West Thames College London

Apprenticeship in Hospitality Services - Intermediate

The hospitality industry covers hotels, restaurants, pubs, bars and nightclubs, youth/ backpacker hostels, holiday centres and selfcatering accommodation. It operates across well known chains and in small businesses, contributing around £30bn to the English economy each year. The industry relies on excellent customer service to provide a welcoming and pleasant experience for customers and these skills need to be improved so that customers continue to come back.
Key course features

Qualification: Level 2 NVQ Diploma in Hospitality Services

Level: Level 2

Mode: Part-time

Start Date: 01 August 2016

About the course

Overview of units for Level 2 NVQ Diploma in Hospitality Services

Mandatory:

  • Maintain a safe, hygienic and secure working environment
  • Give customers a positive impression of self and your organisation
  • Work effectively as part of a hospitality team

Food services of food preparation mandatory unit:

  • Maintain food safety when storing, holding and serving food

Optional units:

  • Prepare and clear areas for counter and takeaway service
  • Provide a counter and takeaway service
  • Maintain food safety when storing, preparing and cooking food
  • Prepare and finish simple salad and fruit dishes
  • Prepare hot and cold sandwiches
  • Complete kitchen documentation
  • Prepare and present food for cold presentation
How will I be assessed?

To successfully complete your Apprenticeship you will need to achieve the following elements:

Competence qualification

City & Guilds Level 2 NVQ Diploma in Hospitality Services you must achieve a minimum of 37 credits to achieve this qualification. Some of these units are mandatory and some you may choose with the agreement of your employer and assessor. Your assessor will go through these units with you and your employer in more detail and discuss how the credits work so you can achieve your qualification successfully. Your assessor will visit you in the workplace to assess you to ensure you meet the minimum national standards.

Personal Learning and Thinking Skills

Evidence will be collected to show that the following skills have been acquired:

  • Creative thinking
  • Independent enquiry
  • Reflective learning
  • Self-management
  • Teamwork
  • Effective participation.

Transferable skills qualifications

  • Mathematics Functional Skills Level 1
  • English Functional Skills Level 1

Employment Rights and Responsibilities (ERR)
The ERR (Employment Rights and Responsibilities) programme is now covered by the online e-learning found on the Instructus website.

Where next?
On successful completion of the Intermediate Apprenticeship, you may decide to go on to the Advanced Apprenticeship in Hospitality or progress in your career, possibly taking on a more senior role with supervisory responsibilities.
Entry requirements

For the Intermediate Apprenticeship programme, you should be 16 years or older, working in a kitchen for at least 30 hours per week.

Because the industry has high client expectations and relies on repeat and new business, importance is given to:

  • appropriate personal persentation (including clothing, hair and personal hygiene)
  • practical, organisational and social skills
  • attention to detail and cleanliness
  • an amicable nature and good communication
  • a willingness to work fl exible hours/days as agreed in the employment
  • a high degree of dexterity and co-ordination.
Fees
How to apply?

Please view our current live vacancies and apply today.

Alternatively to register your interest in this apprenticeship click on the button below and complete the form.

Soundbite

  1. Christopher Fallon

    Professional Cookery VRQ Level 2 Diploma

    Christopher Fallon

    “The equipment is industry standard – there’s a pastry room as well as the kitchens and the teachers show you lots of different techniques using the equipment. I entered the Wessex Salon Culinaire competition in April and I won a silver medal for my chicken dish.”

  2. Racheal Ruzizi

    Level 3 Professional Cookery

    Racheal Ruzizi

    "I've had good feedback from the teachers which has really helped me. I've started working at Heathrow Terminal 4 where I am able to use the skills I've learnt on the course to serve customers in the restaurant."

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