Chef de Partie - Apprenticeship (Standard)
Level 3 Vocational
North Devon Campus
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 must be 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. They report to the senior chef.
This apprenticeship is delivered entirely at the workplace.
The apprentice will be taught how to identify industry and food trends, customer preferences, seasonality and how global environmental factors influence the development of dishes and menus. Alongside the relevant practical application and expected professional behaviour in the workplace.
The employer will be required to permit the apprentice 20% of their employed time doing 'off-the-job training' as set out by the government - this covers elements such as practical training; shadowing, mentoring, industry visits, attendance at competitions etc.
The apprentice will be assessed to the apprenticeship standard using four complementary assessment methods; an on demand test, practical observation, culinary challenge observation and professional discussion.
As this qualification is delivered in the workplace a personal tutor will require access to the apprentice for assessments and a quiet area that can be used for theory sessions.
The apprentice will have full access to the college facilities.
Any requirements for the first session will be discussed with either a member of the enrolment team. or the tutor, at the initial point of contact.
Please contact the Advice & Guidance Centre on 01271 852422 for more information.