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
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.
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.
Sign in to Apply
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.