Course Code: WF00048 Chef Production Cooking (Senior) - Advanced Apprenticeship Next course dates Start dateLocationDuration Anytime Employer's Premises Apply now Anytime Employer's Premises Apply now Overview Is this course for me? What will I learn? How will I be assessed? Key information Where could this course take me? Course Summary Senior production chefs strive to produce customers’ meals consistently to perfection according to predetermined specifications. They have the ability to work independently and lead a team in often hot and highly challenging kitchen environments. Production Chefs are likely to work in organisations where brands, recipes and menus have been created by a central development team. Production chefs and their teams work quickly and efficiently, producing food often in high volumes, which is repeated day after day, requiring energy, highly methodical organisational skills and attention to detail. This is also suitable for senior fish fryers. , Entry Requirements These vary from employer to employer. The typical requirements are 5 GCSEs at grade 4/C or higher. You should also have completed a relevant catering Qualification or Apprenticeship at Level 2. Entry Requirements These vary from employer to employer. The typical requirements are 5 GCSEs at grade 4/C or higher. You should also have completed a relevant catering Qualification or Apprenticeship at Level 2. Learning and Teaching Methods A variety of teaching methods including, • One to one support in the work place. • Discussions • Reflected accounts • Practical observations will cover the majority of assessments during the course. Industry Placement and Field Trips Your apprenticeship is delivered entirely in the workplace, with teaching delivered through online resources and on a 1-2-1 basis by your skills coach and employer. Expert Tutors All staff involved in the delivery of adult education courses within the College are approved to teach the subjects and modules they deliver. The approval process ensures that staff delivering a given programme are appropriately qualified and, where appropriate, possess relevant technical and industrial experience and professional practice. Learning and Teaching Methods A variety of teaching methods including, • One to one support in the work place. • Discussions • Reflected accounts • Practical observations will cover the majority of assessments during the course. Industry Placement and Field Trips Your apprenticeship is delivered entirely in the workplace, with teaching delivered through online resources and on a 1-2-1 basis by your skills coach and employer. Expert Tutors All staff involved in the delivery of adult education courses within the College are approved to teach the subjects and modules they deliver. The approval process ensures that staff delivering a given programme are appropriately qualified and, where appropriate, possess relevant technical and industrial experience and professional practice. Assessment Methods The focus of this apprenticeship is to develop your expertise in areas such as business communication, administration, delivering presentations and presenting business data. At the end of your apprenticeship, you will need to demonstrate your skills, knowledge and behaviours across the above areas via the following assessments: • An on Demand Test lasting 2 hours • A 4 hour practical assessment • A Business Project Other Costs and Equipment Needed You will need chef's whites, safety shoes and ideally your own set of knives. Terms and Conditions Read our full terms and conditions. Career Options and Progression Individuals that successfully achieve the senior chef apprenticeship in production cooking will be ready to progress onto a higher level position, apprenticeship or further training, eg: • Kitchen Supervisor • Chef de Partie • Kitchen Manager