• Culinary principles - including preparation, cooking, handling, taste, diet, nutrition, standardised menus and working in a time-bound environment.
• Food business principles - including business strategy and requirements, brand standards, competitors, customer profiles, minimising waste, product knowledge, promotions and sales.
• Financial management - including forecasting, setting targets, minimising risks, monitoring revenue, profits and costs.
• Food safety standards - including taking responsibility for food safety practices and procedures, personal hygiene standards and safely storing, preparing and cooking ingredients.
• Senior production chef practices - including preparing, cooking and presenting standardised dishes, dealing with issues, malfunctions, maintaining product and service quality.
• Team management - including active listening, effective communication, promoting a fair working environment, staff support and development.
• Legislation and regulations relevant to food production operations, including weights and measures, food safety, consumer rights, allergens, trades descriptions and HACCP.
• Theories, models and styles of leadership and supervisory management skills.
• Identification of measurable improvements and benefits to the department team or area of working.
• Keeping up to date with current industry trends, developments and business objectives.

• On the job skills training
• Off the job skills training
• Level 2 Functional Skills in English & Maths
• Business project support and preparation
• Planning, Target Setting and Feedback
• Mock End Point Assessments]

End Point Assessment (after at least 12 months and successful completion of the above-complete the first 3 activities in any order):

• 2 hour on demand test (Multiple-choice test)
• 4 hour Practical observation (covering preparation & service)
• Business Project (focusing on an opportunity/challenge/idea to make an improvement to the business the senior chef is working in)
• Lastly, a 90 minute Professional Discussion leading to the certificate as a Pass or Distinction 

Employers will set their own entry requirements but it is expected to start on this apprenticeship you will have already achieved a level of skills and knowledge to be able to prepare and cook a range of dishes; having gained experience in an operational role, typically without supervisory responsibilities.