Chef de Partie - Level 3 Apprenticeship

temp
Duration: 15 Months
Location: Workplace and 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 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.

Qualification Level

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.

Accreditation

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.

Logos
Logos
Logos
Logos
Logos
Logos
Logos
Logos
OUR CENTRES
King's Cross Centre
211 Grays Inn Road
London, WC1X 8RA
Map & Information
Victoria Centre
Vincent Square
London, SW1P 2PD
Map & Information
Soho Centre
Peter Street
London, W1F 0HS
Map & Information
Alexandra Centre
Ainsworth Way
London, NW8 0SR
Map & Information
Regent's Park Centre
Longford Street
London, NW1 3HB
Map & Information
Out Of Hours

 Part of Capital City College Group
Part of Capital City College Group