Hospitality Chef De Partie Apprenticeship

There are no formal entry requirements but each employer might state their own requirements.

Overview of Role:  

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. 

For more information on the skills, knowledge and behaviours required to fulfil this role, please see: https://www.instituteforapprenticeships.org/apprenticeship-standards/chef-de-partie/ 

Entry Requirements:  

There are no formal entry requirements but each employer might state their own requirements. 

Duration:  

The apprenticeship will typically take between 12 - 18 months to complete. 

If you have an employer that is willing to take you on as an apprentice, please provide us with those details so we can contact them.

If you don’t have an employer, all of our current vacancies are available to see and apply for on The College website and on Isle of Wight Jobs. In the meantime, someone from the apprenticeship team will contact you with information on the next steps.

Delivery:  

Apprentices will complete work-based learning and will be paid a wage, gaining valuable knowledge and experience. In-house training will be provided by the employer with an Assessor visiting and supporting in the work place. Further training will be provided at the Isle of Wight College, depending on the needs of the learner and the employer. This method of delivery allows for a flexible approach which is tailored to each apprenticeship.  

Qualification:  

You must achieve level 2 English and maths prior to taking the end point assessment. 

Assessment:  

The apprenticeship will end with an End Point Assessment (EPA). This measures the skills, knowledge and behaviours each apprentice has developed. Employers will decide when the apprentice is ready to be assessed. 

The End Point Assessment consists of:  

• On demand test 
• Practical observation 
• Culinary challenge project and observation 
• Professional discussion  

Career Progression:  

Progression from this apprenticeship is expected to be into a senior culinary chef role. 

There may be a cost for purchasing equipment or uniform for this course. Find out about financial support available.