White Oaks launches industry leading chef apprenticeship programme
The Production Chef Apprenticeship Programme has been designed for those working in care and senior living settings, to equip participants with the skills to prepare nutritious, balanced meals
White Oaks, the senior living division of Compass Group UK & Ireland, has launched a specialised apprenticeship programme for senior living and hospice catering.
Laura Tighe, business director at White Oaks explains: “Our commitment to personalised care means we need our chefs to be talented, with a unique skillset - to serve those within a healthcare and senior living environment to the highest of standards. This will ensure we are fully equipping participants with the knowledge, skills and confidence to create delicious, nutritious meals that support health and wellbeing, across diverse dietary needs.”
The Production Chef Apprenticeship Programme has been designed for those working in care and senior living settings, to equip participants with the skills to prepare nutritious, balanced meals tailored to the dietary needs of individuals in care homes, assisted-living facilities, retirement villages and hospices.
Created in partnership with leading hospitality apprenticeship provider HIT Training, the 12-month programme comprises modules, which include kitchen dynamics, the production and presentation of dishes, safety essentials, kitchen management and stock control, plus adaptation and modification of food.
The course will provide the opportunity to achieve a Level 2 Production Chef Apprenticeship. Plus, the Chefs will also have access to an L1 Mental Health First Aid Awareness Course and a 12-month Affiliate Membership with the Institute of Hospitality (IoH).
Colleagues have been selected for the inaugural wave, which recently launched at Compass’ head office in Chertsey.
Darren Neal, head of culinary at White Oaks concludes: “We’re investing in this programme to build a strong, sustainable talent pipeline and ensure the highest standards of culinary experience across our venues. By developing chefs, our organisation can shape skills, nurture creativity and enhance its culture. This really demonstrates our commitment to offering meaningful careers and developing future leaders.”
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