Or Contact Employer Services on 0151 551 7610
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.
Apprentices will learn: How industry food trends, customer preferences and environmental factor influence development of dishes The principles of food preparation and cooking How to produce a variety of meat fish and poultry dishes, dough and batter products, desserts cakes and sponges Food safety practices How to look for and store ingredients How to motivate others to produce quality dishes The principles of profit and loss Legislative responsibilties
Apprentices will be in paid employment If English is not your first language, you may need an assessment before enrolling on this course. To discuss further, please contact the ESOL department on 0151 551 7144.
Apprentices will be required to wear apporopriate PPE and have a set of knives for college use
Assessment will be through End point assessment which will include an 'on demand test', practical observation, culinary challenge observation and professional discussion
Please contact Employer Services team on 0151 551 7610.
The fee quoted is for the academic year 2020-21.
For advice and guidance, please contact Student Services on 0151 551 7777 or call into our Conway Park Campus. Open Monday, Tuesday, Thursday, Friday 11 to 4pm and Wednesdays 4 to 6.30pm (term time only).