An advanced apprenticeship is the level above intermediate apprenticeships. Advanced apprentices study towards a nationally certified qualification, while they work on a full-time basis for an employer.
If you complete an advanced apprenticeship, you will receive on the job training for a specific role within a company or industry, and develop practical work skills.
The broad purpose of the occupation is to prepare, cook and finish complex dishes while overseeing a section of the kitchen, which could be the pastry, larder, butchery, fish, sauce or vegetable section of the kitchen. A chef de partie will oversee and supervise team members with receiving, storing, preparing, cooking and finishing of a range of food items to support the kitchen in providing the culinary offer.
What will I learn?
A chef de partie will contribute and help the sous chef and head chef to review and refresh new dishes and menus. Chef de parties are responsible for ensuring their team and themselves maintain high standards of personal, and food hygiene and oversee the receiving and correct storage of deliveries.
In their daily work, an employee in this occupation interacts with a team (brigade) of chefs, the wider team including front of house staff, suppliers and customers. A chef de partie will organise a small team to produce cook and finish a range of food items. If they work in a smaller establishment, they will take responsibility for producing cooking and finishing a range of complex food items required for each service for a particular section.
You will learn to: Prepare dishes and menu items using advanced preparation methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specifications, Cook dishes and menu items using advanced cooking methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specifications, Finish dishes and menu items using advanced finishing methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specifications, Contribute to reviewing and refreshing menus and dishes in line with business requirements and influencing factors, Oversee and supervise section staff to store, prepare, cook and finish all ingredients in line with organisation brand standards, quality and safety, Improve competitiveness, business performance, revenue, profit margins and customer experience, Carry out risk assessments identifying and isolating matters of concern and ensure evaluation and reviewing is completed timely
How will I be assessed?
Apprentices will be supported in the workplace and online via Zoom by a qualified and competent assessor/trainer. All students must complete 20% off-the-job training through a range of learning methods including college sessions. You will be assessed by written assignments, completing a small scale project and an End Point Assessment which will include a multiple choice test, a presentation and professional discussion.
Apprentices must hold recognised qualifications in English and Mathematics prior to commencement on the programme. These include Functional Skills Level 2 qualifications or GCSEs at Grade 4 (C) or above.
Progression & Career Opportunities
Upon completion you can enter full-time employment or undertake a Higher Apprenticeship.
Cost of Study
All course fees associated with Apprenticeships are paid by the employer. If your employer pays into the Apprenticeship Levy your fees will be paid through this process. If your employer is not a levy paying employer then training for 16 18 year old learners is free and the training is subsidised for Apprentices over 19 years old. Course fees paid by the employer will vary but are likely to be in the region of £300 £1200 depending on the qualification.
If you have the required mimimum grade 3 (D) in English and Math, you will need to attempt Level 2 Functional skills. If you have attained a grade 4 (C) in Math & English you will be exempt from Level 2 Functional skills
All apprentices must be employed in a relevant area to their apprenticeship. Apprenticeships are mostly delivered in the workplace. Some qualifications involve classroom delivery and this can take place at College or on employer premises. The College offers a range of day release, block release and 1:1 tuition options to suit the needs of employers and Apprentices alike. Your assessor, who will support you through your apprenticeship, will visit you in the workplace every 4 6 weeks.
Once you have completed your online application you will receive an invite to interview. Once you have received an offer you will be invited to attend an induction session at the College which will be followed up with a visit with your employer. When your enrolment has been completed, your delivery and assessment can commence.