C H E F D E P A R T I E L 3 A P P R E N T I C E S H I P

O V E R V I E W

C H E F D E P A R T I E L 3 A P P R E N T I C E O V E R V I E W

Chef de Partie Level 3 Apprenticeship provides the opportunity for a chef to develop management and cooking skills in a challenging kitchen environment.

On completion of this 15 month standard, apprentices will demonstrate advanced skills and techniques in producing dishes and recipe specifications.

Working methodically handling many tasks at once, directing

others as appropriate

Supporting the development of and reviewing and refreshing

menus and dishes

Understanding the principles of profit and loss, recognising

how to support overall financial performance of the business

Preparing, cooking and presenting food to agreed

food safety practices

Key responsibilities may include:

Developing a range of advanced craft preparation and cooking skills and techniques

Knowing how to produce dishes to standard whilst working

in a challenging, time-bound environment

Gaining confidence to brief, coach and motivate

others positively

Understanding the importance of training

and development to maximise the performance of

self and team

Benefits of the apprenticeship:

A chef responsible for running a specific section of a professional kitchen, who may also be known as a station or section chef.

Suitable for those who:

P R O G R A M M E D E L I V E R Y

Programme Length

15 months (on average) 3 month End-point Assessment (EPA)

Delivery Method Programme delivered via 1-1 face to face visits in the workplace

Blended Learning:

Face to face: Learners receive monthly visits

Self Study: Learners expected to carry out self-study using Lifetime’s social learning platform, MyLife

Remote Visits: Carried out between the learner and their Regional Trainer

Contact: Learners have access to their Regional Trainer via the Learner Portal, email, telephone and MyLife

P R O G R A M M E M O D U L E S

The delivery model is broken down over the following topics:

Teamwork

PEOPLE BUSINESS CULINARY

Leadership

Demographics

Legislation

Operations

Food Safety Additional Food Groups 1, 2

Culinary 1, 2, 3

Mandatory Good Groups 1, 2

I N T E R A C T I V E L E A R N I N G O N M U LT I P L E D E V I C E S

Interactive Activities

Video

Interactive Worksheets

Audio

C H E F D E P A R T I E L 3 A P P R E N T I C E S H I P

E N D - P O I N TA S S E S S M E N T

E P A C R I T E R I A

READINESS FOR EPA EPA CRITERIA HOW IT IS DELIVERED KEY INFORMATION

FUNCTIONAL SKILLS English and Maths Functional Skills must be achieved at Level 1 and the test taken for Level 2. (No requirement for ICT).

GATEWAY DISCUSSION Training provider, learner and employer have a face to face gateway conversation to all verify they are in agreement that the learner is ready for EPA to begin.

EPA READINESS FORM Completed and sent to Innovate to allow for planning meeting to take place.

PLANNING MEETING scheduled with Innovate’s End Point Assessor, learner and employer.

Culinary Challenge

CULINARY CHALLENGE – Learners will observed in a controlled environment whilst they prepare each dish from a 3 course menu they have designed.

Learners will be required to design a 3 course menu in line with the organisation’s standards, current industry trends and costings. Each dish will be required to cover a range of food groups. The apprentice must demonstrate effective research, planning and costing of their menu and prepare, cook and serve the dishes selected by the Assessor to a good standard within the designated time. To receive a pass the apprentice must demonstrate competence in achieving tasks on time and to standard. To receive a distinction the apprentice must demonstrate efficient, coordinated working to exceed timescales, standards or ways of working.

On Demand Test.

ON DEMAND TEST – 2 hour on demand multiple choice test, including 30 minutes reading time. Includes scenario based questions and is either undertaken on the employer’s premises or off-site.

There are scenario based questions and all questions will cover the knowledge and skills developed throughout the apprenticeship. Some will require the apprentice to consider a course of action or solution to a problem based on a ‘real-life’ workplace activitiy. To pass the learner will need to achieve 70%, and to receive a distinction they must achieve 85% or higher.

Practical Observation.

PRACTICAL OBSERVATION – 4 hour observation of the apprentice in the working environment. Time may be split to cover preparation and service, and the apprentice will showcase working in an operational kitchen environment to produce food to standard.

The apprentice should have the opportunity to demonstrate competence in preparation, cooking and service of dishes and must include customer interaction. It is encouraged to conduct the observation at a time that reflects typical working traditions and avoids seasonal periods of low levels of trading. The assessor will determine when to carry out the observation based on a 2 week working schedule of the apprentice, in conjunction with the employer.

To receive a pass the apprentice must demonstrate competence in achieving tasks on time and to standard. To receive a distinction the apprentice must demonstrate efficient, coordinated working to exceed timescales, standards or ways of working.

Professional Discussion.

PROFESSIONAL DISCUSSION – 90 minute structured discussion in a controlled environment between the apprentice and Assessor, including a 30 minute review of the log of dishes and costings for culinary challenge.

The employer can present to support, but cannot lead the conversation, to confirm the apprentice’s information and provide examples.

Questions will be asked in relation to the period of learning, development and continuous assessment, coverage of the standard and personal development and reflection. The apprentice will be informed of the requirements at least 5 days in advance and may bring additional materials to demonstrate their competence.

Can be completed in any order

ESFA CERTIFICATION

Minimum12 months

on-programmelearning

ON-PROGRAMME LEARNING

4 hour observation in the workplace

PRACTICAL OBSERVATION

GradingFail/pass/

distinction

GRADING AND DETERMINATION

Requirementfor Gateway

Level 2 Literacyand Numeracy

GATEWAY

E P A J O U R N E Y

PLANNING MEETING

With the apprentice, training provider,

employer and End-point Assessor

WRITTEN EXAM

Written 2 hour exam with short

and extended answer questions

CULINARY CHALLENGE

3 hour observation at the workplace of a set

three course menu, designed by the

apprentice prior to EPA.

90 minute discussion, keeping a log of complex dishes referenced throughout

the discussion

PROFESSIONAL DISCUSSION