Additional
| Apprenticeship | Senior Production Chef |
|---|---|
| Training Provider | Southport College |
Duration
15 months
15 months
Most Suitable For
For those managing a team and have accountability for the day-to-day running of the kitchen service, producing, monitoring and maintaining consistent food standards, legislative requirements and quality across all areas
For those managing a team and have accountability for the day-to-day running of the kitchen service, producing, monitoring and maintaining consistent food standards, legislative requirements and quality across all areas
Award
Level 3 Senior Production Chef Standard
Level 3 Senior Production Chef Standard
Programme Cost
£4500. For non-levy paying employers only 5% contribution required to be paid (£225) or potential for full 100% levy transfer (£0)
£4500. For non-levy paying employers only 5% contribution required to be paid (£225) or potential for full 100% levy transfer (£0)
Additional Funding
For all Employers:
• If apprentice is under the age of 25, Employer may not have to pay Class 1 Employer National Insurance. Full details and criteria are found here
• The following are only available for apprenticeships starting between 1 August 2023 – 31 July 2024 (full details and criteria are found within the ESFA Funding Rules)
• £1,000 if apprentice is aged 16 to 18 years’ old, OR aged 19 to 24 years’ old and has an education health and care (EHC) plan/been in the care of their local authority
• Gov will fund 100% of the tuition fee if employer supports a young apprentice AND has fewer than 50 employees.
Start Date
Ongoing
Ongoing
Teaching Delivery
Blended with both face-to-face (Southport College) and online teaching and resources.
Blended with both face-to-face (Southport College) and online teaching and resources.
Key Learning Requirements
Apprenticeships require learners to achieve specific new knowledge, skills and behaviours (KSBs), which are detailed in the Apprenticeship Standard. These are achieved by;
1) Programme Teaching; online coaching sessions , workshops (once a month) and online resources.
2) Independent study; such as assignment/project research and write up
3) Learning in the workplace; shadowing colleagues, completing programme assigned work based projects, day-to-day development within your current role duties/work activities, reflections with mentor, relevant training sessions.
Modules
1 organisation or brand specifications and how to use them to produce standardised menu items and dishes.1 Supervise the production of centrally developed menu items and dishes according to organisational specifications Explain Par stock levels, quality points and safe storage conditions for food item 2 Ensure deliveries are checked and stored correctly K3 The importance of monitoring the correct use and maintenance of food production equipment and the procedure for dealing with misuse and malfunctions. S3 Monitor the correct use and maintenK4 Explain the importance of keeping up-to-date with product range, brand development, promotions and current trends importance of food production equipment. S4 Acquire and share with the team up-to-date information regarding product range, brand development, promotions and current trends importance of combining nutrient groups to produce balanced menu items and dishes Monitor the production of food to ensure clients’ needs are met checking that the food production team is meeting the specific needs of individuals"
1 organisation or brand specifications and how to use them to produce standardised menu items and dishes.1 Supervise the production of centrally developed menu items and dishes according to organisational specifications Explain Par stock levels, quality points and safe storage conditions for food item 2 Ensure deliveries are checked and stored correctly K3 The importance of monitoring the correct use and maintenance of food production equipment and the procedure for dealing with misuse and malfunctions. S3 Monitor the correct use and maintenK4 Explain the importance of keeping up-to-date with product range, brand development, promotions and current trends importance of food production equipment. S4 Acquire and share with the team up-to-date information regarding product range, brand development, promotions and current trends importance of combining nutrient groups to produce balanced menu items and dishes Monitor the production of food to ensure clients’ needs are met checking that the food production team is meeting the specific needs of individuals"
Placements
Every 3 weeks
Every 3 weeks
Assessments
Assessed throughout the programme by assignments, observations, mock test, evaluations and End Point Assessment.
Assessed throughout the programme by assignments, observations, mock test, evaluations and End Point Assessment.
Key Candidate Entry Requirements
•In an active management role.
• Preferably, evidence of English and Maths at GCSE C/4 or above /Functional Skills Level 2 / Equivalent.
•Apprentices without level 2 English and Maths will need to achieve this level prior to taking the end-point assessment.
Key Employer Entry Requirements
•To attend review meetings with the assessor and apprentice every 8 weeks to discuss progress.
•To support the learner with off the job training.
•Employers must be prepared to work with their Apprentices to develop their knowledge and skills by providing a wide range of learning and training opportunities.
•Be prepared to allow them to attend College sessions at the agreed times.
Application Timescale
Every 4 weeks
Additional Training Hub Support
Primary Care Employees:
• Have access to all resources provided by the L&SCPC Training Hub such as Digital training, Health and Wellbeing support and events.
Social Care Employees:
• Have access to all resources provided by the L&SCSC Training Hub such as training, Health and Wellbeing support and events.
Information Last Updated
02.10.23
02.10.23
Programme Resources
Access to Computer/ Laptop and the internet.How to Apply
If you would like to discuss or apply for an apprenticeship either for yourself, a member of staff or a vacancy for a new recruit, please complete the appropriate Training Hub Expression of Interest Form from the following options. This allows the apprenticeship team to complete basic pre-checks and to ensure the advice and guidance provided to you is tailored to your service. When relevant, application instructions (including tuition fee and funding instructions) will be sent.
Primary Care Online Expression of Interest Form. If you would like to discuss anything first, please email [email protected] or call Olivia on 07735161775
Social Care Online Expression of Interest Form. If you would like to discuss anything first, please email [email protected] or call Dawn on 07796 060023
