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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
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.