Accessibility links

Hospitality Services Apprenticeship Level 2 at New College Nottingham

Course description

If you're interested in training for a career in the catering and hospitality industry, this Apprenticeship will give you the opportunity to learn while you earn, all the while with the support of a team of professional ncn assessors and your own employer. This Apprenticeship is perfect is you want to gain skills in operating a bar, providing silver service, food safety, preparing and serving foot, managing stock, plus dealing with customers, providing tourism information and room servicing.

Course content

This course consists of the following:

  • Level 2 Hospitality Services NVQ
  • Keyskills/Functional Skills
  • Technical Certificate
  • Employment Rights & Responsibilities (ERR)
  • Personal Learning & Thinking Skills (PLTS)

Mandatory Units (students must achieve 11 credits):

  • Maintain a safe, hygienic & secure working environment
  • Give customers a positive impression of self & your organisation
  • Work effectively as part of a hospitality team

Food Service or Food Preparation Mandatory Optional Units (students must achieve a minimum of 4 credits):

  • Maintain food safety when storing, preparing & cooking food
  • Maintain food safety when storing, holding & serving food

Optional Units (A) - Working with food (students must achieve their remaining credits)

  • Prepare & clear areas for counter & takeaway service
  • Provide a counter & takeaway service
  • Maintain food safety when storing, preparing & cooking food
  • Maintain food safety when storing, holding & serving food
  • Prepare & clear areas for table service
  • Serve food at the table
  • Provide a silver service
  • Convert a room for dining
  • Provide a buffet & carvery service
  • Prepare & clear the bar area
  • Serve alcoholic & soft drinks
  • Prepare & serve cocktails
  • Prepare & serve wines
  • Maintain cellars & kegs
  • Clean drinks dispense lines
  • Prepare & serve dispensed & instant hot drinks
  • Prepare & serve hot drinks using specialist equipment
  • Receive, store & issue drinks stock
  • Prepare & finish simple salad & fruit dishes
  • Prepare & cook fish
  • Prepare & cook meat & poultry
  • Prepare hot & cold sandwiches
  • Complete kitchen documentation
  • Set up & close kitchen
  • Prepare & present food for cold presentation
  • Produce basic fish dishes
  • Produce basic vegetable dishes
  • Produce basic rice, pulse & grain dishes
  • Produce basic pasta dishes
  • Produce basic egg dishes

Optional Units (A) - Not working with food (students must achieve their remaining credits)

  • Collect linen & make beds
  • Clean windows from the inside
  • Cleaning & servicing a range of housekeeping areas
  • Use of different chemicals & equipment in housekeeping
  • Maintain housekeeping supplies
  • Clean, maintain & protect hard floors (Asset Skills)
  • Clean & maintain soft floors & furnishings (Asset Skills)
  • Providing a linen service
  • Carry out periodic room servicing & deep cleaning
  • Deal with arrival of customers
  • Deal with bookings
  • Prepare customer accounts & deal with departures
  • Deal with communications as part of the reception function
  • Produce documents in a business environment (CfA)
  • Use office equipment (CfA)
  • Handle mail & book external services
  • Provide reception services (CfA)
  • Store & retrieve information (CfA)
  • Provide tourism information services to customers
  • Resolve customer service problems (ICS)
  • Promote additional services or products to customers (ICS)
  • Deal with customers across a language divide (ICS)
  • Maintain customer service through effective handover (ICS)
  • Maintain & deal with payments

To achieve the full qualification students must attain 37 credits in total.

This comprises of:

  • For students NOT working with food - 11 credits from the mandatory units and 26 credits from the optional units in section A
  • For students working with food - 15 credits from the mandatory units and 22 credits from the optional units in section A
  • Food Service mandatory unit - if the student SERVES food, then they must complete 'Maintain food safety when storing, holding & serving food'
  • Food Preparation mandatory unit - if the student PREPARES food, then they must complete 'Maintain food safety when storing, preparing & cooking food'

Please note - If students take food preparation and food and beverage service units they must complete 'Maintain food safety when storing, preparing & cooking food'. In all cases the remaining credits can come from section A

Please note - students may only select a maximum of two further Level 1 units from section A

Units to be discussed with assessor and selected for the appropriate job role and training purpose

Entry requirements

Students must: 

  • Be aged 16 or over
  • Not be in full-time education or on any other training programme
  • Have lived in the UK for the past three years
  • Students will be expected to have a contract to work a minimum of 30 hours per week. This must be paid employment. However, you can still apply for this course if you are actively seeking employment, but this must be in place before you can commence the training.  

There are no formal entry requirements for any level, however the employer may stipulate entry qualifications when recruiting an apprentice to a particular job role. 

As there may be different entry requirements for apprenticeships, depending on the occupational sector, all students are required to have an initial assessment test.

Assessment

The workplace tutor continually assesses your practical and theory work throughout. An internal verifier will visit you to monitor your progress. You are required to keep a portfolio of evidence generated in the workplace.

Future opportunities

Hospitality Supervision Advanced Apprenticeship Diploma NVQ Level 3

How to apply

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

Last updated date: 26 April 2016

Key information

Venues