Chef: Food Production - Level 2 Intermediate Apprenticeship

Duration: 15 months
Location: Workplace/College
Sector: Hospitality and Culinary Arts

About the Course

Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They report to the Senior Production chef or appropriate line manager. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.

What You'll Study

  • Techniques for the preparation, assembly, cooking, regeneration and presentation of food.
  • The importance of organisational/brand specifications and consistency in food production.
  • How to check fresh, frozen and ambient foods are fit for purpose.
  • Procedures for the safe handling and use of tools and equipment.
  • The importance of following correct setting up and closing down procedures.
  • Specific standards and operating procedures for organisations.
  • Key nutrient groups, their function and main food sources.
  • The scope and methods of adapting dishes to meet the specific dietary, religious and allergenic needs of individuals.
  • Allergens and the legal requirements regarding them.
  • Relevant industry specific regulations, legislation, and procedures regarding food safety, HACCP, health and safety appropriate to organisations.
  • The importance of following legislation and the completion of legal documentation.
  • How to communicate with colleagues, line managers and customers effectively.
  • Principles of customer service and how individuals impact customer experience.
  • How and why to support team members in own area and across organisations.

For more details refer to the Institute for apprenticeships - Production chef / Institute for Apprenticeships and Technical Education

Qualification Level

Employers will set their own entry requirements, related to the job role. A good level of English and maths, plus a Level 2 kitchen related qualification.


The End Point Assessment (EPA) will include:

  • An on demand test
  • Culinary challenge
  • Workplace observation
  • Professional discussion.
Centre for Business, Arts
and Technology
444 Camden Road
N7 0SP
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Sixth Form College
283-309 Goswell Road
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Centre for Lifelong Learning
28-42 Blackstock Road
Finsbury Park
N4 2DG
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Centre for Applied Sciences
311-321 Goswell Road
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020 7700 9200