Course: BTEC Level 3 Technical Level in Professional Cookery for Chefs (Chef de Partie)

Department: Food

Type: 16+

Duration: One year

The Course

This qualification has been developed in consultation with employers within the hospitality sector to ensure you develop the skills and behaviours that will give you the best opportunity to be successful when applying for work.

You would choose this qualification if you are looking to develop a rounded knowledge of the hospitality sector in a supervisory role that includes developing culinary skills and the production of the full range of food items.

What You Study

  • Exploring gastronomy
  • Leadership and supervision in hospitality
  • Sustainability in a professional kitchen
  • Advanced skills and techniques, including in poultry and game, fish, biscuits, cakes and sponges
  • Chef de partie professional cookery operations.

Entry Requirements

Four GCSEs at grade 4 or C or equivalent, including English and Maths, or a relevant BTEC Level 2 / First Diploma or equivalent. A satisfactory reference is also needed.