Production Apprenticeship

Summary

The role is to support the production and development departments by assisting in the preparation, production and packaging of ice cream products by operating and maintaining food production equipment under supervision. An opportunity to learn about the manufacture of a leading supplier of dairy ice cream and sorbets worldwide.

Wage

£15,704 to £25,396.80, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

Flexible working Career progression opportunities

Training course

Production chef (level 2)

Hours

07:30 to 16:00, (Monday to Friday), flexible hours available, pay will be age related minimum wage.

40 hours a week

Start date

Friday 1 August 2025

Duration

1 year

Positions available

1

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

After this apprenticeship

Opportunity to progress to Production assisstant and Production manager.

Ask a question

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