Hospitality Services Apprenticeship Level 2

Course Code: 1659

Duration : 1 year

Apprenticeships are very popular programmes designed by employers that provide paid work-experience, training and qualifications to people aged 16 and above.
An Apprenticeship framework comprises:
- A work-based qualification (NVQ), assessed in the workplace, demonstrating practical skills linked to the job
- A technical certificate, achieved at College, showing the theoretical knowledge relevant to the job
and other qualifications valued by employers such as:
- Functional skills, which show competency in English, maths or I.C.T applied to the workplace
- Employee Rights and Responsibilities (ERR)
- Personal Learning and Thinking Skills (PLTS); they include creative thinking, independent enquiry, reflective learner, effective participator, self management and team working.

Qualification
In the workplace, candidates must complete the following units:
Mandatory units
Maintain a safe, hygienic and secure working environment
Give customers a positive impression of yourself and your organisation (ICS)
Optional units may include:
Deal with communications part of the reception function
Deal with bookings
Prepare customer accounts and deal with departures
Resolve customer service problems (ICS)*
Clean and service a range of areas
Work using different chemicals and equipment
Maintain housekeeping supplies
Provide a linen service
Carry out periodic room servicing and deep cleaning
Collect linen and make beds
Prepare and clear areas for table service
Serve food at the table
Provide a silver service
Prepare and clear the bar area
Serve alcohol and soft drinks
Prepare and serve wines
Prepare cellars and kegs
Prepare vegetables for basic dishes
Cook and finish basic vegetable dishes
Prepare, cook and finish basic rice dishes
Prepare, cook and finish basic pasta dishes
Prepare, cook and finish basic pulse dishes


Prepare, cook and finish basic egg dishes
Prepare and present food for cold presentation
Complete kitchen documentation
Prepare and cook fish
Prepare and cook meat and poultry
Maintain and deal with payments
Contribute to effective teamwork
Maintain food safety when storing, preparing and cooking food
Maintain food safety when storing, holding and serving food
At College, candidates will study functional skills in maths and English at Level 1.
Assessment is by observation of competence, coursework and portfolio.

Entry Requirements:

Applicants must be aged 16 or over. They must be employed in a catering or hospitality setting for a minimum of 30 hours a week (including work and College).
Ideally applicants should have at least 4 GCSEs at grade D or above, including math and English. All applicants will be individually interviewed and assessed.

Career Options:

After you have successfully completed this course you can progress onto further studies or enter full-time employment.



For apprentices aged 19+ fees may apply but there is an expectation that your employer will pay this contribution.

Course Starting: Monday 10 Sep 2012 - AP - Folkestone

Course Starting: Monday 10 Sep 2012 - AP - Off Campus