Senior Production Chef Level 3

Whilst studying, learners could be expected to complete/learn:

• Aspects of set objectives
• How to support team members and develop working relationships with colleagues
• How to lead a team to improve customer service
• The control of health, hygiene, safety and security of the working environment
  

• To have at least 12 months experience of working in the hospitality industry OR have completed an Intermediate Level 2 Apprenticeship in Hospitality, Licensed Hospitality or Catering and Professional Chefs
• To be working as a supervisor or a first line manager
• To be willing and able to access a Busy Bees training centre on occasions throughout your course to aid your learning
• To be able to gain a satisfactory Data Barring Service (DBS)
  

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

• Chef de Cuisine
• Kitchen Manager
• Executive Chef
• Food Service Director
• Food Service Manager
  

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.