Chef de Partie Level Three Apprenticeship
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
| Identify how 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 | ||||||||||||||||||||||
| 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 ingredients and other resources | ||||||||||||||||||||||
| Know the food safety practices and procedures to ensure the safe preparation and cooking of food | ||||||||||||||||||||||
| T | ||||||||||||||||||||||
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.
