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Apprenticeship Standard: Chef de Partie L3

The Chef de Partie Apprenticeship will support you to work towards a dynamic, successful career in the Hospitality Industry within the kitchen or back of house team in a supervisory role.

Why Choose This Course?

You will be learning all about the hospitality industry, understanding the basics to complexities of modern-day cookery and the advanced techniques and building blocks of cookery.

You will learn where produce and products come from, a key skill in a kitchen today, and cooking using seasonal ingredients which will give you greater understanding of getting the best out of the produce we use.

To ensure you are working at the required level you will need to study up to Level 2 English, Maths (where necessary). This will support you on your Apprenticeship and within your career.

You will be taught by staff with extensive experience who will advance your knowledge and skills to meet the expectations of the hospitality industry. Individual support, tuition and advice are available from our team of experienced and qualified tutors, assessors, and advisors.

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Start date: 01/08/2022

Course code
APCHEF322T
Level
Level 3
Location
Truro College
Duration
1 year
Qualification
Apprenticeship

Top Course Highlights

Small Classes

Experienced Tutors

Industry-Standard Facilities

Excellent Industry Links

Learn From Sector Experts

You will be taught by staff with extensive experience who will advance your knowledge and skills to meet the expectations of the hospitality industry.

Develop work-related skills

During your programme you will develop work-related skills and knowledge to fully support you in your job role and prepare you for an exciting career.

Excellent employer support and liaison

We have excellent industry contacts to ensure you have ongoing support and development in your workplace.

What Will I Learn?

Units that you will study:

Knowledge

  • Identify how industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus.
  • Understand the principles of food preparation and cooking.
  • Know how to produce dishes and menu items to standard whilst working in a challenging, time-bound environment.
  • Know what to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation.
  • Understand the principles of supply chain management, sustainable procurement and working practices in the kitchen.
  • Identify how the business strategy, customer profile, culture and constraints influence the development of creative, profitable and competitive menus.
  • Recognise and understand legislative responsibilities and the importance of protecting peoples’ health, safety and security.

Skills

  • Support the development of and contribute to reviewing and refreshing menus and dishes in line with business requirements and influencing factors.
  • Demonstrate a range of advanced craft preparation cooking skills and techniques, developing and produce quality dishes and menu items in line with business requirements.
  • Demonstrate advanced skills and techniques in producing the following to dish and/or recipe specifications: meat, poultry and game dishes, fish and shellfish dishes, vegetable and vegetarian dishes, dough and batter products, hot, cold and frozen desserts, biscuits, cakes and sponges, paste and patisserie products.
  • Prepare, cook and present food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is always maintained and food safety management procedures are followed and recorded.
  • Brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard.
  • Contribute to the costing of dishes, monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs.

Behaviours

  • Is proactive in researching and developing own skills and knowledge of industry and food trends and other influencing factors.
  • Use technology and equipment responsibly following reporting procedures and use training and supervision to ensure safe use of equipment.
  • Show commitment to developing skills and knowledge, trying and improving new ingredients and dishes, practicing and reflecting on different preparation and cooking techniques.
  • Produce dishes and associated products that show skills, imagination and flair.
  • Promote efficient ways of working in a team.
  • Remain calm under pressure to deliver the required outcome.
  • Take responsible decisions that support high standards of food safety practices.
  • Use a considered approach to managing ingredients to maintain their quality and safety.
  • Challenge personal methods of working and seek methods for improvement, recognising the impact that personal performance has on achieving efficient and effective results.
  • Be solution focused to achieve the required outcome and support positive, open communications that help achieve the best result for colleagues, customers and the business.
  • Promote a fair, non-discriminatory and equal working environment, actively listen and empathise with other peoples’ point of view and respond politely.
  • Take ownership and responsibility for own learning and development, as well as that of the team and provide, welcome and act on feedback to improve own performance.
  • Demonstrate a keen business sense, producing dishes and menu items in line with business and customer requirements.
  • Be financially aware in approach to all aspects of work.
  • Keep waste to a minimum and promote initiatives to improve sustainability in the kitchen.
  • Advocate the importance of working safely and legally in the best interest of all people.
  • Think and act promptly to address problems as they arise and keep customers satisfied and operations flowing smoothly.
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Where Will It Take Me?

Careers: On completion of Level 3 Chef de Partie Apprenticeship, you will be ready to move up into management positions within the kitchen.

Progression: Level 4 Hospitality Management

Entry Requirements

You will attend an interview with the Apprenticeship Advisor who will support you to find an Apprenticeship. Once a job has been secured you will have an interview with our Training Advisor to discuss the programme and your experience. Performance and attitude will be taken into account.

Assessment Arrangements

End Point Assessment

EPA methods • On demand tests • Practical observation • Culinary Challenge • Professional discussion

Information & Support

The Student Support team can see you on a one to one basis and offer advice and guidance on financial, personal and emotional issues. A professional team of staff work together with your tutor and training advisor to support you, so that you can successfully complete your course and recognise pathways to progression after leaving College.

Awarding Body: City & Guilds

Want to talk to someone?

Do you have a question that we haven't answered so far? Talk to our admissions team. We're here Monday-Friday 8.30am-4.30pm.

Our colleges

Truro College
College Road
Truro
Cornwall
TR1 3XX

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