Your browser is unsupported and may have security vulnerabilities! Upgrade to a newer browser to experience this site in all it's glory.
Skip to main content

Catering and Hospitality, Hopwood Hall College

To live chat online with Catering and Hospitality now, click the blue icon in the bottom right hand corner of the screen, or fill in this form to send an email.

Catering and Hospitality

Are you a whizz in the kitchen with a passion for providing a first-rate service? If so, there's nothing to stop you from cooking up some amazing career possibilities by taking up an apprenticeship in the field of Hospitality and Catering.

In one of the most fast-paced industries in the world, you'll learn how to keep pace through the training you receive. It's a brilliant route for anyone who's hungry to go far in life!

When it comes to Catering and Hospitality, we've got numerous apprenticeship routes that you can go down.

Be sure to check out the options below, which could see you on the fast-track to becoming a skilled baker, chef or supervisor.

Advanced Baker - Level 3

Advanced bakers will have an in depth knowledge of bakery techniques and will demonstrate expertise in a range of bakery activities. They may work in craft, in store or in automated bakeries. They will have a full understanding of product costing and quality monitoring processes and will spend time working on activities such as product development and improvement. They will have both the knowledge and skills necessary to use problem solving techniques, quality assurance and Continuous Improvement (CI) techniques.

Job roles include:

  • Head Baker
  • Biscuiteer
  • Confectioner
  • In-store baker

Duration: 24 months

Qualification: Level 3 Advanced Baker Apprenticeship

Click HERE for more information and to apply.

Hospitality Supervisor - Level 3

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.

Job roles include:

  • Front of House Manager
  • Customer Service Manager or Team Leader in a hotel, bar or restaurant
  • Events Manager

Duration: 15 months

Qualification: Level 3 Hospitality Supervisor Apprenticeship

Click HERE for more information and to apply.

Senior Production Chef

Senior production chefs may lead a brigade team or may support the head chef in larger establishments. They report activities to the Head chef or appropriate line manager. They supervise production chef teams in a variety of kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. Job roles include Head chef, Second Chef, Kitchen Manager / Supervisor, Cook.

Senior production chefs have accountability for the day-to-day running of the kitchen service, producing, monitoring and maintaining consistent food standards, legislative requirements and quality across all areas and during all stages of production and supply

Job roles include:

  • Head chef
  • Second Chef
  • Kitchen Manager / Supervisor and Cook.

Duration: 15 months

Qualification: Level 3 Senior Production Chef Apprenticeship

Click HERE for more information and to apply.

Baker - Level 2

Bakers will be able to make a wide range of breads and baked goods, using a range of traditional craft and mechanical processing methods. They will work safely and hygienically, following recipes and specifications, to ensure the quality and standards of products meet customer requirements.

Job roles include:

  • Baker
  • Baking operative
  • Biscuiteer
  • Confectioner
  • In-store baker

Duration: 18 months

Qualification:

  • Level 2 Baker Apprenticeship
  • Level 2 Diploma in Bakery

Click HERE for more information and to apply.

Commis Chef - Level 2

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.

Job roles include:

  • Commis Chef
  • Assistant Chef
  • Junior Chef

Duration: 15 months

Qualification: Level 2 Commis Chef Apprenticeship

Click HERE for more information and to apply.

Hospitality Team Member - Level 2

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.

Job roles include:

  • Front of House
  • Receptionist
  • Customer Service Officer in a hotel, bar or restaurant
  • Waitress
  • Barista
  • Concierge
  • Events Assistant

Duration: 15 months

Qualification: Level 2 Hospitality Team Member Apprenticeship

Click HERE for more information and to apply.

Production Chef - Level 2

Production chef’s work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens.

Production chefs report to the Senior Production chef or appropriate line manager. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, and attention to detail and are mindful of the importance of sustainability and protecting the environment.

Job roles include:

  • Assistant Chef Junior Chef
  • Junior Chef
  • Station Chef
  • Line Cook

Duration: 15 months

Qualification: Level 2 Production Chef Apprenticeship

Click HERE for more information and to apply.

Catering and Hospitality

1 / 1

Not quite right? Take a look at another department

If you have a specific question about our Virtual Open Days, simply get in touch.

0161 643 7560