Level 3 Apprenticeship Chef de Partie
Location
Applicant Type
Apprenticeships
Level
Level 3
Subject
Catering & Hospitality
Course Overview
The Level 3 Chef de Partie Apprenticeship is designed for chefs who want to progress into section leader roles within professional kitchens. The programme combines on‑the‑job experience with off‑the‑job learning, allowing apprentices to develop advanced cookery skills alongside strong organisational and leadership abilities.
Throughout the apprenticeship, you build the knowledge, confidence and professional behaviours needed to take responsibility within a busy kitchen environment. During the courses you will develop advanced culinary skills and techniques, including preparation and cooking methods used across different kitchen sections such as larder, sauce, pastry and grill. You will focus on producing high‑quality dishes consistently, with attention to detail, finishing, presentation and portion control, ensuring food meets professional standards during service.
A significant part of the apprenticeship involves learning how to run a kitchen section effectively. This includes managing time and organisation in a fast‑paced environment, overseeing stock control, ordering and storage, and working efficiently to minimise waste. You will develop an understanding of how to maintain smooth kitchen operations while contributing to overall efficiency and performance.
Food safety, hygiene and compliance are core elements of the programme. You will study advanced food safety and hygiene practices, develop strong awareness of allergens and legal responsibilities, and learn how to maintain health and safety standards within the kitchen to protect both customers and colleagues. You will also gain experience in menu development and cost control, learning how to plan menus, cost dishes accurately and control margins.
The course explores food provenance and sustainability, helping you understand how responsible sourcing and cost management contribute to a successful kitchen operation. Leadership and teamwork are developed throughout the apprenticeship. You will learn how to supervise and support junior team members, communicate effectively within the kitchen brigade and maintain high standards under pressure. Alongside technical skills, you will develop professional behaviours such as problem‑solving, decision‑making and a commitment to continuous professional development.
As the apprenticeship progresses, you will prepare for the End‑Point Assessment by building a professional portfolio, taking part in practical observations and preparing for professional discussions and knowledge tests.
Ongoing (Formative) Assessment Throughout the apprenticeship, your progress is monitored through a range of activities. This includes practical observations in the workplace and during your one day per week at college, professional discussions with your assessor, and evidence recorded in a portfolio. Portfolio evidence may include photographs, witness statements, recipes, menus and reflective accounts.
Feedback from your employer or line manager also forms part of the assessment process to ensure you are developing the required skills and meeting industry standards. Off‑the‑Job Training Evidence You will complete off‑the‑job learning activities to support your development. These may include written tasks or short knowledge checks, research and reflective work, and participation in training sessions and workshops. This evidence contributes to your readiness for final assessment.
End‑Point Assessment (EPA) At the end of the apprenticeship, you will complete an independent End‑Point Assessment. This typically includes a practical observation where you prepare and cook dishes in a professional environment, a knowledge test covering technical skills, food safety and legislation, and a professional discussion reviewing your experience, decision‑making and leadership skills.
The EPA confirms that you can consistently perform to the required standard of a Chef de Partie. Final Grade The apprenticeship is graded as Pass, Merit, or Distinction.
This course is free to apprentices, as the cost is paid by your employer Large companies can fund the course using their apprenticeship levy. SMEs can access government funding to subsidise the cost by 95%
College one day a week
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Overall achievement rates (All learners)
90.2%
Ofstead good rating
A safe environment to learn
Qualifications earned per year
18232
Award-winning careers programe
State-of-the-art facilities
