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Hospitality and Catering

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This course could be your first step towards a career in catering. It builds a broad foundation for the wider catering industry in which you can build knowledge and practical skills.

Elements include:

  • Customer service skills,
  • Commodities,
  • Basic food preparation and cookery,
  • Food safety,
  • Food service.

This is a professional cookery course designed for learners who have some experience of cookery. It equips you with the skills required to prepare and cook food in a range of industry environments.

This course is designed for people wanting to enter the professional world of catering. The catering industry is very demanding, with long hours spent in a hot environment which requires dedication to reach the top. On this course we prepare students for the demands of the industry by preparing and cooking food for the Jubilee Restaurant which is open to the public. Students on this programme study and work in both the kitchen and restaurant areas and work on additional functions throughout the year. The overarching aim of the programme is to equip learners with the professional skills they require to work towards becoming a chef.

On the City and Guilds Diploma in Professional Cookery you will study different methods of cookery including stewing, braising, roasting, grilling, baking, frying, poaching and steaming, along with a detailed study of the theory of catering. Attached to this programme is the certificate in professional food service and food safety qualifications. The course also provides both theoretical and practical training in front of house skills and food and beverage service. Introduction to the Catering and Hospitality Industry, Food Safety in Catering, Health and Safety Awareness, Legislation in Food and Beverage Service, Understand Menus, Introduction to personal workplace skills, Dealing with Payments, Food and Beverage Skills, Bar Service Skills and Hot Beverage Skills.

The role of a customer service practitioner is to deliver high quality products and services to the customers of their organisation. Your core responsibility will be to provide a high quality service to customers which will be delivered from the workplace, digitally, or through going out into the customer’s own locality. These may be one-off or routine contacts and include dealing with orders, payments, offering advice, guidance and support, meet-and-greet, sales, fixing problems, after care, service recovery or gaining insight through measuring customer satisfaction. You may be the first point of contact and work in any sector or organisation type. Your actions will influence the customer experience and their satisfaction with your organisation. You will be required to demonstrate excellent customer service skills and behaviours as well as product and/or service knowledge when delivering to your customers. A customer service practitioner will provide service in line with the organisation’s customer service standards and strategy and within appropriate regulatory requirements. Your customer interactions may cover a wide range of situations and can include: Face-to-face, telephone, post, email, text and social media.

Did you know?

We had a student studying on the customer service practitioner apprenticeship programme who is now in full-time employment with the college as a digital content producer.

Qualification to be gained:

• Level 2 apprenticeship

The Hospitality industry covers hotels, restaurants, pubs, bars and nightclubs, hospitality services, youth/backpacker hostels, holiday centres and self-catering accommodation. It operates across well-known chains and in small businesses, including owner/operators, which make up just under three quarters of employers. The industry is a big employer and contributes around £30bn to the English economy each year.

The aim of this framework is to attract and retain people into Hospitality from a wide range of backgrounds to replace those who leave or retire and provide employers with the skills they need in order to help increase productivity and profitability. Objectives of this framework are to:

  1. Contribute to increasing productivity and performance by ensuring that staff have flexible entry routes at Levels 2 and 3;
  2. Provide a flexible entry route to attract and retain people in the Hospitality industry from under-represented groups, to ensure that the industry represents its customer base;
  3. Provide small businesses with access to a high quality training programme to help their businesses remain profitable;
  4. Contribute towards professionalising career pathways to jobs, training and qualifications into Level 4 and higher to aid retention.

The duration of this apprenticeship is generally 12 months.

 

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