Approx. duration: 18 months
Start Date: Anytime
Attendance: One day a week at the Ipswich Campus
Entry requirements:
- Individual employers will set their selection criteria for applicants
- Apprentices need to be employed for a minimum of 30 hours a week and have a contract of employment
- Entry onto the Apprenticeship is subject to a thorough skills scan assessment to clarify course suitability
- Entry onto the Apprenticeship is subject to 4 GCSEs including Maths and English 9-4/A-C or Functional Skills Level 2
- Apprentices aged 16-18 years are subject to the mandatory requirement to study towards and achieve English and Maths Functional Skills at Level 2 where the Apprentice only holds the level 1 qualifications (GCSE grades D-G/3-1)
- Following the updated ESFA Apprenticeship rules, from 11th February 2025. Apprentices who begin their apprenticeship training when aged 19+ will no longer be subject to this mandatory requirement. It is now the decision of the apprentice and their employer at the start of their apprenticeship to choose to study towards a Maths and English qualification
On-programme learning:
- Chef de Partie Standard
- English and Maths (if required) Level 2.
End-point assessment:
Delivery by City and Guilds
Progression:
Senior production Chef or management courses
Course Summary:
The role of a Chef de Partie is to prepare, cook and finish complex dishes while overseeing a section of the kitchen. This could be the pastry, larder, butchery, fish, sauce or vegetable section of the kitchen.
A Chef de Partie is responsible for overseeing and guiding team members in the receiving, storage, preparation, cooking, and finishing of various food items. These support the kitchen in delivering its culinary offerings to a high standard. They also collaborate with the Sous Chef and Head Chef to develop and refine new dishes and menus.
Chef de Parties are responsible for ensuring that both their team and themselves uphold high standards of personal and food hygiene. They manage the receipt and proper storage of deliveries, monitor food quality and safety, and strive to maximize yield and quality while minimising waste.
By meeting the required operational standards, Chef de Parties’ will deliver the customer experience, leading to desired revenue and profit margins thereby increasing business performance and competitiveness within the market.
In their daily work an employee in this occupation interacts with a team (brigade) of chefs, the wider team including front of house staff, suppliers and customers.