Course overviewThe topics you will cover whilst training include:
The topics you will cover focus on culinary skills and knowledge, with College Masterclasses covering meat, poultry & game, fish & shellfish, vegetable & vegetarian dishes, soups & sauces, dough & batter, hot, cold & frozen desserts, biscuits, cakes & sponges and paste & patisserie products..
You will also cover food safety, understanding of the business including purchasing and risk assessment, in addition to people, including supervision and motivation.
Typical job roles include:
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.
What else do I need to know?On an apprenticeship programme you usually will work for a minimum of 30 hours a week for the employer and then have one day a week at college or designated time in the workplace.
Some job roles will require a DBS before starting, you will be advised at interview stage if this is required.
Whilst you are on an apprenticeship your employer pays you a salary, this includes all off the job training.
What are the entry requirements?
How is it assessed?
If you do not hold a suitable maths or English qualifications, you will need to pass the Functional Skills exam at level 2.
This qualification also has an End Point Assessment which includes:
Multiple choice knowledge test, 4 hour practical observation in the workplace, a 3 hour Culinary Challenge at College and a Professional discussion centred on your Recipe Log
A minimum of a pass is required in each assessment to pass the apprenticeship.
What financial support is on offer?
What can I do next?
Hospitality & Catering
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