Course Code: TN00027 Production Chef - Intermediate Apprenticeship Next course dates Start dateLocationDuration Anytime Employer's Premises Enquire now Anytime Employer's Premises Enquire now Overview Is this course for me? What will I learn? How will I be assessed? Where could this course take me? Course SummaryThis course is designed for Fish Fryers currently in industry working in schools, hospitals, care homes or high street casual dining/pub kitchens. Fish fryers are responsible for maintaining excellent standards of personal, food and kitchen hygiene and ensuring compliance to procedures, menu specifications and recipes. They have to communicate both internally and externally with customers and colleagues to maintain good relationships and build customer confidence. , Entry RequirementsThere are no formal entry requirements as individual employers will determine their own. We will, however, undertake an assessment and skills scan to make sure this qualification is suitable for you. Industry Placement and Field TripsYou may attend specialist courses e.g. National Federation of Fish Fryers. Learning and Teaching MethodsAs a Production Chef: Fish Fryer, you will: 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. Expert Tutors All staff involved in the delivery of adult education courses within the College are approved to teach the subjects and modules they deliver. The approval process ensures that staff delivering a given programme are appropriately qualified and, where appropriate, possess relevant technical and industrial experience and professional practice. Assessment MethodsAs a Production Chef: Fish Fryer, you will: 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. Career Options and ProgressionThe industry offers many ongoing career development opportunities to suit their own particular interests within the food and drink industry such as Production Chef or Fishmonger. Apprentices may also wish to progress onto an Advanced Apprenticeship - Senior Production Chef L3.