Chef Apprenticeship Level 3

To gain the full Apprenticeship the content will include:

• Functional Skills Maths L2
• Functional Skills English Level 2

Pathway 1: Chef de Partie

Knowledge & Behaviours include:

• Food safety,  Hygiene & Legislation
• Due diligence processes
• Allergen Awareness
• Gastronomic Influences & Trends
• Kitchen Organisation & delegation of duties
• Costings of commodities & Dishes collectively
• Portion, Yield & Waste Control

Advanced Preparation & Cookery Content:

• Quality points & commodity groupings:
• Fish & Shellfish Dishes
• Meat, Poultry, Offal & Game
• Vegetables & Vegetarian Dishes
• Sauces, Soups & Consommes
• Dough & Batter Products
• Pastry & Confectionery products
• Cakes, Sponges & Biscuits
• Hot, Cold & Frozen Desserts

Pathway 2: Senior Production Chefs:

• supervise and contribute to the production of centrally developed standardised recipes and menus
• supervise the production of dishes to meet specific dietary requirements
• complete, monitor and maintain food safety management systems (which include delivery, storage, cooking and service) and work equipment
• identify training needs and assist in the recruitment of kitchen personnel
• maintain the catering operating budget using nominated suppliers and ensuring the control of waste.
• support cost reduction, improve performance, revenue, profit margins and customers’ experience
• monitor service to improve efficiency and productivity.
• lead team briefings/meetings

As described above, the Chef de Partie is a senior role within the kitchen.  They supervise and oversee the operational running of their section, so the kitchen brigade system runs as smoothly as possible.  Depending on your establishment, the kitchen may differ from another, but the principles will remain the same; to teach and lead others whom you work with and to have a holistic approach to the kitchen whilst leading a specific section of it. 

This would suit any chef who is wishing to climb the ladder and learn more about the qualities required to supervise others whilst developing their own cookery skills.  Explore the full breadth of the menu options whilst working to a high standard in a challenging, time-bound environment.  To learn all aspects of the kitchen, so you can have an appreciation of the diverse needs a supervisor would need to lead the team.

You must be employed to undertake an Apprenticeship (we could help you with this if you don't currently have one).  You will need to show a strong commitment to pursuing a career in food preparation cookery and ideally have literacy and numeracy skills to Level 2 (formerly GCSE Grade D) or above. All applicants for Apprenticeship training will be required to attend an interview and assessment.

You will be continually monitored throughout your training with us & visited at your workplace by our Assessors.

 Towards the end of the program, we will determine your readiness for your End Point Assessment (EPA).  This will be in the form of:

•  Multiple Choice test;
• Scenario-based questions;
• Observation of you working at your place of employment;
• Culinary practical Challenge

You will also be required to keep a portfolio of the dishes you have made at work.  All evidence will be uploaded to an online portal for tracking purposes.

This will be undertaken within your workplace and evidenced through your portfolio of dishes.

On successful completion of this Apprenticeship you could further your training with us on a more full time basis or progress to Higher Education, depending on your GCSE qualifications.

You will have recognised training which is current to the industry you have chosen.  The title, suggests working in a supervisory position, but this would depend on the establishment;  your experience & commitment. 

Wider skills employers look for:

• Good communication skills
• Good organisational skills
• Able to work under pressure
• Reliability and flexibility
• Ability to work in a team as well as using your own initiative

NB - If you leave after the first four weeks, you/your employer will be liable to pay the full fees for the remainder of the academic year.  You are also liable to repay any assisted funding you have recieved (This includes any uniform/travel assistance)

THESE WILL BE UPDATED NEARER THE START OF THE PROGRAM

Click here for a uniform list required for this course.  If you already have a kit, the minimum requirement is a College logo jacket, and the small blue-checked trousers.  A Top Up list is also available for progressing students 

Awarding Body:
People 1st

Curriculum Area:
Business, Service Industries and ESOL - Hospitality and Catering