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Chef de Partie Level 3 Standard


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 9-3/A-E or Functional Skills Level 1. Apprentices           must achieve Functional Skills Level 2 in English and/or Maths if               they have a GCSE grade below a Grade 4 or C

On-programme learning:

  • Chef de Partie Standard
  • English and Maths (if required) Level 2.

End-point assessment:

Delivery by City and Guilds


Senior production Chef or management courses

Course Summary:

Apprenticeships are work-based training programmes designed around the need of both the Apprentice and their employer.

The broad purpose of the Chef de Partie is to prepare, cook and finish complex dishes while overseeing a section of the kitchen, which could be the pastry, larder, butchery, fish, sauce or vegetable section of the kitchen.

A Chef de Partie will oversee and supervise team members with receiving, storing, preparing, cooking and finishing of a range of food items to support the kitchen in providing the culinary offer. A Chef de Partie will contribute and help the Sous Chef and Head Chef to review and refresh new dishes and menus.

Chef de Parties’ are responsible for ensuring their team and themselves maintain high standards of personal, and food hygiene and oversee the receiving and correct storage of deliveries. They oversee and monitor the quality and safety of food, whilst maximising yield and quality ensuring that waste is minimised.

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 Apprentice in this occupation interacts with a team (brigade) of chefs, the wider team including front of house staff, suppliers and customers.

Institute for Apprenticeships