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The College of Haringey, Enfield and North East London


London’s #1 College for Skills

Hospitality

Hospitality Team Member 

Level: 2 Duration: 12 to 18 months

Occupational Profile
A hospitality team member can work in a range of establishments, for example bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. The role is very varied and although hospitality team members tend to specialise in an area, they have to be adaptable and ready to support team members across the business, for example during busy periods. Specialist areas in hospitality include food and beverage service, serving alcoholic beverages, barista, food preparation, housekeeping, concierge and guest services, reception, reservations and conference and banqueting. The most important part of the role is developing fantastic ‘hospitality’ skills and knowledge such as recognising customer needs, knowing how to match them to the products and services of the business and working as part of a team to ensure that every customer, whether they are eating in a restaurant, drinking cocktails in a bar, ordering room service in a hotel or attending a business conference feels welcomed and looked after. 

Entry criteria: Applicants will be assessed and interviewed to demonstrate that they have the ability to cover the range required by the apprenticeship standard, at work. In addition, the apprentices are expected to carry out initial assessments in English and Maths where they would be expected to ideally achieve Level 1 in both subject areas. If an apprentice has a GCSE in Maths and English or ICT at A*- C, they don’t need to complete functional skills as a part of the apprenticeship. 

Delivery Model: This apprenticeship standard can be delivered in a number of ways: 

  • At the employer site 
  • At the college campus 
  • It can be delivered to a cohort of learners or as one to one individual training 
  • The course is a roll on roll off programme which means that we can start this at any point in the year. 

Progression: Individuals that successfully achieve the hospitality team member apprenticeship standard will be well placed to progress within the industry to move into team leading or supervisory roles.

Additional information: There are no entry requirements to the apprenticeship but employers may run their own selection process. Apprentices without Level 1 English and Maths will need to achieve this level and also sit level 2 in Math and English prior to completion of their Apprenticeship.

Knowledge and Skills:

Customer

You will know and understand:

  • Recognise customer profiles in hospitality and how customers have different needs

  • Understand the importance of meeting, and where possible, exceeding customer expectations in line with the business/brand standards

  • Understand the importance of receiving and dealing with customer feedback to support the improvement of products and services and provide value for money

You will be able to:

  • Use clear and engaging communication to establish a good rapport with customers and ask relevant questions to determine their needs

  • Deliver excellent customer service in line with the business / brand standards with the aim of exceeding customer expectations 

  • Check that customers are satisfied with products and services and act on feedback in line with business procedures

Business

You will know and understand:

  • Know the business vision and values, its main competitors, how it fits into the wider hospitality industry and how own area of work contributes to achieving business targets

  • Know how own role can minimise unnecessary financial loss to the business

  • Understand how personal discipline in approach to work, for example time-keeping, attendance, personal appearance, personal presentation and conduct can all have an impact on the business/ brand reputation

  • Know the products / services that are offered by the business, their prices and special offers and how to match them to customers’ needs

  • Know how the business aims to increase its market share and compete against its main competitors, for example its unique selling points, promotions and marketing campaigns

     

  • Understand how the use of technology can enhance customer service and productivity in hospitality businesses

  • Recognise and understand legislative responsibilities relating to the business and the products and / or services it offers

  • Know how the activities in hospitality businesses can have a negative effect on the environment

You will be able to:

  • Perform activities to positively promote business / brand standards and identify opportunities to increase sales and achieve customer loyalty

  • Carefully handle payments, transactions, stock and packaging to minimise unnecessary financial loss

  • Prepare and organise own work for example promptly arriving for shifts, communicating information at team meetings / briefings, following business / brand guidelines and procedures, meeting agreed deadlines

  • Clearly communicate relevant and useful information on products and services based on a clear understanding of customers’ needs

  • Actively promote the unique selling points of the business and special offers available and promotions to customers

  • Use technology appropriately and efficiently in line with company policy in a way that supports customer service and ensure that faults and maintenance issues are reported promptly

  • Comply with legal requirements to avoid risks, minimise disruption to the business and to maintain the safety and security of people at all times

  • Work in a way that minimises negative effects on the environment for example by managing wastage in line with business procedures

People

You will know and understand:

  • Understand the importance of using appropriate methods of communication that are suitable for different situations and individuals’ needs in a variety of hospitality contexts

  • Know how to support and influence the team positively, recognising how team members are dependent on each other to meet business objectives

  • Understand how to work with people from a wide range of backgrounds and cultures

You will be able to:

  • Communicate accurately and effectively with others in line with the business culture to achieve the best result according to the situation

  • Support team members to ensure that the products and services delivered are of a high quality, on time and meet customer expectations in line with business needs

  • Put people at ease in all matters, adapt products and services as necessary, helping them to feel welcome and supported and provide them with information that is relevant to their needs

Leadership

You will know and understand:

  • Understand how to support the supervision of team members for example new and junior employees to assist line manager

You will be able to:

  • Contribute to meetings and planning shifts, support shift briefings and assist in the monitoring of standards to help ensure quality is maintained

Behaviour:

Customer

What is required:

  • Use own initiative and have confidence in determining customers’ needs

  • Take an enthusiastic and positive approach to providing excellent customer service 

  • Take feedback from customers seriously and actively improve own customer service in line with business / brand standards

Business

What is required:

  • Proactively support the reputation of the business and be aware of how it compares with its competitors

  • Carry out activities with consideration of their cost and value

  • Organise own work and have the confidence to ask for guidance, fully participate in performance reviews and training and act on feedback relating to personal performance

  • Confidently demonstrate a belief in the products / services the business offers 

  • Keep up to date with how the business positions itself within the wider hospitality industry

  • Use technology responsibly and take an interest in new developments that relate to own job role

  • Work with integrity in a safe, honest and trustworthy manner putting personal safety and that of others first

  • Demonstrate personal commitment to minimising the negative affect on the environment caused by work activities

People

What is required:

  • Contribute to the review process, being aware of the individual needs of the team
  • Encourage team to demonstrate personal pride in their role through a consistently positive and professional approach 
  • Strive to continuously improve the effectiveness of personal communications
  • Encourage team members to see the importance of their role within the wider business and opportunities for development

Customers

What is required:

  • Take a friendly and outgoing approach and enjoy talking and interacting with others, and communicating according to the business / brand standard

  • Demonstrate pride in own role through a consistently positive and professional approach, and be aware of the impact of personal behaviour within the team

  • Operate in a fair and professional manner

Leadership

What is required:

  • Demonstrate the ability and confidence to deputise for the line manager when necessary

Hospitality Team Leaders must select one of the following specialist functions:

  • Food and beverage services

  • Alcoholic beverage services

  • Barista

  • Food production

  • Concierge and guest services

  • House keeping

  • Reception

  • Reservations  

  • Conference and events operations

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intermediate front house

This Apprenticeship programme is for those who are working on reception or front of house within a hospitality role. Candidates want to develop their knowledge and skills, perhaps moving into a supervisory role within the sector.

Average Duration: The apprenticeship runs for 12 months

Course Information

The Intermediate Front of House Reception Apprenticeship is made up of a framework which includes:

  • Level 2 Certificate in Hospitality and Catering Principles
  • Level 2 NVQ Diploma in Front of House Reception
  • Maths Functional Skills Level 1
  • English Functional Skills Level 1
  • Employment Rights and Responsibilities

Progression

Apprentices may progress to Advanced Apprenticeships in Hospitality Management or Team Leader qualification.

Assessment

The apprentice is expected to attend on the job and off the job training to attain knowledge, training and complete competency units. In addition to that they will also be trained by the employer.

Entry qualifications

There are no formal entry requirements for this qualification. The Apprentices will be assessed and interviewed to demonstrate that they have the ability to cover the range required by the relevant NVQ at work. In addition, apprentices are expected to carry out initial assessments in English and Maths where they need to ideally achieve Level 1 in both subject areas. An apprentice with GCSE grade C and above in English and Maths does not have to complete functional skills as a part of their apprenticeship.

How to apply

You can apply through the college application. Once you have applied to the college, you will be invited for an interview at the college and also with the potential employer.

Unit Title

Mandatory Units include:

  • Maintain a safe, hygienic and secure working environment
  • Work effectively as part of a hospitality team
  • Give customers a positive impression of self and your organisation
  • Effective teamwork

Optional Units include - need to select some of these units:

  • Deal with communications as part of the reception function
  • Deal with arrival of customers
  • Deal with bookings
  • Prepare customer accounts and deal with departures
  • Provide tourism information services to customers
  • Produce documents in a business environment
  • Use office equipment
  • Communicate in a business environment
  • Handle mail and book external services
  • Provide reception services
  • Store and retrieve information
  • Resolve customer service problems
  • Promote additional services or products to customers
  • Deal with customers across a language divide
  • Maintain customer service through effective handover
  • Maintain and deal with payments
  • Reception communication procedures in the hospitality industry
  • Arrival of customers
  • Deal with bookings
  • Departure of customers
  • Handle mail and book external services
  • Dealing with payments
  • Principles of promoting additional services or products to customers
  • Principles of storing and retrieving information
  • Principles of maintaining customer service through effective handover
  • Principles of resolving customer service problems

Location

This training is delivered entirely on the employer’s premises.

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Hospitality Supervisor Fact Sheet 1 

Level: 3 Duration: 12 to 18 months

Occupational Profile
Hospitality supervisors work across a wide variety of businesses including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. They provide vital support to management teams and are capable of independently supervising hospitality services and running shifts. They typically work under pressure delivering fantastic customer service and motivating a team is essential to their role. The majority of supervisors’ skills and knowledge are the same but supervisors may specialise in specific functions or work across a variety of functions which reflect the multi-functional nature of the industry. 

Entry criteria: Applicants will be assessed and interviewed to demonstrate that they have the ability to cover the range required by the apprenticeship standard, at work. In addition, the apprentices are expected to carry out initial assessments in English and Maths where they would be expected to ideally achieve Level 2 in both subject areas. If an apprentice has a GCSE in Maths and English or ICT at A*- C, they don’t need to complete functional skills as a part of the apprenticeship. 

Delivery Model: This apprenticeship standard can be delivered in a number of ways: 

  • At the employer site 
  • At the college campus 
  • It can be delivered to a cohort of learners or as one to one individual training 
  • The course is a roll on roll off programme which means that we can start this at any point in the year. 

Progression: Completing this apprenticeship programme with its transferable skills will enable progression into roles such as junior or supervisory managers across a range of sectors.

Additional information: There are no entry requirements to the apprenticeship but employers may run their own selection process. Apprentices without Level 2 English and Maths will need to achieve this level prior to completion of their Apprenticeship. 

Knowledge and Skills:

Business Awareness

You will know and understand:

  • Understand own role in motivating the team to work according to the business vision and values and to achieve business targets, always focussing on the importance of providing the best service for Customers
  • Understand the financial operations of hospitality businesses and know how to source and use financial information relating to own area of work
  • Understand how own business area interacts with others and the organisation as a whole
  • Know the standard business operating procedures
  • Understand how to identify, plan for and minimise risks to the business and service
  • Understand how a variety of technologies support the delivery of hospitality products and services

You will be able to:

  • Contribute to and monitor operational procedures, working practices and team performance and make recommendations for business improvements
  • Operate within budget, exercising strict resource control and minimising wastage, using appropriate techniques to manage and control costs
  • Supervise the delivery of a quality service that supports the department in achieving overall business objectives
  • Monitor the team to ensure they follow processes and procedures in line with business / brand standards at all times
  • Identify and isolate matters of concern, establish the cause and intervene accordingly to minimise disruption to the service and risk to people
  • Use available technology effectively in all work activities and performance

People

You will know and understand:

  • Understand how to effectively organise and coordinate a team to provide required levels of service to meet customer demand
  • Understand how to work with hospitality team members to achieve targets and support business objectives
  • Know how to select the best methods of communication to motivate and support team members in a hospitality environment
  • Identify the knowledge and skills required of hospitality teams; know how own team fits within the wider business and how to maximise team members’ potential to drive the best results for the business

You will be able to:

  • Plan, resource and organise the team to meet expected levels of customer demand within business constraints
  • Set realistic but challenging objectives with the team and work continuously to accomplish the best results
  • Demonstrate effective methods of communication that achieve the desired results, taking action to correct poor communication within the team
  • Actively support team members to maximise potential in their role and identify opportunities for development

Customers

You will know and understand:

  • Understand the importance of customer profiles, how to build them and understand how this enables the business to meet their needs profitably and in line with business/brand standards
  • Know the marketing and sales activities of the business and how to support them to achieve the desired outcome
  • Understand the requirements of the product and brand standards of the business

You will be able to:

  • Coordinate the team to deliver to customers according to their needs in line with business / brand standards, enhancing their experience where appropriate

  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility

  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility

Leadership

You will know and understand:

  • Identify the different leadership styles and supervisory management skills which are effective in hospitality businesses

  • Understand how to work fairly with individuals that have diverse needs

You will be able to:

  • Use leadership styles and supervisory management skills appropriate to the business and situation
  • Ensure team members are aware of and follow policy relating to diversity

Behaviour:

Business

What is required:

  • Demonstrate a personal drive to achieve the business values, vision and objectives
  • Operate astutely and credibly on all matters that affect business finance
  • Operate with a quality focus to achieve the best for the business
  • Positively support the benefits of working within standard business operating procedures
  • Be solution focussed and remain calm under pressure, adopting a constructive attitude to dealing with problems and driving a positive outcome
  • Champion the responsible use of technology

People

What is required:

  • Contribute to the review process, being aware of the individual needs of the team
  • Encourage team to demonstrate personal pride in their role through a consistently positive and professional approach 
  • Strive to continuously improve the effectiveness of personal communications
  • Encourage team members to see the importance of their role within the wider business and opportunities for development

Customers

What is required:

  • Proactively encourage a customer centric culture
  • Be proactive in supporting sales and marketing activities 
  • Demonstrate a belief in the brand and product the business offers

Uses Systems and Processes

What is required:

  • Lead by example to maximise performance 
  • Act as a role model operating in an empathic, fair and consistent professional manner

Hospitality Supervisors must select one of the following specialist functions:

  • Food and beverage supervisor
  • Bar supervisor
  • Housekeeping supervisor 
  • Front office supervisor
  • Hospitality supervisor
  • Events supervisor

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intermediate food production

The industry’s recognised professional qualification for staff involved in front office and reception activities for any residential outlets, including hotels, hostels, guest houses and even bed and breakfast.

Average Duration: The apprenticeship runs for 12 months

Course Information

The Intermediate Food Production and Cooking Apprenticeship is made up of a framework which includes:

  • QCF Level 3 NVQ Diploma in Professional Cookery
  • QCF Level 3 Certificate in Hospitality and Catering Principles
  • Maths Functional Skills Level 1
  • English Functional Skills Level 1
  • Employment Rights and Responsibilities

Progression

Apprentices may progress to Level 3 advanced apprenticeships in Professional Cookery, Hospitality Supervision or Team Leading qualifications.

Entry qualifications

There are no formal entry requirements to this qualification. The students will be assessed and interviewed to demonstrate that they are able to cover the range required by the relevant NVQ at work. In addition, the apprentices are expected to carry out initial assessments in English and Maths where they would be expected to ideally achieve Level 1 in both subject areas. If an apprentice has GCSE grade C and above then they do not have to do functional skills as a part of the apprenticeship.

Location

This training is delivered entirely on the employer’s premises.

Assessment

The apprentice is expected to attend on the job and off the job training to attain knowledge, training and complete competency units. In addition, they will be trained by the employer.

How to apply

You can apply through the college application. Once you have applied to the college, you will be invited for an interview at the college and also with the potential employer.

Course Elements / Sample Course Units

Mandatory units include:

  • Work effectively as part of a hospitality team
  • Maintain a safe, hygienic and secure working environment
  • Maintain food safety when storing, preparing, cooking food

Optional Units include - need to select some of these units:

  • Produce basic fish dishes
  • Produce basic meat dishes
  • Produce basic poultry dishes
  • Produce basic vegetables dishes
  • Cook-chill food
  • Cook freeze food
  • Produce basic hot sauces
  • Produce basic rice, pulse and grain dishes
  • Produce basic pasta dishes
  • Produce basic bread and dough products
  • Produce basic pastry dishes
  • Produce basic cakes, sponges and scones
  • Produce basic hot and cold desserts
  • Produce cold starters and salads
  • Produce flour, dough and tray bake products
  • Prepare hot and cold sandwiches
  • Produce basic egg dishes
  • Produce healthier dishes
  • Maintain efficient use of food resources
  • Maintain efficient use of resources in the kitchen
  • Prepare, operate, clean specialist food preparation/cooking equipment
  • Liaise with care team to ensure individuals’ nutritional needs met
  • Prepare meals for distribution
  • Modify the content of dishes
  • Prepare and cook food to meet requirements of allergy sufferers
  • Prepare meals to meet relevant standards set for school meals
  • Promote new menu items
  • Present menu items according to a defined brand standard
  • Give customers a positive impression of yourself and your organisation
  • Maintain and deal with payments
  • Provide a counter / take-away service
  • Convert a room for dining
  • Complete kitchen documentation
  • Set up and close kitchen

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advanced hospitality

This is the hospitality industry’s professional qualification for first line management, supervisory staff, team and shift leaders. This BTEC Edexcel Diploma is suitable for all supervisory staff in whatever sector of the hospitality industry they are employed.

Average Duration: The apprenticeship runs for 18 to 24 months

Course Information

The Advanced Apprenticeship Hospitality Supervision and Leadership is made up of a framework which includes:

  • QCF Level 3 NVQ Diploma in Hospitality Supervision and Leadership
  • QCF Level 3 Certificate in Hospitality and Catering Principles
  • Math Functional Skills Level 2
  • English Functional Skills Level 2
  • Employment Rights and Responsibilities

Progression

Apprentices may progress to Level 4/5 Management.

Assessment

The apprentice is expected to attend on the job and off the job training to attain knowledge, training and complete competency units. In addition to that they will also be trained by the employer.

Entry qualifications

There are no formal entry requirements for this qualification. The Apprentices will be assessed and interviewed to demonstrate that they have the ability to cover the range required by the relevant NVQ at work. In addition, apprentices are expected to carry out initial assessments in English and Maths where they need to ideally achieve Level 1 in both subject areas. An apprentice with GCSE grade C and above in English and Maths does not have to complete functional skills as a part of their apprenticeship.

How to apply

You can apply through the college application. Once you have applied to the college, you will be invited for an interview at the college and also with the potential employer.

Unit Title

Mandatory Units include:

  • Set objective and provide support for team members
  • Develop working relationships with colleagues
  • Contribute to the control of resources
  • Maintain the health, hygiene, safety and security of the working environment
  • Lead a team to improve customer service

Optional Units include - need to select some of these units:

  • Supervise drink services
  • Supervise food production operations
  • Supervise food service
  • Supervise functions
  • Supervise housekeeping services
  • Supervise portering and concierge services
  • Supervise reception services
  • Supervise reservation and booking services
  • Monitor and solve customer service problems
  • Support learning and development within own area
  • of responsibility
  • Improve the customer relationship
  • Manage the environmental impact of work activities
  • Lead and manage meetings
  • Contribute to the selection of staff for activities
  • Manage the receipt, storage or dispatch of goods
  • Supervise cellar and drink storage operations
  • Supervise linen services
  • Supervise practices for handling payments
  • Supervise use of technological equipment in hospitality
  • Supervise the wine store/cellar and dispense counter
  • Supervise vending service
  • Ensure food safety practices are followed in the preparation and serving of food and drink
  • Contribute to promoting hospitality products and services
  • Contribute to the development of a wine list
  • Supervise off-site food delivery service
  • Contribute to the development of recipes and menus

Location

This training is delivered entirely on the employer’s premises.

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intermediate professional cookery

This is the hospitality industry’s professional qualification for chefs and cooks, suitable for all catering staff that prepare and cook predominantly from fresh and raw ingredients. The variety of NVQ units enable chefs and cooks working in a variety of restaurants and catering outlets to achieve this professional qualification. The qualification is suitable for those cooking in a specialist ethnic or fine dining restaurant, plus any other restaurants and catering outlets that serve freshly prepared and cooked food, which could include production kitchens for airline catering or events catering or any catering sites catering for employees, clients or customers.

Average Duration: The apprenticeship runs for 12 months

Course Information

The Intermediate Professional Cookery Apprenticeship is made up of a framework which includes:

  • QCF Level 2 NVQ Diploma in Professional Cookery
  • QCF Level 2 Certificate in Hospitality and Catering Principles
  • Maths Functional Skills Level 1
  • English Functional Skills Level 1
  • Employment Rights and Responsibilities

Progression

Apprentices may progress to Level 3 advanced apprenticeships in Professional Cookery, Hospitality Supervision or Team Leading qualifications.

Entry qualifications

There are no formal entry requirements to this qualification. The students will be assessed and interviewed to demonstrate that they are able to cover the range required by the relevant NVQ at work. In addition, the apprentices are expected to carry out initial assessments in English and Maths where they would be expected to ideally achieve Level 1 in both subject areas. If an apprentice has GCSE grade C and above in English and Maths then they do not have to do functional skills as a part of the apprenticeship.

Location

This training is delivered entirely on the employer’s premises.

Assessment

The apprentice is expected to attend on the job and off the job training to attain knowledge, training and complete competency units. In addition, they will be trained by the employer.

How to apply

You can apply through the college application. Once you have applied to the college, you will be invited for an interview at the college and also with the potential employer.

Course Elements / Sample Course Units

Mandatory units include:

  • Maintain a safe, hygienic and secure working environment
  • Work effectively as part of a hospitality team
  • Maintain food safety when storing, preparing and cooking food
  • Maintain, handle and clean knives

Optional Units include - need to select some of these units:

  • Prepare fish for basic dishes
  • Prepare shellfish for basic dishes
  • Prepare meat for basic dishes
  • Prepare poultry for basic dishes
  • Prepare game for basic dishes
  • Prepare offal for basic dishes
  • Prepare vegetables for basic dishes
  • Process dried ingredients prior to cooking
  • Cook and finish basic fish dishes
  • Cook and finish basic shellfish dishes
  • Cook and finish basic meat dishes
  • Cook and finish basic poultry dishes
  • Cook and finish basic offal dishes
  • Cook and finish basic vegetable dishes
  • Cook and finish basic games dishes
  • Cook-chill food
  • Cook-freeze food
  • Prepare and mix spice and herb blends
  • Prepare, cook and finish basic soups
  • Prepare, cook and finish basic vegetarian protein dishes
  • Prepare, cook and finish basic hot sauces
  • Make basic stock
  • Prepare, cook and finish basic rice dishes
  • Prepare, cook and finish basic pasta dishes
  • Prepare, cook and finish basic pulse dishes
  • Prepare cook and finish basic egg dishes
  • Prepare cook and finish basic bread and dough dishes
  • Prepare cook and finish basic pastry products
  • Prepare cook and finish basic cakes, sponges, biscuits and scones
  • Prepare cook and finish basic grain dishes
  • Produce healthier dishes
  • Prepare cook and finish basic cold and hot desserts
  • Prepare and present food for cold presentation
  • Prepare, cook and finish Dim Sum
  • Prepare, cook and finish noodle dishes
  • Cook food using a tandoor complete kitchen documentation
  • Set up and close a kitchen
  • Order stock

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intermediate housekeeping

This is the hospitality industry’s professional apprenticeship for staff who prepare and service bedrooms or who clean, service and prepare public rooms within their own workplace. The Housekeeping apprenticeship is suitable for all types of outlets, ranging from hotels, hostels, hospitals, care homes, other residential institutions, boarding schools, halls of residence, guest houses and bed and breakfast establishments. This apprenticeship is suitable for those already in employment as well as those wishing to enter the hospitality industry.

Average Duration: The apprenticeship runs for 12 months

Course Information

The Intermediate Apprenticeship Hospitality Services is made up of a framework which includes:

  • QCF Level 2 NVQ Diploma in Housekeeping Services
  • QCF Level 2 Certificate in Hospitality and Catering Principles (Housekeeping)
  • Math Functional Skills Level 1
  • English Functional Skills Level 1
  • Employment Rights and Responsibilities

Progression

Apprentices may progress to Level 3 Advanced apprenticeships in Hospitality Supervision or Team Leading qualification.

Assessment

Apprentice is expected to attend on the job and off the job training to attain knowledge training and complete competency units. In addition to that they will also be trained by the employer.

Entry qualifications

There are no formal entry requirements to this qualification. The students will be assessed and interviewed where they will need to demonstrate that they will cover the range required by the relevant NVQ at work. In addition to that the apprentices are expected to carry out initial assessments in English and Math where they would be expected to ideally achieve a level 1 in both the subject areas. If you do have GCSE grade C and above then you don’t have to do any functional skills as a part of the apprenticeships.

How to apply

You can apply through the college application. Once you have applied to the college, you will be invited for an interview at the college and also with the potential employer.

Unit Title

Mandatory Units include:

  • Maintain a safe, hygienic and secure working environment
  • Cleaning and Servicing a range of housekeeping areas
  • Work effectively as part of hospitality team

Optional Units include - need to select some of these units:

  • Collect linens and make beds
  • Clean windows from the inside
  • Maintain housekeeping supplies
  • Use of different chemicals and equipment in housekeeping
  • Maintain Customer Service through effective handover

Location

This training is delivered entirely on the employer’s premises.

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intermediate food beverage

This is the hospitality industry’s professional qualification for staff who serve both food and drink in any type of outlet. It is suitable for all hospitality staff who serve food and drinks as part of their normal job role. The NVQ units cover all types of outlets from fine dining restaurants through to popular catering eateries, school canteens, care homes and contract catering sites. This NVQ in Food and Drink Service allows you train while you work, and there are NVQ units to match your normal job role. This qualification is suitable for those already in employment as well as those wishing to enter the hospitality industry. You could progress from this qualification to Team Leading Apprenticeship or the Hospitality Supervision and Leadership Diploma if you get promoted to a supervisory role.

Average Duration: The apprenticeship runs for 12 months

Course Information

The Intermediate Food and Beverage Apprenticeship is made up of a framework which includes:

  • QCF Level 2 NVQ Diploma in Food and Beverage Service
  • QCF Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Services)
  • Maths Functional Skills Level 1
  • English Functional Skills Level 1
  • Employment Rights and Responsibilities

Entry qualifications

There are no formal entry requirements to this qualification. The students will be assessed and interviewed to demonstrate that they are able to cover the range required by the relevant NVQ at work. In addition, the apprentices are expected to carry out initial assessments in English and Maths where they would be expected to ideally achieve Level 1 in both subject areas. If an apprentice has GCSE grade E and above then they do not have to do functional skills as a part of the apprenticeship.

Progression

Apprentices may progress to Level 3 advanced apprenticeships in Professional Cookery, Hospitality Supervision or Team Leading qualifications.

Location

This training is delivered entirely on the employer’s premises.

Assessment

The apprentice is expected to attend on the job and off the job training to attain knowledge, training and complete competency units. In addition, they will be trained by the employer.

How to apply

You can apply through the college application. Once you have applied to the college, you will be invited for an interview at the college and also with the potential employer.

Course Elements / Sample Course Units

Mandatory units include:

  • Maintain a safe, hygienic and secure working environment
  • Maintain food safety when storing, holding and serving food
  • Give customers a positive impression
  • Work effectively as part of hospitality team

Optional Units include - need to select some of these units:

  • Provide a counter and take-away service
  • Serve food at the table
  • Provide a silver service
  • Provide a buffet carvery service
  • Serve alcoholic and soft drinks
  • Prepare and serve cocktails
  • Prepare and serve wines
  • Prepare and serve dispensed and instant hot drinks
  • Prepare and serve hot drinks using specialist equipment
  • Maintain cellars and kegs
  • Maintain customer service through effective handover

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intermediate hospitality

This is the Hospitality industry’s diploma for any staff whose job role involves multi-skilling across different departments in the outlet they work at. It is suitable for all hospitality staff, whatever type of establishment they work in across any combination of food preparation and cooking, food and beverage service, housekeeping or reception.

Average Duration: The apprenticeship runs for 12 months

Course Information

The Intermediate Apprenticeship Hospitality Services is made up of a framework which includes:

  • QCF Level 2 NVQ Diploma in Hospitality Services
  • QCF Level 2 Certificate in Hospitality and Catering Principles
  • Math Functional Skills Level 1
  • English Functional Skills Level 1
  • Employment Rights and Responsibilities

Progression

Apprentices may progress to level 3 Advanced apprenticeships in Hospitality Supervision or Team Leading qualification.

Assessment

The apprentice is expected to attend on the job and off the job training to attain knowledge, training and complete competency units. In addition to that they will also be trained by the employer.

Entry qualifications

There are no formal entry requirements for this qualification. The Apprentices will be assessed and interviewed to demonstrate that they have the ability to cover the range required by the relevant NVQ at work. In addition, apprentices are expected to carry out initial assessments in English and Maths where they need to ideally achieve Level 1 in both subject areas. An apprentice with GCSE grade E and above in English and Maths Level 1 does not have to complete functional skills as a part of their apprenticeship.

How to apply

You can apply through the college application. Once you have applied to the college, you will be invited for an interview at the college and also with the potential employer.

Unit Title

Mandatory Units include:

  • Maintain a safe, hygienic and secure working environment
  • Work effectively as part of a hospitality team
  • Give customers a positive impression of self and your organisation
  • Work effectively as part of hospitality team

Optional Units include - need to select some of these units:

  • Maintain food safety when storing, holding and serving food
  • Preparing food or both serving and preparing food options
  • Working with food – Food Service pathway
  • Working with food – Beverage Service pathway
  • Food Preparation and Cooking pathway
  • Front of House reception pathway
  • Housekeeping pathway

Location

This training is delivered entirely on the employer’s premises.

For a print out of this information click here

Apprenticeship Vacancy Enquiry Form

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