About the course

Your learning journey will cover many aspects such as; maintaining food safety, the health, hygiene, safety and security of the working environment, developing productive working relationships with colleagues in a hospitality environment, and preparing, cooking and finishing a wide range of complex dishes. You will also need to take some responsibility for the planning and supervision of other peoples work.

Who is it for?

A Chef de Partie/Sous Chef 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/ Sous Chef may work independently as the only person in their section.

What does the qualification offer?

All of the training towards this qualification is ‘on the job’ within the workplace. To achieve an apprenticeship, you will need to build a portfolio of evidence via an e-portfolio system which shows that they are competent.

Our Training Officers will visit on a regular basis and carry out assessments while you, carry out your routine tasks at work. All work produced will be signposted so that employers/apprentices data will be fully protected. There will also be a knowledge element to all apprenticeships which can be generated through assessment, written questions or can be recorded digitally.

The Craft Cuisine option is completed by an Applied Ability Awards practical end test, judged independently by senior members of the British Food Trust and takes place at one of our test centres.

Entry requirements

If an apprentice has not already achieved Level 2 English and Maths they are expected to study for them and take the tests via our Essential skills program, which will develop and ultimately demonstrate the apprentices’ ability to use English and Maths.

Employers see these skills as essential, and by holding this qualification apprentices are showing they have the ability to apply them in work situations.

Length of Programme

Professional Cookery: 3-21 months

Craft Cuisine: 3-36 months