Approx. duration: 12-18 months
Start Date: Anytime
Attendance: All assessment and training is undertaken in the workplace
Entry requirements: Entry onto the apprenticeship is subject to thorough initial assessment to clarify course suitability . You may be required to come in and undertake an interview or assessment. Entry onto the apprenticeship is subject to 4 GCSE’s including Maths and English 9-4/A-C or a commitment to undertake Level 2 maths and English Apprentices need to be employed for a minimum of 30 hours a week, and have a contract of employment.
On-programme learning: English and Maths (if required) to achieve Level 2
End-point assessment: Delivery by City and Guilds
Progression: Senior Chef Production Cookery Level 3
Course Summary: Apprenticeships are work-based training programmes designed around the need of both the Apprentice and their employer. A chef de partie is responsible for running a specific section of the kitchen such as fish, sauté or vegetable. In a large 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. In smaller kitchens, a chef de partie may work independently, they would report to the senior chef. The apprentice will complete an End point Assessment to demonstrate that they can perform knowledge, skills and behaviours in their occupation.