Chef de Partie Level Three Apprenticeship

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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 the dishes go out on time and the work area remains clean and ordery.  However, in smaller kitchens a chef de partie may work independently as the only persion 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.

What will I study?

  • Indentify how industry and food trends, customer preferences, seasonality, provence 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 menus that meet business and customer requirements
  • Support the development of and contribute to reviewing and refreshing menus and dishes in line with business requirements and influencing factors
  • Identify how to maximise yield and quality, and minimise wastage of ingredient and other resources
  • Know the food safety practices and procedures to ensure the safe preparation and cooking of food

 

How will I be assessed?

On demand test-practical observations-culinary challenge project and observation.

Entry requirements

Employers will set their own entry requirements.

What next?

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

Additional information

For start dates and fees, consult the relevant course guides below or you can request a prospectus by post.

Higher Education Apprenticeship Guide 2019 Full-time Course Guide 2020 Spring Part-time course guide