The Chef de Partie, also known as a Station Chef, is one of the hardest working members of the kitchen. They are responsible for running a specific section of the kitchen, such as the appetiser or the meat section. Without Chef de Parties, the careful division of labour in the kitchen would not be upheld, and restaurant service would fall apart. Depending on the size of the establishment, they may have several assistants or be the only worker in that department. A few examples of Chef de Partie titles can include:

  • The Butcher Chef, or the Boucher. They are in charge of preparing meats and poultry before they are delivered to their stations.
  • The Pantry Chef, or the Garde Manger. They are responsible for preparing cold dishes, such as salads and pâtés.
  • The Pastry Chef, or the Patissier. They are responsible for all baked goods–pastries and desserts abound!
  • The Vegetable Chef, or the Entremetier. They prepare items like vegetables, soups, starches and eggs.

Hiring an apprentice Chef de Partie is the perfect way to train up an individual to match your establishment’s needs so that they can fit seamlessly into your kitchen and provide much-needed help. Apprentices can also bring a wealth of benefits to your business such as an increase in productivity, a decrease in staff turnover and an influx of new ideas.

A Chef de Partie apprenticeship will typically last for 12-18 months, and apprentices will learn key skills such as:

  • How to produce a large range of dishes including meat, poultry, fish and vegetable dishes.
  • How to store ingredients and prepare dishes to deliver a quality product that is safe for the consumer.
  • How to handle multiple tasks and direct others as appropriate.
  • How to work collaboratively with their team and with colleagues in other parts of their organisation.

The End-Point Assessment

The End-Point Assessment for the Chef de Partie apprenticeship is comprised of four components including:

  • Two Hour On-Demand Multiple Choice Test
  • Four Hour Practical Observation
  • Culinary Challenge Project and Observation
  • 90-minute Professional Discussion

All assessment activities must be completed within two months at the end of the apprenticeship. The On-Demand Test, Practical Observation and Culinary Challenge can be undertaken in any order but the Professional Discussion must be the last activity completed.

Each component is given a Pass or Distinction grade. The apprentice’s final grade will be based on the combination of their overall performance in all the assessment activities. In order to pass, the apprentice must achieve 1 point for each of the four assessment components. Once the apprentice has achieved at least a pass in every assessment element, the final grade can be calculated as follows:





Points for On-Demand Test + Professional Discussion







Points for Practical Observation + Culinary Challenge  

























On-Demand Test

The two-hour on-demand test will be in multiple-choice format. The questions will be scenario based and will require the apprentice to show reasoning and joined up thinking. They must demonstrate that they can perform against key elements of the standard. The On-Demand Test will be on-screen and computer marked, and the assessment will take place in a ‘controlled’ environment away from the day to day pressures of work.

The questions will cover topics such as:

  • The principles of an effective team, including the roles and responsibilities of team members and how team dynamics can affect the success of the team
  • Customer preferences and customer profiling, including religious, medical and dietary requirements
  • Common categories of costs and their relative proportions in the food production industry
  • Principles of food waste control
  • Classical and modern techniques of food preparation, cooking and finishing
  • The importance of maintaining brand standards and business reputation

Practical Observation

The four-hour Practical Observation is an observation of the apprentice in the kitchen environment and must include customer interaction. During the observation, the apprentice should have the opportunity to demonstrate their competence in the preparation, cooking and service of dishes.

The Observation must:

  • Be conducted at a time which reflects typical working conditions and avoids seasonal periods of low levels of trading
  • Allow the apprentice to demonstrate all aspects of the standard being observed
  • Take a synoptic approach to observing their overall competence

The apprentice and employer must provide a two-week working schedule and must be planned in advance.

In the Practical Observation, the apprentice must show key competencies such as:

  • Ensure that all their actions are in line with the business standard and dish specification
  • Ensure that their activities comply with legal requirements, industry regulation, professional codes and organisational policies
  • Communicate effectively with their team, customers and other departments
  • Ensure the food and food production areas are prepared for service
  • Ensure that stock and resources are ready for service and address any shortages or issues with stock accordingly

Culinary Challenge Project and Observation

The three-hour Culinary Challenge and Observation will be an opportunity for the apprentice to display their precision and creativity. The Challenge requires the apprentice to design and cost a menu, which must comprise of three starters, three main courses and three desserts. The apprentice will submit this menu to the independent end assessor at least two weeks before the Observation, and the assessor will select the three dishes the apprentice must prepare in the assessment. On the day, the apprentice will produce a three-course meal from their menu for two people in three hours which will comprise of one starter, one main and one dessert. The apprentice will prepare a full recipe with a time plan before the assessment.

The menu design must adhere to certain standards outlined in the assessment plan such as:

  • It must be a three-course menu comprising of three starters, three main courses and three desserts
  • The menu should reflect current trends and should link to customer expectations, and, where appropriate, the organisation’s style
  • The apprentice must design the menu independently and should not incorporate any dishes from the organisation’s menu

In the Culinary Challenge Observation, the apprentice must follow certain guidelines such as:

  • They must prepare, cook and serve two portions of each course (starter, main course, dessert) within a three hour time window
  • Either their starter or main course must incorporate meat, fish or poultry, which must be prepared from ‘whole’ – e.g. from a whole duck, whole turbot or whole rabbit
  • Their main course must have at least two vegetable accompaniments appropriate to the dish

In order to pass the culinary challenge, the apprentice must demonstrate key competencies outlined in the standard such as:

  • Provide evidence of research into the menu and dish options appropriate to the situation
  • Produce a balanced menu with a range of dishes incorporating different skills and techniques for a range of foods
  • Produce costings for the dishes appropriate to the dish prices
  • Ensure their activities comply with legal requirements, industry regulation, professional codes and organisational policies
  • Produce dishes on time in line with menu specifications

Professional Discussion

Before the Professional Discussion, the apprentice must write a log of complex dishes which will be reviewed in the Discussion. This log is the apprentice’s opportunity to present a variety of complex dishes they have prepared with full recipes, time plans, food safety controls and photos. The log should reflect the dishes produced and should not record the individual stages of preparation. (For example, a cheese soufflé would be an appropriate inclusion but grating cheese would not.) The log can contain dishes prepared at any stage during the apprentice’s learning and development period as long as they are complex enough. The complexity of these dishes may manifest itself in any of the following:

  • The raw ingredient and the preparation methods required, for example, advanced butchery
  • The number or combination of preparation, cooking and finishing methods
  • The combination of flavours, tastes and ingredients
  • The preparation and care taken to avoid errors with technical processes
  • The precision with which preparation, cooking and service is executed
  • The tools and equipment required to produce the dish to the required standard

The 90 minute Professional Discussion is a structured discussion between the apprentice and their independent end assessor. This Discussion will require 30 minutes to be used for review of the log of complex dishes and costings for the Culinary Challenge. The Discussion will be planned in advance to allow the apprentice to prepare fully so that they can demonstrate their competence and application against multiple areas of the standard, such as dish evaluation.

The Professional Discussion will be conducted in a ‘controlled environment’ i.e. in a quiet room away from the apprentice’s normal place of work. The assessor should recognise areas which have already been covered in the Observation and Culinary Challenge so that they don’t re-assess the apprentice in an area which they’ve already demonstrated competence in.

In order to pass the Professional Discussion, the apprentice must demonstrate competencies outlined in the standard such as:

  • Explain why it is essential to instil the importance of company vision, values, empowerment and following procedures to staff
  • Provide an overview of how the food production operation meets the needs of the business and customer
  • Explain the importance of keeping up to date with current industry trends and provide examples of how this has been achieved
  • Provide evidence to show they have been part of effective planning and review in the team


We hope this gave you some more insight into the EPA for Chef de Partie apprentices. After the completion of their apprenticeship, apprentices can progress into a senior culinary chef role and will be fully ready to help your organisation thrive!

To keep up to date with all the latest news from TQUK EPA, follow us on Twitter, Facebook, Instagram and LinkedIn.

See you around The Hive!

We have some exciting news today!

TQUK EPA has been approved to deliver end-point assessment (EPA) for six more apprenticeship standards!

We look forward to working with our training providers to assess the next generation of professionals in retail, hospitality and catering.

Find details on our new standards below:


Retailers can work in a variety of shops such as high street chains, supermarkets and department stores. They are dedicated to assisting customers and providing quality service that exceeds expectation. In this apprenticeship, apprentices will learn key skills such as how to serve customers in line with the brand’s standards, how to use a till and process payments and how to use a variety of sales techniques to complete sales.

The End-Point Assessment components for the Retailer Apprenticeship include:

  • A 30 minute On-Demand Test
  • A Practical Observation
  • A Professional Discussion

Successful apprentices can progress into team leading, supervisory or first line management roles within retail, higher level training or apprenticeships.

Retail Team Leader

A Retail Team Leader should deliver excellent customer service while providing critical support to managers. Retail Team Leaders can also guide and coordinate the work of the team when needed. In this apprenticeship, apprentices will learn key skills such as how to coach and support team members, how to coordinate the work of the team and how to hit financial targets by using resources effectively.

The End-Point Assessment components for the Retail Team Leader Apprenticeship include:

  • A 60 minute On-Demand Test
  • A Retail Business Project
  • A Professional Discussion

Successful apprentices can progress onto other retail management positions.

Retail Manager

A Retail Manager is responsible for delivering sales targets while providing a fantastic experience to customers. They must also lead their team to achieve their company’s vision and objectives. Apprentices will learn skills such as how to provide clear direction and leadership to their team, how to communicate marketing objectives to their members to drive results and how to ensure that members behave in line with the brand vision.

The End-Point Assessment components for the Retail Manager Apprenticeship include:

  • A Two Hour Written Exam
  • A Retail Business Project
  • A Professional Discussion

Successful apprentices can progress on to a retail store manager, senior retail manager or area manager position.

Chef De Partie

A Chef de Partie is responsible for running a specific section of a professional kitchen which they’re assigned. They usually manage a small team of workers and must make sure that all of their dishes go out on time while keeping their work station organised. Apprentices will learn valuable skills such as how to prepare, cook and finish a range of advanced culinary dishes, how to implement the correct food safety practices and how to handle and store ingredients to maintain quality.

The End-Point Assessment components for the Chef De Partie Apprenticeship include:

  • A Two Hour On-Demand Test
  • A Practical Observation
  • A Culinary Challenge Project and Observation
  • A 90 minute Professional Discussion

Successful apprentices can progress onto a senior culinary chef role.

Senior Chef Production Cooking

A Senior Production Chef is responsible for producing food in high volumes, both consistently and to a high quality. This role requires high energy, good organisational skills and excellent attention to detail. Apprentices will learn vital skills such as how to create standardized menu items, how to work to agreed practices to ensure a safe and hygienic kitchen and how to support team members to deliver high-quality products.

The End-Point Assessment Components for the Senior Chef Production Cooking apprenticeship include:

  • A Two Hour On-Demand Test
  • A Practical Observation
  • A Business Project
  • A 90 minute Professional Discussion

Apprentices who successfully pass can progress onto a higher level position within the kitchen, a higher level apprenticeship or further training.

Hospitality Manager 

A Hospitality Manager must be a highly motivated team leader who has excellent management skills and who thrives on providing outstanding customer service. Apprentices will learn how to manage finance to minimise costs within hospitality businesses, how to use operating models to help achieve the business vision and how to monitor customer satisfaction to ensure the product is delivered to the highest standards.

The End-Point Assessment Components for the Hospitality Manager Apprenticeship include:

  • A 90 minute On-Demand Test
  • A Business Project
  • A 90 minute Professional Discussion

After their apprenticeship, apprentices can work across a huge variety of organisations including bars, restaurants, cafes, hotels and more.


If you’d like to see the full range of standards we provide EPAs for, visit our page here. Otherwise, to keep up to date with the latest news from TQUK EPA, return to our blog or follow us on TwitterFacebook and Instagram.

See you around The Hive!


How TQUK Can Help You

The new apprenticeship standards are designed to improve upon what’s gone before and help with the apprentice’s initial journey into their chosen career, before you know it, they’ll be on the road to success.


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