This course is ideal for you if you wish to become a Chef De Partie and are new to the industry, or if you are currently working in an associated role (e.g. Demi-Chef De Partie or Commis Chef), that provides assistance to qualified professionals.
A Chef De Partie is responsible for running a specific section of the professional kitchen and could specialise in fish, meat, pastries, or sauces. This type of chef usually manages a small team of workers that they must keep organised, so that dishes go out on time and the work area remains clean and orderly; however, in smaller kitchens a Chef De Partie may work independently as the only person in their section. Also known as a station or section chef, the Chef De Partie reports to the senior chef and has a very important role in any kitchen.
You will study the knowledge, skills and behaviours as set out within the apprenticeship standard, which will include the following subjects…
? Preparing, cooking and presenting dishes under tight time pressures
? Managing Demi-Chef De Parties or Commis Chefs
? Participating in the development of new dishes and menu planning
? Ensuring ingredients are of high quality and safe
? Understanding how to maintain profit margins
? Health and safety law, food safety standards and regulations relevant to hospitality
The apprenticeship programme consists of 'on-the-job' and 'off-the-job' training. You will receive on-the-job training from your employer and will also be allowed 20% off-the job training, which will involve independent study.
Your independent study will be recorded in a learning journal, to capture evidence of your experiences, reflections and achievements.
An assessor coach will be allocated to you and will visit your workplace on a regular basis, but you will also receive master-class workshops from college tutors.
? Level 3 Chef De Partie Apprenticeship Standard
? Level 3 Diploma in Professional Cookery
? Level 2 Functional Skills Maths and English (if required)
Your progress and development will be assessed at regular stages throughout the apprenticeship; this is likely to involve a combination of observations, professional discussions, assignments, reflective accounts, product presentations and witness testimonies.
Your employer and training provider will formally sign-off your readiness for the End Point Assessment (EPA), once you have met and can confidently apply the minimum skills, knowledge and behaviour requirements, as detailed within the apprenticeship standard.
The End Point Assessment (EPA) will consist of 4 components that can be taken after a minimum of 12 months; although, it is expected that this will occur after 18 months of being on-programme. Here are the 4 components…
? Multi choice question exam (90 mins)
o Externally set and marked scenario-based questions, undertaken on or off the employer's premises.
? Practical observation (4 hours)
o A pre-planned observation of preparation and/or service, showing the apprentice working in an operational kitchen environment and producing food to a professional standard.
? Culinary challenge observation (3 hours)
o Design a three dish by three course menu, which covers a range of food groups and is in line with organisation's standards, as well as current industry trends and costings.
? Professional discussion (40 minutes)
o A structured discussion that enables you to demonstrate your understanding and application of the relevant knowledge, skills and behaviours. Led by an independent end point assessor, involving the apprentice and employer (e.g. line manager), focusing upon the log of complex dishes produced and your competence across the
culinary range. The assessor may explore examples of your work, validate judgements on the quality of work and ask questions about your personal development and learner journey.
In order to gain a place on this course, applicants must meet the entry criteria and attend a formal interview. All applications are to be submitted via the college website.
To secure a place of study on the Level 3 Chef De Partie programme, the minimum entry requirements are as follows:
? English GCSE Grade 4/C, Level 2 Functional Skills, or equivalent
? Mathematics GCSE Grade 4/C, Level 2 Functional Skills, or equivalent
? Demonstrate a passion for the hospitality & catering industry
? Be at least 16 years of age
You must also be employed in a relevant field (as indicated above) for a minimum of 30 hours per week.
There are no direct additional costs for this course, but you may want to purchase some text books for further reading. A suggested reading list will be supplied at the beginning of your course; however, we also have a wide selection of library books and electronic books for you to use too. You will be expected to supply your own stationery, such as folders, pens and paper. Connection to the internet is expected, but facilities are available at college to do this if necessary.
Please contact the Employer Services Team for more information regarding funding and costs.
Upon completion of the apprenticeship, you can:
? Continue your employment in the industry
? Progress onto the Level 4 Hospitality Manager Apprenticeship