|Course Title||Hospitality Team Member Level 2 Apprenticeship|
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, food preparation and conference and banqueting.
The hospitality team member apprenticeship covers the following generic skills:
• People – apprentices will develop communication skills with colleagues and customers.
• Business – apprentices understand the importance of food costing and yields, budgets and targets.
• Food Safety – apprentices will develop food safety awareness
• Communication – apprentices will enhance their 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 – apprentices will be given the opportunity to understand the role of a supervisory and assist in monitoring and developing standards.
Key Units/Learning Aims
Depending of the different pathways chosen, the apprentice can follow one of the following:
· 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
There are no formal entry requirements for this qualification. However it is expected that candidates have a Level 2 in English and Maths or working towards achieving this by the end of the apprenticeship.
Hospitality Supervisor Apprenticeship Standard Level 3
Functional Skills are a vital part of the 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 the apprentice will work towards will depend on the previous qualifications achieved.
Apprentices will access the end point assessment after discussion with their 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.
The apprenticeship includes Pass and Distinction grades with the final grade based on the apprentice’s combined performance in each assessment activity. In order to pass the apprentice is required to pass each of the four assessments.
NHS Catering and Hospitality professionals are progressing their careers and achieving their ambitions through Bury College apprenticeship training programmes.