Chef de Partie Apprenticeship Level 3 - Bridgwater & Taunton College

Course Overview

You need to be employed to start an Apprenticeship. Please visit our vacancy page or if you have an employer, please ensure you add full contact details of your employer within your application. If you are unable to secure employment, you could enrol on a full-time study programme and transfer to an Apprenticeship at a later date. Please apply for a full-time course as your second option.

A Chef de Partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of chefs, 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.

You will attend College one day a week to learn the essential culinary skills required to cook at an advanced level, and how to construct and develop menus using both classical and modern culinary techniques.

Assessment Methods

There is continual assessment in both the workplace and College to develop a recipe evidence log showing your development across the culinary range and culinary knowledge. There are four assessment exams at the end of the course made up of a multiple choice test, two hour culinary challenge, four hour practical observation in the workplace and a professional discussion.

Progression Options

You can expect to progression from this apprenticeship into a Kitchen or Catering Manager role.

Course Summary

Course Title Chef de Partie Apprenticeship Level 3
Entry Requirements

There are no entry requirements, but course entry is subject to a
successful interview and successful completion of an English and math initial assessment,
and if you have not achieved a grade 4 (C) in GCSE English and maths, you
will work towards a functional skills qualification during your
learning.

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Spotlight

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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