52
The Training & Learning Company presents

Thirteen months.
Fifty-two weeks.
One journey.

The Senior 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 journey. Click any one and it opens.

Level 3 · ST0232 Production-led · in your own kitchen Marco Pierre White Academy
13Months · chapters
52Weeks · one dot each
5Phases of growth

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EPA
Week 52 · and beyond

The gateway opens. You walk through it ready.

Fifty-two 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

On-demand test · 90 minutes · 45 multiple-choice questions

A computer-marked test of the underpinning knowledge: kitchen operations, nutrition, food safety and the law, people, and the commercial side. You sit mock tests through the year, and a final one in Month 13.

ii

Practical observation · 4 hours · plus a 20-minute question session · in your kitchen

An independent assessor observes you running production as normal, supervising your section to specification, holding food-safety standards and leading your team, then asks questions on the knowledge behind what they saw. Month 12 is a full mock of this observation.

iii

Professional discussion · ~60 minutes · at least 10 questions · underpinned by your evidence

A structured, two-way discussion with the assessor, drawing on the evidence you gathered on-programme. It covers how you lead the team, run production, meet food safety and the law, and support the business. Month 13 rehearses it in full.

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
Production to specification
At workDishes hit the same standard every time, whoever is cooking them.
Where it leadsThe reliability that senior kitchen roles are judged on.
Leading the line
At workA section that runs calmly and to standard because you lead it well.
Where it leadsPrepares you for head chef and kitchen management.
Food safety and the law at scale
At workDue diligence that protects your guests and the business.
Where it leadsSupports senior operational and compliance responsibility.
Developing your people
At workA stronger, steadier team that trains its own.
Where it leadsThe core skill of any culinary leadership role.
Cost and the margin
At workTighter control of cost, waste and the margin on every service.
Where it leadsPrepares you for the commercial side of running a kitchen.
This is a Level 3 programme. The natural next step is Senior Culinary Chef (Level 4), and then head chef and kitchen management roles. Progression is not automatic and depends on your performance, experience and the opportunities where you work, and we will help you plan the right next move.
Week 1 · 52
Month 1 · Foundations