Course may be subject to change.
This programme will provide you will the skills required to be successful in a variety of hospitality roles, such as in a bar, restaurant, café, conference centre, banqueting venue, hotel or caterers.
Although hospitality team members tends to specialise in one area, roles can be very broad and you must be adaptable and ready to support your team during peak times. You will recognise customer needs and develop outstanding customer service skills.
Entry Criteria
Employers will set their own entry requirements to ensure the responsibilities of the role they are offering are fulfilled.
You will need to demonstrate key hospitality skills, such as recognising customer needs, working as part of a team and delivering outstanding customer service. Minimum 4/C grade in english
Kits & Uniforms
What are the next steps?
You will be have an interview with the Apprenticeship team. As part of your interview you will carry out a number of tasks which will help us assess your suitability for the course.
Please bring evidence of relevant qualifications and proof of ID, e.g. passport or driving license or birth certificate.
Study Aims
Understand what hospitality means:
- The culture of the industry and why delivering a customer experience to meet and exceed customer’s expectations is so important to hospitality businesses.
- Appreciate the importance of hospitality behaviours such as personal conduct, being adaptable, using initiative and communicating with a diverse range of people.
- Know the range of businesses and establishments that make up the hospitality industry, their differences and similarities and the variety of job roles and progression opportunities that are available.
Modules Studied
Food and beverage service - Know the range of food and beverage service styles and standards within different types of hospitality operations; the key features of menu items products and services, and basic food and beverage pairing in line with a menu.
Food production - Know how to perform basic food processing tasks such as preparation, cooking and regeneration of food in line with business/brand specifications and identify how to follow kitchen procedures to maintain food safety and quality.
Know how to maintain excellent standards of hygiene and how to use equipment correctly and store food safely.
Times of Delivery
You will attend College one day a week.
Any times indicated are based on current courses and may be subject to change in future years. Full timetables will be confirmed at the start of each course.
Teaching and Assessment
90 minute on demand multiple choice test - This covers the core and relevant specialist function.
Practical observation - observation in the workplace - time may be split to cover preparation and service to enable you to demonstrate your ability to complete a range of tasks in their specialist function.
Business project – You will research how your employer could improve their business, e.g. customer experience, reducing wastage. You will present this to your employer and an Independent End Assessor.
Professional discussion - 40 minute structured meeting – The meeting will be led by an Independent End Assessor, involving you and your employer (e.g. Line Manager).
End Point Assessment
The final assessment for the qualification is an End Point Assessment (EPA) which must be passed to achieve the full qualification.
Placement
No Additional placement hours needed
What else?
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.
Progress to a Level 3 in Food and Beverage
