Chef de Partie Advanced Apprenticeship

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.

Information for Applicants

What knowledge and skills are covered?

Skills covered in the Chef de Partie Apprenticeship include:

  • Advanced food Hygiene knowledge and skills
  • Advanced knife chopping and Sharpening skills
  • Health and Safety Legislations
  • COSHH
  • HACCP
  • RIDDOR
  • The ability to manage and support running of sections in the kitchen
  • Food Storage and safe cooking temperatures
  • Menu Development and gross profit costings to support GP’s
  • Seasonal guides for menu development
  • Business requirements and needs for food production( Preparation Lists)
  • Identify the principles of basic food preparation and cooking with respect towards allergens; diet requirements and nutritional needs and values
  • Gain the knowledge to check food stocks, reports on shortages, prioritise food that is close to expiry
  • Demonstrate a range of advanced craft preparation and cooking skills and techniques to develop and produce quality dishes and menu items in line with business requirements

Production of all variation dishes stated below:

  • Meat, poultry and game dishes
  • Fish and shellfish dishes within the requirements of the business
  • Vegetable and vegetarian dishes
  • Dough and batter products
  • Hot, cold and frozen desserts
  • Biscuits, cakes and sponges
  • Paste and patisserie product

What award will I achieve?

  • Chef De Partie Level 3 Acknowledgement Apprenticeship framework certificate
  • Progression from this apprenticeship is expected to be into a senior culinary chef role.

What are the entry requirements?

Employers will set their own entry requirements in order to start on this apprenticeship. Working full-time in a kitchen brigade within an established Hotel or Restaurant is required.

How often do I have to attend college?

Enrichment and college days will be a mandatory part of the course when required and will be determined post-application.

How will I be assessed?

  • This Qualification will be assessed within the workplace under the mentorship of your head chef and your team. You will receive regular face to face visits from one of our qualified industry veteran assessors, to measure your development and assess the tasks which that have been set between visits
  • Online multiple choice theory assessments
  • On job training to also be deployed when required by assessor to enhance knowledge and skills of business menus and seasonal dishes
  • College attendance for functional skills
  • Quarterly mock test to support further development towards final exams

What can I do next?

Successful candidates may progress into full-time employment or apply for the Senior Chef Apprenticeship in Production Cooking.

Information for Employers

How is my business going to benefit from an Apprentice?

How can I fit this apprentice into my business?

The apprenticeship scheme is a great way to employ and build your team. The chef can gain dedicated skills and knowledge and enhance those standards to higher levels with the knowledge that they will receive throughout the course. The chef de partie will gain knowledge on food management systems and running of sections in the kitchen. The chef de partie will be able to move from section to section, with no or little guidance.

A chef de partie can then utilise and development of the commis chefs in the kitchen to become a very skilful member of staff, who then can progress to chef de partie and manage sections or areas of the kitchen.

What will this cost my business?

From April 2017 the way that government funds apprenticeships in England will be changing. All businesses operating within the UK with a wage bill of over £3 million will be required to contribute to the apprenticeship levy monthly via HMRC.

  • If the levy applies to your business you will be required to pay 0.5% of your entire wage bill into the levy. This will be offset against a levy allowance worth £15,000 for each tax year
  • You will only be able to use your levy payment for government backed apprenticeships through providers who are registered on the Register of Apprenticeship Training Providers
  • Levy payments will expire after 18 months.

From April 2017 all existing apprenticeship frameworks and new apprenticeship standards (often referred to as trailblazer standards) will be allocated to Government funding bands.

Funding bands determine the maximum amount of money that Government will contribute for the training delivery and end-point assessment of each apprenticeship. All approved apprenticeship standards have already been allocated to funding bandings with maximum funding caps.

If you take on an apprentice who is between 16 and 18 years old at the start of their apprenticeship, you will receive a payment to help meet the extra costs of employing them. This will be paid to you through the training provider in two £500 instalments at 3 months and 12 months if the apprentice continues in learning beyond this point.

Non-levy paying employers will need to contribute 10% of the maximum funding band as published by the Skills Funding Agency for the delivery of training and assessment for their apprenticeship. Levy paying employers will pay the full cost of the agreed funding band using their Digital Apprenticeship account. Where there are no longer funds in this digital account the Government will co-invest 90% of the funding with the levy paying employer being the asked to contribute the remaining 10% on a monthly basis.

Levy paying employers can estimate their funding contributions through the use of the free Funding Apprenticeship Systems calculating tool.

The agreed funds will be taken from the employer’s digital account to pay the training provider, up to a maximum amount of funding allocated by Government to that particular apprenticeship.

For non-levy paying employers the Digital Apprenticeship Service will not be available until at least 2018. They will need to discuss and agree a price with their training provider.

Does the apprentice have to attend college?

Enrichment and college days will be a mandatory part of the course when required and will be determined post-application.

How is the apprentice assessed?

  • This Qualification will be assessed within the workplace under the mentorship of your head chef and your team. You will receive regular face to face visits from one of our qualified industry veteran assessors, to measure your development and assess the tasks which that have been set between visits
  • Online multiple choice theory assessments
  • On job training to also be deployed when required by assessor to enhance knowledge and skills of business menus and seasonal dishes
  • College attendance for functional skills
  • Quarterly mock test to support further development towards final exams

What about support in the workplace?

The role will include close mentoring by senior chefs of the kitchen brigade, supporting them in the development of skills and knowledge within a five day, normal working week. The chef de partie will have regular visits by the assessor to set actions for you to complete on a timely basis. All the criteria that will be needed to pass the end assessment will be covered.

Supported in the development of working in a safe, hygienic working environment.

What we offer as a company

  • Online knowledge with access to videos to support all preparation and advanced cooking methods
  • Monthly face to face visits
  • Assessors with over 18 years of cooking experience
  • Hands on training supplied by assessors/ trainers
  • 12 – 18 month courses
  • Enrichment days and college days to enhance skills
  • Digital portfolios
  • Interview techniques
  • Functional skills teachers based within the college

Why should I choose Colchester Institute to support my recruitment and retention?

Our team will provide:

  • A free recruitment service.
  • Personal 1:1 Apprenticeship Levy advice and guidance.
  • A dedicated Account Manager.
  • Industry experienced, professional, technical tutors.
  • Bespoke programmes available upon request.
  • An Essex priority skills focus.
  • Free employer events.
Chef de Partie Advanced Apprenticeship
LevelLevel 3
LocationColchester
DurationUsually between 15 -18 months however all apprenticeships are subject to individual circumstances
CampusColchester Institute
Start DateStarting employment as an apprentice can occur throughout the year however the start-date for attending college for training, where required, will be communicated post-employment and sign-up
Apprenticeship Funding Band (Levy paying employers)£9,000
Employer Contribution Fee (Non-levy paying employers)£900
What will this cost my Business?

Non-levy paying employers will need to contribute 10% of the maximum funding band as published by the Skills Funding Agency for the delivery of training and assessment for their apprenticeship. Levy paying employers will pay the full cost of the agreed funding band using their Digital Apprenticeship account.

Apprenticeship Funding Bands

Apprenticeship Funding Bands
Employers with less than 50 employees who are recruiting an apprentice aged 16-18 years old will not be required to pay the contribution fee.
Any associated cost to the individual will be made clear at the interview.

Disclaimer

All Fees and prices shown on the website are for courses starting in the 2018-19 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.