These one year programmes provide training and qualification, predominantly in the
workplace. After initial ‘off-job’ and induction training, ‘Trainees’ will gain
the Apprenticeship as part of work activity with an approved employer in the Catering
industry and on one-day release, or short periods of attendance at College.
Both Apprenticeship programmes comprise the following components:
- NVQ2 in Food Processing and Cooking or Food and Drink Service
- Associated Technical Certificate
- Key Skills in Application of Number and Communication at Level 1
- Employment Rights and Responsibilities
Trainees will be supported in a structured and high quality programme which will
include skill and knowledge based learning.
How can an Apprenticeship beneft your business?
Thousands of employers have caught on to the financial and practical benefits of
apprenticeships, including:
- The chance to recruit and develop new staff
- Government funding to support their investment in the programme
- Committed employees with the practical skills their business needs
- Programmes tailored to employer needs and standard operating procedures
- Support from and networking with one of the country’s outstanding (OFSTED) Colleges,
which has a national reputation for Catering education and training
How will an Apprenticeship develop your staff?
Apprentices will benefit from:
- Valuable work experience, support and the chance to build skills essential to the
job and future career goals
- Financial support while learning
- The chance to achieve a national standard and hold recognised qualifications
- Group and one-to-one tutoring and assessment in the workplace and on release to
College, to suit the learners needs, style and work role
- The opportunity to gain skills in application of number and communication, relevant
to employment and career
What are the entry requirements?
- Applicants must be aged between 16 and 18
- They should be employed already, or seeking a position in, the Catering and Hospitality
industry
- Whilst no formal qualifications are required, candidates should have achieved a
good standard of school education and be able to demonstrate a commitment to working
in the Hospitality and Catering industry, whilst fully achieving the aims and objectives
of the apprenticeship programme
- It is desirable that applicants have good basic skills in one or more of the key
areas of communication, application of number and information technology
- Places on the programme will be allocated on completion of a successful interview
What is the course content?
The NVQ Level 2 in Food Processing and Cooking includes:
- A wide range of cookery units
- Health & Safety, Food Safety and Healthy Eating
- Teamwork
The NVQ in Food and Drink Service includes a range of units to suit individual service
situations including:
- Health and Safety, Food Safety and Customer Care
- Preparing for Service
- Service and knowledge of a wide range of foods and drink
What are the progression opportunities?
Trainees may wish to continue their apprenticeship at Level 3, specialising in supervisory
management or advanced skills such as Kitchen and Larder, or Pastry.
What costs are involved?
- Tuition and assessment costs are funded by the Learning and Skills Council (LSC),
direct to the College. The employer is expected to remunerate the apprentice. Rates
of pay are determined by the employer based on the hours worked and conditions of
employment, however, the LSC requires that employers pay the apprentice a minimum
wage, currently £95 per week
- The uniform and equipment are usually provided by the employer
- Apprentices are expected to fund their own travel costs
For further information about the course or to request an application form, please
contact:
Julie Walker, Business Training Unit
Tel: 023 9279 4661 or email: jwalker@southdowns.ac.uk