Production Chef Level 2

Learners will build upon important characteristics ensuring they are desirable for employers in the industry. They will demonstrate important characteristics such as leading by example and working accurately at all times. Learners will also look at ensuring safe and hygienic practices as well as challenging personal methods and implementing improvements.

Learners will build a vast skill set taught across multiple units all relating to areas in catering. Some of these areas will include:

• Food presentation
• Consistency in food production
• Safe handling and use of tools and equipment
• Adapting dishes to meet the specific dietary, religious and allergenic need of individuals
• The financial impact of waste control
• Supporting food production through technology
  

• To be willing and able to access a Busy Bees training centre on occasions throughout their course to aid their learning
• To be able to gain a satisfactory Data Barring Service (DBS)
  

On successful completion, apprentices will be eligible for the following roles:

• Commis Chef
• Trainee Cook / Chef
• Apprentice Cook / Chef
• Food Preparation Assistant
• Junior Chef
  

The EPA consists of:

• A Professional Discussion underpinned by a portfolio of evidence
• Situational judgement test
• Observation
• Upon successful completion apprentices are graded: Pass, Merit or Distinction
  

Off-the-Job training (OJT) is a requirement for all apprenticeship standards at all levels. Apprentices must spend 20% of their contracted working hours undertaking Off-the-Job training.

Off-the-Job training must be directly relevant to the apprenticeship standard and teaching them the new knowledge, skills and behaviours required for their role.