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
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                          
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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.

Full Time 2018 Higher Education 2018 Autumn Part-time course guide Apprenticeship Guide