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Apprenticeship Standard in Hospitality Team Member Level 2
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| Apprenticeship Standard in Hospitality Team Member Level 2, V1.1 | | | Off Premises | £0.00 |  |
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Support For Students Aged 19+
Lincoln College Fee Remission Policy offers means tested and non-means tested help with course fees for qualifications up to and including Level 2 and for some students aged 19+ studying a first Full Level 3
We also offer the Advanced Learner Loan, which is non-means tested help with course fees for Level 3, 4, 5 and 6 Further Education funded courses. Our Learner Support Fund offers means tested help with course related costs such as travel to college, uniform, equipment, UCAS application fee and travel to Higher Education interviews. We offer help with the cost of Ofsted registered childcare through the Care To Learn scheme for students aged under 20 (non means tested) and our 20+ Childcare Support Fund (means tested). We can also provide assistance through the Free College Meals scheme. Students, or their parents, must be in receipt of a qualifying means tested benefit and either aged 19 to 24 and have a current Education and Health Care Plan, or be aged 19 and continuing exactly the same programme that they started before they turned 19. Visit our website here for more information or contact the Financial Support Team at financialsupport@lincolncollege.ac.uk or call (01522) 876000 or (01636) 680680
To find more information on funding available for all students please visit our Financial Support page by clicking here
If you are interested in an Apprenticeship, you will pay no course fees.
More information about this Course
Introduction
To undertake an apprenticeship in hospitality is to enter a diverse industry. From venues such as fast food takeaways, to pubs, clubs, restaurants and hotels to school kitchens, events centers and venues to name a few outlets. Hospitality workers need to have a hard work ethic, a sense of fun and enthusiasm for delivering quality service to all their customer types. They need to learn the key behaviours to enable them to practice, develop and implement service competencies and attitudes needed in the world of work. Job roles are varied and the exact route of the course will depend on the type of business and service being delivered.
The craft areas we are able to offer within the standard are:
• Food and Beverage Service
• Alcoholic Beverage Service
• Wine Service
• Beer and Cask Ale
• Food Production
All routes incorporate: Business Knowledge and Skills, Customer Service Principles, Working with People, Food Safety, Legislation, Hospitality Behaviours and Craft Skills of the job undertaken. We aim to work with your business to train staff who are passionate about customer service and food quality, whilst working in a rewarding and worthwhile job that provides excellent career opportunities.
Off the Job Training:
A key requirement of an Apprenticeship is Off-the-job training. This must make up at least 20% of the apprentice’s contracted hours, over the total duration of the apprentice’s planned training period. Off-the-job training must be directly relevant to the apprenticeship standard and must take place within the apprentice’s normal working hours. The new learning must be documented and reflected on through the Learner Journal on e-portfolio.
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Entry Requirements
The Apprentice will need to be in a relevant role and show a willingness to undertake the knowledge, skills and behaviours required. Apprentices without Level 1 English and Maths will need to achieve this level and take the test for Level 2 English and Maths prior to taking the end-point assessment. They will also need to be prepared to attend a block study period for Maths and English if this is required.
Apprentices may be required to attend an interview and undertake relevant skills assessments. Once they have been accepted on to the programme all apprentices will be required to attend a Lincoln College Induction. Apprentices will require access to a tablet/computer to access their e-portfolio.
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Assessment and Progression
Assessment is done through a combination of practical tasks, written assignments, oral discussions and online tests throughout the programme.
• One to one support from a dedicated, professional assessor/instructor allocated to the learner for the duration of the programme.
• Work based assignments and projects to be completed in an e-portfolio.
• Case studies and in College course days as and when required for each learner. Two to five days typically.
• Job shadowing and mentoring.
• Employer led in-house training for mandatory subjects (e.g. Safeguarding, HACCP and Food Safety, Health and Safety, Legal Requirements such as Licensing Law and Trades Descriptions).
• Independent learning and research as directed by the assessor, relevant to the area of study and looking at the range of Hospitality businesses.
• Review of progress every 4-10 weeks with the Apprentice, Manager and Assessor, evaluating and contributing to what has been learnt and what the next steps to take are.
End Point Assessment:
There will be an End Point Assessment (EPA) as the final stage of an Apprenticeship. The Apprentice must demonstrate their learning to an independent end point assessor and the overall grade available is distinction, pass or fail.
Assessment Methods are:
Test: The test will present the candidate with a range of real-life scenarios about which the learner will have to answer questions in a multiple-choice format within 90 minutes. The assessment will normally be undertaken in the workplace, under controlled conditions. Questions will draw from the knowledge and skills elements of the standard. There is an option for a pass or distinction, and it is our aim to enable the apprentice to develop the necessary skills to achieve a distinction.
Practical Observation: A three-hour observation of the apprentice. This will be in their working environment. It will involve covering a range of tasks and can be split to cover preparation and service.
Business project: This section will comprise a project looking at an idea/opportunity to make improvements to the business. It will require a research phase and will be presented to the employer and End Point assessor.
Professional Discussion: A 40-minute structured meeting. The discussion will focus on the skills and knowledge gained on the programme. Qualifications You will be working towards gaining the following qualification: Apprenticeship in Hospitality Team member College course certificate covering Food Safety, Health and Safety, Legislation and Licensing, the Principles of Customer Service and Product Knowledge.
Progression:
Progression from this apprenticeship is expected to be onto a hospitality supervisory or team leading role.
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Fees
As an Apprentice, you will pay no course fees. However, your employer may have to pay towards your training as well as providing you with a wage. All Apprentices are entitled to the national minimum apprentice wage within their first year of training from their employer, although they can, and often do, pay more. In the second and subsequent years of an Apprenticeship programme, if you are aged 19 or over, the national minimum wage for your age would apply [https://www.gov.uk/national-minimum-wage-rates]
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