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Apprenticeships

Chef de Partie - Level 3 Advanced Apprenticeship

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  • Hospitality and Culinary Arts
  • Duration:
    15 months
  • Location:
    Workplace/College
  • Sector:
    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 Will I 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?

Employers will set their own entry requirements, related to the job role. A good level of English and maths, plus a Level 2 kitchen related qualification.

How Will I Be Assessed?

The End Point Assessment (EPA) will include:

  • An on demand test
  • Culinary challenge
  • Workplace observation
  • Professional discussion.

What Can I Do After?

Progression from this apprenticeship is expected to be into a senior culinary chef role.

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  • Education and Skills Funding Agency
  • QAA Reviewed
  • Stonewall Diversity Champion
  • Disability Confident
  • UKIED
  • Mindful Education
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