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