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 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.
Progression from this apprenticeship is expected to be into a senior culinary chef role.
To gain the full Apprenticeship the content will include:
Knowledge & Behaviours include:
Advanced Preparation & Cookery Content:
The Chef de Partie is a senior role within the kitchen. They supervise and oversee the operational running of their section, so the kitchen brigade system runs as smoothly as possible. Depending on your establishment, the kitchen may differ from another, but the principles will remain the same; to teach and lead others whom you work with and to have a holistic approach to the kitchen whilst leading a specific section of it.
This would suit any chef who is wishing to climb the ladder and learn more about the qualities required to supervise others whilst developing their own cookery skills. Explore the full breadth of the menu options whilst working to a high standard in a challenging, time-bound environment. To learn all aspects of the kitchen, so you can have an appreciation of the diverse needs a supervisor would need to lead the team.
The Chef de Partie apprenticeship is delivered by Skills Edge Training in partnership with the Richard Hughes Cookery School.
You will receive training in Richards’ state of the art kitchens, located in the prestigious Assembly House in Norwich.
The apprenticeship programme consists of on-the-job and 20% off-the-job training delivered through training workshops, on-the-job training from your employer, independent study and work-based visits from your assessor. At skills edge the knowledge delivery, skills and behaviour observations are through BIIAB Qadap pack. Whilst your e-portfolio is our own Skill Star platform, where you will cover your course as well as My World Matters (including British Values, Prevent, Equality & Diversity, Safeguarding to name a few)
Our 3 monthly Qadap Modules will help you know and understand how food safety requirements, the culinary skills, people, and business aspects of the professional cookery sector. The module will also enable you to demonstrate the skills and behaviours which you have applied because of the knowledge you have acquired as part of your action plan. The aim of this Assessment of Learning Guidance is to give assessors direction on the types of specific answers, knowledge, skills and behaviours that apprentices should show in each question against each standard for this apprenticeship.
To meet the assessment requirements for the standard you will need to complete our quarterly Milestone Achievement Modules, giving full and detailed answers to each question.
Your assessor will assess the Milestone Achievement Module and give you feedback on what you have achieved and what you need to do in order to develop further.
Functional skills English writing, reading and speaking, listening and communication can also be embedded in the answers to questions throughout these modules.
After you have completed the Milestone Achievement Module and your assessor has confirmed that you have met the requirements, you will receive a BIIAB Quadap Certificate.
The apprentice will be assessed to the apprenticeship standard using four complementary assessment methods. The assessment is synoptic, i.e. takes a view of the overall performance of the apprentice in their job. The assessment activities will be completed by the independent end assessor as follows.
On demand test: 2 hours
(including 30 minutes reading time) on demand multiple choice test, Scenario based questions, externally set and marked automatically by the assessment organisation, Undertaken either on the employer’s premises or off site.
Practical observation: 4-hour
Observation of the apprentice in the working environment, Time may be split to cover preparation and service, Shows apprentice working in an operational kitchen environment to produce food to standard.
Culinary challenge project and observation
Design a three dish, by three course menu in line with organisation’s standards, current industry trends and costings, Covering a range of food groups, Cook one dish from each course on the menu – 3-hour observation in a controlled environment.
Professional discussion: 90-minute
Structured meeting, Led by the independent end assessor, involving the apprentice and employer (e.g. line manager) Focusing on the log of complex dishes produced to demonstrate competence across the culinary range.