Chef De Partie Apprenticeship Level 3 (September 2026 Entry)
Apprenticeship Standard
A Chef De Partie is an important role in any kitchen overseeing a specific section of a kitchen. This apprenticeship will help you pursue a career in catering whilst earning a wage.
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Level 3
Attendance - Full-time
Duration - 12 months
Start date - September
Where - Huddersfield Centre
Course Overview
As an apprentice you will spend a minimum of 30 hours a week working in a kitchen and one day a week, usually a Monday, in college. This apprenticeship takes the skills you already have and develops them to support you to work in a more senior position in the kitchen.
You will also look at the principals of food preparation and cooking, including traditional and modern cuisine, as well as looking at allergens, diet and nutrition. In a busy kitchen you will demonstrate that you can work under pressure as part of a team while preparing, cooking and finishing dishes and that you are competent in the handling and storage of ingredients.
Whilst on this apprenticeship, you will be expected to develop a better understanding of the industry and food trends that influence the development of dishes and menus. You will demonstrate that you can maximise yield, quality and minimise waste in the kitchen.
A Chef De Partie is expected to understand food safety practices and procedures, as well as being able to complete risk assessments. You will be taught the importance of team leading and communication in the kitchen. As part of your apprenticeship, you will also look at business strategy, understanding customer profiles, culture and constraints.
As an apprentice you will spend a minimum of 30 hours a week working in a kitchen and one day a week, usually a Monday, in college. This apprenticeship takes the skills you already have and develops them to support you to work in a more senior position in the kitchen.
Whilst on this apprenticeship, you will be expected to develop a better understanding of the industry and food trends that influence the development of dishes and menus. You will demonstrate that you can maximise yield, quality and minimise waste in the kitchen.
You will also look at the principals of food preparation and cooking, including traditional and modern cuisine, as well as looking at allergens, diet and nutrition. In a busy kitchen you will demonstrate that you can work under pressure as part of a team while preparing, cooking and finishing dishes and that you are competent in the handling and storage of ingredients.
A Chef De Partie is expected to understand food safety practices and procedures, as well as being able to complete risk assessments. You will be taught the importance of team leading and communication in the kitchen. As part of your apprenticeship, you will also look at business strategy, understanding customer profiles, culture and constraints.
Core Skills Gained:
A relevant level 2 qualification and GCSE English and maths grade 4 or above.
To start your apprenticeship you must have secured employment that the college has agreed is suitable.
To start your apprenticeship you must have secured employment that the college has agreed is suitable.
Hospitality Kitchen Management course
Employment
Employment
The end point assessment is made up of a professional discussion, an observation in your workplace, completion of a set task and an online multiple-choice assessment. You will be expected to have passed your GCSE English and maths.
Why work in the Hospitality & Catering Industry?
Wide range of jobs in the Why work in the Hospitality & Catering Industry
Excellent choice of employers in the area
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