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Hospitality and Catering

Level 3 Apprenticeship in Hospitality (Chef de Partie)


Course Overview

Are you an experienced professional chef ready to take your cooking skills to the next level?

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.

This advanced level high quality programme is valued by employers and is designed for those aiming to become a sous chef or senior chef/cook, either in fine dining restaurants, hotels or gastro pubs. Delivered in your workplace, you will cover a range of practical skills and underpinning knowledge required to meet the qualifications

Course Content

This apprenticeship will enable you to gain the advanced skills and techniques required for the role by extending your culinary skills, developing your abilities to brief, coach and motivate others and help improve business performance, profit margins and customers’ experience. Delivered in your workplace, you will cover a range of practical skills and underpinning knowledge required to meet the qualifications.

Entry Requirement

  • Five GCSEs at grade 4 or above, including English and maths, or a relevant Level 2 qualification.
  • You will need to be employed, or find employment, in a relevant role.

How to Enrol

You can enrol directly onto this course if you have the entry requirements noted above.

If you would like to enrol but do not have the entry requirements please email information@bcot.ac.uk with your contact details or telephone 01256 306484.

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Course Outline

Course Code: OP08
Study Mode: Apprenticeship
Location: Basingstoke
Duration: 1 Year
Start Date: TBC.
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