Chef De Partie apprenticeship standard Level 3

Training benefitsOn completion of this 15 month standard, apprentices will demonstrate advanced skills and techniques in producing dishes and recipe specifications. The apprenticeship standards “knowledge, skills and behaviours” are developed over the course of the programme via scheduled learning interventions with employer mentors and Lifetime regional trainers. Learning activities and coaching sessions are aligned to support the learner to learn, practice and prepare for End Point Assessment.

What’s covered?• Culinary - Apprentices know the industry and food trends through seasonality, provenance and

environmental factors that influence the development of dishes. Understand the principles of traditional and modern cuisine, diets, allergens and tastes when producing different dishes and menus. Understand the preparation, cooking and finishing methods appropriate to each of the food groups. Identify how to maximise yield and quality minimising wastage and other resources.

• People - Apprentices understand how to effectively coach and motivate to deliver high quality dishes. Set realistic but challenging objectives with the team and work continuously to accomplish the best results. Proactively encourage and monitor the training and development of team members. Identify local demographics and how these may impact the business with a range of products.

• Business - Apprentices understand how the business strategy, customer profile, culture and constraints influence the development of creative, profitable and competitive menus. Understand the principles of profit and loss and how to support financial performance of the business, exercising strict resource control and minimising wastage, using appropriate techniques to manage and control costs. Understand the principles of the supply chain procurement and sustainability. Understanding the legislative requirements for health and safety.

• Communication - Apprentices know how to select the best methods of communication to motivate and support team members in a hospitality environment. Understand ways in which teams work together, interact and provide support to each other to meet business objectives. Communicate a vision that inspires enthusiasm and commitment to the team.

• Food Safety - Apprentices understand the importance of food safety practices and procedures to ensure safe preparation and cooking of food. Deal with maintaining and storing ingredients in line with legislation.

• Technology - Apprentices will understand how to use available technology effectively in all work activities and performance, to support the delivery of hospitality products and services. They will encourage the learning of technologies among the team and develop a culture of embracing the new technologies where available.

A chef de partie is responsible for running a specific section of the 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. However, in smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a station or section chef, the chef de partie reports to the senior chef and has a very important role in any kitchen.

Continued overleaf...

Chef De Partie apprenticeship standard Level 3 Chef De Partie apprenticeship standard Level 3

Lifetime Training Clifton Heights Bristol BS8 1EJ

t: 0870 120 7773

w: lifetimetraining.co.uk

END POINT ASSESSMENTApprentices access End Point Assessment following a gateway discussion with their employer and Regional Trainer where entry requirements are discussed, checked and recorded including functional skills at the required level. The Chef de Partie Level 3 End Point Assessment will include the following types of assessment:

• Multiple Choice Questions

• Practical observation in a working environment

• Culinary challenge project and observation in a controlled environment

• Professional discussion

get in touch 0333 0143 669

FR1876a - 22.01.18 v3

ASSESSMENT PRACTICERegular evaluation sessions with managers and trainers will allow apprentices to practice end assessment activities such as practical observations, Q&A sessions, reviewing the apprentice’s portfolio of evidence and a series of professional discussions. To prepare for a final end point assessment apprentices will be asked to complete a number of activities in-between visits to build confidence and competence in the knowledge, skills and behaviours areas.