Senior Production Chef Level 3

Maximum Contribution

£200

Typical course duration

15 Months (Plus EPA)

Introduction to the apprenticeship

Senior production chefs may lead a team or may support the head chef in larger establishments. They report activities to the Head Chef or appropriate line manager. They supervise production chef teams in a variety of kitchen environments. Job roles include Head Chef, Second Chef, Kitchen Manager/Supervisor, Cook. Senior production chefs have accountability for the day-to-day running of the kitchen service, producing, monitoring and maintaining consistent food standard... read more

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The apprenticeship at a glance

Start Date
Flexible
Level
Level 3
Typical Duration
15 Months (Plus EPA)
Delivery
Blended learning with one to one support
Entry Requirements
  • 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)
End Point Assessments (EPA)

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
Qualification
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)

Senior Production Chef Level 3

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.