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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?

 

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Jack Bowler

Jack Bowler

Foundation degree puts more choices on menu for catering student Jack

Derby College catering student Jack Bowler has extended his menu of career choices by taking a foundation degree in international hospitality management.Jack, who already holds level 2 and 3 qualifications in catering and hospitality via the college is now learning the management and front of house aspects of the hospitality industry as well as the catering side.During his level 3 course Jack also gained confidence-building experience through working at the college's Engine Shed fine dining restaurant at the Roundhouse.Jack, who was inspired to cook from a young age by his mum and gran, now plans to progress to level 5 and gain his BA Honours degree. He is currently working in the kitchens at Calke Abbey at weekends and will be taking on more shifts when he completes his foundation degree. Ultimately he hopes to find a job in his chosen field through educational work experience.

He said: "I love cooking but it's been interesting learning new things and finding out about the management aspects too. I enjoy being front of house as I've always liked interacting with customers.

"Derby College has such great facilities, including the new Fujitsu and Intel Innovation Hub which recently opened at the Roundhouse. The hub's got fantastic top of the range technology and quiet study areas."


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