Apprenticeships - Catering, Hospitality and Food Production

A Recipie For Success

As long as people want to enjoy a good meal and a relaxing break, there will always be a place for talented, qualified workers in the catering and leisure industry. And in Blackpool, still the UK’s number one resort destination, opportunities to work, train and learn your trade in this exciting and varied industry couldn’t be better.

Whatever you might have seen on the TV, a career in catering and leisure isn’t about ‘Hell’s Kitchen’ hysterics. Far from it, in fact. Today’s hospitality sector is all about customer service; teamwork; the skilled management of people and resources; practical kitchen skills; food hygiene; and last but not least, a little personal flair.

Through the high quality training at our School of Catering, Hospitality and Food Production and your hands on work as a Catering Apprentice, you can look forward to gaining the qualifications and experience you need to carve out a long and successful career.

Choosing your course

There are many different areas of specialisation in the catering trade. Choose which one best suits your skills and ambitions for the future from our range of Apprenticeship courses.

Specialised Areas

Craft Bakery

Covering everything you need to know about the production of bread, bread rolls, pastry and confectionery, Craft Bakery brings together the theory and practice of baking, with compulsory units in food hygiene; health and safety; stock control; and customer service.

Your practical skills are assessed throughout your Apprenticeship, and you’ll be expected to create a portfolio of supporting work that will contribute towards your assessment.

After your Apprenticeship, you could choose to add to your qualifications with the Advanced Apprenticeship in Bakery Operations, a Patisserie qualification (Level3) or even a Foundation Degree at the College.

Food and Drink Service

Being the public face of a hotel, restaurant or bar means greeting guests and making them feel welcome, taking orders for food and drink, keeping bar and dining areas clean and tidy, liaising with kitchen staff and bar teams, serving meals and wine and taking payments. Phew!

Fortunately, a Food and Drink Service Apprenticeship will give you the knowledge and experience you need to manage it all flawlessly.

Completing your Apprenticeship gives you opportunities to progress to supervisor or even restaurant manager level. Alternatively, you can focus your efforts on more qualifications, right up to degree level, right here in Blackpool.

Professional Cookery

With this Apprenticeship, you will receive a fully rounded introduction to the world of work in a busy kitchen, taking in practical skills in food preparation, health and safety and food hygiene.

You’ll learn how to prepare, cook and –equally important – present meat, fish, poultry and pasta dishes for any number of covers from an intimate meal ‘a deux’ to a 40-strong coach party.

Ongoing assessment takes place in College and your place of work, with opportunities to move up to a chef or head chef position in a hotel, restaurant, cruise ship or in event catering on completion. Alternatively, add a Level 3 or even a degree to your list of qualifications.

Houeskeeping

All about the total quality of customer service, a Housekeeping role will keep you on your toes… quite literally. You’ll be on your feet for most of the day, making sure accommodation is up to scratch, rooms, guest rooms and public areas are clean and tidy, bedding and towels are fresh and reception areas are well presented and welcoming.

During your Apprenticeship, you’ll learn how to handle solvents and cleaning agents safely and how to operate cleaning equipment properly. You’ll also be coached in customer care and working as part of a team.

Food Manufacture

This programme is designed for people who work in a range of food and drink manufacturing operational activities. There are now various pathways to choose from depending on your current job role the options include; Meat and Poultry Processing, Production Control, Bakery, Butchery, Distribution, Retail and Support Services and Facilities Support. The programme delivers information on food hygiene and hazard analysis.

Assessment is through a combination of observation in the workplace, candidate and employer statements, work related evidence – documentation and information and discussions with your assessor. Opportunities to specialise and increase your knowledge are offered with Advanced Apprenticeships specialising in; Technical skills, Craft Bakery, Meat and Poultry, Management, Supply Chain and Improvement Skills.

Bar Service

A relaxed, friendly and well-run bar is a sure sign of a good establishment. This crucial element in the hospitality mix is covered in your Bar Service Apprenticeship, with training in stock control, hygiene, bar maintenance, cellarmanship, dispense technology, cash handling and computerised accounting.

You’ll be assessed on the job according to how well you can integrate all the skills you learn to make the bar area an efficient, smooth-running operation. There will also be assessment on the basis of your portfolio of evidence, gathered throughout your training.

An Advanced Apprenticeship at Level 3 is a further option, leading to employment in a supervisory or management role in the licensed trade. We also offer the Foundation Degree in Hospitality and Licensed Retail Management.

Front Office

As part of the reception team, you’ll be the ‘face’ of the hotel; always on show and always ready to welcome new guests and answer calls and enquiries.

Your Apprenticeship will supplement your experience gained at work with training in customer service, teamwork, business administration and invoicing. Assessment is through a combination of portfolio evidence, project work, observed tasks and interviews with your assessor.

Multi-Skilled Hospitality

This route is suitable to people who carry out a variety of roles. As a member of the work-force you are able to develop a set of skills allowing you to perform a range of functions. These include maintain safety, hygiene and options which include front of office, housekeeping, food and drink service and food preparation and cooking. This qualification is used by establishments that wish to multi-skill their team members.

This route can be used for team members within a food preparation and cooking franchise/chain and can lead to a supervisory position. Progression in terms of career development can be to a manager of a small hotel and opportunity to progress to Level 3 Hospitality Supervision.

Meet the Apprentice

Stacey Mackie, age 23

Stacey works as a Chef at the De Vere Hotel in Blackpool. Her two year Apprenticeship was, she says, the best thing she could have done to get her career off to the right start:

“I’m a little bit older than the average Apprentice, with responsibilities and a home of my own, so learning while I was earning was the best option for me.”

Stacey enjoys the variety her Apprenticeship offers, and relishes applying the theory she learns at College to her work in a busy hotel kitchen. It’s not just her knowledge that’s increased, either; she’s grown in confidence too.

“The support of my tutors and my employers has made me realise what can be achieved with dedication and hard work. Now I’m planning to take an Advanced Apprenticeship and after that, I’ve set my sights on working on a top restaurant in London.”

And Stacey’s advice for anyone following in her footsteps as an Apprentice?

“Put all you have into it and reap the benefits. Stick at it, concentrate, but most of all enjoy it. It really is the best way to study whilst earning a living!”

Meet the Boss

Ian Robson, Head Chef, Claremont Hotel Blackpool

Ian Robson knows how important Apprenticeships are to the longterm success of a business. After all, the Claremont Hotel wouldn’t have such a capable Head Chef today if it wasn’t for the Apprenticeship he took with Blackpool and The Fylde College all those years ago!

Ian’s view is that trainees learn faster and contribute more to a busy kitchen when they combine their work with more formal training at College.

“You can see them develop and grow in confidence as they apply their theoretical knowledge to the working environment. They’ll bring ideas and recipes they’ve devised at College and practice preparing them ‘for real’. That gives them valuable experience, and allows us to refresh our menu with something that we perhaps wouldn’t have thought about before.”

For Ian, Apprenticeships are ultimately about passing the business on to the next generation of safe hands; besides himself, there are several other ex-Apprentices among his kitchen staff, proving the long-term value of work based learning for everyone concerned.