CHEF DE PARTIE APPRENTICESHIP
Level 3
Course Level
Level 3
Duration
18 months
Entry
September, January, April
95% of chef apprentices will remain in employment with the same employer after completing their apprenticeship
UCB recently won the prestigious FE Week Apprenticeship Provider of the Year for our professional cookery apprenticeships
Working in catering and hospitality can be an incredibly rewarding career. Whether you’re already employed in catering or just have a passion for food and want to work in a busy kitchen, our Level 3 Chef de Partie apprenticeship will build on your knowledge and skills to help you flourish in what is a key role in any kitchen.
A Chef de Partie (also known as a station or section chef) is responsible for preparing, cooking and finishing complex dishes while overseeing a section of the kitchen, which could be the pastry, larder, butchery, fish, sauce or vegetable section. They will oversee a small team of workers with receiving, storing, preparing, cooking and finishing of a range of food items to support the kitchen in providing the culinary offer.
During your chef apprenticeship, you’ll cover advanced techniques producing a wide range of dishes as well as learning more about sourcing produce and product development. You will gain additional knowledge and skills for culinary food safety, customer relations and business performance.
Why choose this apprenticeship?
- BOOST YOUR SKILLS – Learn essential culinary skills studying in our state-of-the-art kitchen and restaurant facilities on campus before applying your training to industry
- PRACTICAL APPLICATION – Gain valuable experience working at high-end establishments, including Michelin-starred restaurants
- ENRICHMENT – Apprentices will have the opportunity to undertake vital enrichment opportunities such as competing in culinary competitions.
- MOVE UP TO UNIVERSITY – After your apprenticeship, you can move onto university chef courses such as our BA (Hons) Culinary Arts Management degree
Our facilities
University College Birmingham is renowned for its outstanding food industry training facilities. As an apprentice chef de partie studying with us, you will have access to our professional standard kitchens, award-winning training restaurant and other cutting-edge facilities.
Our industry standard kitchens provide a real-time working environment for students on our food courses to develop their skills
The kitchens are also used regularly for prestigious competitions, including Michel Roux Jr’s annual scholarship contest
Open to the public, our award-winning restaurant on campus – Restaurant at Birmingham College of Food – will arm you with hands-on skills, from serving fast food to silver service
Designed with the help of the food industry, our Food Science and Innovation Suite features the latest food testing and diagnostic technology alongside state-of-the-art development kitchen facilities
Key information
Entry requirements
You will need to have successfully completed a Level 2 Commis Chef Standard/ NVQ Level 2 Professional Cookery or equivalent and be able to provide a reference from your college, provider or employer.
English and maths at Grade 4 /C or above would be beneficial but Functional Skills can be studied alongside the main aim apprenticeship.
Teaching and assessment
The Chef de Partie course is a weekly day release programme during term time. All apprentices need to be working in a suitable environment that can cover the criteria of the qualification. We can give you guidance on this. All apprentices go forward to an end point assessment at the end of the study programme.
Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.
Fees
As an apprentice, you won’t need to pay tuition fees. Both your employer and the government will cover these costs for you. This extends to degree apprenticeships as well, allowing you to gain valuable work experience and academic qualifications without tuition expenses.
You may be eligible for the Learner Support Fund, which assists college students with course-related costs such as essential uniform, equipment and travel. For more information, please visit our Financial Support for College Students page.