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:
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:
It also includes:
Level Three Hospitality Supervision
Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.
She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.
"I can't expect to be able to tell other people what to do if I've never done their job myself."