Chef de Partie Apprenticeship Level 3

You must be employed in a relevant role for a minimum of 30 hours per week. As a minimum, you should have 4 GCSEs or equivalent at grade 4 or above, including English and Maths and a Level 2 qualification in a hospitality subject, as well as having worked in an operational role within the hospitality industry.

This apprenticeship will give you the knowledge, skills and behaviours required to work as a Chef de Partie and will include the following:

• Prepare dishes and menu items using advanced preparation methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specification.
• Cook dishes and menu items using advanced cooking methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specifications.
• Finish dishes and menu items using advanced finishing methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specifications.
• Maximise yield and quality ensuring waste is minimised whilst working in a time bound environment.
• Contribute to reviewing and refreshing menus and dishes in line with business requirements and influencing factors.
• Oversee and supervise section staff to store, prepare, cook and finish all ingredients in line with organisation brand standards, quality and safety.
• Operate and oversee the use of technology and specialist kitchen equipment in the production of complex dishes and menu items.
• Coach and motivate team members positively to deliver high quality dishes and menu items.
• Liaise with internal and external stakeholders to build team and inter-team relations, influencing behaviours of team members both back and front of house.
• Improve competitiveness, business performance, revenue, profit margins and customer experience.
• Monitor production in line with legislative regulations including protecting people’s health safety and security.
• Carry out risk assessments identifying and isolating matters of concern and ensure evaluation and reviewing is completed timely.
   

Apprentices will typically attend York College on a day release for the duration of the apprenticeship and work with their employer for the remainder of their contracted hours. During their time in College, apprentices will work towards developing their knowledge, skills and behaviours, and at work will consolidate their on-programme learning with the support of their employer. An assessor will visit the workplace every 8-10 weeks to discuss and monitor progress on the apprenticeship in conjunction with the employer.

Continual assessment will take place throughout the duration of the apprenticeship.

The End-Point Assessment (EPA) will comprise of the following:

• Observation with questions which takes 3.5 hours with a minimum of 8 questions
• Professional discussion underpinned by a portfolio of evidence which is 90-minutes with a minimum of 12 questions asked based on the portfolio that you have complied during your apprenticeship
• Knowledge test which consists of 50 multiple-choice questions
   

There are no specific College programme related costs, however you will be advised of any additional costs during your application and enrolment process.

This is a full-time course. It is not possible to combine this course with other Vocational, T Level or A Level programmes.

Chef de Partie Level 3 Apprenticeship.

On completion of this apprenticeship, you could progress onto the Senior Culinary Chef Apprenticeship or into a Sous Chef Position

To find out more about how to become an apprentice or how to recruit an apprentice into your business, please contact York College Apprenticeship Team:

Tel: 01904 770368
Email: apprenticeships@yorkcollege.ac.uk