Hospitality Intermediate Apprenticeship (Level 2) & Advanced Apprenticeship (Level 3)

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Hospitality Intermediate Apprenticeship (Level 2) & Advanced Apprenticeship (Level 3)

Duration

This course is offered on a part time basis over one year, attending college one day per week for Level 2 intermediate apprenticeship or Level 3 advanced apprenticeship.  It is offered to prospective learners who are currently in employment with the Hospitality Industry.

Introduction

Catering and hospitality courses have been offered at Bournville College for over 25 years. The College offers a wide range of qualifications which reflects the diversity of an ever expanding catering and hospitality industry. The apprenticeship frameworks consist of NVQ, Technical certificate and the achievement of Functional Skills.

The Hospitality industry covers hotels, restaurants, pubs, bars and nightclubs, hospitality services, youth/backpacker hostels, holiday centres and self catering accommodation. It operates across well known chains and in small businesses, including owner/operators, which make up just less than three quarters of employers. The industry is a big employer and contributes around £30bn to the English economy each year.

Intermediate Level Apprentices will train in housekeeping, front of house reception, waiters/silver service waiters, bar person. Advanced Level Apprentices will train as head housekeeper, head receptionist, Team Leader in Hospitality Retail Outlets, Supervisor of Hospitality Retail Outlet, or as a manager in hotels, restaurants, pubs, bars and clubs.

All Hospitality short courses and training solutions can be delivered on-site at our campus in Longbridge, Birmingham or at any organisation in the West Midlands.

BENEFIT TO EMPLOYER

Apprenticeships ensure that your workforce has the practical skills and qualifications your organisation needs now and in the future. The mixture of on the job and classroom based learning ensures they learn the skills that work best for your business, giving you increased productivity, improved competitiveness and a committed and competent workforce. Training apprentices is more cost effective than hiring skilled staff, leading to lower overall training and recruitment costs*. *(Survey conducted by Populus on behalf of the Learning and Skills Council) February 2009

Apprentices tend to be eager, motivated, flexible and loyal to the company that invested in them. Remember, an apprentice is with you because they want to be – they have made an active choice to learn on the job and a commitment to a specific career.

BENEFIT TO EMPLOYEE

Apprenticeship programmes provide a structured paid national training route within the workplace, which is supported with on-going professional development. You will have the opportunity to undertake a ‘portfolio’ of skills and qualifications that will allow you to progress within your work environment and or progress to both further and higher education, if necessary.

All Hospitality short courses and training solutions can be delivered on-site at our campus in Longbridge, Birmingham or at any organisation in the West Midlands.

Content

There are 4 pathways within the framework at Intermediate level dependent on your job role

  • Pathway 1; Hospitality Services
  • Pathway 2: Food and Beverage Service
  • Pathway 3: Housekeeping
  • Pathway 4: Front of House Reception

There are 2 pathways at Advanced level dependent on your job role

  • Pathway 1: Hospitality Supervision and Leadership
  • Pathway 2: Hospitality Retail Outlet Supervision

You will undertake a relevant NVQ qualification in relation to your job role and   Level 2 or 3 Certificate in Hospitality and Catering Principles.

Functional Skills

Learners attend Functional English and Maths lessons and are required to sit one or more tests in Maths and English.

Teaching Methods

Learners develop their skills through a combination of lectures, practical demonstrations, educational visits, internet research tasks, visiting speakers from industry and practical sessions.

There is a good balance of on the job and classroom based learning.  It allows the flexibility to schedule learning and assessment opportunities around shift patterns which will be of benefit to the learner and employer.  This helps the employer to take a much more active supporting role in the delivery of an apprenticeship that offers real benefits to the learner.

Assessment

Much of the assessment actively required for the apprenticeship qualifications are based upon observation assessments.  Learners are required to produce a portfolio of evidence to demonstrate the full range of practical activities they have completed during the course.  To complete the framework, learners must successfully complete a multiple choice test.

Qualification Gained

Learners gain a Level 2 or 3 NVQ Diploma plus a Certificate in Hospitality and Catering Principles and their Functional Skills qualifications together forms the Intermediate Apprenticeship or Advance Apprenticeship Framework.

Opportunities for Progression

From the Intermediate Apprenticeship there may be opportunities to progress onto the Advanced Level 3 Apprenticeship, dependent on your job role.

On completion of the Advanced Apprenticeship, the apprentice will be competent to work as an Assistant Manager or Manager or Higher Apprenticeship in Management.

For more information about careers and qualifications in the Hospitality and Catering Sectors visit www.hospitalityguild.co.uk

Entry Requirements

For an Intermediate Apprenticeship at Level 2, the learner should have a good standard of education, a Level 1 NVQ and or be working in the industry. For the Advanced Apprenticeship the learner should be working in the industry and have a Level 2 qualification.

Entry onto the programme will be dependent upon a discussion with your employer and an initial assessment of your basic skills.

For Further Information

Please contact the Business Development Team on 0121 477 1400 or email [email protected]

www.bournville.ac.uk

Reference

(VT103) 12/14



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