Becoming a Chef de Partie is a proud milestone in any chef’s journey. Often called the “section chef,” this role gives you the chance to take ownership of a specific part of the kitchen whether it’s fish, meat, pastry, or sauces—and make it your own. A Chef de Partie ensures that every dish leaving their section meets the highest standards of quality, flavour, and presentation.
Our Chef de Partie Training Programme is designed for chefs looking to refine their technical skills, gain valuable industry experience. Working closely with experienced chefs, you’ll learn to lead a section and support your team. You’ll focus on the essentials that make a great kitchen run smoothly—precision, timing, and teamwork.
This is a hands-on, supportive learning experience designed to help you master your craft while developing the leadership skills that will carry you forward. By the end of the programme, you’ll not only have sharpened your technical ability but also built the confidence to take the next step, whether that’s leading your own team or moving up to a Sous Chef role.
The Chef de Partie stage is where passion meets professionalism. It’s your opportunity to shape your own style, inspire others, and lay the foundation for a rewarding culinary career.
What you'll learn
This apprenticeship will give you the knowledge, skills and behaviours required to work as a Chef de Partie:
Emphasis is on culinary skills, team management, health and safety and all business aspects of the hospitality industry.
You will also develop a deeper understanding of preparing and cooking a range of commodities including fish, shellfish, meat, poultry, game, offal, vegetables, stock, sauces, soup, bread and dough, pastry, cakes, and hot and cold desserts, with the ability to transfer this knowledge to junior members of the team.
Other knowledge covered includes:
- impacts of seasonality, availability
- quality and price of ingredients
- costing and yield of dishes, and the meaning of gross profit
- food safety legislation
- professional behaviours and organisational culture
- how to support and develop team members
How you'll learn and be assessed
Curriculum Delivery
The qualification will be delivered within the college and workplace, with ongoing support from a dedicated performance coach.
College attendance is required for one day per week (Monday) throughout the duration of the apprenticeship, working with your employer for the remainder of your contracted hours. During yourr time in college, you will work towards developing your knowledge, skills and behaviours, and at work will consolidate your on-programme learning with the support of your employer. An assessor will visit the workplace every 10-12 weeks to discuss and monitor progress on the apprenticeship in conjunction with your employer.
How will I be assessed?
Continual assessment will take place throughout the apprenticeship.
The End-Point Assessment (EPA) will comprise the following:
- Observation with questions, which takes 3.5 hours with a minimum of 8 questions
- Professional discussion underpinned by a portfolio of evidence, which is 90-minutes, with a minimum of 12 questions asked based on the portfolio that you have compiled during your apprenticeship
- Knowledge test consisting of 50 multiple-choice questions
Additional costs
There are no specific College programme-related costs, however you will be advised of any additional fees during your application and enrolment process.
On successful completion, you will be awarded: Chef de Partie Level 3 Apprenticeship.
Duration
Typical duration 18 Months + End-Point Assessment. This may be reduced if an apprentice has gained previous relevant knowledge and skills.
Progression
This Level 3 programme builds on the foundations of the Level 2, focusing on technical proficiency, managing a kitchen section, supervising others, and contributing to menu development. It offers clear mapping of skills, knowledge, and behaviours so apprentices and employers see a structured journey, rather than a standalone qualification.
By the end of the programme, you’ll be ready to lead your own team or move up to a Sous Chef role.
Entry requirements
You must have a right to study in the UK first and foremost, and be employed in a relevant role for a minimum of 30 hours per week.
As a minimum, you should have 4 GCSEs or equivalent at grade 4 or above, including English and maths and a Level 2 qualification in a hospitality subject, as well as having worked in an operational role within the hospitality industry.
