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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.

 

Did you find the course information on this page useful?

 

Jordan Green

Jordan Green

Compliments to the award-winning chef

Apprentice Jordan Green scooped the Young Chef of the Year title in the Derby Food and Drink Awards – an accolade which he hopes will fast track his career ambitions.

Jordan was among a group of full-time Catering and Hospitality learners who progressed to an apprenticeship with the College’s Engine Shed restaurant and training kitchens at the Roundhouse campus.

His apprenticeship opened doors to many opportunities – including a work placement with Derby’s award-winning Restaurant Zest. He also took part in a European work experience programme in Denmark, spending five weeks at the Danish Meat Trade College in Roskilde alongside learners from Estonia, Italy and Finland.

I really want to be working in fine dining and to learn from the best in the industry. Hopefully winning this award will help me at the start of my career.
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