48
The Training & Learning Company presents

Twelve months.
Forty-eight weeks.
One journey.

The Production Chef apprenticeship, told the way you'll live it: month by month, week by week. Every dot on the line ahead is a week of your year in the kitchen. Click any one and it opens.

Level 2 · ST0589 Nine core techniques Marco Pierre White Academy
12Months · chapters
48Weeks · one dot each
5Phases of growth

Scroll
EPA
Week 48 · and beyond

The gateway opens. You walk through it ready.

Forty-eight weeks of connected learning arrive at one place: gateway, then end-point assessment. By then you have rehearsed every part of it: more than once.

i

Observation with questions · 150 minutes · a 120-minute practical observation, then at least 3 questions

An independent assessor watches you work in your own kitchen, preparing, cooking, presenting and cleaning down across a range of the nine techniques, then asks you about what you did and why. Months 5, 8 and 10 build directly toward it, and Month 12 rehearses it in full.

ii

Interview underpinned by a portfolio · 60 minutes · at least 10 questions · underpinned by your portfolio

A structured professional conversation with the assessor, drawing on a portfolio of around nine pieces of evidence. It explores how you cook, communicate, keep food safe and develop yourself. Month 12 is a full rehearsal, and your portfolio builds all year.

After you qualify

Beyond the apprenticeship.

Every part of this apprenticeship earns its place because it matters at work and it matters to where your career can go. Here is how the main areas of your learning connect to the job you do today and the roles you could grow into.

What you learnWhat it is worth at workWhere it can take you
Food safety and hygiene
At workKeeps every dish and every guest safe, and keeps the kitchen within the law.
Where it leadsThe licence to work in any professional kitchen, and the first thing a head chef trusts you with.
Knife skills and cooking methods
At workConsistent prep and cooking that holds the standard through a busy service.
Where it leadsThe craft foundation every senior chef role is built on.
Holding your section under pressure
At workYou keep your station to standard through the rush, without dropping quality.
Where it leadsPrepares you to run a section, and then a whole line.
Nutrition and cooking for everyone
At workSafe, correct dishes for allergies and dietary needs, every time.
Where it leadsCentral to the menu and dietary work of senior kitchen roles.
The numbers behind the plate
At workLess waste and steadier portioning, which protects the margin.
Where it leadsYour first step toward the cost and margin work of a supervisor.
This is your Level 2 foundation. The natural next step is the Senior Production Chef apprenticeship (Level 3), then Senior Culinary Chef (Level 4). Progression is not automatic and depends on your performance, experience and the opportunities where you work, but the route is a real one and we will help you plan it.
Week 1 · 52
Month 1 · Foundations