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Apprenticeship in Hospitality Services - Intermediate at West Thames College

Course description

The hospitality industry covers hotels, restaurants, pubs, bars and nightclubs, youth/ backpacker hostels, holiday centres and selfcatering accommodation. It operates across well known chains and in small businesses, contributing around £30bn to the English economy each year. The industry relies on excellent customer service to provide a welcoming and pleasant experience for customers and these skills need to be improved so that customers continue to come back.

Course content

Overview of units for Level 2 NVQ Diploma in Hospitality Services

The following units are mandatory:

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

Plus a minimum of four credits from the following mandatory optional units:

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

Optional units – working with food:

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

Optional units – NOT working with food:

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

Entry requirements

For the Intermediate Apprenticeship programme, you should be 16 years or older, working in a kitchen for at least 30 hours per week. Because the industry has high client expectations and relies on repeat and new business, importance is given to:

  • appropriate personal presentation (including clothing, hair and personal hygiene)
  • practical, organisational and social skills
  • attention to detail and cleanliness
  • an amicable nature and good communication
  • a willingness to work flexible hours/days as agreed in the employment
  • a high degree of dexterity and co-ordination.


To successfully complete your Apprenticeship you will need to achieve the following elements:

Competence qualification

Level 2 NVQ Diploma in Hospitality Services you must achieve a minimum of 69 credits to achieve this qualification. Some of these units are mandatory and some you may choose with the agreement of your employer and assessor. Your assessor will go through these units with you and your employer in more detail and discuss how the credits work so you can achieve your qualification successfully. Your assessor will visit you in the workplace to assess you to ensure you meet the minimum national standards. When you have finished the theory sessions, you will also need to complete 12 online exams to cover your knowledge and achieve the technical certificate.

Personal learning and thinking skills

Evidence will be collected to show that you have acquired the following skills: creative thinking, independent enquiry, reflective learning, self-management, teamwork and effective participation.

Financial information

You do not pay to complete an apprenticeship.

Future opportunities

On successful completion of the Intermediate Apprenticeship, you may decide to go on to the Advanced Apprenticeship in Hospitality or progress in your career, possibly taking on a more senior role with supervisory responsibilities.

Further information

For details call our apprenticeship team on 020 8326 2010 or email

View all apprenticeships at West Thames College.

How to apply

You can apply for this course through UCAS Progress. Add this course to your favourites so you can start making an application.

Last updated date: 02 August 2017
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Key information

  • Start date: Throughout the year
  • Duration: 15 months, one day at college, four days in the workplace
  • Course code: APP0109
  • Web url:

Contact details

    • Contact name:
    • General Enquiries
    • Contact telephone number:
    • 020 8326 2000
    • Email address: