Catering & Hospitality

Learning Programme Content

The Learning Programme provision shall comprise of three mandatory elements:

• Qualifications,
• Essential Skills
• On/off the job training

The total minimum credit value required for the Level 2 Pathway in Hospitality Services is 64 credits.

The total minimum credit value required for the Level 2 Pathway in Food & Beverage Service is 62 credits.

The total minimum credit value required for the Level 2 Pathway in Food Production & Cooking is 68 credits. Kitchen Services is 62 credits.

The total minimum credit value required for the Level 2 Pathway Professional Cookery is 96 credits.

The total minimum credit value required for the Level 2 Pathway Housekeeping is 62 credits.

The total minimum credit value required for the Level 2 Pathway Front of House Reception  is 63 credits.

The total minimum credit value required for the Level 3 Pathway Professional Cookery is 94 credits.

The total minimum credit value required for the Level 3 Pathway Patisserie & Confectionery is 89 credits.

The total minimum credit value required for the Level 3 Pathway Hospitality Supervision & Leadership is 60 credits.

The total minimum credit value required for the Level 4 Pathway Hospitality Management is 114 credits.

Entry requirements

ALL Level 2

Employers wish to attract as wide a range of people as possible. This is why there are no  specific requirements to have completed any prior qualifications. However, they are particularly interested in those who have a keen interest in providing excellent customer service and in working as part of a team, have a “can do attitude” and have high standards of personal hygiene.

Applicants will need basic communication skills on which this apprenticeship will build, be excellent timekeepers and be willing to work unsociable hours, in often hot, busy and noisy premises.

ALL Level 3

• At least nine months experience of working in the hospitality and catering industry;
• OR completion of a level 2 Apprenticeship in Food Production and Cooking or Professional Cookery pathways or Pathways to Apprenticeship programme in the sector

In addition, although not limited to the list below, apprentices may have already completed such things as:

• Welsh Baccalaureate including Principal Learning Qualifications in Hospitality or Retail Business
• a range of vocational qualification(s) including Customer Service, Hospitality and Catering
• or Travel and Tourism
• academic qualifications such as GCSEs
• vocational qualification(s) related to cooking

Level 4: Hospitality Management

Apprentices must have significant experience of working at a supervisory level to ensure that they have the necessary foundations on which to further build their knowledge, experience and skills. This can be demonstrated by a portfolio of evidence that they have the potential to complete the Apprenticeship.

Examples of entry conditions for this pathway include:

• Apprenticeship in Hospitality and Catering - Hospitality Supervision and Leadership
• pathway; OR
• Apprenticeship in Licensed Hospitality Management; OR
• Level 3 Certificate in Hospitality Business Management; OR
• Level 3 Diploma in Food and Beverage Supervision; OR
• Level 3 Diploma in Professional Cookery; OR
• Level 4 Certificate in Multiple Licensed Premises Management; OR
• a range of vocational qualifications related to the hospitality industry; OR
• Apprenticeship in Management; OR
• achieved GCSEs or A levels; OR
• Intermediate or advanced Welsh Baccalaureate

Apprenticeship pathway learning programme(s)

Level 2: Hospitality Services

Level 2: Hospitality Services Qualifications

Participants must achieve the following competence and knowledge qualifications below

Essential Skills Wales (ESW)

Essential Skills Wales qualifications assessment languages are English-Welsh

On/Off the Job training

On/Off the Job Qualification details (Minimum Credit & Hours)

52 credits for the completion of the competence and knowledge qualifications

Hospitality Services: 491 hours

On/Off the Job Essential Skills details (Minimum Credit & Hours)

• 6 credits/60 GLH Level 1 Essential Skills Wales Communication
• 6 credits/60 GLH Level 1 Essential Skills Wales Application of Number

Level 2: Food & Beverage Service

Level 2: Food & Beverage Service Qualifications

Participants must achieve one of the following competence and knowledge qualifications below.

Essential Skills Wales (ESW)

Essential Skills Wales qualifications assessment languages are English-Welsh

On/Off the Job training

On/Off the Job Qualification details (Minimum Credit & Hours)

53 credits for the completion of the competence and knowledge qualifications

Food and Beverage Services: 477 hours

On/Off the Job Essential Skills details (Minimum Credit & Hours)

• 6 credits/60 GLH Level 1 Essential Skills Wales Communication
• 6 credits/60 GLH Level 1 Essential Skills Wales Application of Number

Level 2: Food Production & Cooking

Level 2: Food Production & Cooking Qualifications

Participants must achieve one of the following competence and knowledge qualifications below.

Essential Skills Wales (ESW)

Essential Skills Wales qualifications assessment languages are English-Welsh

On/Off the Job training

On/Off the Job Qualification details (Minimum Credit & Hours)

50 credits for the completion of the competence and knowledge qualifications

Food Production and Cooking: 527 hours

On/Off the Job Essential Skills details (Minimum Credit & Hours)

• 6 credits/60 GLH Level 1 Essential Skills Wales Communication
• 6 credits/60 GLH Level 1 Essential Skills Wales Application of Number

Level 2: Professional Cookery

Level 2: Professional Cookery Qualifications

Participants must achieve one of the following competence and knowledge qualifications below.

Essential Skills Wales (ESW)

Essential Skills Wales qualifications assessment languages are English-Welsh

On/Off the Job training

On/Off the Job Qualification details (Minimum Credit & Hours)

84 credits for the completion of the competence and knowledge qualifications

Professional Cookery: 722 hours

On/Off the Job Essential Skills details (Minimum Credit & Hours)

• 6 credits/60 GLH Level 1 Essential Skills Wales Communication
• 6 credits/60 GLH Level 1 Essential Skills Wales Application of Number

Level 2: Housekeeping

Level 2: Housekeeping Qualifications

Participants must achieve the following competence and knowledge qualifications below.

Essential Skills Wales (ESW)

Essential Skills Wales qualifications assessment languages are English-Welsh

On/Off the Job training

On/Off the Job Qualification details (Minimum Credit & Hours)

50 credits for the completion of the competence and knowledge qualifications

Housekeeping: 498 hours

On/Off the Job Essential Skills details (Minimum Credit & Hours)

• 6 credits/60 GLH Level 1 Essential Skills Wales Communication
• 6 credits/60 GLH Level 1 Essential Skills Wales Application of Number

Level 2: Front of House Reception

Level 2: Front of House Reception Qualifications

Participants must achieve the following competence and knowledge qualifications below.

Essential Skills Wales (ESW)

Essential Skills Wales qualifications assessment languages are English-Welsh

On/Off the Job training

On/Off the Job Qualification details (Minimum Credit & Hours)

49 credits for the completion of the competence and knowledge qualifications

Front of House Reception: 444 hours

On/Off the Job Essential Skills details (Minimum Credit & Hours)

• 6 credits/60 GLH Level 1 Essential Skills Wales Communication
• 6 credits/60 GLH Level 1 Essential Skills Wales Application of Number

Level 3: Professional Cookery

Level 3: Professional Cookery Qualifications

Participants must achieve one of the following competence and knowledge qualifications below.

Essential Skills Wales (ESW)

Essential Skills Wales qualifications assessment languages are English-Welsh

On/Off the Job training

On/Off the Job Qualification details (Minimum Credit & Hours)

82 credits for the completion of the competence and knowledge qualifications

Professional Cookery: 666 hours

On/Off the Job Essential Skills details (Minimum Credit & Hours)

• 6 credits/60 GLH Level 2 Essential Skills Wales Communication
• 6 credits/60 GLH Level 2 Essential Skills Wales Application of Number

Level 3: Patisserie & Confectionery

Level 3: Patisserie & Confectionery Qualifications

Participants must achieve one of the following competence and knowledge qualifications below.

Essential Skills Wales (ESW)

Essential Skills Wales qualifications assessment languages are English-Welsh

On/Off the Job training

On/Off the Job Qualification details (Minimum Credit & Hours)

48 credits for the completion of the competence and knowledge qualifications

Patisserie and Confectionery: 743 hours

On/Off the Job Essential Skills details (Minimum Credit & Hours)

• 6 credits/60 GLH Level 2 Essential Skills Wales Communication
• 6 credits/60 GLH Level 2 Essential Skills Wales Application of Number

Level 3: Hospitality Supervision & Leadership

Level 3: Hospitality Supervision & Leadership Qualifications

Participants must achieve one of the following competence and knowledge qualifications below.

Essential Skills Wales (ESW)

Essential Skills Wales qualifications assessment languages are English-Welsh

On/Off the Job training

On/Off the Job Qualification details (Minimum Credit & Hours)

48 credits for the completion of the competence and knowledge qualifications

Hospitality Supervision and Leadership: 404 hours

On/Off the Job Essential Skills details (Minimum Credit & Hours)

• 6 credits/60 GLH Level 2 Essential Skills Wales Communication
• 6 credits/60 GLH Level 2 Essential Skills Wales Application of Number

Level 4: Hospitality Management

Level 4: Hospitality Management Qualifications

Participants must achieve one of the following competence and knowledge qualifications below.

Essential Skills Wales (ESW)

Essential Skills Wales qualifications assessment languages are English-Welsh

On/Off the Job training

On/Off the Job Qualification details (Minimum Credit & Hours)

96 credits for the completion of the competence and knowledge qualifications

Hospitality Management: 599 hours

On/Off the Job Essential Skills details (Minimum Credit & Hours)

• 6 credits/60 GLH Level 2 Essential Skills Wales Communication
• 6 credits/60 GLH Level 2 Essential Skills Wales Application of Number
• 6 credits/60 GLH Level 2 Essential Skills Wales Digital Literacy

Other additional requirements

Some pathways may require serving of alcohol.

Chefs in the Licensed Hospitality Industry apprentices must be aged 16 or over.

Apprentices must also be willing to work unsocial hours and will be expected to work shifts.

Progression

Level 2

Progression into ALL Level 2 pathways

This will be from a range of routes, including:

• record of achievement from school
• awards such as the Duke of Edinburgh or similar
• employment - general or related to the hospitality, leisure, travel and tourism or retail industries
• evidence of work experience/voluntary work or non-accredited training/qualifications
• through a portfolio or skills passport for the industry (www.hospitalityguild.co.uk)
• Entry level Certificate in Introduction to the Hospitality Industry
• Entry level Award in Introduction to the Hospitality Industry
• Level 1 Certificate in Introduction to the Hospitality Industry
• Level 1 Award in Introduction to the Hospitality Industry
• Level 1 Certificate in introduction to employment in the Hospitality Industry (pre employment)
• Level 1 Certificate in investigating the Hospitality Industry
• Level 1 Certificate in Food and Beverage Services
• Level 1 NVQ Certificate in Hospitality Services
• Welsh Baccalaureate including Principal Learning Qualifications in Hospitality or Retail Business
• a range of vocational qualification(s) including Customer Service, Hospitality and Catering
• or Travel and Tourism
• academic qualifications such as GCSEs

Progression from Level 2: Hospitality Services

Apprenticeships:

• Apprenticeship in Business and Administration or Customer Service (subject to entry requirements for these apprenticeship programmes)
• Other Level 3 Apprenticeships such as Hospitality and Catering (Hospitality Supervision and Leadership)

Jobs:

• Supervisory positions with possible routes to eventual owner/manager of smaller hotels or bed and breakfast establishments.
• This route can also be used for Team Members within a Food Prep and Cooking franchise/chain, and can lead to Supervisory positions within this environment.

Further Education:

• Level 2 Diploma in Professional Food and Beverage Service
• Specialist qualifications in Beverage and Licensed Hospitality
• Level 2 Certificate in Front Office Operations
• Units specific to Housekeeping
• Level 1 Diploma in Introduction to Professional Cookery
• Level 2 or 3 Diploma in Hospitality

Progression from Level 2: Food & Beverage Service

There are clear progression routes from the Food and Beverage Service to the Beverage Service pathway within this apprenticeship

Apprenticeships:

• Apprenticeship in Hospitality and Catering - Hospitality Supervision and Leadership Route.

Jobs:

• Shift/Team Leader, Head of Waiting Staff moving on to roles such as Food and Beverage Manager, Conference and Banqueting Manager, Restaurant Manager and eventually into general management roles
• Assistant Bar Manager and eventually to Bar Manager or Publican, Regional Manager within chains, and ultimately General Management.

Further Education:

A range of qualifications including:

• Level 2 Diploma in Professional Food and Beverage Service
• Specialist qualifications in Beverage and Licensed Hospitality
• Level 1 Diploma in Introduction to Professional Cookery
• Level 2 or 3 Diploma in Hospitality
• Level 2 National Certificate for Personal Licence Holders

Progression from Level 2: Food Production & Cooking

There are clear progression routes from the Food Production and Cooking pathway to Professional Cookery pathway within this apprenticeship.

Apprenticeships:

• Apprenticeship in Hospitality and Catering Professional Cookery pathway
• Apprenticeship in Hospitality and Catering - Hospitality Supervision and Leadership
• pathway

Jobs:

• Catering Supervisor, Chef De Partie or Sous Chef.
• Eventual career paths could lead to Head Chef, Head Cook, Food and Beverage Manager, Kitchen Manager or Regional Manager.
• Kitchen Assistants could move sideways to a chef in a Food Production or Professional Cookery environment or go on to become an Assistant Manager.

Further Education:

A range of qualifications including:

• Level 2 Diploma in Professional Food and Beverage Service Level 2 Diploma in Professional Cookery
• Level 2 or 3 Certificate/Diploma in Professional Patisserie and Confectionery

 Progression from Level 2: Professional Cookery

Apprenticeships:

• Apprenticeship in Hospitality and Catering Professional Cookery pathway
• Apprenticeship in Hospitality and Catering Professional Cookery (Patisserie and Confectionery) pathway
• Apprenticeship in Hospitality and Catering - Hospitality Supervision and Leadership pathway

Jobs:

• Chef De Partie, Sous Chef or Team Supervisor. Eventual progression could be to Head Chef, Food and Beverage Manager or Regional Manager within a large employer.
• Bangladeshi cuisine Progression could be to Second Chef, Tandoori Chef and ultimately to Head Chef/Executive Chef. There may be potential to progress to roles such as Chef De Partie, Sous Chef or Team Supervisor outside of this sub-sector.
• Chinese Cuisine - Head Chef/Executive Chef. There may be potential to progress to roles such as Chef De Partie, Sous Chef or Team Supervisor outside of this sub-sector.
• Indian cuisine - Sous Chef and ultimately to Head Chef/Executive Chef. There may be potential to progress to roles such as Chef De Partie, Sous Chef or Team Supervisor outside of this sub-sector.
• Thai cuisine - Progression could be to Assistant Chef/Cook (depending on the size of the organisation) and ultimately to Head Chef. There may be potential to progress to roles such as Chef De Partie, Sous Chef or Team Supervisor outside of this sub-sector.

Further Education:

Other qualifications such as:

• Level 2 Diploma in Professional Cookery
• Level 2 Certificate/Level 3 Diploma in Professional Patisserie and Confectionary

Progression from Level 2: Housekeeping

Apprenticeship:

• Apprenticeship in Hospitality and Catering - Supervision and Leadership pathway route.

Jobs:

• Floor Manager, Assistant Head/Floor Housekeeper and eventually to Head Housekeeper, and other supervisory roles. There is also scope to move to contract cleaning.

Further Education:

Other qualifications such as:

• Level 2 Certificate in Front Office Operations
• Level 2 or 3 Diploma in Hospitality

Progression from Level 2: Front of House Reception

Apprenticeships:

• Apprenticeship in Hospitality and Catering - Hospitality Supervision and Leadership pathway
• Apprenticeship in Business and Administration (subject to the entry requirements for that apprenticeship programme)

Jobs:

• Head Receptionist and eventually to Front Office Manager, Duty Manager, Front of House
• Supervisor General Management

Further Education:

• Other qualifications such as the Level 3 Diploma in Hospitality.

Level 3

Progression into ALL Level 3 pathways

This will be from a variety of routes, including:

• At least nine months experience of working in a food production or professional cookery role
• Apprenticeship in Food Production and Cooking or Professional Cookery pathways or Pathways to Apprenticeship programme in the sector

In addition, although not limited to the list below, apprentices may have already completed such things as:

• Welsh Baccalaureate including Principal Learning Qualifications in Hospitality or Retail

Business

• a range of vocational qualification(s) including Customer Service, Hospitality and Catering
• or Travel and Tourism
• academic qualifications such as GCSEs
• vocational qualification(s) related to cooking

Progression from Level 3: Professional Cookery

Jobs:

• Head Chef/Cook, General Management
• Similar roles in institutional catering, such as hospitals, schools and the MoD.

Further and Higher Education:

• Foundation Degree in Culinary Arts, or in Hospitality Management

Progression from Level 3: Patisserie & Confectionery

Jobs:

• Sous Chef and ultimately to Head Chef.

Further and Higher Education:

• Foundation Degree in Culinary Arts, or in Hospitality Management

Progression from Level 3: Hospitality Supervision & Leadership

Jobs:

• Assistant General Manager or Regional Manager
• Owner

Further and Higher Education:

• Foundation Degree in Hospitality Management
• HE programmes for example, in International Tourism and Hospitality Management,
• Hospitality Management, Hotel Management or International Hotel Management
• Level 4/5 management NVQs or NVQs with significant management content

Progression into Level 4: Hospitality Management

Progression into the Higher Level Apprenticeship in Hospitality Management:

It is expected that apprentices will have significant experience of working at a supervisory level, to ensure that they have the necessary requirements on which to further build their knowledge, experience and skills.

Examples of progression routes into this Apprenticeship include:

Apprenticeship in Hospitality and Catering - Hospitality Supervision and Leadership pathway;

• Apprenticeship in Licensed Hospitality Management;
• Level 3 Certificate in Hospitality Business Management;
• Level 3 Diploma in Food and Beverage Supervision;
• Level 3 Diploma in Professional Cookery;
• Level 4 Certificate in Multiple Licensed Premises Management;
• a range of vocational qualifications related to the hospitality industry;
• Apprenticeship in Management;
• achieved GCSEs or A levels.
• Intermediate or Advanced Welsh Baccalaureate

Progression from Level 4: Hospitality Management

Progression from the Higher Apprenticeship in Hospitality Management:

Jobs

• On completion of this Apprenticeship, the apprentice will be competent to work as Deputy General Manager, Front Office Manager, Operations Manager or Unit Manager;
• Higher apprentices may be able to progress in their careers to Senior Management, Director or Chief Executive level role.

Apprenticeships:

• Higher Apprenticeship (Level 5) in Leadership and Management.

Higher Education

• Degrees in Hospitality Management/International Hospitality Management;
• undertake management, business or other degrees including Bachelor or Master’s Degree in Management & Leadership, Business and Business Management;
• specialised qualifications providing additional technical knowledge such as Master of Wine, Revenue Management, Financial Management, HACCP Beer and Cellar Quality.

There is also the opportunity to join the Institute of Hospitality (IoH), as well as industry experience in a management or senior management post.

For more information about careers and qualifications available in the Hospitality, Leisure,

Travel and Tourism sectors visit: www.hospitalityguild.co.uk

Equality and diversity

It is important that apprenticeship Pathways are inclusive and can demonstrate an active approach to identifying and removing barriers to entry and progression. Pathways should advance equality of opportunity between persons who share protected characteristics and those persons who do not as identified in the Equality Act 2010.

The Protected characteristics identified in the Equality Act are age, disability, gender re-assignment, race, religion or belief, sex, sexual orientation, pregnancy and maternity. Marriage and civil partnership is also included although only in respect of the requirement to eliminate discrimination in employment.

Training providers and employers MUST also comply with the other duty under the Equality Act 2010 to ensure that applicants are not discriminated against in terms of entry to the industry based upon those nine protected characteristics.

The Hospitality and Catering Industry is perceived as offering casual work which does not offer long-term career opportunities. This has resulted in a workforce which is transient and view parts of the industry as a temporary stop gap before moving on to other careers.

Age of the workforce

The hospitality industry employs a young workforce, with those working as waiting staff and bar staff tending to be under 30. This is likely to be due to it not being seen as a career choice – some younger employees are doing the job as a ‘fill in’ until they find something they see as more permanent. The sector also has a high number of students as the hours and lifestyle suit them.

The food and service management, hospitality services and self-catering accommodation / holiday centre industries operate with a slightly different age profile of workers with over half of their workforces being over the age of 40. This is due to the industry employing people who tend to stay for longer. The classic case is dinner ladies who often remain in that occupation for a long time.  With self-catering accommodation / holiday centres, which includes B&Bs, 20% of the workforce is over 60 across the UK.  These are often run as a ‘lifestyle choice’ for older people who may have retired from another industry.

Those working in management roles tend to be older, particularly hotel and accommodation, (as there is a trend for supervisors and managers to be promoted from within the industry after they have had experience. A relatively high proportion of managers of licensed premises and restaurant and catering managers are under the age of 30 and this is perhaps due to the high turnover rates in these industries – so many people leave that those that actually stay have a relative wealth of experience and therefore get promoted quickly.

Gender

Some areas of food and service management in particular attract female workers who may be returning to the workplace after having children and find that the flexible work patterns are convenient to fit around family commitments. For hospitality managers (i.e. hotel and accommodation managers, conference and exhibition managers, restaurant and catering managers, publicans and managers of licensed premises) the split is roughly 50:50 male to female in the UK.

Ethnicity

The sector as a whole is generally representative of the multicultural society in which we live. 

Specific industries vary in terms of Black Asian and Minority Ethnic employees with restaurants employing the highest proportion of Black Asian and Minority Ethnic workers (27%) but only 5% in pubs, bar and nightclubs. Reasons for this low take-up are varied and could include the working hours required in this sector.

Profile of Apprentices

Of those Apprentices starting the pathway at levels 2 and 3 every year in Wales male / female Apprentices were a 50/50 balance.

Actions to redress imbalances in the workforce

Our Apprenticeship Strategy includes raising awareness of the Hospitality and Catering Apprenticeships and careers in the industry. The aim is to encourage a wider range of applicants and to support them whilst they are training and includes:

• raising awareness in schools through the Welsh Baccalaureate Principal Learning Qualifications in Hospitality
• www.hospitalityguild.co.uk  (the People 1st online site containing information on jobs, careers and training in the sector) – the intention is that this will allow People 1st to track progress throughout the programme which may result in intervention to ensure the provider, employer or apprentice is given access to support
• identifying employer champions (including Charles Prew, Chief Executive of Barceló Hotels)
• promoting Apprenticeship Awards to both providers and employers delivering the programme in the sector
• producing a step-by-step guide to setting up an Apprenticeship Programme aimed at employers
• DVD highlighting the benefits of an Apprenticeship to both employers and learners
• working with employers and learning providers to develop case studies highlighting the Apprenticeship and its benefits which have been promoted via our website, external websites, events and external newsletters.

People 1st will monitor take up and achievement of all Apprenticeships through its internal vocational policy team and the chain employer group and take steps to address any barriers to take up and achievement as part of our Sector Qualifications Strategy.

Employment responsibilities and rights

Employment Responsibilities and Rights (ERR) is no longer compulsory.  But it is recommended that all apprentices (especially the 16 years -18 year group) receive a company induction programme.

Responsibilities

It is the responsibility of the Training Provider and Employer to ensure that the requirements of this pathway are delivered in accordance with the Welsh Government/Medr Apprenticeships Guidance.

Further information may be obtained from: Welsh Government Medr

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