Apprenticeships
Chef De Partie Apprenticeship Level 3
| Duration | Study | Cost | Available Locations |
|---|---|---|---|
| 12-18 MONTHS | COLLEGE ONE DAY A WEEK | WORK-BASED | £- | Southend Campus |
| Duration | Study | Cost | Available Locations |
|---|---|---|---|
| 12-18 MONTHS | COLLEGE ONE DAY A WEEK | WORK-BASED | £- | Southend Campus |
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Overview
The Level 3 Chef de Partie Apprenticeship is designed for ambitious chefs who want to sharpen their technical skills, take responsibility for a section, and lead service with confidence. This programme combines hands-on kitchen experience with advanced culinary training, helping you master classic and modern techniques while developing the leadership and organisational skills expected of a Chef de Partie in today’s professional kitchens.
The Level 3 Chef de Partie Apprenticeship is designed to develop skilled chefs into confident section leaders within a professional kitchen. Apprentices will build on existing culinary knowledge, gaining advanced technical skills while learning how to manage a section efficiently during service.
The programme is delivered through a combination of on-the-job training, off-the-job learning, and industry-led assessment, ensuring apprentices meet the demands of modern hospitality environments. Throughout the course, apprentices will refine their cooking techniques, develop strong organisational and leadership skills, and learn how to maintain high standards under pressure.
Apprentices will be trained in areas including food preparation and cooking across a range of sections, menu planning, stock control, food safety, and sustainability. Emphasis is placed on consistency, quality, teamwork, and effective communication within the kitchen.
The course prepares apprentices for their End-Point Assessment (EPA) and supports progression into senior kitchen roles such as Senior Chef de Partie, Sous Chef, or Head Chef.
Why should I do this course?
If you are serious about building a long-term career in the hospitality industry, this course gives you the skills, confidence, and experience needed to move into a leadership role in the kitchen.
- Progress your Career
- Earn while you learn
- Learn in a real Kitchen
- Develop leadership skills
- Boost your employability
Entry Requirements
- Level 2 Diploma in Culinary skills or equivalent.
- GCSE Grades of 4 and above in both Maths and English.
- A Grade 3 in one GCSE may be considered.
- Employed in a fine dining restaurant
Course Structure
Culinary Skills & Techniques
- Advanced preparation and cooking methods
- Working across kitchen sections (larder, sauce, pastry, grill, etc.)
- Producing high-quality dishes with consistency and attention to detail
- Finishing, presentation, and portion control
Kitchen Operations & Section Management
- Running a section during service
- Time management and organisation in a busy kitchen
- Stock control, ordering, and storage
- Minimising waste and improving efficiency
Food Safety, Hygiene & Compliance
- Advanced food safety and hygiene practices
- Allergen awareness and legal responsibilities
- Health & safety in the kitchen environment
Menu Development & Cost Control
- Menu planning and development
- Costing dishes and controlling margins
- Understanding food provenance and sustainability
Leadership & Teamwork
- Supervising and supporting junior team members
- Communication within the kitchen brigade
- Maintaining standards under pressure
Professional Behaviours
- Working to industry standards and employer expectations
- Problem-solving and decision-making
- Continuous professional development
End-Point Assessment Preparation
- Building a professional portfolio
- Practical observation and professional discussion
- Knowledge test preparation
Assessment & Feedback
Ongoing (Formative) Assessment
Throughout the apprenticeship, your progress will be monitored through:
- Practical observations in the workplace and your one day at college each week
- Professional discussions with your assessor
- Evidence gathered in a portfolio (photos, witness statements, recipes, menus, reflections)
- Feedback from your employer or line manager
This ensures you are developing the required skills and meeting industry standards.
Off-the-Job Training Evidence
- You will complete off-the-job learning activities, which may include:
- Written tasks or short knowledge checks
- Research and reflective work
- Training sessions and workshops
These contribute to your overall development and readiness for final assessment.
End-Point Assessment (EPA)
At the end of the apprenticeship, you will complete an independent End-Point Assessment, which typically includes:
- Practical observation – preparing and cooking dishes in a professional environment
- Knowledge test – assessing technical knowledge, food safety, and legislation
- Professional discussion – reviewing your experience, decisions, and leadership skills
The EPA confirms that you can consistently perform to the standard of a Chef de Partie.
Final Grade
Your overall result will be graded as:
- Pass
- Merit
- Distinction
What Next...
You will be qualified and experienced to work confidently in senior kitchen roles such as Senior Chef de Partie, Sous Chef, or Head Chef.