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Chef Academy

Chef de Partie Academy

Designed to enrich the Level 3 Chef de Partie apprenticeship

Chefs working towards their Level 3 Chef de Partie apprenticeship, or those in similar roles, will blend key leadership and management skills with complex culinary techniques as part of the role’s challenging and varied responsibilities.

These chefs will be efficient in their work, remaining highly organised to ensure dishes go out on time and the work area remains clean and orderly.

As part of their apprenticeship journey, Level 3 Chef de Parties will attend each of the following workshops to boost their knowledge, skills and behaviours:

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Chef de Partie Academy Workshops

Bakery and viennoiserie
Laminated Pastry | Mille Feuille | Sourdough | Financier | Croissants

The refined technical ability that’s showcased in these delicate bakery and viennoiserie dishes is often sought-after by professional kitchens.

Decadent viennoiserie goods, often thought of as the bridge between patisserie and French bakery, will expand an establishment’s menu to include enviable snacks and breakfast options.

In this comprehensive masterclass, chefs will perfect the technical knowledge and practical skills needed to master rich yet sweet viennoiseries and baked goods, including techniques to create puff pastry, Danish pastry, croissants, mille feuille, sourdough and financiers.

Leadership and communication
Leading | Motivating | Communicating | Training | Responsibility

Strong leadership and communication skills are essential to the efficient, smooth, collaborative running of a professional kitchen, with respect for kitchen leaders resulting in consistent high standards and happy teams.

This classroom-styled workshop will introduce chefs to the key qualities which make for a good leader, exploring a handful of leadership and motivational theories and techniques.

Chefs will uncover what their personal leadership style is and uncover to achieve the best from their team.

Menu planning and costings
Budget Management | Sustainability | Procurement | Seasonality | Profitability

On top of well-honed technical skills, successful chefs will need to be comfortable and confident when budget planning for a profitable menu.

In this classroom-styled workshop, chefs will take part in a range of activities exploring how to effectively plan and cost a balance dish or menu.

Chefs will learn to take into account the wide-ranging influences which can impact the cost of their menu, including seasonality, sustainability, provenance, customer demographics, geography, procurement and pre-set budgets.

Nose to tail
[inc badges for Suitable for all professional chefs, Chef de Partie, Senior Production Chef and Senior Culinary Chef]
Butchery | Pork | Lamb | Sausages | Zero Waste

With an increasing number of eateries adopting a more sustainable approach to their business, the ‘nose to tail’ philosophy has risen in popularity. Nose to tail involves using every part of an animal possible to minimise the likelihood of creating food waste.

This practical butchery masterclass involves the breaking down of a pig or sheep into the primary and secondary cuts, and covers a variety of preparations, including sausages.

Chefs will understand the importance of seasonality and explore the merits of adopting a nose to tail approach.

Patisserie and desserts
Pastries | Ice Creams | Bavarois | Soufflés | Tarts

To develop enviable patisserie and desserts requires a mastery of technical skills combined with never-ending imagination. A fine eye for detail and a delicate hand are key to the perfect assembly and presentation of these mouth-watering treats.

This practical masterclass will explore the skills, knowledge and behaviours chefs need to prepare and develop patisserie dishes and hot or cold desserts.

Taking trends and seasonal influences into account, chefs will be inspired and challenged to create a classic or innovative dish of their own.

Shellfish and fish
Seasonal Fish | Scallops | Clams | Oysters | Squid

The ocean provides delicious and versatile cooking ingredients offering a vast selection of delicate and strong flavours, textures and colours, each of which brings its own unique qualities to a culinary menu.

This practical workshop focuses on the accurate, technical and complex preparation, cooking and finishing methods to get the most out of shellfish and fish.

Chefs will explore the sustainable and zero waste concept of nose to tail eating to their shellfish and fish menu choices.

Download our HIT Chef de Partie Brochure


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Success Stories

Inspirational training helps you on the road to success - develop while you earn.


Need all the info? Download or order a copy of our prospectus here.


It was great speaking to our account manager, Catherine, this afternoon and great to hear that HIT are being so supportive with our apprentices, I found the call very positive in a time of crisis, so thank you.

The Learner’s leaflet is great and being sent out to Apprentices and Line Managers following our communication last week providing a great follow up.

Jonathan Foot - Head of Apprenticeships, Compass Group

McMullen’s chose HIT as its sole external provider for Apprenticeships and vocational qualifications in early 2015 and since then we have found them a pleasure to work with.  Their expertise in this sector is superior and they have proven to be a professional and supportive partner who have a passion for learning and development, which matches our own organisation.

Amanda Walden – Training & Recruitment Manager, McMullen's

Encouraging our staff to improve their skills set and supporting them through apprenticeships and training programmes underlines our commitment to help them further develop their own careers. Offering the Level 4 Higher Apprenticeship also gives the Brend Group a point of difference which I’m convinced will help attract new members of staff in the future.

Andrew Mosedale - Group HR Manager, Brend Hotels

Our partnership with HIT has certainly made recruitment much easier in a very difficult labour market and gives us a point of difference in an increasingly competitive environment.  Kew Green has also benefited enormously from well trained, skilled and competent staff who contribute significantly to the ever improving and high levels of customer experience that our guests expect and deserve.

Andrew Tregenza - HR Business Partner, Kew Green Hotels

Apprenticeships allow us to give people a great opportunity to develop a career with us and learn a skill or trade that will accompany them throughout their career and life. We see progression to the Level 4 qualification as key to our strategy of providing development at all stages of an employee’s career with Harrison.

Alex Taylor - Training Manager, Harrison Catering Services

HIT Training has provided such an incredible support to us during lockdown, with regular webinar invitations, videocalls and engagement solutions. Our business focus shifted to learning and development and we managed to enrol 3 times more apprentices on training programmes than before!

Anastasia Talatzidou -L&D Manager, Gaucho


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