The Hospitality and Catering Apprenticeships act as an entry and progression route for new staff in the sector, as well as giving existing staff the opportunity to 'up-grade' their skills. Training in a range of settings, apprentices will undertake a range of duties including customer service, preparing and cooking food, serving drinks, working on reception and cleaning and preparing rooms.

To find out which Functional Skills you are required to have completed/will need to complete in order to undertake an apprenticeship, please see more information on our Functional Skills page.

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Hospitality Level 2

Acting as the ideal apprenticeship for new employees to the sector just as much as existing sector staff looking to up-skill, the Level 2 Hospitality apprenticeship allows learners to gain knowledge and skills for a range of occupational roles such as food and/or drink orders, maintaining a high standard of customer care, maximising sales opportunities, cleaning tables/bar areas and preparing and checking bills.

Potential job roles for new employees to the industry could include waiter or silver service waiter (food and beverage), waiter or silver service waiter (food service) and bar/cellar person.

Specification Level 2 Certificate in Hospitality and Catering Principles (Beverage Service) (QCF)

The TQUK Level 2 Certificate in Hospitality and Catering Principles suite of qualifications was originally developed in collaboration with People 1st to develop the knowledge required to work in the hospitality industry. The qualifications are therefore suitable for learners in employment or seeking employment in the industry. Several pathways are available so that the qualification meets the requirements for a wide range of job roles.

Specification Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service) (QCF)

The TQUK Level 2 Certificate in Hospitality and Catering Principles suite of qualifications was originally developed in collaboration with People 1st to develop the knowledge required to work in the hospitality industry. The qualifications are therefore suitable for learners in employment or seeking employment in the industry. 

Specification Level 2 Certificate in Hospitality and Catering Principles (Food Service) (QCF)

The TQUK Level 2 Certificate in Hospitality and Catering Principles suite of qualifications was originally developed in collaboration with People 1st to develop the knowledge required to work in the hospitality industry. The qualifications are therefore suitable for learners in employment or seeking employment in the industry.

Specification Level 2 Certificate in Hospitality and Catering Principles (Hospitality Services) (QCF)

The TQUK Level 2 Certificate in Hospitality and Catering Principles suite of qualifications was originally developed in collaboration with People 1st to develop the knowledge required to work in the hospitality industry. The qualifications are therefore suitable for learners in employment or seeking employment in the industry. 

Specification Level 2 NVQ Diploma in Beverage Service (QCF)

Learners may use the qualifications to confirm their competence in a job role, progress to further training including apprenticeships or to further vocational qualifications.

Specification Level 2 NVQ Diploma in Food and Beverage Service (QCF)

Learners may use the qualifications to confirm their competence in a job role, progress to further training including apprenticeships or to further vocational qualifications.

Specification Level 2 NVQ Diploma in Food Service (QCF)

The purpose of this suite of TQUK Level 2 NVQ Diplomas is to develop and confirm learners’ skills and competences in a variety of job roles within the hospitality sector. There is a choice of qualifications designed to meet the needs of different parts of the sector.

Specification Level 2 NVQ Diploma in Hospitality Services (QCF)

The purpose of this suite of TQUK Level 2 NVQ Diplomas is to develop and confirm learners’ skills and competences in a variety of job roles within the hospitality sector. There is a choice of qualifications designed to meet the needs of different parts of the sector.

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Hospitality Level 3

Specification Level 3 NVQ Diploma in Hospitality Supervision and Leadership (QCF)

This qualification develops the skills and competences required to work at a supervisory level in the hospitality industry including areas such as supervising the work of others, developing working relationships, control of resources, maintaining security and maintaining health, hygiene and safety. The purpose is to confirm competence to support learners who are already in or are working towards a supervisory role in the hospitality sector.

Specification Level 3 Award in Hospitality Supervision and Leadership Principles (QCF)

This qualification is suitable for learners in employment or seeking employment in the industry in a role which involves supervisory duties. It gives an introduction to the principles of supervisory skills in the hospitality sector.

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Catering and Professional Chefs Level 2

Employers have been supporting apprentices in the hospitality and catering sectors for a number of years with around 24,000 starts at level 2 each year. This is a prestigious learning programme, valued by employers in the industry to ensure the cooking, chef and craft cuisine skills they need to help increase productivity and profitability.  

Specification Level 2 NVQ Diploma in Professional Cookery (QCF)

The purpose of the qualification is to develop the skills and competence of learners who are employed in a role which includes cooking in a professional kitchen. The mandatory and optional units develop skills and competence required in professional cookery including food safety, working effectively in a team, handling knives and preparing and cooking a range of foods such as poultry, breads, soups and hot sauces.

Specification Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery) (QCF)

The purpose of the qualification is to develop learners' knowledge and understanding of the principles which underpin professional cookery. These include safe working environments, food safety, teamwork and handling and cleaning knives.

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