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Apprenticeship Standard 364 - Level 2 Production Chef

Course Name 
Apprenticeship Standard 364 - Level 2 Production ChefAvailable for Enquiries
Course Details
Location Wakefield City Campus
Level Level 2
Start Date Flexible
Duration 12 months
Mode of Study Apprenticeship
Offering Code ASL2PCH1S000
Course Overview

These employer approved qualifications provide quality employability skills for the hospitality sector. Specifically, this qualification will you the knowledge, understanding and skills to work in a professional cooking environment as a production chef.

This qualification is ideal for someone wishing to further their career within the hospitality industry, developing existing skills by gaining a formal qualification potentially improving their employability.

Production Chefs:

• Maintain excellent standards of personal, food and kitchen hygiene
• Ensure compliance to procedures, menu specifications and recipes.
• Produce food meeting portion controls, and budgetary constraints
• Adapting and produce dishes to meet special dietary, religious and allergenic requirements
• Follow, complete and maintain production schedules, legislative and quality standard documentation
• Use specialist kitchen equipment
• Communicate internally and externally with customers and colleagues
• Commit to personal development activities

What you will Study

Your study will cover three main areas, Knowledge and Understanding (Know it), Skills (Show it) and Behaviours (live it).  You will work on the following area;

Kitchen operations (all elements of food preparation and cooking cover areas such as, Meat, Poultry, Vegetables, Fish, Hot and Cold Desserts.

Legal Requirements
Business and Commercial aspects
Personal Development and Performance

How you will Learn Practical based work will be undertaken in a production kitchen (Realistic Work Environment). Underpinning knowledge will be undertaken in the classroom theory classes and in support workshops. This study will sit alongside your employment.
Course Structure Classroom based: 20% Practical work: 80%
How you will be Assessed

You will be assessed by the following methods:

Professional Discussion
Written assessment
Production of practical dishes

All these elements are combined to be called End Point Assessment

Entry Requirements

A pre-entry interview will be required and will assess your ability to manage the course.

Entry requirements are set by employers

Apprentices without Level 1 English and maths will need to achieve Level 1 and take the test for Level 2
English and maths prior to taking the end-point assessment.

For those with an education, health and care plan or a legacy statement the apprenticeships English and maths minimum requirement is Entry Level 3 and British Sign Language qualifications are an alternative to English qualifications for whom this is their primary language.

Attendance Expectations You will attend college one day per week and this is currently Friday.
Fee Information

There are no costs to students aged between 16 and 18.

For cost to students aged 19 and over please contact the Business Development Unit on 01924 789469 for details.

Further Study Commis Chef Apprenticeship or Chef de Partie Apprenticeship.
Career Opportunities

This qualification will boost your career within the Hospitality & Catering industry.

You may wish to seek employment as:

• Commis Chef
• Production Chef
• Chef de Partie

How to Apply

Please complete an apprenticeship application form or email your CV and Date of Birth to

If you require an application form please contact Course Information on 01924 789111

For Further Details

Please contact Darren Sharpe on 01924 789376 or contact Course Information on 01924 789111. or Email

Virtual Open Event
• Saturday 20th June 2020

Pre-register your interest at

Course Groups (W) Apprenticeship
Subject Area (W) Hospitality & Catering
Client Group (W) 16-18
Client Group (W) Apprenticeships
Client Group (W) 19+
Search Ref (W) 59462
Website Ref (W) MTE8UB1OPG
Information last amended: 14 April 2022 09:12

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