HOSPITALITY TEAM MEMBER – CATERING APPRENTICESHIP LEVEL 2
There are a wide range of establishments in which a hospitality team member can work including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers.
The role is very varied and, although hospitality team members tend to specialise in an area, they have to be adaptable and ready to support colleagues across the business, for example during busy periods.
Specialist areas in hospitality include food and beverage service, serving alcoholic beverages, barista, food preparation, housekeeping, concierge and guest services, reception, reservations and conference and banqueting.
The most important part of the role is developing fantastic ‘hospitality’ skills and knowledge such as recognising customer needs, knowing how to match them to the products and services of the business and working as part of a team to ensure that every customer, whether they are eating in a restaurant, drinking cocktails in a bar, ordering room service in a hotel or attending a business conference, feels welcomed and looked after.
An employer will determine their own entry requirements for an employee to commence this apprenticeship, but these general entry requirements apply; you have to be aged 16 years or over and must be working in the hospitality and catering sector for at least 30 hours a week. You also need to be a resident in England and not taking part in full-time education.
The minimum duration for this apprenticeship is 12-14 months.
Progression from this apprenticeship is expected to be onto a hospitality supervisory or team leading role.
All hospitality team members must have the following core hospitality knowledge, skills and behaviours in the area of Customer, business and People.
And then the following optional elements will be covered for restaurant staff members:
Food and Beverage Service:
Know the range of food and beverage service styles and standards within different types of hospitality operations; the key features of menu items products and services, and basic food and beverage pairing in line with menu
Ensure each stage of food and beverage service meets business / brand standard, including, for example, customer arrival, provision of information, promoting menu and other items, taking and processing orders, serving food and drink and taking payments. Food and beverage service must be demonstrated in at least one food service style, such as table service, counter service, room service or conference and banqueting
Take a responsible approach to the preparation, sale and service of food and beverages for example in relation to safe handling and storage, and accurately communicating the contents of products. Use appropriate opportunities to up-sell and promote additional products and services Actively seek opportunities to delight and ‘wow’ customers in line with the business / brand standard
How this Qualification is delivered?
This is a vocational qualification with between 315 and 447 guided learning hours. During this time you can expect to be involved in formal learning activities which could include:
Supervised practical work in the workplace and assessment where an Assessor is present.
As this is a competence-based qualification you’ll be assessed in a real work environment – therefore you’ll need to either be working, or have a work placement within a Hospitality Field such as bar or restaurant.
End point assessment:
The apprentice will be assessed to the apprenticeship standard using four complementary assessment methods. The assessment is synoptic, i.e. takes a view of the overall performance of the apprentice in their job. The assessment activities will be completed by the independent end point assessment organisation as follows:
On demand test:
90 minute on demand multiple choice test, undertaken either on the employer’s premises or off site
2 hour observation of the apprentice in the working environment.
Project to look at an opportunity / challenge / idea to make an improvement to the business