Commis Chef/Production Chef – Intermediate Apprenticeship

A Production Chef will learn all the basic cooking techniques required for working in a kitchen.

Course Information

  • Course Type Apprenticeship
  • Subject Area Hospitality and Catering
  • Qualification Apprenticeship
  • Study Mode: Full Time Only
  • Course Level Level 2
  • Location Laurence Building (Hele Road site)
  • Course Length Up to 18 months

A Production Chef will learn all the basic cooking techniques required for working in a kitchen.

Choose this course if you work well as part of a team in time-bound and often challenging kitchen environments. You will have a passion for food, cooking and working towards standardised recipes and menus. If you want to expand your culinary knowledge in a fast-paced kitchen enviroment, look no further.

You will:

  • Focus on developing basic techniques as a chef
  • Ensure compliance to procedures, menu specifications and recipes
  • Adapt and produce dishes to meet special dietary, religious and allergenic requirements
  • Communicate internally and externally with customers and colleagues

Next steps: On completion you can progress to a Level 3 Apprenticeship as a Senior Production chef, or progress in to full time employment.

Entry Requirements

Every employer is different and therefore the entry requirements can vary. As a guide, you ideally need GCSE grade 4 in English and Maths. However, we will work with you and provide additional support to help you achieve their requirements, either prior to your Apprenticeship via a pre-Apprenticeship or during the delivery of your programme.


Hospitality and Catering students will experience the real-life rush of a restaurant, by working in our very own @34 commercial facility, open to the public 5 days per week. Exeter College’s @34 fine dining, teaching and learning restaurant has achieved a prestigious AA College Rosette Award for its quality service and food.

Additional Costs

You will need to buy a basic clothing, safety shoes, knife set and textbook.

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