Fail, Pass or Distinction
The information below relates to Standard version 1.1. with effective start dates from 28 Sep 2021. We also provide EPA for the previous version of this standard.
This occupation is found in the Hospitality industry across a range of sectors including hospitality, aviation and care. Chef de parties may work in different types of organisations and employers such as restaurants, hotels, care homes/hospitals, military establishments and cruise ships. The broad purpose of the occupation is to prepare, cook and finish complex dishes while overseeing a section of the kitchen, which could be the pastry, larder, butchery, fish, sauce or vegetable section of the kitchen.
Individuals will need to achieve the following prior to undertaking their end-point assessment:
- Level 2 English and Maths
- A portfolio of evidence to underpin the Professional Discussion
The apprentice will be assessed against the Chef de Partie Assessment Plan requirements. The three methods of assessment are:
- Observation with Questions
- Professional Discussion underpinned by a portfolio of evidence
- Knowledge Test
The assessment plan can be found here.
Get in touch to find out how to register
For further information on registering your apprentices on this end-point assessment, contact our team by email or by calling 0115 854 1620 (Option 5).