Foundation

Apprenticeship training course

Catering and hospitality foundation apprenticeship (level 2)

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Information about Catering and hospitality foundation apprenticeship (level 2)

Catering and Hospitality assistants work in a range of hospitality settings, for example in hotels, holiday parks, restaurants, cafes, schools, hospitals and many other places where catering and hospitality takes place. The broad purpose is to provide high quality hospitality services to customers.

Foundation apprenticeships introduce skills for a range of jobs in a sector, and provide general skills for work. After a foundation, apprentices can specialise and do a standard level 2 or 3 apprenticeship.

Employers get an incentive payment for foundation apprenticeships, as well as government funding for training and assessment costs.

• Foundation apprenticeship incentive payment: £2,000 ; Employers get this incentive payment in 3 stages linked to retention and progression
• Who can do a foundation apprenticeship:
  Who can do a foundation apprenticeship

  At the start of the apprenticeship, they must be:

  • aged between 16 to 21 (or 15 if their 16th birthday is between the last Friday of June and 31 August)
  • aged between 22 to 24 and
    • have an education, health and care plan (EHC)
    • be in care or a care leaver
    • be a prisoner or a prison leaver
• Knowledge, skills and behaviours:
  View knowledge, skills and behaviours

  Technical knowledge

  • Correct knife, equipment, or technology for task and how to use effectively and efficiently.*
  • Quality indicators in and seasonality of ingredients.
  • Methods of producing dishes to business standards.*
  • Methods of weighing, measuring, and scaling.*
  • Sustainable stock use and rotation methods that minimise waste.*
  • Business standards for the service of food and beverages.
  • Methods of communication with customers and how to tailor communication to different situations and customer needs.*
  • Methods of dealing with or escalating feedback, complaints or issues that impact service to maintain a positive customer experience.
  • Legislation and organisational policies relating to equity, diversity, and inclusion in the workplace relevant to own role.*
  • Health and safety legislation, regulations, guidelines, and procedures relevant to own role.*
  • Food safety, allergen, and hygiene legislation and procedures relevant to own role.*

  Technical skills

  • Selects correct knife, equipment, or technology for task.
  • Uses knives, equipment or technology effectively and efficiently.
  • Contributes to the production of dishes to business standards as part of a team.*
  • Weighs, measures, and scales ingredients.*
  • Undertakes sustainable stock use, storage, and rotation under supervision.*
  • Serves food and beverages to individual business standards as part of a team.
  • Tailors communication techniques to meet customer needs and build rapport.*
  • Deals with or escalates issues that impact service and customer experience, and implements any instructions given by supervisor.
  • Complies with health and safety legislation, regulations, guidelines, and procedures relevant to own role.
  • Applies food safety, hygiene and allergen handling techniques relevant to own role.

  Employability skills and behaviours

  • Communicate and share information using verbal, non-verbal, written and digital methods.
  • Act in a professional manner including good time keeping and conduct.
  • Apply new learning and feedback to everyday practice.
  • Complete own work tasks and ask for help when needed.
  • Work with colleagues to contribute to team outcomes.
  • Seek ways to manage own financial, health and wellbeing needs using available resources.
  • Overcome challenges and adapt to changes at work.
  • Work in line with health, safety and environmental requirements.
• Apprenticeship category (sector): Catering and hospitality
• Qualification level: 2; Equal to GCSE
• Course duration: 8 months
• Funding: £3,500 ; Maximum government funding for ; apprenticeship training and assessment costs.
• Course apprentices can progress to:
  Course apprentices can progress to

  Foundation apprenticeships cover some knowledge and skills from these courses. If the apprentice progresses to one of these, what theyv'e learnt will be taken off the assessment. They could finish the course in a shorter time. ; ;

  • Commis chef (level 2)
  • Production chef (level 2)
  • Food and beverage team member (level 2)

View more information about Catering and hospitality foundation apprenticeship (level 2) from Skills England.