Chef de Partie Level Three Apprenticeship

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What is the course about?

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 the dishes go out on time and the work area remains clean and ordery.  However, in smaller kitchens a chef de partie may work independently as the only persion 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.

What will be studied?

  • Indentify how industry and food trends, customer preferences, seasonality, provence and global environmental factors influence the development  of dishes and menus
  • Understand the principles of food preparation and cooking, traditional and modern cuisine, taste, allergens, diet and nutrition to produce dishes and menus that meet business and customer requirements
  • Support the development of and contribute to reviewing and refreshing menus and dishes in line with business requirements and influencing factors
  • Identify how to maximise yield and quality, and minimise wastage of ingredient and other resources
  • Know the food safety practices and procedures to ensure the safe preparation and cooking of food

 

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Duration

12 Months

Locations

Bridlington, Employer premises/Location flexible

Attendance

Full-time

Start Date

Flexible start dates