Level 3

Course Level

Level 3


18-20 months

Birmingham College of Food

90% of apprentices will remain in employment after completing their apprenticeship

83% of apprentices say their apprenticeship has improved their career prospects

Working in catering and hospitality can be an incredibly rewarding career. Whether you’re already employed in catering or just have a passion for food and want to work in a busy kitchen, our Level 3 Chef de Partie apprenticeship will build on your knowledge and skills to help you flourish in what is a key role in any kitchen.

A chef de partie (also known as a station or section chef) is responsible for running a specific section of the kitchen and usually manages a small team of workers, keeping them organised so that dishes go out on time and the work area remains clean and orderly. In smaller kitchens, a chef de partie may work independently in their section.

During your chef apprenticeship, you’ll cover advanced techniques producing a wide range of dishes as well as learning more about sourcing produce and product development. You will gain additional knowledge and skills for culinary food safety, customer relations and business performance, while you will also achieve Level 2 Functional Skills in maths and English.

Why should I choose this apprenticeship?

  • BOOST YOUR SKILLS – Learn advanced techniques from producing meat, vegetarian and poultry dishes to patisserie and fermented products, desserts and petits fours
  • LEARN WHILE YOU WORK – Gain knowledge and behaviours valued by top employers while working in the industry, with support to help you find a suitable business for a paid job
  • MOVE UP TO HIGHER EDUCATION – Complete this apprenticeship and you could move onto a higher level apprenticeship or one of our culinary arts degrees

Our facilities

University College Birmingham is renowned for its outstanding food industry training facilities. As an apprentice chef de partie studying with us, you will have access to our professional standard kitchens, award-winning training restaurant and other cutting-edge facilities.

Entry requirements

  • You will need to be 16 or over and in full-time employment. You will already be working in a suitable role – if you are not, University College Birmingham may be able to help you find one. If you are new to the industry or have limited experience, you will need to start at Level 2 as a Commis Chef.
  • For Level 2, you will normally require a minimum of 4 GCSEs at grade 3/D or above. For direct entry to Level 3, you will ideally need a relevant Level 2 qualification and English and maths at grade 4/C or above. However, all applicants will be considered on an individual basis.
  • You will also be required to attend a college interview.
  • If you have experience of working in the industry, we would be delighted to hear from you.
  • If you do not have a grade 4/C or above in maths and English, you will need to undertake an assessment so we can ensure you receive the best support for that subject.

Key information

Teaching and assessment

Your tutor will guide you through formative assessments in your workplace and at University College Birmingham, including practical assessments, online tests and assignments. Your personal assessor will visit you regularly in your workplace and assist you throughout your training.

You may need to attend College should your employer wish for you to gain additional skills – this will be discussed with you and your employer.

Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.

End-point assessment

Completion of your apprenticeship end-point assessment will require the following:

  • Multi-choice questionnaire
  • Practical observation in a working environment
  • Culinary challenge project and observation in a controlled environment
  • Professional discussion

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