Courses for you

  • Catering Level 2 Apprenticeship – Commis Chef

    Adults (19+),
    School Leavers (16-18)

    This course enables Apprentices to gain a qualification that relates directly to the hospitality industry. The dynamics of the course means that the Apprentice can gain professional skills in a variety of kitchen areas. The variety of units allows the qualification to be tailor-made to suit the Apprentice and employer. The Level 2 course provides experience of Professional Cookery at a supervisory level, together with a qualification directly suited to the catering and hospitality industry.

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  • Level 2 Chef Diploma

    School Leavers (16-18)

    Over a one year course you will develop a broad range of practical skills and theoretical knowledge in the areas of food preparation and cooking. You will gain work experience externally and also through the many partnerships the Chef School has with employers college’s catering facilities. Many students who enjoy and successfully complete their City and Guilds L2 Chef Diploma have the option of progressing to Tourism Management or business to develop leadership skills at Level 3 or secure excellent positions in industry working in a variety of restaurants and hotels all over the country.

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  • Hospitality Level 2 Apprenticeship – Hospitality Team Member

    Adults (19+)

    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 most important part of the role is developing fantastic ‘hospitality’ skills and knowledge such as recognising customer needs and working as part of a team to ensure that every customer feels welcomed and looked after.

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  • Hospitality Level 3 Apprenticeship – Hospitality Supervisor

    Adults (19+)

    This course enables the Apprentice to gain understanding, experience and a qualification that is directly suited to the catering and hospitality industry. The course content enables the Apprentice to gain invaluable professional skills in various departments in hotel, restaurant and kitchen environments. The variety of units means that the qualification can be tailor made to suit the Apprentice which will not only benefit the organisation but also the individual.

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