Chef De Partie Apprenticeship

Who is the programme for?

This apprenticeship is ideal for individuals seeking a career in the hospitality industry. Aspiring chef de parties will gain expertise in preparing and finishing complex dishes while overseeing specific kitchen sections, such as pastry or butchery. They will learn to manage a small team, ensure high standards of food and personal hygiene, and monitor the quality and safety of food preparation. This role involves collaboration with other kitchen staff and front-of-house teams, requiring flexibility for unsociable hours. Chef de parties play a crucial role in enhancing customer experiences and improving business performance.

Course Content

The content for the Chef de Partie apprenticeship has been created in collaboration with Binod Baral using his expertise and knowledge. Binod has been awarded Gold Medallist for Taste of Global Gastronomy 2024. He also has experience with Curating menus for 81 Airlines Globally such as British Airways, Emirates Etihad, Turkish Airlines and Qatar Airways. Binod has been cooking for Formula 1, Champions League Finals, Euro Cup and USA Masters since 2010.

Programme Overview

Duration: 13 months, depending on individual progress.
Apprenticeship Standard: Digital Device Repair Technician – Link to Standard
Location: Fully virtual classrooms whilst you gain real-world experience working on actual devices in a professional environment.

Key Responsibilities You’ll Master

1. Culinary Expertise

Master advanced food preparation techniques such as marinating, roasting, and sous-vide cooking.
Create complex dishes that reflect modern, classical, and innovative cuisines.

2. Kitchen Leadership & Management

Supervise a team of chefs, assigning tasks and ensuring kitchen efficiency.
Oversee inventory management, food safety, and hygiene compliance.

3. Menu Development & Innovation

Collaborate with senior chefs to develop and refresh seasonal menus.
Ensure creative, cost-effective, and competitive menu offerings.

4. Operational Excellence

Drive kitchen productivity while minimizing food waste.
Monitor portion control, ingredient use, and customer satisfaction.

5. Team Training & Development

Coach and mentor team members to maintain a high standard of food preparation.
Lead professional development initiatives for staff within the kitchen team.

What You’ll Gain

✔️ Level 3 Chef de Partie Certificate – Widely recognized across the hospitality sector.

✔️ Career Progression Opportunities – Qualify for senior roles such as Sous Chef, Head Chef, or Executive Chef.

✔️ Real-World Culinary Experience – Apply advanced skills while working under top culinary professionals.

How does the funding work?

Apprenticeships are funded through a levy scheme operated by HMRC which deducts 0.5% of annual payroll above £3 million. Employers can access this fund when they employ an approved Apprenticeship provider such as Cherith Simmons to deliver the programme.

Cherith Simmons can directly access the funding to pay for the apprentices’ training. Other schemes provide 95% funding for smaller organisations, which Cherith Simmons can access on your behalf.

Funding is currently worth £10,000 per apprentice making the training effectively free except for the accreditation fee.

Workshop 1

Introduction to Culinary Trends and Basic Food Preparation

Workshop 2

Preparation of Meat and Fish – Basics

Workshop 3

Vegetable Preparation Techniques

Workshop 4

Advanced Meat and Poultry Techniques

Workshop 5

Advanced Fish and Shellfish Techniques

Workshop 6

Cooking Techniques for Vegetables and Proteins

Workshop 7

Menu Design and Customer Preferences

Workshop 8

Maximizing Yield and Minimizing Waste

Workshop 9

Financial Performance and Profit Margins

Workshop 10

Coaching and Team Building

Workshop 11

Problem Solving in the Kitchen

Workshop 12

Team Communication and Customer Experience

Workshop 13

Technology and Risk Management

Workshop 14

Legal Requirements and Food Safety

Workshop 15

Skill Review and Refinement

End Point Assessment