Course Title Hospitality Team Member Level 2 Apprenticeship
Level: 2
Code M05

Overview of the Course

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 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 especially during busy periods. Specialist areas in hospitality include food and beverage service, serving alcoholic beverages, food preparation and conference and banqueting. The hospitality team member apprenticeship covers the following generic skills: People – you will develop communication skills with colleagues and customers. Business – you will gain an understanding of the importance of food costing and yields, budgets and targets. Food Safety – you will develop food safety awareness. Communication – you will enhance your skills in a kitchen environment and understand the importance of this skills during the preparation, cooking and serving of food items. Development of supervisory skills – you will be given the opportunity to understand the role of a supervisory and assist in monitoring and developing standards. Depending of the different pathways chosen, you can follow one of the following: Food Production – you will develop your practical skills in the kitchen, improving your awareness of taste, nutrition, diets and food allergens. Food and Beverage service – you will develop both practical skills and knowledge of the different service procedures. Bar service - you will develop both practical skills and knowledge of bar service, depending on the establishment’s main beverage service. The three different pathways under bar service are: Wine Service, Beer/ Cask Ale, Cocktail/ Mixology. If you are choosing the Food Production pathway the course will involve college attendance as part of the 20% off the job training. Additional activities will include: Short course on Food Safety, Visits to local markets and/ or catering establishment, Opportunity to represent the college at various catering competitions, Opportunity of visit abroad to develop their cultural awareness of food.

What are the entry requirements?

Initial assessment and diagnostic testing on maths and English will take place prior to commencement of apprenticeship.

Progression

Catering and Hospitality Level 3 Apprenticeship.

Course Duration

15 months.

Apprentice Benefits

  • Earn while you learn
  • Learning skills that employers want
  • Excellent progression routes
  • Increase career opportunities and earning potential
  • Improve your confidence

Functional Skills

Functional Skills are a vital part of your apprenticeship. They provide the essential knowledge, skills and understanding needed to operate confidently, effectively and independently. Functional skills are available at Level 1 and Level 2 and the level you will work towards will depend on the previous qualifications you have achieved, the results of an assessment prior to your apprenticeship and the requirements of the apprenticeship you are completing. If you have not already achieved Level 2 English and maths you must study for and take the tests for Level 2 English and maths and achieve level 1 English and maths for Level 2 Apprenticeship.

Assessment

Your assessor will visit you on a regular basis and support you with developing your electronic portfolio which is used as evidence for you end point assessment. At these meetings observations, question and answer sessions and reviews will take place. End point assessment: You will access the end point assessment after discussion with your employer and assessor, where entry requirements are checked, assessed and verified, this will include checking that the required level of English and maths has been achieved. The Hospitality Team Member Apprenticeship Standard end test will consist of the following: On demand test – 90 minute multiple on line test. Practical observation – 2 hour observation in their working environment. Business Project – this is a project to look at an opportunity to develop the business you work in. Professional Discussion – 40 minute structured interview led by the independent end assessor, which will involve your employer attendance.


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