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Chef De Partie Apprenticeship Standard

Level 3

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Key Info

Learning Area   Catering
Delivery Mode   Work-based
Duration   1-2 Years


Dates & Locations

Course Type   Apprenticeship
Location   Cornwall College Camborne
Start Date   As required

If you have a real passion or are interested in furthering your knowledge, skills and career in the hospitality industry, then this course is for you.

The Chef de Partie Level 3 apprenticeship is for learners working in a wide range of hospitality settings across the service and commercial sectors.

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, for example, sauces, pastries or fish. 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 learning journey of any chef will vary from one chef to the next but should always allow an apprentice to understand and have experience in managing other and producing food items in line with organisational specification in order to progress to any future senior chef role.

State of the art facilities, expert staff and fantastic industry links are all utilised to offer an exciting and dynamic experience.

  What You Will Learn

Emphasis is on culinary skills, team management, health and safety and all business aspects of the hospitality industry. You will also develop an 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:
- how seasonality impacts availability, quality and price of ingredients
- costing and yield of dishes and the meaning of gross profit
- storing, preparing and cooking ingredients to maintain quality, in line with food safety legislation
- professional behaviours and organisational culture
- understanding costing and yield of dishes and the meaning of gross profit and how this impacts on the overall business
- how to support and develop team members.

Core behaviours include: a strong work ethic and willingness to learn, you will also develop an understanding of how professional kitchen operate and the factors that influence a successful operation also what is expected of an individual in the hospitality sector.

  Entry Requirements

Employers will set their own entry requirements in order to start on this apprenticeship however, you must be prepared to work towards a level 2 functional skills qualification in English and maths. You will require a relevant level 2 qualification.

  Assessment

PA is the final stage that an apprentice goes through to complete their apprenticeship. The apprentice must demonstrate their learning to an independent end-point assessor. There are four assessment events for this standard and the professional discussion must be the last one completed.

On-demand test A two-hour, on demand, multiple choice test, comprised of scenario-based questions. Practical observation A four-hour observation of the apprentice in an operational kitchen environment, producing food to standard. The test will be split to cover preparation and service.

Culinary challenge observation A three-hour observation in a controlled environment.

Professional discussion A discussion focusing on the log of recipes produced to demonstrate competence across the culinary range. Institutional and organisational health and safety and food safety, business knowledge and understanding and team management.

  Progression

Progression from this apprenticeship is expected to be into a senior culinary chef role, You will be equipped with the skills and knowledge to further your career in the hospitality sector, not only locally but internationally.

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  Tags


# Apprenticeship # Catering # Chef # catering2021

Courses listed on this website are indicative of the subject, nature and level of study. The College reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility. The Cornwall College Group reserves the right to withdraw any course listed at any time.

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  Profile

George Streeter

A photo of George Streeter

Studying at Cornwall College gave George the skills he needed to follow his passion and become an executive chef on board a cruise liner.

"The course has taken me all over the world cooking. Until recently I was Executive Chef on a 5 star cruise liner and here I got to create my own menus, meet and cook for appreciative people.

Going to college gave me the tools to travel around the world and to work with and teach different nationalities. I would highly recommend it and cruise ships are a great way to do what you love whilst seeing different countries. "

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