Catering & Hospitality Apprenticeships

Entry requirements

Employers will set their own entry requirements in order to start on this apprenticeship, however a Level 1 or equivalent in Maths & English is preferred.

Qualification outcomes

Level 2 Hospitality Team Member

Progression

Progression from this apprenticeship is expected to be onto a hospitality supervisory or team leading role.

Overview of the role

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 requirements

Individual employers will set the selection criteria for their Apprenticeships. Most candidates will have Level 1 Maths and English, ideally as part of 5 GCSE A-C grades or equivalent. Other relevant or prior experience may also be considered as an alternative. Those without Maths and English will need to complete these alongside their course at Level 1 as well as, attempting the Level 2 Maths & English.

Qualification outcomes

Level 2 Production Chef

Progression

Apprentices may wish to progress onto the level 3 course upon completion or work as a Senior Production Chef once they have gained the relevant skills.

Overview of role

Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They report to the Senior Production chef or appropriate line manager. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.

Entry requirements

Previous achievement of level 2 production chef or a minimum of 12 months relevant industry experience. Most candidates will also have Level 2 Maths and English, ideally as part of 5 GCSE A-C grades.

Qualification outcomes

Senior Production Chef Level 3

Progression

Executive Chef

Job Role

Head chef, Second Chef, Kitchen Manager / Supervisor, Cook.

Overview of role

Senior production chefs may lead a brigade team or may support the head chef in larger establishments. They report activities to the Head chef or appropriate line manager. They supervise production chef teams in a variety of kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. Senior production chefs have accountability for the day-to-day running of the kitchen service, producing, monitoring and maintaining consistent food standards, legislative requirements and quality across all areas and during all stages of production and supply.