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Chef Academy

Production Chef Academy

Designed to enrich the Level 2 Production Chef apprenticeship

Chefs working towards their Level 2 Production Chef apprenticeship, or in a similar role, will apply their methodical organisational skills to produce plates to a consistently high standard in line with standardised recipes and menu briefs.

They’ll meet high expectations of compliance, hygiene, set budgets and manage portion control.

As part of their apprenticeship journey, Level 2 Production Chef apprentices will attend the Brand standards workshop and their choice of two of the following workshops to boost their knowledge, skills and behaviours:


Get in touch to learn more about our Level 2 Production Chef apprenticeship

Production Chef Academy Workshops

Brand standards
Brand Advocacy | Portion & Waste Control | Maintaining Quality | Consistency | Budget Management

All eateries have their own brand. This stretches from the establishment’s décor and staff behaviour, through to the menu and dishes themselves.

In this classroom-styled workshop, chefs will explore the importance of advocating and promoting their establishment or personal brand. This will be showcased through the ingredients, presentation, flavours and taste of the food and drinks they prepare.

Chefs will celebrate the power of a brand and look at the importance of working within recipe specifications across a number of areas including consistency and cost.

Bakery and patisserie
Cakes | Biscuits | Sponges | Scones | Pastry

A skilled chef who knows how to prepare and present a range of delicious and tempting bakery and patisserie products will always be in demand!

In this comprehensive and practical workshop, chefs will expand their skillset to incorporate a variety of sweet dishes and techniques to their repertoire.

They’ll learn the secret behind the perfect cake, biscuit, sponge and scone. And how to produce show-stopping patisseries items – including methods to craft short, sweet, suet, choux, and the uber-handy, convenience pastries.

Bread and Dough
Bread Dough | Soda Bread | Enriched Dough | Pizza Dough | Flatbread

With dough skills and a dash of creativity, chefs have a multitude of dish options under their chef hat!

The knowledge gained in this hands-on workshop will open the door to really kick an establishment’s menu up a notch. This could include adding a rustic touch with some sourdough to meals enjoyed at breakfast or offering a taste of Italy at dinner with an authentic pizza dough.

Chefs will learn a handful of preparation and cooking methods as part of this workshop – including the fine arts of measuring and weighing, proving, glazing and decorating.

Game and offal
Kidneys | Liver | Pigeon | Rabbit | Sweetbreads

Known for its leanness and intense flavour, game can add a delicious depth to any savoury meal. Offal is high in flavour and packed with nutrients, meaning it’s rightfully earned a place on the menus of top eateries around the world.

Recently rising in popularity with fine dining establishments, this practical workshops will give chefs an appreciation of game and offal’s versatility.

Chefs will garner the technical skills to truly showcase these, sometimes forgotten, meats on their menus.

Shellfish and fish
Seasonal Fish | Scallops | Clams | Oysters | Squid

The ocean provides delicious and versatile cooking ingredients offering a vast selection of delicate and strong flavours, textures and colours, each of which brings its own unique qualities to a culinary menu.

This practical workshop focuses on the accurate, technical and complex preparation, cooking and finishing methods to get the most out of shellfish and fish.

Chefs will explore the sustainable and zero waste concept of nose to tail eating to their shellfish and fish menu choices.

Vegan and vegetarian
Banana Blossom | Jackfruit | Seitan | Quorn | Seasonal Vegetables

Meat-free eating has soared in popularity over recent years with the number of meat-free restaurants steadily rising and vegan and vegetarian items flying off the menu at every establishment.

As demand for there to be more variety in the vegan and vegetarian menu items offered, eateries are realising this way of eating has become a behaviour rather than a trend.

Diving deeper into the world of vegan, vegetarian and plant-based foods, this practical workshop will take chef’s skills and knowledge of meat-free dish development to the next level.

Download our HIT Chef Academy brochure


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Success Stories

Inspirational training helps you on the road to success - develop while you earn.


Need all the info? Download or order a copy of our prospectus here.


It was great speaking to our account manager, Catherine, this afternoon and great to hear that HIT are being so supportive with our apprentices, I found the call very positive in a time of crisis, so thank you.

The Learner’s leaflet is great and being sent out to Apprentices and Line Managers following our communication last week providing a great follow up.

Jonathan Foot - Head of Apprenticeships, Compass Group

McMullen’s chose HIT as its sole external provider for Apprenticeships and vocational qualifications in early 2015 and since then we have found them a pleasure to work with.  Their expertise in this sector is superior and they have proven to be a professional and supportive partner who have a passion for learning and development, which matches our own organisation.

Amanda Walden – Training & Recruitment Manager, McMullen's

Encouraging our staff to improve their skills set and supporting them through apprenticeships and training programmes underlines our commitment to help them further develop their own careers. Offering the Level 4 Higher Apprenticeship also gives the Brend Group a point of difference which I’m convinced will help attract new members of staff in the future.

Andrew Mosedale - Group HR Manager, Brend Hotels

Our partnership with HIT has certainly made recruitment much easier in a very difficult labour market and gives us a point of difference in an increasingly competitive environment.  Kew Green has also benefited enormously from well trained, skilled and competent staff who contribute significantly to the ever improving and high levels of customer experience that our guests expect and deserve.

Andrew Tregenza - HR Business Partner, Kew Green Hotels

Apprenticeships allow us to give people a great opportunity to develop a career with us and learn a skill or trade that will accompany them throughout their career and life. We see progression to the Level 4 qualification as key to our strategy of providing development at all stages of an employee’s career with Harrison.

Alex Taylor - Training Manager, Harrison Catering Services

HIT Training has provided such an incredible support to us during lockdown, with regular webinar invitations, videocalls and engagement solutions. Our business focus shifted to learning and development and we managed to enrol 3 times more apprentices on training programmes than before!

Anastasia Talatzidou -L&D Manager, Gaucho


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With a strong local focus, HIT Training offers coverage throughout the nation. Our skilled trainers and training consultants are based in every county of England.

You can apply for a training programme with HIT at any time whether for current staff or looking for new team members. Or if you just need someone to talk to, we’re always pleased to hear from you.

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