Chef de Partie Apprenticeship Level 3 - Bridgwater & Taunton College

Course Overview

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, which they must keep organised so that dishes go out on time and the work area remains clean and orderly. However, in smaller kitchens a Chef de Partie may work independently as the only person in their section. Also known as a station or section chef, the Chef de Partie reports to the senior chef and has a very important role in any kitchen.

You will attend our state of the art kitchen in our Taunton campus once per week and learn the essential culinary skills required to be able to cook at an advanced level, learning how to constructand develop menus using both classical and modern culinary techniques.

Units of study/what is involved:

  • Weekly workshops at our Taunton campus learning advancedculinary techniques and puttingthem into action
  • Functional skills in Maths and English
  • Demonstrating your skills in a real work environment in your job role
  • Distance learning using an e-portfolio

Assessment Methods

Assessment is this through workshop based learning, distance learning and you will be visited in your workplace.

Progression Options

Upon completion of the Level 3 Chef de Partie Apprenticeship there are progssional options to the Level 4 Senior Chef Culinary Arts. The qualification will aid your career progression to Sous Chef and Head Chef level.

Course Summary

Course Title Chef de Partie Apprenticeship Level 3
Entry Requirements

There are no entry requirements for this Apprenticeship. A full Maths and
English assessment will take place at interview stage to assess suitablitly as
Maths and English are a part of the course.

Start Date
Start Time  
End Time  
Remaining Places  


We work in the Quantock Restaurant which offers a range of services from breakfast buffets to gourmet evenings. This means we’re able to practice our skills in a professional kitchen and front of house environment, and prepare ourselves for the industry.

Ruth Northcote-Brewer

Additional Information

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