*Please note: We can only accept applications from individuals who have already completed Year 11 (or equivalent), as this course begins before September 2026. If you have not yet finished Year 11, please apply for September 2026 entry instead.
As an apprentice you will spend a minimum of 30 hours a week working in a kitchen and one day a week, usually a Monday, in college. This apprenticeship takes the skills you already have and develops them to support you to work in a more senior position in the kitchen.
Whilst on this apprenticeship, you will be expected to develop a better understanding of the industry and food trends that influence the development of dishes and menus. You will demonstrate that you can maximise yield, quality and minimise waste in the kitchen.
You will also look at the principals of food preparation and cooking, including traditional and modern cuisine, as well as looking at allergens, diet and nutrition. In a busy kitchen you will demonstrate that you can work under pressure as part of a team while preparing, cooking and finishing dishes and that you are competent in the handling and storage of ingredients.
A Chef De Partie is expected to understand food safety practices and procedures, as well as being able to complete risk assessments. You will be taught the importance of team leading and communication in the kitchen. As part of your apprenticeship, you will also look at business strategy, understanding customer profiles, culture and constraints.
