Due to popular demand we are starting 3 new catering and hospitality apprenticeships in September. Please see more detail on the apprenticeships below. All Hospitality and Catering Apprenticeships will be based at Merton College in our first class hospitality and catering facilities including Taste restaurant you can see here.
Steve Cannell, Head of School for Hospitality and Catering will be running a Webinar on Microsoft Teams at 11:00 Wednesday 28th April to join the Webinar please fill in the form below
Register Here - Hospitalty and Catering Webinar
Please see details of the Apprenticeships we are running below:
Chef de Partie
Level 3
18-21 months (including EPA)
Funding: £9,000
Overview of the role: Running a specific section of a professional kitchen, for example, sauces, pastries or fish
Details of standard: A chef de partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they must keep organised so that dishes go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a station or section chef, the chef de partie reports to the senior chef and has a very important role in any kitchen.
Progression: Progression from this apprenticeship is expected to be into a senior culinary chef role.
Hospitality Supervisor
Level: 3
Duration: 12-15 months (including EPA)
Funding: £4,000
Overview of the role: Supervising staff and activities within hospitality businesses including bars, cafes, conference centres, restaurants and hotels.
Details of standard: Hospitality supervisors work across a wide variety of businesses including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. They provide vital support to management teams and are capable of independently supervising hospitality services and running shifts. They typically work under pressure delivering fantastic customer service and motivating a team is essential to their role. The majority of supervisors’ skills and knowledge are the same but supervisors may specialise in specific functions or work across a variety of functions which reflect the multi-functional nature of the industry.
Entry Requirements: It is expected that the individual would have worked with an operational role within the industry to start on this apprenticeship standard.
Progression: Progression from this apprenticeship could be into a hospitality management position.
Commis Chef
Level: 2
Duration: 12-15 months (including EPA)
Funding: £8,000
Overview of the role: Preparing food and carrying out basic cooking tasks in every section of a kitchen under the supervision of a senior chef.
Details of standard: A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired. The learning journey of any chef will vary considerably from one individual to the next; however it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role.
Progression: Progression from this apprenticeship is expected to be into a chef de partie role or senior production chef role.
