Chef de Partie Apprenticeship
Chef de Partie Apprenticeship
Who is this qualification for?
The Chef de Partie Level 3 apprenticeship is for learners working in a wide range of hospitality settings across the service and commercial sectors. 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.
How long will it take?
Minimum of 12 months
The apprentices’ journey begins with a period of learning, development and continuous assessment which covers the full range of knowledge, skills and behaviours required within the Chef de Partie environment. Emphasis is on culinary skills and preparing and cooking a range of commodities including: fish, shellfish, meat, poultry, game, offal, vegetables, stock, sauces, soup, bread and dough, pastry, cakes, and hot and cold desserts.
Other knowledge covered includes:
• how industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus
• how technology supports the development and production of dishes and menu items in own kitchen
• how the business strategy, customer profile, culture and constraints influence the development of creative, profitable and competitive menus
• 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 profit margins
Core behaviours include: a strong work ethic and willingness to learn; being respectful and punctual; health and safety awareness; being prepared to work irregular hours; and effective communication.
Apprentices are expected to achieve a number of End-point Assessments to conclude their apprenticeship.
• On-demand test – a 90-minute, on demand, multiple choice test, comprised of scenario-based questions.
• Practical observation – a four-hour observation of the apprentice in an operational kitchen environment, producing food to standard. The test will be split to cover preparation and service.
• Culinary challenge observation – a three-hour observation in a controlled environment. The apprentice must produce a main course from the organisation’s menu and a dessert that reflects customer demand and/or seasonality.
• Professional discussion – a 90-minute discussion focusing on the log of recipes produced to demonstrate competence across the culinary range.
English, ICT and Maths
Apprentices will need to achieve Level 2 in English and Maths prior to taking their End Point Assessment if equivalent qualifications have not already been achieved prior to enrolment. Some standards may require ICT.
Off the job training
Apprentices must complete 20% off-the-job training whilst on programme. Specific rules govern this, and it must take place in the apprentice’s contracted hours.
Cost and funding
Eligibility for funding will be established on an individual basis.