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:
Level 2 Commis Chef
An employee in this occupation will be responsible for preparing and cooking food items from fresh and finishing refined dishes. Commis Chefs will follow directions from a senior chef to ensure that dishes are produced to order and time. They are responsible for implementing hygiene, health and safety, and food safety legislation and local procedures, including allergen handling. They are responsible for stock control, following business practice for stock rotation and use, and for maintaining food safety throughout receipt, storage, production, holding, and further storage and reuse of cooked items. They are responsible for the safe and efficient handling and use of a range of specialist kitchen knives, manual tools, and electric equipment.
Duration: Approximately 15 months (12 months training + 3-month assessment window [EPA])
Level 3 Chef de Partie
A Chef de Partie apprentice plays a vital role in a professional kitchen, taking charge of a specific section such as pastry, larder, butchery, fish, sauce, or vegetables. Typically, individuals entering this apprenticeship will already have some experience working in a kitchen or have completed previous culinary training, such as a Commis Chef apprenticeship or equivalent. They build on this foundation to develop advanced skills in preparing, cooking, and finishing complex dishes, while managing a small team or working independently depending on the size of the kitchen. Apprentices are trained to supervise food preparation, maintain high standards of hygiene and food safety, manage stock and deliveries, and minimise waste without compromising quality. They also contribute to menu development alongside senior chefs and are expected to work efficiently under pressure to ensure timely, high-quality service. Strong organisational, leadership, and communication skills are essential, as is the ability to collaborate with the wider kitchen and front-of-house teams to deliver an exceptional customer experience.
Duration: Approximately 22 months (18 months training + 3-month assessment window [EPA])
Level 2 Food & Beverage Team member
Food and Beverage Team Member apprentices play a key role in delivering a high-quality, seamless customer experience across a variety of hospitality settings, including restaurants, cafes, pubs, bars, and catering services. They are trained to serve food and drinks, manage bookings, greet and assist customers, handle payments, and resolve issues professionally. Apprentices also learn to prepare beverages such as coffees and cocktails, maintain clean and safe work areas, and ensure seating areas are ready for guests. They are responsible for promoting menu items, upselling products, and monitoring stock levels front of house. In their daily work, they interact with customers, colleagues, and managers, contributing to the overall atmosphere and efficiency of the service. Apprentices are expected to meet hygiene, safety, and service standards while supporting the business’s reputation and profitability through excellent customer care and proactive teamwork.
Duration: Approximately 15 months (12 months training + 3-month assessment window [EPA])
Level 2 Hospitality Accommodation Team Member
Throughout their apprenticeship, the apprentice will need to gain exposure to a wide range of duties across various hospitality departments, including front of house guest services, dining and bar operations, and housekeeping. They should be involved in delivering high-quality guest experiences, maintaining cleanliness and hygiene standards, and understanding compliance with health, safety, and legal regulations such as food safety, GDPR, and the sale of goods and alcohol. The apprentice will need opportunities to serve food and beverages to meet guest expectations, use equipment and technology safely, and apply sustainability practices. They should also develop effective communication and teamwork skills, while contributing to an inclusive and supportive working environment. Exposure to business operations will help them understand how to support sales and efficiency, resolve guest issues, and contribute to continuous service improvement. Personal development, professionalism, and active participation in improving workplace processes are essential aspects of their learning journey.
Duration: Approximately 15 months (12 months training + 3-month assessment window [EPA])
Level 3 Hospitality Supervisor
Hospitality Supervisor apprentices are trained to lead front-line teams in delivering exceptional customer service across a range of hospitality settings, including restaurants, hotels, bars, cafes, and event venues. Building on prior experience in the industry, they develop the skills to coordinate daily operations, manage staff performance, and ensure smooth service delivery. Apprentices learn to supervise key areas such as food and beverage service, housekeeping, reception, and events, depending on the business. They are responsible for maintaining high standards of customer care, health and safety, and operational efficiency, while also supporting team development and motivation. With a strong focus on communication, leadership, and problem-solving, they help drive customer satisfaction, team performance, and business success. Typically reporting to a manager or owner, Hospitality Supervisors act as a vital link between senior leadership and front-line staff.
Duration: Approximately 18 months (15 months training + 3-month assessment window [EPA])
