have regular reviews to keep the apprentice on target. Apprentices need to develop behaviours to show they are professional, committed, work in a responsible and ethical manner and can reflect on their performance and are self-aware.

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2. Gateway

The employer and provider must sign off the apprentice as ready to move on to end-point assessment.

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3. End-Point Assessment (EPA)

The end-point assessment must demonstrate that the apprentice can perform in the occupation in a fully competent, holistic and productive way.

The assessment will be graded if required by the standard.

The assessment organisation and assessor must be independent of, and separate from, the training provided by the provider and employer.

How apprentices demonstrate their learning
  • Multiple choice test;
  • Practical observation in working environment;
  • Professional discussion.
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4. Apprenticeship Certificate

On successful completion, the end-point assessment organisation will apply to the Education and Skills Funding Agency (ESFA) for the Apprenticeship certificate. The certificate is sent to the apprentice’s employer.

Progression

On successful completion of this Apprenticeship you will have the option to progress onto the following:

You will be expected to progress into a senior culinary chef role.

Call us now • IoW: 01983 533926 • Portsmouth: 02392 374752

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