Chef de Partie Apprenticeship Level 3
Chef de parties prepare, cook and finish complex dishes while overseeing a section of the kitchen, which could be the pastry, larder, butchery, fish, sauce or vegetable section of the kitchen.
Entry Requirements
You must be employed in a relevant role for a minimum of 30 hours per week. As a minimum, you should have 4 GCSEs or equivalent at grade 4 or above, including English and Maths and a Level 2 qualification in a hospitality subject, as well as having worked in an operational role within the hospitality industry.
What will I study?
This apprenticeship will give you the knowledge, skills and behaviours required to work as a Chef de Partie:
Emphasis is on culinary skills, team management, health and safety and all business aspects of the hospitality industry. You will also develop a deeper understanding of preparing and cooking a range of commodities including: fish, shellfish, meat, poultry, game, offal, vegetables, stock, sauces, soup, bread and dough, pastry, cakes, and hot and cold desserts with the ability to transfer this knowledge to junior members of the team.
Other knowledge covered includes: impacts of seasonality, availability, quality and price of ingredients; costing and yield of dishes and the meaning of gross profit; food safety legislation; professional behaviours and organisational culture; how to support and develop team members.
Method of delivery
Apprentices will typically attend York College on a day release for the duration of the apprenticeship and work with their employer for the remainder of their contracted hours. During their time in College, apprentices will work towards developing their knowledge, skills and behaviours, and at work will consolidate their on-programme learning with the support of their employer. An assessor will visit the workplace every 8-10 weeks to discuss and monitor progress on the apprenticeship in conjunction with the employer.
How will I be assessed?
Continual assessment will take place throughout the duration of the apprenticeship.
The End-Point Assessment (EPA) will comprise of the following:
- Observation with questions which takes 3.5 hours with a minimum of 8 questions
- Professional discussion underpinned by a portfolio of evidence which is 90-minutes with a minimum of 12 questions asked based on the portfolio that you have complied during your apprenticeship
- Knowledge test which consists of 50 multiple-choice questions
Additional costs
There are no specific College programme related costs, however you will be advised of any additional costs during your application and enrolment process.
Good course combinations
This is a full-time course. It is not possible to combine this course with other Vocational, T Level or A Level programmes.
Qualifications received
Chef de Partie Level 3 Apprenticeship.
Your next steps
On completion of this apprenticeship, you could progress onto the Senior Culinary Chef Apprenticeship or into a Sous Chef Position
To find out more about how to become an apprentice or how to recruit an apprentice into your business, please contact York College Apprenticeship Team:
Tel: 01904 770368
Email: apprenticeships@yorkcollege.ac.uk
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