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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:

Commis Chef, Level 2

Course Overview

A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired. The learning journey of any chef will vary considerably from one individual to the next; however it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role.

Entry Requirements

Employers will set their own entry requirements in order to start on this apprenticeship.

Training

Culinary, food safety, business.

Delivery

Day release.

Assessment

Synoptic assessment, recipe log, culinary challenge, workplace observation and a professional discussion.

Start Date: September & January

Duration: 15 to 18 months


Employer Information

Employer Fees

Levy: £8000
Non-levy: £400

Employer Incentive: £1000 (subject to eligibility)

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.

Training

Kitchen operations, Nutrition, Legal & Governance, People, Business, Commercial and Personal Development.

Delivery

Day release.

Assessment

Synoptic multi-choice exam, workplace observation and a professional discussion.

Start Date: September & January

Duration: 15 to 18 months


Employer Information

Employer Fees

Levy: £5000
Non-levy: £250

Employer Incentive: £1000 (subject to eligibility)

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.

Training

Customer, business, people, first line supervision and team leading.

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

Employer Information

Employer Fees

Levy: £4000
Non-levy: £200

Employer Incentive: £1000 (subject to eligibility)

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 which 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.

Training

Leadership, customers, people and business.

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


Employer Information

Employer Fees

Levy: £5000
Non-levy: £250

Employer Incentive: £1000 (subject to eligibility)

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 industry.

Training

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


Employer Information

Employer Fee:

Levy: £2500
Non-levy: £125

Employer Incentive: £1000 (subject to eligibility)