Chef

Professional Chef

Certification authority: 
Office of Qualifications and Examinations Regulation (Ofqual)
EQF Level of the qualification: 
3
European Credit Transfer Scale (ECTS): 
85
Country: 
GB United Kingdom
Evaluate the core competences
needed for this job
Core competences 
Developing advanced skills and techniques in preparing, cooking and finishing various elements of food, from meat and poultry, game and shellfish, to vegetables and vegetarian dishes.
Investigating factors that affect the dining experience and major contributors to gastronomy.
Complying with current and relevant legislation relating to food safety, and health and safety, and following appropriate procedures.
Understanding the impact in a professional kitchen of food sustainability, and the measures that can be taken to ensure sustainable use of food, resources and energy.
Developing knowledge relating to leadership and supervision of people, budgets and resources, to better understand your role and responsibilities as a supervisor within the hospitality industry.
Supervising the planning, completion and review of a kitchen service from the perspective of a Kitchen and Larder Chef through catering for a hospitality event.
How can the certification be obtained? 
Apprenticeship
Individual application
Validation of prior learning
Description of the procedure for the validation of prior learning 
  1. Contact a consulting centre for validation of prior experience ENIC- UK National Information Centre https://www.enic.org.uk/
  2. A regulatory body receives and considers applications from applicants, provides applicants with all information about the requirements, procedures and formalities they need to complete in order to gain access to and pursue their regulated profession;
  3. They may request certified copies at a later stage in the event of justified doubts and where necessary;
  4. Assess applications in accordance with the provisions and timescales set out in the amended 2015 Regulation;
  5. Provide all relevant information about individual cases to the assistance centre on request;
Documents needed 

A regulatory body may require any information or documentation necessary to be able to assess the application, including:

  • evidence of formal qualifications and any information necessary to determine the level and content of those qualifications;
  • information concerning the applicant’s training to the extent necessary to determine the existence of potential substantial difference to the training requirements in the UK;
  • the applicant’s fitness to practice and professional or financial standing;
  • the applicant’s insurance cover;
  • for professions that have patient safety implications, or for those professions where there is ‘a serious and concrete doubt’ about the sufficiency of the professional’s language knowledge, language controls can be imposed to ensure the applicant has sufficient knowledge of the language necessary for practising the profession
Contact point 

To assess your project, we advise you to consult centre provides information and advice on the comparability of overseas qualifications with those from the UK. The ENIC- UK National Information Centre acts as the national reference point for vocational qualifications

https://www.enic.org.uk/

Duration: 
One month of receipt of the application
Cost: 
None
Is it possible to obtain a partial validation?: 
Yes ✅
What is the result of the partial validation? 
Certificate listing the competences already acquired
Then, is it possible to participate to a shorter training course to prepare the full qualification?: 
Yes ✅
Description of the procedure to participate to a training course 

In the UK there are different training centres which provide full courses according to the level, methods of assessment and other criteria. It is suggested to choose a training course within those regulated by OFQUAL. Here you will find regulated courses https://register.ofqual.gov.uk 

After having selected a course, you will be redirected to the centre web page and get information about the course.