Following the announcement from the Government that face-to-face teaching can commence from 8 March, we are working hard to plan for the return of students onsite. Please visit our Coronavirus Update page to keep up to date on our plans to welcome students back to campus.
As Chef de Partie you will be running your own section in a professional kitchen working closely with the Sous and Head Chef to manage a small team of Commis Chefs, developing your management skills. As a Chef de Partie, you will have the opportunity to demonstrate your creativity and flair, assisting the Head and Sous Chef in menu design, presentation and planning. You will develop your financial acumen through costing of dishes and control of resources including effective waste management, learning how to maximise productivity and improve Gross Profit percentage. You will explore the principles of sustainability, traceability and seasonality of food commodities, enhancing your menu design and planning skills. You will research and develop your knowledge of Food Safety legislation, allergen control, current food trends and religious barriers to food.
Embarking on a Chef de Partie course is the next step in your journey to becoming one of a new generation of chefs, taking our industry to the next level.
Our expectation is that all Apprentices should already possess English and Mathematics to a GCSE grade C/4 or equivalent. However, we will consider applicants without these grades subject to an initial assessment with one of the Apprenticeship Team.
Day Release, one day a week at HSDC for taught lessons and four days at your place of work for on-the-job training and learning with a monthly visit from your Apprenticeship Assessor.
Duration of Apprenticeship: 15 months & 1-3 months End Point Assessment period.
Apprentices are taught via a mix of classroom delivery, time in our professional kitchens, work-based learning/assessment and vocational “on and off the job training”.
Practical observation, culinary challenge, on demand test and professional discussion.
Progression from this Apprenticeship is expected to be advancing to a Senior Culinary Chef role.
Opportunities may exist to gain professional accreditation in your chosen field post completion of the qualification. Your Assessor will support you with information on gaining professional accreditation.
As we work with Apprentices that are already employed, if you attend our day release programmes you will mix with a diverse range of businesses with Apprentices in the same sector.
“I owe the staff a lot and I wouldn't be where I am today without them.”Tom Andrews, A Level Student
The teaching and support was really great, the quality was really great, all the teachers really care about your education as well as your wellbeing, they take everything into consideration and they’re great.Katie Whittingham, A Level student
This is a really good college, and it is definitely somewhere you can achieve your dreams.Yolanda Stemp, BTEC student