Course Overview
Senior production chefs may lead a brigade team or may support the head chef in larger establishments. They report activities to the Head chef or appropriate line manager. They supervise production chef teams in a variety of kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. Job roles include Head chef, Second Chef, Kitchen Manager / Supervisor, Cook.
Senior production chefs have accountability for the day-to-day running of the kitchen service, producing, monitoring and maintaining consistent food standards, legislative requirements and quality across all areas and during all stages of production and supply.
Topics may include:
- Supervising kitchen operations
- The importance of nutrition
- Monitoring and ensuring legislative compliance and the completion of due diligence documentation
- How to support and influence the team positively to deliver a high-quality product
- Understanding how technology can improve efficency and productivity within food production organisations
- Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise risk to people and the organisation.
Assessment Methods
Assessment is through multiple choice questions, practical observations, and professional discussions supported by your portfolio.
Progression Options
You could progress to relevant Level 4 or degree-level programmes. Alternatively, you could enter the workplace at a senior level.
Entry Requirements
You will need GCSEs in English and maths at a grade 4 or above.
Frequently Asked Questions
You can apply directly on any of the UCS College Group websites, whether you wish to study at Bridgwater College, Cannington College, Strode College, or Taunton College. Simply use our “Find a Course” feature and follow the on-screen instructions – be sure to have your important information to hand.
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