Advanced Apprenticeship in Hospitality Supervision and Leadership
Introduction to the trade:
Hospitality is part of the wider leisure, travel and tourism sector which needs to recruit 855,000 managers, chefs, waiting and bar staff and catering assistants by the year 2017 to replace those who leave or retire. The Industry is facing a number of key challenges to make sure that staff have the right skills and, once trained, that they stay and develop their skills to fulfil their career ambitions, contributing to increased productivity and business profitability.
- although the industry is well known for providing training, only 3% of the training leads to formal qualifications which are nationally recognised and this is likely to have had an impact on staff motivation and retention;
- the Industry finds it difficult to attract people who have the right skills for the job, mainly because there is a perception that the sector provides casual jobs, but does not offer long-term career opportunities. This leads to high staff turnover and increased costs on the business to replace those who leave or retire;
- whilst the industry employs a high percentage of young staff and the average age of a manager is under 30 years old in parts of the industry, over half of these managers do not have formal qualifications for their job;
- chef skills are in short supply, with increasing consumer demand for meals which are cooked from scratch using fresh ingredients in mainstream restaurants and pubs and specialist skills for those working in Asian and Oriental cuisines;
- 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;
- the Hospitality and Catering Industry needs to make the most of the talent pool in order to represent its customer base, by attracting more males into front of house and housekeeping roles.
What qualifications will I gain?
- Level 3 NVQ Diploma in Hospitality Supervision and Leadership - This is the competency part of the qualification and essential for you to achieve the full apprenticeship. This part shows that you are competent in performing the skill, trade or occupation your apprenticeship requires.
- Level 3 Award in Hospitality Supervision and Leadership Principles: to show that you have the necessary technical skills, knowledge and understanding of theoretical concepts as well as knowledge and understanding of the relevant market and industry.
- Functional Skills English Level 2
- Functional Skills Mathematics Level 2
How will I be trained?
Apprenticeships are designed with the help of the employers in the industry, so they offer a structured programme that takes you through the skills you need to do a job well. There are targets and checks to make sure that your employer is supporting you and you are making progress.
Some of your training will take place in HLC?s fine restaurant facilities supported by guided learning and assessment on the job at your place of work.
Our trainers are drawn from the industry and have a real understanding of what skills you will need to acquire to become successful in this very rewarding career.
How will I be assessed?
Assessment will take place through practical training at college and at the work place as well as via theory which is demonstrated through a portfolio of evidence. This will involve extensive report writing of a good standard. Work-based assessments are also carried out. Any relevant prior knowledge you may have will be used to assist in planning the programme and training.
What are the entry requirements?
- You would normally be expected to have 5 GCSEs at grade C or above (including maths and English), or a relevant vocational qualification at Level 2 or above.
- Those applicants without formal qualifications but who can evidence substantial and relevant sector work experience will also be considered.
- All applicants are offered a place subject to satisfactory interview and an initial assessment in maths and English.
Minimum Age: 18
Duration: An Advanced Apprenticeship (Level 3) will take 12 - 18 months (Day release or evening classes)
Apprentices at this level work as unit managers/supervisors or team leaders for contract catering companies, head housekeepers, head of reception, front of house manager, duty manager, hotel supervisor or as a regional supervisor or manager in a restaurant or pub chain with multiple outlets.
Contact:0800 032 1986