Chef De Partie Apprenticeship Level 3

Apprenticeships

Date (from)

Location

Code

Work Based - September 2020

6A169A

Introduction

If you work in a hotel, restaurant, bar, cruise ship or private household, or if you have been offered such employment, then this could be the learning opportunity for you.

A chef de partie is responsible for running a specific section of the kitchen. Also known as a station or section chef, the chef de partie reports to the senior chef and has a very important role in any kitchen.

This type of chef usually manages a small team of workers, which they must keep organised so dishes go out on time and the work area remains clean and orderly. In smaller kitchens a chef de partie may work independently as the only person in his or her section.

Why choose Brock for Chef De Partie Apprenticeship Level 3?

At Brockenhurst College you will be supported by our dedicated team of chef assessors. All these people have many years of experience in the role of a chef, as well as national, international and military-based experience in culinary excellence.

Teaching & learning

Teaching will be delivered on a one-to-one basis for at least one hour at each meeting. All information will be logged in a format that can be retrieved for later use either manually or electronically.

Your college assessor will be a key source of support throughout the programme. If you are falling short, then together you will develop a one-to-one programme of upskilling in practical tasks, behaviours and knowledge.

Training structure

Your assessor will visit you in your workplace every two to three weeks to support you in gathering evidence to map into your portfolio/eportfolio.

Twenty-per-cent of your training will be off-the-job training, which typically includes visits, research and work shadowing.

You will also benefit from quarterly reviews and pre-planned micro assessments to work towards the programme criteria and plan for the End Point Assessment required by the awarding body.

You will study the following areas:

  • Culinary. Identify how industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus.
  • Food safety. 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.
  • Health and safety. Take responsible decisions that support high standards of health and safety practices.
  • People skills. Brief, coach and motivate others to produce high-quality dishes and menu items that are delivered on time and to standard.
  • Business skills. Understand the principles of profit and loss, and recognise how to support the overall financial performance of the business through operating efficiently to reduce wastage and deliver healthy profit margins.

Minimum entry requirements

  • GCSE Maths and English grade 4 or above. 
  • Functional Skills Maths and English will be included in your programme if you have not achieved at least GCSE grade 4. 
  • Experience in a preparing and cooking food in a professional kitchen. 

How will I be assessed?

Assessments may occur over a minimum of two days and a maximum of two months.

Importantly, there will also be an End Point Assessment when both you and your employer decide you are ready.

This will comprise:

  • On-demand theory test
  • Practical observation 
  • Culinary challenge
  • Professional discussion

What can I do with this Apprenticeship?

This qualification is an ideal stepping stone towards establishing a career as a fully-qualified chef.

It will open doors to other employers and other areas of work, as well as help you develop your confidence in the kitchen.

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