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Chef de Partie

Course Code: AP3

Level: 3
Subject area: Hospitality & Catering
Awarding body: Edexcel
Qualification: Apprenticeship
Course type: Full-time
Time of Day: Daytime
Duration: 18 months
When you'll study: Various days and times

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About the course

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.

What you'll learn

On this course, you will learn how to:

  • identify how industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus
  • understand the principles of food preparation and cooking; traditional and modern cuisine; taste; allergens; diet and nutrition to produce dishes and menu items that meet business and customer requirements
  • identify how to maximise yield and quality, and minimise wastage of ingredients and other resources
  • know the food safety practices and procedures to ensure the safe preparation and cooking of food
  • know what to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation
  • understand own role in building teams and inter-team relationships, and how to influence behaviours of team members both back and front of house
  • understand the principles of profit and loss, and recognise how to support the overall financial performance of the business through operating efficiently to reduce wastage and deliver profit margins
  • recognise and understand legislative responsibilities and the importance of protecting peoples’ health, safety and security

You will also cover:

  • functional skills: application of number and communication
  • Employers Rights and Responsibilities.
  • Personal Learning and Thinking Skills (PLTS) – independent enquiry, creative thinking, reflective thinking, team working, self-management and effective participation.
Entry requirements

Acceptance on this Apprenticeship will be determined through completion of functional skills entry assessments with our Work-based Learning team and a vocational assessment carried out by the hospitality and catering team at the College. Usually, progression onto the advanced Apprenticeship is on completition of an intermediate qualification.

Assessments/Exams

There will be a combination of direct observation of performance in the workplace and College realistic working environment areas, together with a portfolio of evidence for the unit end tests. Functional skills will be externally examined.

What's next?

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

Important information

Fees quoted apply to courses starting in the academic year 2018/19 (August 2018 – July 2019). There may be a slight increase in fees for courses starting 2019/20.

Whether or not you've got a work placement lined up, you can apply for and start an Apprenticeship at any time. We'll work with you to make sure you're on the right career path and help match you with a suitable employer. Just complete and return an application form.