Production Chef - Intermediate Apprenticeship
Apprenticeship Summary
The Production Chef Intermediate Apprenticeship offers a dynamic and practical route into a key role within the food service sector, making it a valuable opportunity for both employers and aspiring chefs. Found in a wide variety of settings—from high street restaurants and pub chains to schools, hospitals, the armed forces, maritime catering, and care homes—this apprenticeship equips individuals to work in fast-paced kitchens producing high-volume, consistent meals using pre-prepared and some fresh ingredients.
For employers, this apprenticeship is a strategic investment in building a reliable, skilled workforce trained to follow standardised menus, meet dietary requirements, and uphold high standards in health, safety, and hygiene. Apprentices are trained to be efficient, organised, and sustainability-minded, with a focus on teamwork, accuracy, and attention to detail—key attributes in high-output kitchens.
Apprentices benefit from hands-on experience and mentoring, learning to operate in varied environments while preparing meals that directly support people’s wellbeing—from schoolchildren to hospital patients. The apprenticeship fosters confidence, discipline, and a clear understanding of the responsibilities and pressures of real-world catering.
Whether you’re an employer looking to strengthen your kitchen team or an individual ready to begin a purposeful career in food service, the Production Chef Intermediate Apprenticeship is a practical, impactful, and rewarding choice.
Apprenticeship standard dates
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Anytime
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Employer's Premises
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Next steps
As an Employer
If you would like to offer this as an apprenticeship vacancy within your organisation, enrol one of your existing employees on this apprenticeship or simply find out more about supporting an apprenticeship within your organisation, please complete the Enquire Now form above and a member of our Business Development Team will be in touch within 2 working days to advise you on next steps.
As an Apprentice
If you are interested in securing an apprenticeship as a Production Chef, please visit our Vacancies page to check for any suitable roles.
If there are currently no roles available, please submit an enquiry form using the Enquire Now button above to register your interest. We will use this information to let you know when a suitable vacancy becomes available and also to advise you of any courses we offer that might advance your career goals in the meantime.
Key information
How will the Apprenticeship be funded?
As the employer
How your apprenticeship is funded will depend on whether or not you pay the Apprenticeship Levy. If you do pay the Levy, your apprenticeship will be funded out of this, provided you have sufficient monies available. If you do not pay the Apprenticeship Levy, 95% of the apprenticeship will be funded by the Government, with the remaining 5% being funded by you. There may also be some further incentives offered by the Government which we will be able to advise you of when setting up your apprenticeship. Either way, B&FC's Business Development Team will be on hand to help you navigate the funding arrangements and support you through this process.
As the apprentice
One of the benefits of an apprenticeship is that, as the apprentice, you are not required to fund your training. You will also receive a wage for the work that you do with minimum hourly rates set by the Government. Your employer can choose to pay you more than the minimum wage, but they cannot pay you less. For details of current minimum wage rates for apprentices, please visit the Government website.
What will my Apprentice learn?
Knowledge
By the end of their apprenticeship, you should understand:
- Food preparation and cooking methods for fresh, frozen, and pre-portioned meat, poultry, fish, fruit, and vegetables, including reheating and regeneration techniques.
- Key cooking techniques such as steaming, boiling, baking, grilling, frying, and braising.
- Food storage, stock rotation, portioning, and sustainability practices to minimise waste.
- Health, safety, hygiene, and allergen management, including safe use of tools and equipment, temperature control, and compliance with regulations like COSHH.
- Effective communication, teamwork, and conflict resolution within a kitchen environment.
- Time management, planning, and preparation to meet service demands and quality standards.
- Business standards, operating procedures, and performance targets including KPIs.
- Adaptations for dietary needs, including fortified diets, and allergen control.
- Organisational values, professional standards, and policies on equity, diversity, and inclusion.
Skills
You will learn how to:
- Prepare, cook, and regenerate meals using pre-prepared and some fresh or frozen ingredients to set specifications.
- Store, rotate, and manage stock efficiently while minimising waste and maintaining food safety.
- Maintain a clean and safe working environment, applying hygiene practices and safety procedures at all times.
- Communicate effectively with colleagues and stakeholders, contributing to a positive team dynamic.
- Manage time, follow recipes and procedures, and prepare for and close down service effectively.
- Monitor food temperatures, manage allergens, and use feedback to improve performance.
- Operate and maintain manual and electrical kitchen tools, machinery, and technology safely and efficiently.
- Apply problem-solving techniques to address routine and non-routine challenges within scope of role.
- Contribute to team goals, supporting service delivery and business performance.
Behaviours
You should be able to:
- Prioritise hygiene, safety, and compliance in all aspects of work.
- Demonstrate professionalism, reliability, and a positive attitude in line with company values.
- Take responsibility for individual and team tasks, showing initiative in solving problems.
- Work respectfully with others, supporting an inclusive workplace.
How will the Apprenticeship be delivered?
The apprenticeship will typically be delivered over a 13-month period with additional time required to prepare for the End Point Assessment. The apprenticeship programme will be delivered fully in the employer premises with opportunities for communities of learning throughout the programme.
What support will I get from B&FC?
As the employer
Each employer is supported by an experienced member of our Business Development Team to set up their apprenticeship. For those employers who are completely new to the apprenticeship process, the Team will support them with all the necessary paperwork and administration to get their apprenticeship programme up and running as quickly and efficiently as possible. For existing employers, their dedicated Client Services Manager will be an ongoing point of contact for all their apprenticeship queries, however big or small.
We can also help employers who are looking to recruit new apprentices by advertising their vacancy, finding suitable applicants and supporting them with the interview and selection process. Once an apprentice is onboard, our Curriculum Tutors and Apprenticeship Trainers and Skills Coaches also step in to support the employer-apprentice relationship and ensure the apprentice is on track to succeed.
As the apprentice
In the first instance, we aim to give potential apprentices all the support they need to find a suitable apprenticeship. That can mean working with them prior to an application to improve their CV, hone their interview skills and advise them of any additional training that may help them secure an apprenticeship vacancy.
Once they start their apprenticeship, we continue to support them with their off-site training and with regular meetings with our Apprenticeship Trainers and Skills Coaches to ensure they are progressing and acquiring all the knowledge, skills and behaviours that will ensure they complete their apprenticeship successfully.
How will the Apprenticeship be assessed?
What is an end-point assessment and why it happens
An EPA is an assessment at the end of the apprenticeship. The EPA is the apprentice's opportunity to show an independent assessor how well they can carry out the occupation they have been trained for.
The overall grades available for this apprenticeship are:
- fail
- pass
- distinction
When the apprentice passes the EPA, they will be awarded their apprenticeship certificate.
Assessment methods
Practical assessment with questions
The apprentice will be observed by an independent assessor carrying out a series of test over a total of 2 hours. During the assessment, the assessor will ask at least 3 questions designed to test the apprentice's understanding of the tasks being performed.
Professional discussion underpinned by a portfolio of evidence
During their apprenticeship, the apprentice will compile a portfolio evidencing all the work they have undertaken during their apprenticeship. This will be submitted to an independent assessor and form the basis of the professional discussion which will last 60 minutes during which time the assessor will ask a series of questions to determine the apprentice's competencies and ensure they meet the occupational standard.