Hospitality & Catering

Hospitality Apprenticeships

As a Hospitality / catering apprentice, you’ll learn your trade within a work setting and additional lessons within one of our 7 industry kitchens based at the Devonshire Dome, Buxton.

Our tutors will ensure that you are taught everything you need to get ahead. We have great links to industry and our tutors have some serious cookery skills built up over many years. These programmes lead on to multiple career paths as well as higher education at University if you wish.

You can take a virtual tour of our campuses and facilities here.

Available courses

Level 2 Commis Chef Apprenticeship

Tell me about the Programme
An apprenticeship is a practical, work-related course, designed to allow you to learn whilst you earn. This programme is suitable for school leavers and mature students who have a keen interest in cookery, an attention to detail, and wish to pursue a career through on-the-job training.

The Level 2 Commis Chef Apprenticeship is designed to provide you with the skills and understanding to work as part of a team of chefs in order to produce top quality food. Following completion of this apprenticeship, you could look forward to a career as a Commis Chef in a variety of organisations, including restaurants, hotels, care homes/hospitals, military establishments and cruise ships.

You will gain the knowledge required to be a competent Commis Chef and your training will focus on the following practical skills:#
1. Contributing to reviewing and refreshing menus in line with business and customer requirements.
2. Using technology for the development and production of dishes in line with business procedures and guidelines to achieve the best result.
3. Checking food stocks, reporting on shortages, prioritising food that is close to expiry and keeping the storage areas in good order.
4. Prioritise tasks, ensuring food items meet the required quality standard, in the required time frame.
5. Measuring dish ingredients and portion sizes accurately.
6. Using a range of craft preparation, and basic cooking skills and techniques, to prepare, cook and finish menu items, in line with business requirements.
7. Using correct knives and knife skills when preparing food, and use the correct equipment when preparing, cooking and finishing food.
8. Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a quality product that is safe for the consumer.
9. Applying correct preparation and selection methods when using fresh produce in dishes.
You will explore a wide range of cooking methods and your role will be to support the kitchen by preparing, cooking and finishing food items. In addition, you will develop a full range of professional behavioural skills, including the abilities to make decisions, take responsibility for your work, and communicate effectively with your colleagues, front of house staff, suppliers and customers. You should be prepared to work unsociable hours, including early mornings, late evenings, weekends and holidays.

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 will learn in one of our five kitchens and will meet up with other apprentices 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, the opportunity to show off your skills in competitions and events, and the chance to gain additional qualifications in Food Hygiene and Allergy Awareness.
What qualifications will I get?

Level 2 Commis Chef
What can I go onto next?
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.
How will I be assessed?

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. It will consist of an online test, a culinary challenge, workplace observation and professional discussion.
Entry Requirements

You should have a minimum of GCSE Grade 4/C in maths and English, or Level 2 Functional Skills. Please speak to us if you have not achieved these as you may be able study Level 2 Functional Skills alongside your apprenticeship in order to satisfy this requirement.

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

Apprenticeship FAQ's

Level 2 Hospitality Team Member Apprenticeship

Tell me about the course
An apprenticeship is a practical, work-related course, designed to allow you to learn whilst you earn. This programme is suitable for school leavers and mature students who have a keen interest in hospitality service delivery, and wish to pursue a career through on-the-job training.

The Level 2 Hospitality Team Member Apprenticeship is designed to provide you with the skills, and understanding required to carry out a range of general and specialist roles within hospitality businesses, including bars, cafes, conference centres, restaurants and hotels. Following completion of this apprenticeship, you could look forward to employment as a Waitress, Barista, Hospitality Service Advisor or a variety of other roles customer facing roles.

You will gain the knowledge and skills required to be a competent hospitality team member and your training will include the following:
- The principles of hospitality including the culture of the industry and why delivering a customer experience to meet and exceed customer’s expectations is so important to hospitality businesses.
- 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.
- The importance of hospitality behaviours such as personal conduct, being adaptable, using initiative and communicating with a diverse range of people.
- How to recognise customer profiles and understanding that different customers may have different needs.
- The products/services that are offered by the business, their prices and special offers, and how to match them to customers’ needs.
- Legislative responsibilities relating to the business and the products/services it offers.
- Your company’s vision and values, its main competitors, and how your role can contribute to achieving business targets.
- How to minimise financial loss through carefully handling payments and transactions, and monitoring stock and packaging.
In addition, you will develop a full range of professional behaviours relevant to a hospitality team member. This will include being able to communicate accurately and effectively with customers and colleagues, and demonstrating personal pride in your work and appearance. You will also take responsibility in your self-development; maintaining up-to-date knowledge and professional skills.

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, participating in college events and visits to Chatsworth House and local breweries.
What qualifications will I get?

Level 2 Hospitality Team Member
What can I go onto next?
You could progress on to;
- employment as a Hospitality Team Member in a variety of settings,
- a Level 3 Hospitality Supervision Apprenticeship,
- or further training related to sector specific job roles.
How will I be assessed?

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. It may include a portfolio of evidence, workplace observation and professional discussion.
Entry requirements

You will, ideally, have a minimum of three GCSEs Grades 3/D, including maths and English. Please speak to us if you have not achieved these as you may be able to gain these qualifications alongside your training.

There are no further mandatory entry requirements, however, employers are looking to attract applicants who have a keen interest in hospitality service delivery and working in a customer facing role.

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

Apprenticeship FAQs

Level 3 Hospitality Supervisor Apprenticeship

Tell me about the course
An apprenticeship is a practical, work-related course, designed to allow you to learn whilst you earn. This programme is suitable for school leavers and mature students who have a keen interest in hospitality service delivery and wish to pursue a career through on-the-job training.

The Level 3 Hospitality Supervision Apprenticeship is designed to give you the understanding needed to provide vital support to management teams, and to independently supervise hospitality services. Following completion of this apprenticeship, you could look forward to employment in a wide variety of businesses including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers.

You will gain the knowledge and behaviours required to be a competent hospitality supervisor and your training will include the following:
- Understand your own role in motivating the team to work according to the business vision and values, and to achieve business targets, always focusing on the importance of providing the best service for customers.
- How to contribute to and monitor operational procedures, working practices and team performance, and make recommendations for business improvements.
- How to effectively assist with/carry out team meetings to ensure that team members are informed of objectives and given appropriate information.
- How to encourage team members to make the best use of their abilities, realise opportunities to develop their skills and increase their learning.
- How to empower the team to solve customer problems within clear limits of their authority.
- How to monitor operational procedures and give feedback to the team at appropriate times and in an appropriate manner.
Your role will be to support the hospitality manager and uphold the standards of the workplace. You will oversee the delivery of an efficient, high-quality service, maximising profitability, achieving financial targets and ensuring business objectives are met. Your work may include coordinating a range of dining experiences and you will demonstrate adaptability to the ever-increasing diversity in food and beverage menus.

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, participating in industry events, and the chance to gain additional qualifications in Food Hygiene and Allergy Awareness.
What Qualification will I get

Level 3 Hospitality Supervision
What can I go onto next
You could progress on to;
- employment in a range of hospitality supervisor roles,
- a Level 4 Hospitality Manager Apprenticeship,
- or further training related to sector specific job roles.
How will I be assessed

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.
Entry Requirements

You must have a minimum of Grades 4/C in GCSE maths and English, or Level 2 Functional Skills.

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

Apprenticeship FAQs

Level 4 Hospitality Manager Apprenticeship

Tell me about the course
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.
What Qualification will I get

Level 4 Hospitality Manager
What can I go onto next

You could progress on to a career as a Food and Beverage Manager or Kitchen Manager.
How will I be assessed

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.
Entry Requirements

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.

Apprenticeship FAQ's

Hospitality & Catering

Hospitality Apprenticeships

Available courses

Level 2 Commis Chef Apprenticeship

Tell me about the Programme

What qualifications will I get?

What can I go onto next?

How will I be assessed?

Entry Requirements

Level 2 Hospitality Team Member Apprenticeship

Tell me about the course

What qualifications will I get?

What can I go onto next?

How will I be assessed?

Entry requirements

Level 3 Hospitality Supervisor Apprenticeship

Tell me about the course

What Qualification will I get

What can I go onto next

How will I be assessed

Entry Requirements

Level 4 Hospitality Manager Apprenticeship

Tell me about the course

What Qualification will I get

What can I go onto next

How will I be assessed

Entry Requirements

If you would like to talk to someone at BLC just call 0800 074 0099 or you can email us an enquiry to enquiries@blc.ac.uk

If you would like to talk to someone at BLC just call 0800 074 0099
or you can email us an enquiry to enquiries@blc.ac.uk