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Chef de Partie - Level 3 Standard

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
The course includes (but is not limited to) the following Knowledge (Know it), Skills (Show it) and Behaviours (Do it):

Culinary:
Identify how industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus; Use available technology in line with business procedures and guidelines to achieve the best result; Remain calm under pressure to deliver the required outcome

Food Safety:
Know what to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation; Ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer; Take responsible decisions that support high standards of food safety practices.

People:
Know how to brief, coach and motivate others positively to deliver high quality dishes and menu items; Actively develop own skills and knowledge, and those of the team, through training and experiences; Be solution focussed to achieve the required outcome and support positive, open communications that help achieve the best result for colleagues, customers and the business.

Business:
Understand the principles of supply chain management, sustainable procurement and working practices in the kitchen; Comply with legal requirements and inspire confidence by maintaining the safety and security at all times; Think and act promptly to address problems as they arise and keep customers satisfied and operations flowing smoothly.

End Point Assessment (EPA)

Independent end assessment occurs when the employer is satisfied that the apprentice is working consistently at or above the level set out in the chef de partie apprenticeship standard. The assessment period for the chef de partie standard can commence at any point once the apprentice is competent after the twelve-month minimum period of learning and development.

The EPA is synoptic, which means it takes an overview of the apprentices’ competence. The end assessment should only commence once the employer is confident that the apprentice has developed all the knowledge, skills and behaviours defined in the apprenticeship standard which, as a best practice recommendation, could be clearly evidenced by the on-programme progression review meetings and records.

The EPA ensures that all apprentices consistently achieve the industry set professional standard for a chef de partie. Prior to independent end assessment the English and maths components of the apprenticeship must be successfully completed.

There are four elements to the end point assessment:
1. On demand test (2 hours; multiple choice test)
2. Practical observation (4-hours of the apprentice in the work environment)
3. Culinary challenge project and observation
4. Professional discussion (90-minute structured meeting)

All assessment activities must take place within two months.  It is a requirement that apprentices have adequate time to prepare for, and recuperate after each assessment activity, prior to commencing the next. Assessments may occur over a minimum of two days and a maximum of two months within the assessment window, with no one day containing both observations, or more than two assessment activities.

As part of the apprenticeship framework, reviews are completed every 12 weeks by the assessor where progress is discussed by the apprentice, assessor and employer.

 

Next: What will I learn?

What will I learn?

The course includes (but is not limited to) the following Knowledge (Know it), Skills (Show it) and Behaviours (Do it):

Culinary:
Identify how industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus; Use available technology in line with business procedures and guidelines to achieve the best result; Remain calm under pressure to deliver the required outcome

Food Safety:
Know what to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation; Ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer; Take responsible decisions that support high standards of food safety practices.

People:
Know how to brief, coach and motivate others positively to deliver high quality dishes and menu items; Actively develop own skills and knowledge, and those of the team, through training and experiences; Be solution focussed to achieve the required outcome and support positive, open communications that help achieve the best result for colleagues, customers and the business.

Business:
Understand the principles of supply chain management, sustainable procurement and working practices in the kitchen; Comply with legal requirements and inspire confidence by maintaining the safety and security at all times; Think and act promptly to address problems as they arise and keep customers satisfied and operations flowing smoothly.

Next: Assessment

How will I be assessed?

End Point Assessment (EPA)

Independent end assessment occurs when the employer is satisfied that the apprentice is working consistently at or above the level set out in the chef de partie apprenticeship standard. The assessment period for the chef de partie standard can commence at any point once the apprentice is competent after the twelve-month minimum period of learning and development.

The EPA is synoptic, which means it takes an overview of the apprentices’ competence. The end assessment should only commence once the employer is confident that the apprentice has developed all the knowledge, skills and behaviours defined in the apprenticeship standard which, as a best practice recommendation, could be clearly evidenced by the on-programme progression review meetings and records.

The EPA ensures that all apprentices consistently achieve the industry set professional standard for a chef de partie. Prior to independent end assessment the English and maths components of the apprenticeship must be successfully completed.

There are four elements to the end point assessment:
1. On demand test (2 hours; multiple choice test)
2. Practical observation (4-hours of the apprentice in the work environment)
3. Culinary challenge project and observation
4. Professional discussion (90-minute structured meeting)

All assessment activities must take place within two months.  It is a requirement that apprentices have adequate time to prepare for, and recuperate after each assessment activity, prior to commencing the next. Assessments may occur over a minimum of two days and a maximum of two months within the assessment window, with no one day containing both observations, or more than two assessment activities.

As part of the apprenticeship framework, reviews are completed every 12 weeks by the assessor where progress is discussed by the apprentice, assessor and employer.

Next: Career Opportunities?

Career Opportunities

Recognised qualification for your CV.

Progression from this apprenticeship is expected to be into a senior culinary chef role.

This could then lead onto the progression of your career within the Hospitality Industry.

Next: Entry requirements

Entry requirements

Recommended English and Maths GCSE C or above.

Employers will set their own entry requirements in order to start on this apprenticeship.

Ideally, you will be employed for a minimum of 30 hours a week in the professional area that your Apprenticeship is in.

Looking for Employment? See below for what to do next…

- Apply for this apprenticeship.  We can then support you to find employment and prepare your job application.

- Register your details and search online for vacancies at www.gov.uk/apply-apprenticeship

- Check the College’s website page regularly: www.kendal.ac.uk/apprenticeships/apprentice/

- Make sure your CV is up to date and is relevant to the job industry you are applying to.

Adult fees

£

Next: Apply

Apply for Chef de Partie - Level 3 Standard

Click here to apply

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