“When I first came I didn’t know anybody at the college but because it’s people you’re surrounded by and people with similar interests to you, you do make friends quickly and you make really close friendships with people because you’re listening to the same things and you’re going through the same things, and you can help each other as well.”
Eve
“Before I came to Leeds City College, I was in school, I was in such a bad way at school, skiving lessons all the time, teachers always on my case, getting kicked out numerous times almost. So I applied for here just hoping to get on a course, I got accepted – it was entry Level 3. Dave was my tutor and I couldn’t have asked for anyone better as a tutor, because he just helped me. He helped me with every regard, with Maths and English, workshop work, the theory side of the workshop work – telling me how everything is and showing me what’s what.”
Harrison
“So the tutors are great for a number of reasons – they’re casual, you don’t feel like you’re being forced to do anything that’s uncomfortable, they’re not strict, they’ll have a laugh with you if you want to and they know how to get stuff done when they need to if we’re on a bit of a time crunch, but they also know how to have a bit of fun and not put pressure on you – and they’re great, they’re always there to give you information if you need it for at-home tasks and they’re always on Google Hangouts to message you if you need anything and they get back to you really quickly.”
Rachel
Course Information
Introduction
A Chef de Partie prepares and cooks complex dishes, oversees a kitchen section, and supervises team members in food preparation, storage, and cooking to support the kitchen’s culinary operations.
Overview
This occupation is found across hospitality sectors including restaurants, hotels, care homes, military, and cruise ships. A Chef de Partie prepares and cooks complex dishes while overseeing a specific kitchen section, such aspastry, fish, or butchery. They supervise team members in receiving, storing, cooking, and finishing food, ensuring high standards of hygiene and food safety. They contribute to menu development, manage food quality and waste, and help deliver excellent customer experiences that drive business success. Chefs de Partie organize small teams or work independently, often working unsociable hours, and report to senior chefs.
Entry requirements
The employer will agree entry requirements for these apprenticeships and these will depend on the role that they are advertising.
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