Apprenticeships are a popular choice for people looking for on-the-job training and the opportunity to gain recognised experience whilst earning a wage. Your training will take place at College in conjunction with your employer and they will be heavily involved in your progress and development.

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 the 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 on 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 the course leads to

What courses can I do after this? 

On successful completion of this Apprenticeship you could further your training with us on a more full time basis or progress to Higher Education, depending on your GCSE qualifications.

What do I need to apply

To do this course you should have... 

You must be employed to undertake an Apprenticeship (we could help you with this if you don't currently have one).  You will need to show a strong commitment to pursuing a career in food preparation cookery and ideally have literacy and numeracy skills to Level 2 or above. All applicants for Apprenticeship training will be required to attend an interview and assessment.

Course costs

Course Code Start Date Costs 16-18 Costs 19-23 (with concessions) Costs 19+ (no concessions)
HAX0HE0005 01/08/2021 TBC TBC TBC

* Please note fees are subject to change.

Costs 

NB - If you leave after the first four weeks, you/your employer will be liable to pay the full fees for the remainder of the academic year.  You are also liable to repay any assisted funding you have recieved (This includes any uniform/travel assistance)

Associated Costs 

Click here for a uniform list required for this course.  A Top Up list is also available for progressing students  THESE ARE CURRENTLY BEING UPDATED

Course content

Course Content 

To gain the full Apprenticeship the content will include:

  • Functional Skills Maths L2
  • Functional Skills English Level 2

Knowledge & Behaviours include:

  • Food safety,  Hygiene & Legislation
  • Due diligence processes
  • Allergen Awareness
  • Gastronomic Influences & Trends
  • Kitchen Organisation & delegation of duties
  • Costings of commodities & Dishes collectively
  • Portion, Yield & Waste Control

Advanced Preparation & Cookery Content:

  • Quality points & commodity groupings:
  • Fish & Shellfish Dishes
  • Meat, Poultry, Offal & Game
  • Vegetables & Vegetarian Dishes
  • Sauces, Soups & Consommes
  • Dough & Batter Products
  • Pastry & Confectionery products
  • Cakes, Sponges & Biscuits
  • Hot, Cold & Frozen Desserts

More info

Start Day/Time 

Hours of attendance and start date will be confirmed at interview or enrolment.

Duration 

18 Months

Attendance 

Apprenticeship

Level 

Other Courses

Qualification Name 

Apprenticeship Standard

Awarding Body 

People 1st

Curriculum Area 

Sixth Form and Service Industries - Hospitality and Catering

More about the course 

Click here for a uniform list required for this course.  A Top Up list is also available for progressing students  THESE ARE CURRENTLY BEING UPDATED

 

Duration 

18 Months

Attendance 

Apprenticeship

Level 

Other Courses

Qualification Name 

Apprenticeship Standard

Awarding Body 

People 1st