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Apprenticeship - Chef De Partie (Standard) - Level 3Apply Now »

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Level: 3

Location: Workplace

Years: 2

Interview: Y

Course Summary

This apprenticeship covers:

  • Understanding and practical skills for different food groups 
  • Preparation, cooking and finishing methods used to produce advanced dishes including (as appropriate to each food group) construction, traditional, classical and modern skills and techniques, culinary science and contemporary styles, including the effects of preparation, cooking and finishing methods on the end product
  • Meat, poultry and game, including associated products such as terrines, pates and sausages
  • Fish and shellfish dishes and products such as quenelles, mousselines and panadas
  • Vegetables and vegetarian dishes, including vegetarian protein sources and specific dietary considerations and needs
  • Dough and batter products, including fermented dough and batter products
  • Paste and patisserie products 
  • Hot, cold and frozen desserts
  • Biscuits, cakes and sponges
  • Managing and supporting staff, budgets, menus and the general kitchen requirements of a chef at a senior level
  • Maths and English at Level 2.


Entry requirements

You should be working towards or at a Level 3 standard in a kitchen for 30 hours or more per week.

You need Level one Maths and English Functional Skills or equivalent qualifications. All students are screened.

Course Content

At the chef de partie level, apprentices are expected to prepare, cook and serve complex dishes for their observations and record complex dishes in their log.

The complexity may manifest itself in any or all of the following:

• The raw ingredient and the preparation methods required, for example advanced butchery

• The number or combination of preparation, cooking and finishing methods

• The combinations of flavours, tastes and ingredients

• The preparation and care taken to avoid errors with technical processes, for example ensuring a Béarnaise sauce does not split

• The precision with which preparation, cooking and service is executed

• The tools and equipment required to produce the dish to the required standard

Apprentices must also show they are capable of managing and supporting staff, preparing budgets and menus, and meeting the general kitchen requirements of a chef at a senior level.

In addition, they will complete Maths and English at Level 2.

The apprenticeship entails 20% off-the-job training.


How will I be assessed?

A variety of assessments will be used. This will be planned and discussed with the apprentice and manager.

The end point assessment includes:

  • on demand test
  • practical observation
  • culinary challenge 
  • professional discussion

Are there any additional costs or specialist equipment required?

You will need a set of chef knives.

What can I do after this course?

You can progress to further levels of responsibility within your role.


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Jack Bowler

Jack Bowler

Bespoke Inns experience leads to ideal job for hospitality student Jack

Work experience offered through Derby College's links with Bespoke Inns has led to the ideal job for former hospitality student Jack Bowler. Jack, who got a distinction in his foundation degree course in International Hospitality Management, has been working at the Boot Inn in Repton, a Bespoke Inns' traditional pub and restaurant, since August.
Although he already had catering qualifications from Derby College, Jack was keen to learn the front of house side of hotel and catering. Encouraged by his lecturers, he enrolled on the foundation degree course and, through the Bespoke Inns Hospitality Management Academy, gained valuable work experience at The Dragon in Willington.
The Academy seeks to bridge the gap between education and the workplace for the College's hospitality students so that they can put into practice their customer service skills at top quality establishments. In his new role at The Boot – a beautiful 17th Century coaching Inn – Jack gets to try his hand at everything including restaurant management, housekeeping and bar work. He especially likes working behind the bar and telling customers about the range of beers brewed by The Boot's microbrewery next door.

My foundation degree was brilliant and the professional development offered through Bespoke Inns is unbelievable.

Derby College gave me the confidence to do what I'm doing now, and I owe my lecturers a lot. I'm happy to talk to students in hospitality so I can give something back. Bespoke Inns offers work experience to other Derby College students and it's good to see people getting the same great opportunity that I've had.

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