Chef de Partie - Level 3 Apprenticeship
Workplace and College
Hospitality and Culinary Arts
About the Course
The Chef de Partie apprenticeship is for an individual who is responsible for running a specific section of the kitchen, potentially working individually or managing a small team but overall responsibility for organising the preparation, cooking and service of dishes within that section.
Delivery method – weekly day release
What You'll Study
- How to identify industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus
- Understand the principles of food preparation and cooking; traditional and modern cuisine; taste; allergens; diet and nutrition to produce dishes and menu items that meet business and customer requirements
- Know how to brief, coach and motivate others positively to deliver high quality dishes and menu items
- Identify how the business strategy, customer profile, culture and constraints influence the development of creative, profitable and competitive menus
- Recognise and understand legislative responsibilities and the importance of protecting peoples’ health, safety and security
- Demonstrate a range of advanced craft preparation and cooking skills and techniques to develop and produce quality dishes and menu items in line with business requirements
- Develop and use effective plans which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements
- Prepare, cook and present food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded
- Use effective methods of communication and operate in a fair and empathic manner that achieves the desired result and demonstrates a flexible customer centric culture
- Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation.
What Will I Need
You will need:
- To be aged 16 or older
- To be employed for a minimum of 30 hours per week with 20% of your normal working hours set aside for you to complete your training and study
- A relevant Level 2 qualification
All applicants must have an interview and assessment in English and Maths to confirm that the apprenticeship is suitable for them.
Employers may also set additional entry requirements, as a prerequisite to working with them.
The End Point Assessment (EPA) will include:
- An on demand test
- Culinary challenge
- Workplace observation
- Professional discussion.
What the Course leads to
Progression from this apprenticeship is expected to be into a senior culinary chef role.