Summary

Step into the role of a production chef and learn to deliver high-quality, consistent dishes in fast-paced kitchens. This apprenticeship equips you with the essential techniques and mindset needed to make an impact in any high-volume culinary setting.

What is Production Chef Apprenticeship?

Get ready to thrive in a fast-paced environment! Learn efficient techniques for preparing, cooking, and presenting food while upholding high standards of safety, sustainability, and customer satisfaction.

You’ll build a strong foundation in culinary operations, working with standardised recipes to maintain quality and consistency in every dish.

Entry

Employers will set their own entry requirements in order to start this apprenticeship.

Duration

The minimum duration of this apprenticeship is 8 months

Progression

Progression from this apprenticeship is expected to be onto a Senior Production Chef role.

Cost / Funding

Levy Payers - £7,000

Non-Levy Payers - £420

All prices are inclusive of VAT

Level

Level 2

Functional skills

If an apprentice is aged 16-18 and has not previously achieved the required level of English and maths, they will need to complete Functional Skills as part of their apprenticeship programme.

While Functional Skills are no longer mandatory for adult apprentices (19+), literacy and numeracy skills remain essential for success.

For those without prior English and Maths qualifications, we recommend entry level 3 maths and entry level 3 English to support career growth and workplace efficiency.

Our tailored support ensures these skills are seamlessly integrated into the apprenticeship journey, helping every apprentice develop these vital skills.

End assessment

The End Point Assessment (EPA) for the Production Chef Apprenticeship includes:

Multiple choice test
Workplace observation
Professional Discussion.

Professional support

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.

For those interested in developing their skills further, exploring pathways such as chef de partie apprenticeship or commis chef training can provide additional growth opportunities within the culinary sector.

Download our factsheet

Production Chef Apprenticeship facesheet