Courses / Hospitality, Catering, Retail, Travel Services

We offer a wide range of vocational training courses including Intermediate and Advanced Apprenticeships, NVQ, BTEC and Functional Skills. Whether you are already working or we find you a placement we will provide you with everything you need to complete your qualification. The courses we offer are based around a combination of mandatory and optional units and your Teaching and Learning Co-ordinator will advise you on your unit choices to fit your job role and career development.

Commis Chef 2017 Apprenticeship Standards

A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired. The learning journey of any chef will vary considerably from one individual to the next; however it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role.

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Hospitality Team Member

A hospitality team member can work in a range of establishments, for example bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. The role is very varied and although hospitality team members tend to specialise in an area, they have to be adaptable and ready to support team members across the business, for example during busy periods. Specialist areas in hospitality include food and beverage service, serving alcoholic beverages, barista, food preparation, housekeeping, concierge and guest services, reception, reservations and conference and banqueting. The most important part of the role is developing fantastic ‘hospitality’ skills and knowledge such as recognising customer needs, knowing how to match them to the products and services of the business and working as part of a team to ensure that every customer, whether they are eating in a restaurant, drinking cocktails in a bar, ordering room service in a hotel or attending a business conference feels welcomed and looked after.

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Hospitality Supervisor

Hospitality supervisors work across a wide variety of businesses including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. They provide vital support to management teams and are capable of independently supervising hospitality services and running shifts. They typically work under pressure delivering fantastic customer service and motivating a team is essential to their role. The majority of supervisors’ skills and knowledge are the same but supervisors may specialise in specific functions or work across a variety of functions which reflect the multi-functional nature of the industry.

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Edexcel Level 2 NVQ Diploma in Food Production and Cooking (QCF)

This qualification has been designed for learners employed in hospitality roles such as chefs, fast food service assistants or kitchen assistants/porters, who need to develop or consolidate their skills. Learners are required to take mandatory units which cover aspects of maintaining a safe, hygienic and secure working environment, working effectively as part of a hospitality team and maintaining food safety in a hospitality environment. There is a wide range of optional units for the learner to choose from to meet the needs of their own work role.

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Edexcel Level 2 NVQ Diploma in Food and Beverage Service (QCF)

This qualification has been designed for learners employed in hospitality roles such as bar staff, conference and banqueting assistants/managers or waiters/waitresses, who need to develop or consolidate their skills. Learners are required to take mandatory units which cover aspects of maintaining a safe, hygienic and secure working environment, working effectively as part of a hospitality team and maintaining food safety and giving customers a positive impression of themselves and their organisation in a hospitality environment. There is a wide range of optional units for the learner to choose from to meet the needs of their own work role.

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