Level 2| 12 months + EPA
Gain consistent skills for fish frying
In the fast-paced hospitality industry, this programme applies highly methodical organisational skills, energy, accuracy and attention to detail to develop chefs that are mindful of the importance of sustainability and protecting the environment.
This course takes a minimum of 12 months to complete.
Fish Friers work with the company-developed standardised recipes and menus, producing dishes to exacting standards and creating ultimate taste. From delivering exceptional customer service to meeting specific standards and operating procedures for organisations, they’ll meet high expectations of compliance, hygiene, set budgets and manage portion control.
Underpinned by a series of interactive online workshops, this apprenticeship combines personal development and performance with culinary skills including latest techniques for the preparation, cooking, regeneration and presentation of food.
Employers will set their own entry requirements in order to start this apprenticeship.
12 months + EPA
Progression from this apprenticeship is expected to be onto a Senior Production Chef role.
Levy Payers £6,000
Non-Levy Payers £360
To complete the apprenticeship the apprentice must pass level 1 English and maths (or have the appropriate exemption certificate) and work towards and attempt level 2 before undertaking their end point assessment.
The End Point Assessment (EPA) for the Production Chef Apprenticeship includes:
HIT Training assigns a designated Vocational Trainer to each apprentice. Alongside the apprentice they will agree on a personal learning and development plan, setting a timetable of learning activities in preparation for the End Point Assessment (EPA).
The HIT Vocational Trainer will meet with the apprentice regularly either online or face to face to complete and review assessments, provide further coaching where required and agree the next steps of learning.