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The Hospitality and Catering Industry covers hotels, restaurants, pubs, contract catering and hospitality services.

Apprentices at Level 2 work in a range of jobs including multi skilled roles in hospitality services where they will be an all-rounder or specialise in housekeeping and front of house reception or can train as waiters/silver service waiters and bar person. Kitchen assistants, cooks and chefs will work in a range of large and small kitchens.

At Level 3 there are opportunities to work as Apprentices as a Sous Chef or Senior Chef or specialise in pastry and confectionery. The Hospitality Supervision and Leadership pathway provides training to become Head Housekeeper, Head Receptionist, Hotel Manager or a supervisor/manager in a restaurant or pub chain. 

Pathways includes: 

Level 2 

  • Professional Cookery
  • Hospitality Services
  • Food and Beverage Service
  • Food Production and Cookery
  • Housekeeping
  • Front of House Reception
  • Bakery

Level 3

  • Professional Cookery
  • Hospitality Supervision and Leadership

Level 4

  • Hospitality Management

Entry requirements:

  • No formal qualifications are required but experience in Hospitality is desirable
  • Apprentices must have an employer who can cover the NVQ criteria

All places are subject to satisfactory interview.

Delivery:

  • The majority of training is provided in the workplace
  • Attendance at college-based sessions to complete theory tasks and tests is essential

Assessment:

  • Completion of a portfolio of evidence
  • Work based observations
  • Theory based tasks and tests

Progression:

From Foundation Apprenticeship Level 2 to an Apprenticeship Level 3/4.