Aimed at those taking their first step into the hospitality industry or working in a ‘more standardised kitchen environment’, the ‘specialised’ Level 2 Production Chef Apprenticeship hopes to meet ‘a genuine need from industry’.
Training will focus on preparing uniform recipes in high volumes for a range of environments - from schools, care homes and hospitals to casual dining establishments and pubs – to help students understand brand standards and strengthen their organisational skills and attention to detail.
The production chef workshop will enable them to practice their skills and help comply with procedures, menu specifications, portion control, budget constraints, while improving efficiency and reducing waste.
Paul Mannering, principal of HIT Chef Academy (which runs the workshop), said: “It’s no secret that chefs do not always have the time to scratch-cook or be flexible when it comes to ingredients and style, especially when catering for large numbers of people or in public sector settings.
“The new Production Chef Apprenticeship feels like the missing piece of the jigsaw for hospitality businesses producing a precise food offer that has to meet specific branding or criteria. In response to a high demand from our customers and the hospitality sector, it acknowledges the specialist needs of businesses in this environment and offers training to help chefs broaden their skills and work as effectively as possible. We’ve listened to the industry and incorporated their requirements and feedback into the programme to ensure the course can help chefs and businesses flourish.”