Hospitality Apprenticeships

Learning criteria is set out in the knowledge, skills and behaviours (KSB’s) of the standard, these are learned throughout the apprenticeship both in the workplace, in the college training kitchens and within the college training bistro.

Production chefs work as part of a team in time-bound and often challenging kitchen environments such as schools, hospitals, armed forces, care homes, high street casual dining or pub kitchens. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.

Production chefs;

• Maintain excellent standards of personal, food and kitchen hygiene
• Ensure compliance to procedures, menu specifications and recipes
• Produce food meeting portion controls and budgetary constraints
• Adapting and produce dishes to meet special dietary, religious and allergenic requirements
• Follow, complete and maintain production schedules, legislative and quality standard documentation
• Use specialist kitchen-equipment
• Communicate internally and externally with customers and colleagues
• Commit to personal development activities

Level 2 Production Chef

You could progress on to;

• Employment as a Commis Chef in a variety of organisations,
• or further related CPD training, such as, Level 2 Award in Food Safety or Certificate in Allergy Awareness.

Assessment

Apprentices must pass all three assessment methods

Knowledge test

• 30 multiple choice based questions
• 60 minutes time limit

Practical observation

• An independent assessor will observe the apprentice undertaking preparation and service for around 120 minutes
• The observation will be followed by questions from the independent assessors about the task(s) completed

Professional discussion

• A 40 minute structured discussion between the apprentice and the independent assessor covering the KSB’s within the standard

Entry requirements

Apprentices without Level 1 English & Maths (GCSE grade 2/3) will need to achieve Level 1 and take the test for Level 2 English and Maths prior to taking the end point assessment.

For those with an EHCP or legacy statement the minimum requirement is Entry level 3.

An apprenticeship is a practical, work-related course, designed to allow you to learn whilst you earn. This programme is suitable for those who have a passion to exceed customers’ expectations and have recently been appointed, or are working towards a position of, food and beverage manager or head chef.

The Level 4 Hospitality Manager Apprenticeship is designed to give you the skills and understanding needed to fulfil the business objectives and become a highly motivated team leader. Following completion of this apprenticeship, could look forward to a career as a Food & Beverage Manager or Head Chef in a wide variety of businesses including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers.

You will develop the following core skills, knowledge and behaviours required by all hospitality managers:

Business Skills & Knowledge

• Proactively seek and drive activities that support the achievement of the business objectives, improve competitiveness and meet financial targets.
• Understand how to manage finance and minimise costs within hospitality businesses; identify the income streams and areas for potential waste or loss.
• Develop and effectively communicate plans or strategies to the management team.
• Analyse, interpret and evaluate product/service sales and productivity data to make recommendations for future planning.
• Identify peaks and troughs in business levels and understand the factors which influence them, such as, season, weather and special occasions such as Valentine’s Day, New Years.
• Understand how technology supports the delivery of products/services in hospitality.
• Understand the environmental, legislative and social impact of hospitality businesses.

People Skills & Knowledge

• Identify potential risks to people and the business, and how to plan for these risks and minimise their impact.
• Carry out talent management planning, and develop a culture of continuous development, actively supporting team members to improve and grow within their roles.
• Effectively and consistently communicate and engage with team members and customers.

Customer Skills & Knowledge

• Monitor customer satisfaction to ensure the product/service is delivered according to their profile and business requirements.
• Understand the impact of service failure on hospitality businesses, and identify how to develop and implement successful service recovery strategies.
• Know how to use customer feedback as a competitive tool in the hospitality industry.
• Manage the targeted promotion of the brand and product/service to customers.

Leadership Skills & Knowledge

• Understand the management and leadership styles required in a hospitality business environment.
• Understand how to lead the implementation of change in hospitality business and the potential impact of chance on stakeholders
• Support team members to carry out work activities that respond to a diverse range of needs.

You will specialise in one of two areas of hospitality and develop the managerial expertise specific to that area:

1. Food and Beverage Manager – You will understand the benefits of food and beverage matching and learn how to maximise sales through effective menu design, seasonal promotions and themes. You will also learn how to manage the storage and maintenance of food service equipment and products to deliver the best results to the customer and maximise business profits. You will demonstrate passion for high quality food and drink products/service.
2. Kitchen Manager (Head Chef) – You will learn how to train and manage kitchen team members to deliver a consistent and timely food production operation to meet the needs and expectations of the customer and business. You will understand the requirement for the on-going maintenance of kitchen equipment. You will learn how to manage food safety in line with current legislation and how to ensure the required procedures, training and monitoring documentation are completed within set timescales with any issues appropriately addressed. You will demonstrate an ability to lead the department with passion, instilling a sense of pride in your team and ensuring a consistently high quality and efficient food production operation.

You will learn in a real-world environment and be assigned an instructor-mentor who will provide all the guidance and support you need to succeed. You will also have the support of workplace mentors who will provide you with a wealth of company knowledge and experience.

In addition, you will take part in regular sessions in college where you can meet up with other apprentices, from varying levels of experience, to share your personal experiences and reflect on your learning journey. You will also have the opportunity to take part in enrichment activities, such as, connecting with guest speakers and participating in college events.

Level 4 Hospitality Manager

You could progress on to a career as a Food and Beverage Manager or Kitchen Manager.

End-point assessment (EPA) is the final stage of an apprenticeship. This is an impartial assessment, carried out by an independent body, and will assess your development of the skills, knowledge and behaviours outlined in the apprenticeship standard.

Assessment will include a multiple-choice test, workplace observation, a professional discussion and a business project, where you will explore an opportunity/challenge/idea to make an improvement to the business.

You must have a minimum of Grades 4/C in GCSE maths and English, or Level 2 Functional Skills, and recently been appointed, or be working towards a position of, food and beverage manager or head chef.

You must also have the right to work in the UK and have been residing in the UK for the prior 3 years.