Intermediate Apprenticeship in Food Service - Level 2

Intermediate Apprenticeship in Food Service - Level 2 Overview

For employers, Apprenticeships offer many benefits to businesses, including offering practical solutions to the recruitment and retention of staff.

They are designed by employers for employers and therefore reflect the changing needs of the sector.

Apprenticeship Level 2 (Intermediate Apprenticeship)

Competence-Based Element: Level 2 NVQ Diploma in Food Service (QCF)

Knowledge-Based Element: Level 2 Certificate in Hospitality and Catering Principles (Food Service)

Functional Skills Level 1:

• Mathematics
• English

Employment Rights and Responsibilities (ERR)

ERR is a non-accredited component, which is delivered using a contextualised work booklet which will be assessed by your tutor.

The ERR will also be supported by the completion of a workplace induction where it is expected that the employer will identify the role and responsibilities of themselves and their employees.

Personal Learning and Thinking Skills (PLTS)

PLTS is a non-accredited component of the Apprenticeship Framework and will be assessed through evidence that will be produced through the accredited components of the Apprenticeship programme.

Entry requirements

Individuals must already have sourced employment within the Hospitality Sector, prior to applying for Intermediate Apprenticeship in Food Service.Individuals will undertake a Level 1 diagnostic assessment for Maths and English prior to enrolment. Individuals will need to achieve a minimum of a 50% score in both subjects to ensure a place on the apprenticeship programme or, if individuals have passed Maths and English GCSE with a grade A* to C or Keyskills at level 1 in the last 5 years, they will be required to evidence this with certificate/s which will then result in exemption from undertaking the Maths and English functional skill qualification.

Individuals will also have complete a free writing exercise to provide evidence to demonstrate grammar and spelling.

Start dates and fees

For information on apprenticeship opportunities please visit our Vision Apprentices website.

How long is the course?

18 months

How will I be assessed?

Indivduals are required to produce a portfolio of evidence on our online e-portfolio, which will contain a variety of assessments covering the criteria stipulated by the awarding body to cover the Level 2 NVQ Diploma in Food Service and Certificate in Hospitality and Catering Principles (Food Service)

Assessments may include:

• Observations held in the working environment
• Reflective accounts
• Witness statements
• Activity-based work books
• Work products

Assessment will be planned with an assessor prior to the assessment taking place.

What does the course lead to?

This qualification offers various opportunities for progression to further learning. Individuals may progress to the Level 3 NVQ Diplomas in Hospitality Supervision and Leadership and Professional Cookery. Alternatively, individuals may progress to the BTEC Level 3 Nationals in Hospitality.

What will I study?

Certificate in Hospitality and Catering Principles (Food Service) Level 2The Level 2 Certificate in Hospitality and Catering Principles (Food Service) (QCF) is a 14-credit qualification that consists of five mandatory units

Mandatory Units:
> Safe, Hygienic and Secure Working Environments in Hospitality
> Effective Teamwork
> Giving Customers a Positive Impression
> Food Safety in Catering
> Principles of Customer Service in Hospitality, Leisure, Travel and Tourism

plus 1 credit from Optional group A, and the remaining 5 credits from Optional group A or B, providing for a combined total of 14 credits (where at least 10 credits must be at Level 2 or above).

Level 2 NVQ Diploma in Food Service
To achieve the Level 2 NVQ Diploma in Food Service (QCF), individuals must attain a minimum of 37 credits in total. Individuals must complete all mandatory units from Group A (15 credits)

Mandatory Group A

> Maintenance of a Safe, Hygienic and Secure Working Environment
> Working Effectively as Part of a Hospitality Team
> Give Customers a Positive Impression of Yourself and your Organisation
> Maintain Food Safety When Storing, Holding and Serving Food

plus optional units from Group B1 (a minimum of 8 credits) and the remaining optional units from Group B1 or B2 (minimum 14 credits).

Level 1 Functional Skills in Maths and English

ERR (Employer Rights and Responsibilities)

PLTS (Personal Thinking and Learning Skills)

How do I apply?

Contact:

Employer Engagement Lead
Marcus Topley - 01623 627191 EXT:8201
marcus.topley@wnc.ac.uk

Employer Engagement Lead
Emma Brown - 01623 413596
emma.brown@wnc.ac.uk

Employer Engagement Manager
Ann Ramsay - 01623 413356
ann.ramsay@wnc.ac.uk