Senior Production Chef Level 3

Whilst studying for our level 3 production chef apprenticeship, 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 enrol on our senior production chef apprenticeship, you must:

• 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

• Be working as a supervisor or line manager

• Be willing and able to access a Busy Bees training centre on occasion throughout your course to aid your learning

• Be able to gain a satisfactory Disclosure and Barring Service (DBS) certificate

If you don’t have all of the above requirements, you may want to consider enrolling on our level 2 production chef apprenticeship.

On successful completion of our senior production chef level 3 course, apprentices will be eligible for the following roles:

• Chef de Cuisine

• Kitchen Manager

• Executive Chef

• Food Service Director

• Food Service Manager

The EPA for this production chef course 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 (OTJ) is a requirement for all apprenticeship standards at all levels. Apprentices must spend 20% of their working hours undertaking OTJ throughout their learning or practical period. OTJ is defined as “learning which is undertaken outside of the normal day-to-day working environment and leads toward the achievement of an apprenticeship.”

Off-the-Job training must be directly relevant to the apprenticeship programme and teach new knowledge, skills and/or behaviours that will help you reach competence in your occupation.

Guide to Off-the-Job Training