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Food Production pathway from the Hospitality Team Member Apprenticeship Standard (Level Two)Apply Now »

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Level: 2

Location: Workplace

Years: 1

Weeks: 52

Hours:

Start: Roll On Roll Off - Contact Us

Days / Times: Contact Us

Tuition (£): 0.00*
Full Concession: (0 Tuition/Exam Fee) available dependant on eligibility – A Full Concession is not applicable to a full-cost course

Interview: Y

Course Summary

This pathway from the Hospitality Team Member Apprenticeship is focused on the production of food in a hospitality and catering environment.

There is a structured learning plan, with College attendance on a Wednesday looking at the theoretical side of the course and a practical session in the training kitchens.

The apprenticeship entails:

  • Functional Maths and English Level One (unless you are exempt)
  • 20% off-the-job training
  • End-point assessment 

 

Entry requirements

You need:

  • A good standard of English and maths to GCSE grade D/4 or above
  • To be working in a food production environment (if you don't have a placement with an employer, we can support you with this)
  • To be keen to pursue a career in this sector 

Course Content

You will build an e-portfolio of your skills and knowledge in line with the course requirements. You will learn about the industry and the professionalism attached to the food production role, including customer service and expected behaviours.

The apprenticeship covers:

  • How to perform basic food processing tasks such as preparation, cooking and regeneration of food in line with business / brand specifications and how to follow kitchen procedures to maintain food safety and quality.
  • How to maintain excellent standards of hygiene and how to use equipment correctly and store food safely.
  • How to perform basic cleaning, washing up, food processing, preparation, regeneration and cooking tasks in line with the kitchen procedures and how to maintain food safety and quality (basic food processing and preparation includes, for example, sandwiches, bar snacks, light bites,  desserts and toasted items)

It also includes: 

  • Functional Maths and English at Level One (unless you are exempt)
  • 20% off-the-job training 
  • External assessments at the end of your course (End-point assessment)

How will I be assessed?

  • Observations
  • Products of Work 
  • Professional Discussions
  • Questions
  • Assignments

Are there any additional costs or specialist equipment required?

  • Knives 
  • Laptop for the e-portfolio

What can I do after this course?

Further Study

Level Three Hospitality Supervision 

Careers

Supervisor 

 

Did you find the course information on this page useful?

 

* Tuition - This figure is the fee to be paid if you are not entitled to any concessions.
*** Co-Tuition - This figure is the fee to be paid if you are entitled to any partial concessions.

Jack Bowler

Jack Bowler

Bespoke Inns experience leads to ideal job for hospitality student Jack

Work experience offered through Derby College's links with Bespoke Inns has led to the ideal job for former hospitality student Jack Bowler. Jack, who got a distinction in his foundation degree course in International Hospitality Management, has been working at the Boot Inn in Repton, a Bespoke Inns' traditional pub and restaurant, since August.
 
Although he already had catering qualifications from Derby College, Jack was keen to learn the front of house side of hotel and catering. Encouraged by his lecturers, he enrolled on the foundation degree course and, through the Bespoke Inns Hospitality Management Academy, gained valuable work experience at The Dragon in Willington.
 
The Academy seeks to bridge the gap between education and the workplace for the College's hospitality students so that they can put into practice their customer service skills at top quality establishments. In his new role at The Boot – a beautiful 17th Century coaching Inn – Jack gets to try his hand at everything including restaurant management, housekeeping and bar work. He especially likes working behind the bar and telling customers about the range of beers brewed by The Boot's microbrewery next door.

My foundation degree was brilliant and the professional development offered through Bespoke Inns is unbelievable.


Derby College gave me the confidence to do what I'm doing now, and I owe my lecturers a lot. I'm happy to talk to students in hospitality so I can give something back. Bespoke Inns offers work experience to other Derby College students and it's good to see people getting the same great opportunity that I've had.

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