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Plastering Level 2 Apprenticeship at Swindon College

Course description

The course is designed for people employed in the construction industry. 

We follow a flexible learning strategy, with the majority of time spent in a practical environment. The course delivery includes: demonstrations, practical workshops, theory, assignments, learning packs and project work. Students have the opportunity to gain a wide range of practical skills both at college and on building sites in real working conditions. 
The apprenticeship covers: 
• General work place safety 
• Efficient work practices 
• Move and handle resources 
• Plastering internal and external fibrous plasterwork 

Entry requirements

The Apprenticeship is open to those aged 16+ in suitable employment who hold GCSEs, (or equivalent) at grade D in English and maths. You will also need to have the interest, enthusiasm and willingness to work hard. 

Please note that funding restrictions may apply to apprentices aged 19+. Also, Apprenticeship funding is currently not available for those who have a degree, HNC, HND or equivalent Level 4 or above qualification. This means you as the Apprentice would be liable for the full fees of the course. 
For more information contact the Apprenticeship Team 01793 498208.


All assessment is continuous and in accordance with NVQs, your ability to do the job will be confirmed by: 
• Observation of your work 
• Material you collect 
• Accreditation of prior learning 
• Questions asked of you regarding your particular work situation 

Financial information

Some courses may require additional course materials for further information please, contact the Apprenticeship Team on 01793 498208 or email

Future opportunities

On completion of this course you may consider progression onto the Advanced Apprenticeship in Plastering (Level 3). Subsequent training could be the Certificate in Site Supervisory Studies (CIOB).

How to apply

If you want to apply for this course, you will need to contact Swindon College directly.

Last updated date: 29 April 2016

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