Level 3 Chef de Partie Apprenticeship Standard

Course Code: P238415

Key Information

  • Course type


  • Campus:

    Highbury Campus

  • Start Date:


  • Duration:

    18 months

  • Attendance:


For those who have a basic understanding of the hospitality and catering industry but want to progress and expand that knowledge further.

Units include:

  • identifying industry and food trends, customer preferences, seasonality, provenance, and global environmental factors
  • supporting the development of and contributing to reviewing and refreshing menus
  • determining how technology supports the development and production of dishes
  • the preparation, cooking and finishing methods used to produce advanced dishes
  • knowing the food safety practices and procedures
  • maintaining harmony across the team.

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, ensuring that dishes go out on time and the work area remains clean and orderly. In smaller kitchens you may work independently as the only person in your section. Also known as a section chef, you will report to the senior chef or head chef and have a very important role in any kitchen.

To successfully complete the apprenticeship you will need both maths and English at grade 4 or above, or Functional Skills Level 2. If necessary, these can be studied at College alongside your apprenticeship.

You will be taught by a fully qualified, experienced trainer in the classroom/kitchen, using a range of resources, including textbooks, demonstrations, practical tasks, and eLearning. You will have access to the college’s own Virtual Learning Environment, Onefile, and will be expected to complete off the job study for at least six hours per week. You will be assessed by an external examiner at the end of your programme to achieve the Level 3 Chef de Partie Apprenticeship.

You will build a portfolio of work and your trainer will be in regular contact to provide support, and to arrange on-site visits to observe your ability and skills in your daily role. It is important for you to take ownership of your own learning by seeking out opportunities to gain new skills on the job with your employer. Your final grade will be determined by collective performance in the assessments in the endpoint assessment.
1: on-demand test
2: practical observation
3: culinary challenge
4: professional discussion (to demonstrate that you can apply the broad range of knowledge, skills, and behaviours in the Standard).

Monthly attendance, in class as part of one full day and attending English and maths is essential if required. Additional attendance may be required for workshops and revision sessions. Attendance will be continuously monitored for College and employment. There will be regular meetings with your trainer/tutor and employer, to discuss progress and ensure timely completion of all elements of the apprenticeship. These meetings may take place in College or in the workplace.

You will take responsibility for studying for the exams and gathering evidence and completing the portfolio of work, while in the workplace. Your employer is responsible for managing you, supporting and mentoring throughout your apprenticeship, and liaising with the trainer/tutor on a regular basis. The training provider will supervise and support progress in developing the portfolio, and support you in preparation for the synoptic case study exam.

You will spend 6 hours of your apprenticeship working towards your off-the-job learning, which can consist of college attendance, homework/coursework, project related work, employer training, mentoring, and coaching – plus a number of other tasks (more information can be shared).

You can progress to employment or higher education.

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