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Senior chef production cooking

Managing a team to produce standardised dished and menus within a kitchen environment.

Summary of this apprenticeship standard

Level

3 (equivalent to A levels at grades A to E)

Typical length
12 months
Current funding band
Up to £5,000 per apprentice.
More information about funding
Entry requirements

Set by employer.

Candidates will usually have the skill and knowledge to prepare and cook a range of dishes.

What apprentices will learn
  • culinary principles - including preparation, cooking, handling, taste, diet, nutrition, standardised menus and working in a time-bound environment
  • food business principles - including business strategy and requirements, brand standards, competitors, customer profiles, minimising waste, product knowledge, promotions and sales
  • financial management - including forecasting, setting targets, minimising risks, monitoring revenue, profits and costs
  • food safety standards - including taking responsibility for food safety practices and procedures, personal hygiene standards and safely storing, preparing and cooking ingredients
  • senior production chef practices - including preparing, cooking and presenting standardised dishes, dealing with issues and malfunctions and maintaining product and service quality
  • team management - including active listening, effective communication, promoting a fair working environment and staff support and development
Qualifications

None specified.

Before taking their end-point assessment apprentices must:

  • achieve level 2 English and maths (equivalent to GCSEs at grades A* to C)
Professional registration

None specified.

Documents

End Point Assessment

View a list of end point assessment organisations for this standard
Organisation Phone Number Email
Pearson Education Limited 07711 390 910
Innovate Awarding Limited 0117 3142800
Babcock Assessments Ltd 0800 077 8738
NCFE/CACHE 0191 239 8000
NOCN 0114 227 0500
Professional Assessment Ltd 0800 160 1899