Hospitality Services
(working with food)
Level 2
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Job Roles this Apprenticeship is suitable for:

  • Bar/cellar person
  • School Cook
  • Chef
  • Kitchen Assistant
  • Craft Chef (Casual dining or restaurants, hotels and gastro pubs)
  • Commis chef, kitchen support staff

Mandatory Units: These are to be completed by all candidates 

  • Maintain food safety when storing, preparing and cooking food
  • Working effectively as part of a Hospitality Team 
  • Give customers a positive of self & organisation 
  • Maintain a safe hygienic and secure working environment

Optional Units: Choose relevant units to job role and credit requirements 


Prepare hot and cold sandwiches / Prepare and cook meat and poultry / Provide a counter and takeaway service / Set up and close kitchen / Produce basic vegetable dishes / Produce basic rice, pulse and grain dishes / Provide a buffet and carvery service / Serve food at the table / Serve alcoholic and soft drinks / Prepare and cook fish / Prepare and finish simple salad and fruit dishes / Complete kitchen documentation / Prepare and present food for cold presentation / Produce basic fish dishes / Produce basic egg dishes / ERR / Prepare and clear areas for counter and takeaway service / Prepare and serve hot drinks using specialist equipment / Convert a room for dining / Prepare and serve dispensed and instant hot drinks / Receive, store and issue drinks stock / Maintain cellars and kegs / Prepare and serve cocktails