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Hospitality and Catering

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This qualification is delivered at our Quarles Campus in Harold Hill. It is fully expected that all learners that begin their learning at this campus will complete their learning at this campus, regardless of the duration of the programme.

The Level 1 Award in Introduction to the Hospitality Industry provides an introduction to the sector and will help learners to decide whether to undertake further training or employment within this occupational area. The qualification also gives learners a practical introduction to the activities involved in Hospitality and Catering work which will be useful should they find employment in this area.

As this qualification is 100% vocational you will learn about many aspects of the industry and gain valuable practical and teamwork skills. The qualification covers a range of topics such as:

  • Customer service;
  • Serving food and drink;
  • Healthy eating;
  • Using kitchen equipment;
  • Basic food preparation.

This is an apprenticeship, designed as an entry level role into a culinary and can lead into a variety of careers with supporting professional qualifications. A commis prepares food and carries out basic cooking tasks under the supervision of a 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.

This apprenticeship is a minimum of 12 months and should typically be completed within 24 months. This apprenticeship is delivered in the workplace.

This qualification is delivered at our Quarles Campus in Harold Hill. It is fully expected that all learners that begin their learning at this campus will complete their learning at this campus, regardless of the duration of the programme.

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.

Employers recognise the key role customer-facing staff play in determining the quality of the customer experience and in increasing customer loyalty. In an increasingly service-led economy, customer demand for better and more individualised service is set to continue to increase. Therefore there is a need to raise customer service standards and increase the supply of people with customer service 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.

Your actions will influence the customer experience and their satisfaction with your organisation. You will demonstrate excellent customer service skills and behaviours as well as product and/or service knowledge when delivering to your customers. Your customer interactions may cover a wide range of situations and can include; face-to-face, telephone, post, email, text and social media.

The Customer Service Practitioner apprenticeship is a minimum of 12 months and should typically be completed within 18 months. You will be required to attend college 1 day a week.

A hospitality team member can work in a range of establishments, including 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.

The duration of this Apprenticeship is generally 12 -18months.This apprenticeship is delivered in the workplace.

This is a Level 2 Apprenticeship.

 

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