Hospitality Intermediate Apprenticeship (Level 2) & Advanced Apprenticeship (Level 3)
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.
Catering and Hospitality courses have been offered at Bournville College for over 25 years. The College now offers a wide range of qualifications which reflects the diversity of an ever expanding catering and hospitality industry. The apprenticeship framework consists of NVQ Diploma in Professional Cookery and the achievement Key Skills or Functional Skills and a Hospitality Technical Certificate. In addition the advanced apprenticeship includes units covering Employer Rights and Responsibility workbook.
Job roles suitable for apprenticeship route exist within public and private sector – hotels, restaurants, fast food chains, school meals service, contract catering, leisure centres, catering in educational and retail outlets. This route can also be used for Team Members within food preparation and cooking franchise/chain, and can lead to Supervisory positions within this environment.
At advanced apprenticeship level learners will not only develop technical skills required to work in their chosen sub-sector of the industry, but also the management’s skills that are needed in a supervisory role.
Job roles suitable for advanced apprenticeships include Head Housekeeper, Head of Reception, Manager in a Hotel Chain, Contract Catering Company or Regional Supervisor/Manager in a restaurant/pub chain with multiple outlets.
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.
The intermediate and advanced apprenticeships provide a high level of practical application. There is a series of taught sessions based in the College, an element of self-directed learning and work based assessment. The course places a focus on the key areas of hospitality management and includes units on Managing Resources, Maintaining Food Safety, Health and Safety and Security, Managing of Food Production Operation, Managing Yourself and Developing and Introducing New Menus and Recipes.
There is a particular emphasis on skills required for Catering and Hospitality. Learners build up a folder of evidence from their vocational work and may be required to sit one or more tests in Application of Number and Communication.
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.
There is on average 20 and 25 college based days for intermediate and advanced apprenticeships respectively.
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.
Learners gain the full Level 2 NVQ Diploma in Hospitality Services or NVQ Diploma in Professional Cookery or Level 3 NVQ Diploma in Hospitality Supervision and Leadership or Advanced Professional Cookery, plus their Functional Skills or Key Skills qualifications together forms the intermediate or advanced apprenticeship Framework. All students will be required to complete a technical certificate relevant to industry in the form of units, these are selected by the employer and employee.
Opportunities for Progression
Progression in terms of career development may be to manager of a restaurant or a smaller hotel, or can lead to Supervisory positions, including the academic Level 3 Diploma in Hospitality Supervision and Leadership. At advanced apprenticeship progressions can lead to management positions or academically into foundation degrees.
Candidates should have a good standard of education, a Level 1 or Level 2 NVQ and should be working over 30 hours per week. All candidates will need to attend an information session before starting the programme. All candidates will need to undertake a literacy & numeracy assessment prior to starting the apprenticeship training.
For Further Information
Please contact the Business Development Team on 0121 477 1400 or email [email protected]