Course Details

This course is designed for the more experienced chefs who are looking to further improve their skills and knowledge. This type of Chef will usually manage a small team of workers ,which they must keep organized. However, in a smaller kitchen they may work independently. The Chef de partie reports to the senior Chef and has a very important role in any kitchen. On completion of the course the apprentice will be able to create more complex dishes using fresh ingredients. They will also be able to demonstrate a good level of competency while maintaining a safe kitchen environment. Please note that we adhere to all occupational standards in our realistic working environment.

Entry Requirements

Completion of Commis Chef standard or a level 2 subject specific ,industry related qualification. Math and English Functional skill Level 1 Apprentices must also be in employment of up to a minimum of 33 hours p/w Ideally RSPH Food Hygiene Level 2

Career options

Promotion within the workplace. Progression from this standard is expected to be into a senior culinary Chef role or a higher level Apprenticeship eg: Chef de Partie.

169 - Chef de Partie Apprenticeship L3 Standard

Five highlights

  • 1 An outstanding College report from OFSTED's recent inspection.
  • 2 Highly professional lecturers with many years of experience
  • 3 State of the art kitchen and restaurant learning environment
  • 4 Chichester College is a warm and friendly place to learn
  • 5 All students are treated with respect

Key Points

  • Chichester Campus
  • Flexible start date
  • Level 3 Apprenticeship Standard

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Course code Location Course length Start date
HOS358WMMA Chichester Campus Flexible Flexible start date

What you need to know

What will I study?

A range of complex cooking techniques in the following elements: fish, meat, poultry, game, vegetables and vegetarian dishes, dough and batter products, biscuits ,cakes and sponges ,hot , cold and frozen desserts, paste and patisserie products Food Safety. Heath, safety and security of the working environment. Productive working relationships with colleagues. Functional skills: English and Math Level 2

How will I be taught?

The course requires attendance to college to achieve all elements of the apprenticeship framework. The required attendance is one day a week.

How will I be assessed?

Continual development of the skills ,knowledge and behaviors are required to meet the Standard and the City and Guilds qualification. A range of on going observations and knowledge tests will be undertaken: a four hour culinary challenge, a three hour culinary observation, a two hour multiple choice test and oral questioning resulting in an end point assessment. Functional Skills Math and English are assessed through on-line tests.

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