Chef De Partie - Advanced Apprenticeship
Faculty of Hospitality, Hair and Beauty
Faculty Level Location Length Ask Apply
Hospitality, Hair and Beauty Level 3 Laurence Building up to 18 months

What is it like to study this course and how will I be assessed?

A Chef De Partie Apprentice will run a specific section of a professional kitchen. This could be sauces, pastries, fish, etc... You will manage a small team of workers, which you must keep organised so that dishes go out on time and the work area remains clean and orderly.

What topics will I study?

Topics include:

  • Identify how industry and food trends influence dishes and menus
  • Understand the preparation, cooking and finishing of each food group
  • Know the food safety practices and procedures to ensure the safe preparation and cooking of food
  • Demonstrate advanced skills in handling complex ingredients and dishes such as shellfish
  • Understand the principles of food preparation
  • Determine how technology supports the development and production of dishes and menu items
  • Know how to brief, coach and motivate others positively to deliver high quality dishes and menu items
  • Understand business strategy

What experiences will I get?

What are the entry requirements?

Qualifications needed: Maths and English GCSE, grade C/4 (or equivalent). If you do not have these qualifications our team will support you to gain these skills alongside your apprenticeship.

What facilities are there?

  • Hospitality and Catering students will experience the real-life rush of a restaurant, by working in our very own @34 commercial facility, open to the public 5 days per week.
  • Exeter College’s @34 fine dining, teaching and learning restaurant has achieved a prestigious AA College Rosette Award for its quality service and food

What can the course lead on to?

Some apprentices go into employment workingin a range of kitchens; as a generalist within a small team or furthering your skills in your chosen department amongst a larger kitchen team, working toward the position of Sous Chef

Are there any additional costs?

What support can I get?

You will have a dedicated Skills Officer who you can contact at any time. They will visit you in the workplace every 10 weeks to carry out a progress review with you and your employer.

What will this training cost me?

This can vary depending on the age of the Apprentice and the size of an organisation. There will be no cost to the Apprentice.

What do our students think?

My ambition now is to become an award winning head chef, which is a goal I feel I am well on the way to achieving.  My current employer is a fantastic place to work and I have the opportunity to broaden my horizons without continually changing my job". Lewis

You learn more being on an apprenticeship than you would working full-time. I used to be really shy - but not anymore! I am responsible for a kitchen section and I'm even training other students". Leanne, World Skills Medal Winner


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