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

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Level: 2

Location: The RoundHouse

Years: 2

Weeks: 78

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 falls under the banner of the Hospitality Team Member apprenticeship. It entails:

  • Learning a range of skills and gaining knowledge in the food and beverage sector
  • Knowing the range of food and beverage service styles and standards within different types of hospitality operations
  • Understanding the key features of menu items, products and services, and basic food and beverage pairing in line with a menu
  • Ensuring each stage of food and beverage service meets business / brand standard, including, for example, customer arrival, provision of information, promoting menu and other items, taking and processing orders, serving food and drink and taking payments. Food and beverage service must be demonstrated in at least one food service style, such as table service, counter service, room service or conferences and banqueting.

The apprenticeship also includes:

  • Maths and English Functional Skills at Level One 
  • 20% off-the-job training 
  • End-point assessment
   

 

Entry requirements

You need:

  • A good standard of English and maths with GCSEs graded D/4 and above
  • To be working in a food and beverage environment with a contract of at least 30 hours a week

The College can support you with obtaining employment.

Course Content

This pathway falls under the banner of the Hospitality Team Member apprenticeship. It entails:

  • Learning a range of skills and gaining knowledge in the food and beverage sector
  • Knowing the range of food and beverage service styles and standards within different types of hospitality operations
  • Understanding the key features of menu items, products and services, and basic food and beverage pairing in line with the menu
  • Ensuring each stage of food and beverage service meets business / brand standard, including, for example, customer arrival, provision of information, promoting menu and other items, taking and processing orders, serving food and drink and taking payments. Food and beverage service must be demonstrated in at least one food service style, such as table service, counter service, room service or conferences and banqueting.

The apprenticeship also includes:

  • Maths and English Functional Skills at Level One 
  • 20% off-the-job training 
  • End-point assessment

How will I be assessed?

  • Observation 
  • Products of Work 
  • Questioning 
  • Assignments
  • Professional Discussions 

Are there any additional costs or specialist equipment required?

You will need a laptop enabling access to your e-portfolio.

What can I do after this course?

You could progress to a Level Three Hospitality Supervision qualification or advance to a career role such as 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.

This course is run at the Roundhouse Campus

About the Roundhouse »

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."

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