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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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Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

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."

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