Production Apprenticeship
Apprentice
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Production Apprenticeship
Type: Apprentice
Location: TRURO (TR4 9LL)
Work
Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.
What you’ll do at work
- Ensuring the highest standards of hygiene, food safety and quality control are met at all times
- Measuring, mixing and freezing ingredients according to recipes and specifications
- Learning the pasteurising process
- Learning the processes involved in flavour development and batch production
- Monitoring of stock levels and raw ingredients
- Conducting quality checks on finished products to meet company standards
- Undertake any other task as is reasonably required to support the effective operation of the site
- Completing on the job training modules as part of the apprenticeship programme
Where you’ll work
CALLESTICK FARM
CALLESTICK
TRURO
TR4 9LL
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
DYNAMO HEALTHCARE TRAINING LTD
Your training course
Production chef (level 2)
Understanding apprenticeship levels (opens in new tab)
What you’ll learn
Course contents
- Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
- Prepare and cook fresh and frozen fruit and vegetables to business standards.
- Prepare salad vegetables to business standards.
- Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
- Regenerate dried and frozen ingredients and dishes.
- Undertake stock control, storage, and rotation.
- Communicate professionally with colleagues, line managers, stakeholders, and customers.
- Work as part of a team to support service delivery.
- Follow specifications to produce, portion, and present food.
- Manage own time to ensure allocated tasks are completed.
- Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Use feedback to improve own performance.
- Prepare and close down an area for service.
- Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
- Maintain prep and par levels according to business need.
- Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
- Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
- Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
- Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
- Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
- Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
- Follow equity, diversity, and inclusion legislation and organisational policies.
- Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
- Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.
- Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
- Prepare and cook fresh and frozen fruit and vegetables to business standards.
- Prepare salad vegetables to business standards.
- Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
- Regenerate dried and frozen ingredients and dishes.
- Undertake stock control, storage, and rotation.
- Communicate professionally with colleagues, line managers, stakeholders, and customers.
- Work as part of a team to support service delivery.
- Follow specifications to produce, portion, and present food.
- Manage own time to ensure allocated tasks are completed.
- Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Use feedback to improve own performance.
- Prepare and close down an area for service.
- Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
- Maintain prep and par levels according to business need.
- Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
- Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
- Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
- Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
- Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
- Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
- Follow equity, diversity, and inclusion legislation and organisational policies.
- Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
- Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.
Your training plan
- Training will be delivered in an intensive program online via Teams during the quiet season
- On the job learning and shadowing will take place in the workplace
More training information
- Opportunity to study functional skills English and Maths if you don’t already hold the qualification
- Level 2 Food Safety
- Level 3 Food Safety
- HACCP
Requirements
Desirable qualifications
GCSE in:
- English (grade 4)
- Maths (grade 4)
Other in:
Food Safety (grade Pass)
Let the company know about other relevant qualifications and industry experience you have. They can
adjust the apprenticeship to reflect what you already know.
Skills
- Communication skills
- IT skills
- Attention to detail
- Organisation skills
- Team working
- Initiative
Other requirements
Must be 18+ as Work in Factory.
About this company
Callestick Farm Ice Cream Ltd is a leading manufacturer and supplier of dairy ice cream and sorbets to a wide range of customers in retail and food service.
https://www.callestickfarm.co.uk/ (opens in new tab)
Company benefits
• On the job training from experienced professionals in the industry
• Gain a nationally recognised qualification in food production
• Opportunities for career progression
• A supportive and collaborative working environment
⚠Disclaimer: This job listing is aggregated from a third-party provider and may have closed earlier than stated. Job listings are automatically updated, but availability may change. For the latest updates, visit the employer’s website or browse similar roles on our platform.
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