Award Crest
York College

York and North Yorkshire has a strong tourism and leisure industry and qualified senior chefs are in demand. This apprenticeship will provide you with the tools, skills, knowledge and behaviours required to succeed in the role of a senior chef in food production establishments. Senior production chefs strive to produce customers’ meals consistently to perfection according to predetermined specifications. They have the ability to work independently and lead a team in often hot and highly challenging kitchen environments. Production Chefs are likely to work in organisations where brands, recipes and menus have been created by a central development team. Production chefs and their teams work quickly and efficiently, producing food often in high volumes, which is repeated day after day, requiring energy, highly methodical organisational skills and attention to detail. York College will work with employers and key players in the sector to prepare and equip you to be successful in your career.

Qualifications and End Point Assessment Information

You will develop the knowledge, understanding, skills and Behaviours (know it, show it & live it) in relation to people with whom you work with, Food Safety, culinary area and business elements of being a senior chef and operation at senior level to meet targets and deliver high quality customer’s experience.

The apprentice will be assessed to the apprenticeship standard using four complementary assessment methods. The assessment is Synoptic, i.e takes a view of the overall performance of the apprentice in their job. The assessment activities will be completed by the independent end assessor as follows:-

  • On demand multiple choice test with scenario based questions
  • Practical Observation
  • Business Project
  • Professional Discussion (structured meeting)

The apprenticeship includes Pass and Distinction grades with the final grade based on the apprentice’s combined performance in each assessment activity.

Method(s) of delivery

Delivery will be in partnership with employers and adopt a blended approach of on and off the job training and professional development. Apprentices will receive training and mentoring in the workplace and knowledge, skills and behaviour development at York College through classroom and kitchen based activities involving the award winning Ashfields Restaurant.

Entry criteria

Employers will set their own entry requirements, but it is expected that to start on this apprenticeship the individual would have already achieved a level of skills and knowledge to be able to prepare and cook a range of dishes. There is a requirement to have literacy & numeracy skills equivalent to GCSE at grade C (or level 5) or level 2 Functional Skills in English and Maths.

Duration

Based on the entry requirements the minimum duration for this apprenticeship is 12 to 18 months. The apprenticeship can be spread over a longer period to allow for seasonal business operations.

What next

Chefs will gain experience in an operational role, typically without supervisory responsibilities before progressing onto this apprenticeship. Individuals that successfully achieve the senior chef apprenticeship in production cooking will be ready to progress onto a higher level position, apprenticeship or further training.

Our Success Rates

Our Overall Apprenticeship Success rate for Apprenticeships in 2015/16 is 81%, a whopping 13% above National Average.

Our Overall success rate for Advanced Apprenticeship provision is 81% which is a fantastic 13% above National Average

Our Overall Catering and Professional Chefs Apprenticeship Success Rates in 2015/16 was 84%, a fantastic 19% above National Average

York College, graded Outstanding by OFSTED, is ideally placed to support both Apprentices and businesses to successfully engage with and benefit from Apprenticeships.

To find out more about how to become and Apprentice or how to recruit an Apprentice into your business please contact York Business Development Unit:- Tel: 01904 770368 Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

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