Level 3 Apprenticeship

Chef de Partie

Running a specific section of a professional kitchen. For example, sauces, pastries or fish.

OverviewOverview of the role

A chef de partie 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 may work independently as the only person in their section. Also known as a station or section chef, the chef de partie reports to the senior chef and has a very important role in any kitchen.

DetailsDetails of the Standard

An apprenticeship standard is the nationally recognised training programme mapped for a specific role. Each standard is developed by industry-leading employers and apprenticeship experts. The Chef de Partie Standard consists of training and other activities where knowledge, skills and behaviours are acquired, allowing the apprentice to learn, develop and apply practical skills with their new competencies.


Typical duration: 15 months, plus up to 3 months to complete the End-Point-Assessment.

Entry RequirementsEntry Requirements

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

English and MathsEnglish and maths

To complete the apprenticeship the employee must pass level 2 English and maths, (or have the appropriate exemption certificate) before undertaking their End-Point-Assessment.

DeliveryCurriculum, delivery and readiness for End-Point-Assessment

Swatpro Academy's bespoke programme will cover all the mandatory knowledge, skills and behaviours outlined in the standard, covering a range of topics including business, food safety, people and culinary. Apprentices will have access to Swatpro Savvy Learning Centre with courses mapped against the curriculum.

The delivery will include 20% 'off-the-job' training, through a blend of remote, online and in the workplace training. The tutor will review progress with both apprentice and employer at least once every 8 weeks. When the apprentice has reached the required level, they are entered into the phase known as 'gateway' for their End-Point-Assessments (EPA) undertaken with an independent Assessment Organisation. For further details please see the explanation overleaf

AssessmentSummary of Chef de Partie End-Point-Assessment

The Assessment activities will be completed by the Independent End-Point Assessor as follows. Complete the first 3 activities in ANY order

On demand test
2 hours (including 30 minutes reading time) on demand multiple choice test

  • Scenario based questions
  • Externally set and marked automatically by the assessment organisation
  • Undertaken either on the employer's premises or off site

Practical observation
4-hour observation of the apprentice in the working environment

  • Time may be split to cover preparation and service
  • Shows apprentice working in an operational kitchen environment to produce food to standard

Culinary challenge project and observation
Design a three dish, by three course menu in line with organisation’s standards, current industry trends and costings

  • Covering a range of food groups
  • Cook one dish from each course on the menu - 3-hour observation in a controlled environment

Professional discussion
90-minute structured meeting

  • Led by the independent end assessor, involving the apprentice and employer (e.g. line manager)
  • Focusing on the log of complex dishes produced to demonstrate competence across the culinary range

The independent end-point assessor confirms that each End-Point-Assessment element has been completed. The achievement is determined by the independent end-point assessor based on the combination of performance in all End-Point-Assessment activities. The apprenticeship is graded pass/distinction.


Progression from this apprenticeship is expected to be into a senior culinary chef role.