A chef de partie is responsible for running a specific section of the kitchen such as a fish, starter, sauce, sauté or vegetable section with minimal or no support from peers buts work inline to the senior chefs requirements. In a large 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 In line with Health and safety and food safety legislation.
This qualification is built for professionals who would like to gain and maximise their preparation and cooking potential. Industry experienced chefs this is a great way to attain, recognisable accolades for future leadership of professional kitchens or businesses working and living the career you have always dreamed about.
Starting employment as an apprentice can occur throughout the year however the start-date for attending college for training, where required, might vary depending on the type of apprenticeship and will be communicated post-employment and sign-up.
|Duration||Usually between 15 -18 months|
|Apprenticeship Funding Band (Levy paying employers)||£9,000|
|Employer Contribution Fee (Non-levy paying employers)||£450|
All Fees and prices shown on this page are for courses starting in the 2020-21 academic year unless stated otherwise, and are correct at the time of entering/printing information, however these may be subject to change. The College cannot accept legal or financial liability as a result of any such changes.
The course information describes programmes offered by Colchester Institute. The College takes all reasonable steps to provide courses as described, but cannot guarantee provision. The information is for guidance and does not form any part of a contract.
The College reserves the right to update and amend information as and when necessary. Colchester Institute will do its best to provide the courses shown, but may have to modify or withdraw a course depending on customer demand and other factors.