This apprenticeship covers:
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.
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.
A variety of assessments will be used. This will be planned and discussed with the apprentice and manager.
The end point assessment includes:
You will need a set of chef knives.
You can progress to further levels of responsibility within your role.
Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.
She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.
"I can't expect to be able to tell other people what to do if I've never done their job myself."