Hospitality and Catering
Mode of study:
A Chef de Partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which 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.
Students will learn about running a specific section of a professional kitchen. For example, sauces, pastries or fish.
Topics covered include:
Knowledge, Skills, Behaviours
- Culinary skills
- Food Safety
- Food trends
- Principals of food prep
- Traditional and modern cuisine
Career Opportunities & Further Study
Students can progress into full time work in roles such as Senior Culinary Chef role.
Assessment is through on and off the job training in
- Apprenticeship Standard
- Maths and English
Learners will be assessed through various forms plus
- A synoptic end-test covering the knowledge and skills
- Practical observation
- Culinary project observation
- Professional discussion
5 GCSEs, including Maths and English. Apprentices without English or Maths at Level 2 must achieve this prior to taking the end point assessment.
If you are interested in this apprenticeship you can apply on our website by clicking here via the Apprenticeship Vacancies page.
How To Apply
Use the below link to apply for the above course.