Summary

The Chef de Partie apprentice will gain hands-on culinary skills, learn to manage a small team, and meet brand standards. Workshops support development in coaching, food trends, menu planning, and compliance with business needs and regulations.

What is Chef de Partie Apprenticeship?

By completing this Chef de Partie course, the apprentice can expect to develop a strong foundation in professional kitchen operations and culinary skills. They will gain practical experience across key areas, including menu development, team working and food preparation. The course covers a wide variety of ingredients and techniques, such as fish and shellfish, meat, game, poultry, offal, doughs and batters, bakery and patisserie — making it a valuable pathway within a hospitality apprenticeship.

Apprentices will also learn how to prepare vegetable and plant-based dishes, stocks, soups, sauces, and hot, cold and frozen desserts. This well-rounded training will equip them with the confidence and ability to manage a kitchen section and progress within a rewarding culinary career.

For those interested in broader kitchen roles, explore our food production chef apprenticeship to develop skills in high-volume food preparation.

Entry

Employers will set their own entry requirements in order to start this apprenticeship.

Duration

The minimum duration is 8 months, our recommended duration for this is 15 months

Progression

Progression from this apprenticeship is expected to be into a Senior Culinary Chef role.

Cost / Funding

Levy Payers £10,000

Non-Levy Payers £600

All prices are inclusive of VAT

Level

Level 3

Functional skills

If an apprentice is aged 16-18 and has not previously achieved the required level of English and maths, they will need to complete Functional Skills as part of their apprenticeship programme.

While Functional Skills are no longer mandatory for adult apprentices (19+), literacy and numeracy skills remain essential for success.

For those without prior English and Maths qualifications, we recommend level 1 maths and level 1 English to support career growth and workplace efficiency.

Our tailored support ensures these skills are seamlessly integrated into the apprenticeship journey, helping every apprentice develop these vital skills.

End assessment

The End Point Assessment (EPA) for the Chef de Partie Apprenticeship includes:

Multiple choice test
Workplace observation with questions
Professional discussion underpinned by a portfolio of evidence.

Professional support

HIT Training assigns a designated Vocational Trainer to each apprentice. Alongside the apprentice they will agree on a personal learning and development plan, setting a timetable of learning activities in preparation for the End Point Assessment (EPA).

The HIT Vocational Trainer will meet with the apprentice regularly either online or face to face to complete and review assessments, provide further coaching where required and agree the next steps of learning.

This support is tailored to each individual’s background, whether they’re progressing from a level 2 commis chef apprenticeship or entering the programme with industry experience.

Download our factsheet