« Go Back

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

Course Image
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.

Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

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."

ShareButtons

Go to top