What the course leads to
What courses can I do after this?
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What do I need to apply
To do this course you should have...
Previously completed a level 2 catering apprenticeship or have relevant experience working in this sector.
Maths and English grade C/4 or above or Functional Skills level 2 completed.
Course costs
| Course Code | Start Date | Costs 16-18 | Costs 19-23 (with concessions) | Costs 19+ (no concessions) |
|---|---|---|---|---|
| BP20064 | Various | TBC | TBC | TBC |
* Please note fees are subject to change.
Course content
Course Content
Senior production chefs:
- supervise and contribute to the production of centrally developed standardised recipes and menus
- supervise the production of dishes to meet specific dietary requirements
- complete, monitor and maintain food safety management systems (which include delivery, storage, cooking and service) and work equipment
- identify training needs and assist in the recruitment of kitchen personnel
- maintain the catering operating budget using nominated suppliers and ensuring the control of waste.
- support cost reduction, improve performance, revenue, profit margins and customers’ experience
- monitor service to improve efficiency and productivity.
- lead team briefings/meetings
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More info
Start Day/Time
New starters can join the course in September, January and April.
Duration
18 Months
Attendance
Apprenticeship
Level
Level 3
Qualification Name
NVQ Level 3
Awarding Body
City & Guilds
Curriculum Area
Business, Service Industries and ESOL - Hospitality and Catering