What's covered?

Apprenticeships work towards work-based learning qualifications such as the Level 2 NVQ and a knowledge-based qualification such as the Technical Certificate. All Apprenticeships include the following elements A work-based ‘competency’ qualification such as an NVQ Diploma A knowledge based qualification such as a Technical Certificate Functional Skills qualifications in Maths, English and ICT or equivalent as appropriate Personal Learning and Thinking Skills Employer Rights and Responsibilities On-the-job and off-the-job training There are 6 routes to choose from Pathway 1: Hospitality Services Pathway 2: Food and Beverage Services Pathway 3: Food Production and Cooking Pathway 4: Professional Cookery Pathway 5: Housekeeping Pathway 6: Front of House Reception The NVQ competence units are supported by key areas in the knowledge qualification which include Safe, hygienic and secure working environments in hospitality; effective teamwork; principles of maintaining, handling and cleaning knives; food safety in catering

What do you need?

Employer: An employer would be expected to train and support the learner and give them as much experience as necessary in the organisation to be competent in all of the mandatory and chosen optional units. Learner: Different Apprenticeships have different entry requirements. However the most important requirements are they are: In contracted employment and have been for at least three months Hold GCSEs or equivalent qualifications in English and Maths Display a positive attitude and passion for improving the customer service in your job role

How you are assessed

You will be assessed within the college as well in the workplace to ensure all the competencies are met. Regular review meetings will take place with your assessor and employer to support the achievement of the qualification.

How Long?

24 Months

What course next?

Advanced Level Apprenticeship in Hospitality and Catering Professional Cookery pathway Advanced Level Apprenticeship in Hospitality and Catering - Hospitality Supervision and Leadership pathway Jobs: Catering Supervisor, Chef De Partie or Sous Chef. Eventual career paths could lead to Head Chef, Head Cook, Food and Beverage Manager, Kitchen Manager or Regional Manager. Kitchen Assistants could move sideways to a chef in a Food Production or Professional Cookery environment or go on to become an Assistant Manager. Further Education: A range of qualifications including: Level 2 or 3 Certificate or Diploma in Professional Food and Beverage Service Level 2 Diploma in Professional Cookery Level 2 or 3 Certificate/Diploma in Professional Patisserie and Confectionery

What could this lead to?

School Cook, Cook, Team member or Chef Prepare, cook and serve large volumes of nutritious meals in a hygienic environment, ensuring recipes and portion controls are followed, complete kitchen documentation, minimise all kitchen wastage and maintain stocks. Cook or Chef Prepare, cook and serve nutritious meals in a hygienic environment, ensuring recipes and portion controls are followed, complete kitchen documentation, minimise all kitchen wastage and maintain stocks. Kitchen Assistant Keep the kitchen clean, tidy, safe and hygienic, maintain food safety when cooking, storing and putting clean items away, using basic kitchen equipment, chemicals, cleaning substances, collecting waste and disposing of it safely, unloading deliveries of food and other equipment to the kitchen. Contact our Central Admissions Team on 01753 793288 or email us at apprenticeships@eastberks.ac.uk for further information.

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