Chef de Partie (Level 3 Standard)

Chef de Partie roles are essential within professional kitchens, taking responsibility for managing a specific section and ensuring consistent, high-quality food preparation and service. This apprenticeship is ideal for those looking to progress their culinary career into a supervisory kitchen role.

The broad purpose of this apprenticeship is to develop advanced culinary skills, leadership capability and professional kitchen behaviours. Apprentices gain the knowledge and experience needed to supervise others, manage production and contribute to the smooth running of a commercial kitchen.

Applicants must have achieved both maths and English at GCSE 4 / C or above prior to enrolment, as well as Level 2 catering qualification. Relevant work-based experience would also be considered.

Employers may set additional entry requirements based on the technical nature of the role.

Hands-on training & college learning

Apprentices are employed in a professional kitchen while attending college on a day-release basis for technical training. They develop advanced practical and theoretical skills in:

• The role and responsibilities of a Chef de Partie
• Managing a kitchen section and workflow
• Preparing, cooking and presenting complex dishes
• Supervising and supporting junior kitchen staff
• Portion control, cost management and minimising waste
• Food safety, hygiene, health & safety and allergen control
• Stock management, ordering and storage
• Maintaining quality standards and consistency
• Effective communication within the kitchen team
• Professional behaviours, leadership and time management

For a comprehensive understanding of this programme and what it entails, please click here.

This programme builds confidence, technical expertise and leadership capability, preparing apprentices for senior kitchen roles such as Senior Chef de Partie, Sous Chef or specialist chef positions.

Training is delivered on a day-release model at college, agreed with employers prior to the start date. Apprentices are supported through regular workplace visits from an assessor who monitors progress, observes practical skills and provides ongoing guidance.

Throughout the apprenticeship there is continuous on programme assessment working towards the completion of an End Point Assessment (EPA), which typically includes:

• A practical cooking assessment
• A professional discussion
• A knowledge-based test
• A review of workplace evidence

This ensures apprentices meet the full occupational standard required of a Chef de Partie.

This Level 3 apprenticeship typically takes 18 months to complete, followed by the End Point Assessment period. The duration may vary depending on prior experience and employer requirements.

To be an apprentice, you will need an employer who can offer you a specific role relevant to this apprenticeship and release you for your training. Once you have an employer in place, you can apply online. If after reading this fact sheet, you are still undecided about the course most suitable for you, please drop into one of our advice events, ring the Apprenticeship Team on 01743 653444 or email apprenticeships@shrewsbury.ac.uk