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Chef de Partie Level 3

COURSE OVERVIEW

A chef de partie is responsible for running a specific section of the kitchen. Typically they’ll manage and organise a small team of workers to ensure dishes go out on time and the work area remains clean and orderly. 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.

HOW DOES IT WORK?

This qualification requires you to demonstrate the skills and knowledge required to work in a professional kitchen.

WHAT WILL I STUDY?

You will be required to demonstrate knowledge, understanding, skills and behaviours in the following areas:

  • Culinary e.g. understand the preparation, cooking and finishing methods of different food groups, develop of menus, identify how to maximise yield and quality, and minimise wastage
  • Food safety e.g. store, prepare, cook and present food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained
  • People e.g. brief, coach and motivate others positively to deliver high quality dishes and menu items
  • Business e.g. use techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience, risk assess situations, identifying and isolating matters of concern

WHERE DO I STUDY?

You will work towards the qualification in the workplace.

HOW LONG DOES IT TAKE?

This qualification will take around 12 – 18 months to complete.

WHAT DOES THE COURSE LEAD TO?

On completion of Level 3 Chef de Partie, with support and opportunities in the workplace, can progress onto:

  • Supervisory positions
  • Head Chef Roles
  • Advanced Diplomas in a range of related sectors

HOW WILL I BE ASSESSED?

Suitable evidence can be observations completed by your assessor, testimony provided by your line manager or discussions with your Assessor supported by evidence. You will also need to undertake a knowledge test, skill test and professional discussion as well as culinary challenge project and observation.


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