At Kendal College, Hospitality is one of our core offerings, our extensive industry standard production and pastry kitchens, public restaurant and industry-leading lecturers have led to us becoming renowned locally, regionally and nationally for the quality of our teaching.
In an industry as competitive as hospitality the importance of high-quality training can’t be underestimated, whether learners are new to the industry or time-served employees, our variety of solutions provide learners of all levels with the skills they need to succeed.
A full list of our apprenticeship courses can be found below:
Production Chef, Level 2
Course Overview
Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They report to the Senior Production chef or appropriate line manager. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.
Entry Requirements
Employers will set their own entry requirements in order to start on this apprenticeship.
Topics Covered
Kitchen operations, Nutrition, Legal & Governance, People, Business, Commercial and Personal Development.
The course covers the following knowledge and skills:
- Kitchen operations - techniques, brand specifications, safe handling, procedures
- Nutrition - key nutrient groups, adapting dishes, specific dietary religious and allergenic needs
- Legal & Governance - legal requirements, health and safety, completion of legal documentation
- People - communication, customer service, supporting team members
- Business - vision, values, objectives and reputation, financial impact, sustainability
- Commercial & Personal Development - identify personal goals, development opportunities, different learning styles
Delivery
Day release.
Assessment
Synoptic multi-choice exam, workplace observation and a professional discussion.
Start Date
September, January, April & June
Duration
15 to 18 months
Commis Chef, Level 2
Course overview
This occupation is found in the Hospitality industry across various sectors, including hospitality and care. Commis chefs may work in restaurants, hotels, care homes/hospitals, military establishments and cruise ships. The broad purpose of the occupation is to support the kitchen in providing the culinary offer by preparing, cooking and finishing a range of food items whilst rotating around each section of the kitchen. Commis chefs will work as part of a kitchen brigade to ensure the quality of the food items meets brand, organisational and legislative requirements, including completing food safety management documentation. They receive, check, and correctly store deliveries and check and report food items and stock levels. Commis chefs contribute to improving the culinary offer of their organisation. In their daily work, an employee in this occupation interacts with a team of chefs, the broader team including front-of-house staff, suppliers and customers. Commis chefs may work unsociable hours, including early mornings, late evenings, weekends and holidays. An employee in this occupation will be responsible for maintaining high personal, food and kitchen hygiene standards in their section. A commis chef is supervised in their work and reports to a senior chef. In a smaller establishment, this may be the Head Chef, Chef Patron, or Chef de Partie in a larger organisation using the kitchen hierarchy system.
Entry requirements
Employers will set their entry requirements to start this apprenticeship.
Training
Skills developed include:
- Contribute to reviewing and refreshing menus in line with business and customer requirements.
- Use technology to develop and produce dishes and menu items in line with business procedures and guidelines to achieve the best result.
- Check food stocks, report on shortages, prioritise food close to expiry and keep the storage areas in good order.
- Prioritise tasks, ensuring food items meet the required quality standard and in the necessary time frame.
- Measure dish ingredients and portion sizes accurately.
- Use a range of craft preparation and basic cooking skills and techniques to prepare, cook and finish dishes and menu items in line with business requirements.
- Use correct knives and knife skills when preparing food, and use the right equipment when preparing, cooking and finishing food.
- Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a safe product for the consumer.
- Apply correct preparation and selection methods when using fresh produce in dishes.
- Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification.
- Maintain a clean and hygienic kitchen environment at all times.
- Complete kitchen documentation as required.
- Work with others to ensure high-quality dishes are delivered on time and to the standard required.
- Choose methods of communication that achieve effective teamwork.
- Develop own skills and knowledge through training and experiences.
- Deal with team challenges and problems constructively to drive a positive outcome.
- Effectively manage resources to meet specifications and control waste.
- Follow safe systems of work reporting risks appropriately.
Delivery
Day release.
Assessment
- Knowledge test.
- Practical assessment with questions.
- Professional discussion underpinned by a portfolio of evidence.
Start date
September, January, April & June.
Duration
12-15 months.
Employer fees
Levy: £9,000
Non-levy: £450
Hospitality Team Member, Level 2
Course Overview
A hospitality team member can work in a range of establishments, for example, 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 team members 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.
Entry Requirements
Employers will set their own entry requirements in order to start on this apprenticeship.
Topics Covered
Customer, business, people, first-line supervision and team-leading.
The course covers the following knowledge and skills:
- Customer - exceeding customer expectations, customer feedback, customer needs
- Business - vision and values, targets, enhancing productivity
- People - methods of communication, how to support and influence,
- First-line supervision - support the supervision of team members
- Team leading - manage and lead a team effectively
Delivery
Day release
Assessment
Online multi-choice synoptic test, workplace observation, business project and a professional discussion.
Start Date
Throughout the year
Duration
15 to 18 months
Chef de Partie, Level 3
Course Overview
Chef de parties may work in different organisations and employers, such as restaurants, hotels, care homes/hospitals, military establishments, and cruise ships. The general purpose of the occupation is to prepare, cook and finish complex dishes while overseeing a section of the kitchen, which could be the pastry, larder, butchery, fish, sauce or vegetable section of the kitchen. A chef de partie will oversee and supervise team members with receiving, storing, preparing, cooking and finishing a range of food items to support the kitchen's culinary offer.
Entry Requirements
Ideally, you will have achieved a minimum of grade 4 (C) (equivalent to level 2) in maths and English. However, if you haven't, then support will be provided to achieve this during your Apprenticeship as this is a mandatory element to complete the programme.
Delivery
Day release.
Assessment
Learners will be assessed through a knowledge test, practical observation, and professional discussion supported by a portfolio of evidence.
Start Date
Throughout the year.
Duration
18 months (this does not include the EPA period).
Employer Fees
Levy: £9000
Non-levy: £450
Employer Incentive
Employers will receive £1000 when they employ an apprentice aged 16-18.
Hospitality Supervisor, Level 3
Course Overview
Hospitality supervisors work across a wide variety of businesses including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. They provide vital support to management teams and are capable of independently supervising hospitality services and running shifts. They typically work under pressure delivering fantastic customer service and motivating a team is essential to their role. The majority of supervisors’ skills and knowledge are the same but supervisors may specialise in specific functions or work across a variety of functions that reflect the multi-functional nature of the industry.
Entry Requirements
Employers will set their own entry requirements, but it is expected that the individual would have worked with an operational role within the industry to start on this apprenticeship standard.
Topics Covered
Leadership, customers, people and business.
The course covers the following knowledge and skills:
- Leadership - leadership styles, supervisory management, diverse needs
- Customers - customer profiles, desired outcomes
- People - communicate to motivate and support, maximise team members’ potential
- Business - vision and values and to achieve targets, Understand the financial operations of hospitality businesses
Delivery
Day release
Assessment
Multi-choice knowledge test, workplace observation, business project and a professional discussion.
Start Date
Throughout the year
Duration
15 to 18 months
Hospitality Management, Level 4
Course Overview
This Higher Apprenticeship in Hospitality Management has been developed for managers seeking to improve their leadership and management skills and to gain appropriate qualifications for their job role. It involves a combination of off the job training supported by on the job learning, coaching and assessment.
Entry Requirements
A level 3 NVQ and/or Diploma, English & maths at grade 4-9 (or equivalent and hold a supervisory/management position in the industry.
Topics Covered
This programme covers all aspects of Hospitality management and incorporates, management of people, resource management, financial management, self-development, team leading and human resources.
Delivery
Day release
Assessment
Completion of a portfolio of evidence for a Diploma and an NVQ.
Start Date
Throughout the year
Duration
18 months
