Production Chef Level 2

Learning criteria are set out in the knowledge, skills, and behaviours (KSBs) of the standard. These are developed throughout the apprenticeship — in the workplace, in the college training kitchens, and within the college training bistro.

Production Chefs work as part of a team in time-bound and often challenging kitchen environments such as schools, hospitals, the armed forces, care homes, high street casual dining, or pub kitchens. They typically work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply methodical organisational skills, energy, accuracy, and attention to detail, while being mindful of the importance of sustainability and protecting the environment.

Production Chefs:

• Maintain excellent standards of personal, food, and kitchen hygiene.
• Ensure compliance with procedures, menu specifications, and recipes.
• Produce food meeting portion controls and budgetary constraints.
• Adapt and produce dishes to meet special dietary, religious, and allergenic requirements.
• Follow, complete, and maintain production schedules, legislative, and quality standard documentation.
• Use specialist kitchen equipment appropriately and safely.
• Communicate effectively with customers and colleagues, both internally and externally.
• Commit to personal development activities.

Learning will be built around the knowledge, skills, and behaviours (KSBs) set out in the apprenticeship standard. Examples include:

Knowledge

• Techniques for the preparation, assembly, cooking, regeneration, and presentation of food.
• The importance of organisational and brand specification and consistency in food production.
• How to check that fresh, frozen, and ambient food is fit for purpose.
• Procedures for the safe handling and use of tools and equipment.
• The importance of following correct setup and closing-down procedures.
• Specific standards and operating procedures for different organisations.

Skills

• Check, prepare, assemble, cook, regenerate, hold, and present food that meets customer needs and maintains organisational standards and procedures.
• Use kitchen tools and equipment correctly to produce consistently high-quality dishes according to specifications.
• Take responsibility for the cleanliness, organisation, and smooth running of the work area.

Behaviours

• Lead by example, working conscientiously and accurately at all times.
• Be diligent in safe and hygienic working practices.
• Take ownership of the impact of personal behaviour and communication by maintaining a consistent, professional approach.
• Advocate equality and respect, working positively with colleagues, managers, and customers.
• Actively promote self and the industry in a positive, professional manner.
• Challenge personal methods of working and actively implement improvements.

A blend of on-the-job and academic learning

Most learning is on-the-job, guided by your employer and Instructor-Mentor. You will attend Buxton Campus one day per week and receive regular workplace visits from your Instructor-Mentor for observations, professional discussions, and progress reviews.

How you are assessed

The Apprenticeship Assessment is the final stage of every apprenticeship. It checks overall competence, not just individual tasks, and gives apprentices the opportunity to demonstrate the Knowledge, Skills and Behaviours (KSBs) they have developed. For this apprenticeship, the apprentice will complete three assessment methods:

1. On-demand test: A two-hour multiple-choice test with scenario-based questions, covering both core and specialist knowledge. It’s externally set, marked automatically, and taken either on-site or off-site.

2. Practical observation: A four-hour observation in the workplace where the apprentice demonstrates a range of tasks in their specialist area, showing practical skills and behaviours.

3. Professional discussion: A 40 minute structured discussion between the apprentice and the independent assessor covering the KSB’s within the standard

• Learn in Real Kitchens
  You’ll get hands-on experience in different kitchen settings—schools, hospitals, pubs, care homes, and casual dining. This helps you adapt to different environments and learn how busy kitchens operate.

• Structured Learning
  You’ll develop key knowledge, skills, and behaviours (KSBs) through on-the-job training and college sessions. This ensures you know what it takes to succeed as a production chef.

• Nationally Recognised Qualification
  At the end, you’ll take an assessment to show your skills and knowledge. Passing gives you a qualification that employers respect and can boost your career prospects.

• Career Progression Opportunities
  With the skills and experience you gain, you can move into senior chef roles, kitchen management, or specialise in areas like food safety or nutrition.

• A minimum of five GCSEs at grade 4 or above (or equivalent), including Maths and English.
  • If you have not achieved these qualifications, it may be possible to complete functional skills as part of your apprenticeship, depending on personal circumstances.
• You must have the right to work in the UK and have lived in the UK for at least the past three years.
• As this is an apprenticeship, you will also require suitable employment to undertake the programme.

Apprenticeships are funded by either the employer or the government; apprentices do not pay for their training.

Contact us

FE & Skills Apprenticeship Team

• Email: feapprenticeships@derby.ac.uk
• Phone: 0800 074 0099