Level 3 Chef De Partie Standard Apprenticeship


Entry Requirements

Employers will set their own entry requirements in order for applicants to start on this apprenticeship.

What's Involved

A chef de partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they must keep organised so that dishes go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. 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 role requires an understanding, for each of the food groups below, the preparation, cooking and finishing methods used to produce advanced dishes. Preparation, cooking and finishing methods to include (as appropriate to each food group) construction, traditional, classical and modern skills and techniques, culinary science and contemporary styles, including the effects of preparation, cooking and finishing methods on the end product.

> Meat, poultry and game including associated products such as terrines, pates and sausages

> Fish and shellfish dishes and products such as quenelles, mousselines and panadas

> Vegetables and vegetarian dishes including vegetarian protein sources and specific dietary considerations and needs

> Dough and batter products, including fermented dough and batter products

> Paste and patisseries products

> Hot, cold and frozen desserts

> Biscuits, cakes and sponges

The learning programme is based on gaining the knowledge and demonstrating the skills needed to work across all aspects of a professional kitchen from practical cookery to understanding the business and people skills and an understanding and appreciation of specific dietary needs.

Course Assessment Method

A variety of end point assessment methods will be employed to include: multiple choice tests comprising of scenario based questions, practical observations, culinary challenge observations and professional discussions.

What's Next

You could progress from this apprenticeship into a senior culinary chef role.

What if I Need Support

Here at the college we have outstanding support. Our support staff are dedicated to providing you with all the help and guidance you may need throughout your college journey.

You might need help and advice on a wide range of issues such as childcare, counselling and additional learning support. For more information on any aspect of student support contact the Course and Information Team, who will direct your call to the appropriate member of the college support team, call: 01325 503030.

Course Information
Qualification Type: Generic code to identify ILR programme aims
Level: Level 3
Academic Year: 20/21
Start Date: September 2020

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