Hospitality Management Apprenticeship

While many businesses throughout the economy have faced tough times, the hospitality industry has once again bucked this trend. The hospitality sector employs seven per cent of the working population. Including replacement demand, an additional 660,200 people will need to be recruited by 2020 People 1st State of the Nation 2013. Gloucestershire College is the main provider of hospitality, catering and chef training in the county and has a long, successful track record, with students going on to develop careers with a wide range of establishments. You may initially think about working in a hotel or restaurant (our students have gone on to work and own Michelin starred restaurants) but remember there are also lots of opportunities in company catering, hospitals and care homes, schools, sporting events or anywhere where people need to be fed! You may work in diverse roles such as; food and beverage manager, chef, waiting staff, conference and banqueting manager, crew member and housekeeper. A catering qualification is a great passport to working all over the world in an exciting and dynamic industry. You will gain industry experience by having the opportunity to work in our commercially run restaurants and catering outlets using our well-equipped professional kitchens and being taught by our skilled and motivated industry experienced team. These courses will help you to develop both practical managerial skills as well as providing you with well-established management theory. The courses will be linked into your workplace, so you can apply what you learn in college to your actual job, and reflect on the different managerial tools you can use. This Higher Apprenticeship has been developed to meet the higher level skills needs of the Hospitality Industry and act as a progression route for apprentices undertaking the Hospitality, Catering and Professional Chefs and Licenced Hospitality Apprenticeships. Higher Apprentices will train in a range of hospitality management job roles, such as deputy general manager, front office manager, operations or unit manager. A number of Key employers were involved in the development of this framework, for example: Abode Hotels; Barceló Hotels; Compass; Jupiter Hotels; McDonalds; Mitchells & Butlers; Sodexo; Spirit Group; SSP (Select Service partnership); Victory Services Club; Whitbread; JD Wetherspoons; Weetwood Hall Conference Centre and Hotel. Whilst the industry employs a high percentage of young staff and the average age of a manager is under 30 years old in parts of the industry, over half of these managers do not have formal qualifications for their job and this framework provides a progression route into higher level management jobs. There are currently over 677,000 managers and projections estimate a further 174,000 being required by 2017. Management and leadership skills gaps continue to become more acute, despite the fact that over two-thirds of employers are carrying out training of their staff in this area; the industry relies on excellent customer service to provide a welcoming and pleasant experience for customers and these skills need to be improved so that customers continue to come back. The Hospitality industry needs to make the most of the available talent pool by attracting more males into front of house and housekeeping roles, in order to represent its customer base. You will study a range of units to achieve the necessary credits to achieve the qualification: Competence qualification: 59 credits; Knowledge qualification: 37 credits; Functional Skills in English, Maths and ICT: 15 credits There will be 4 mandatory units in the competency part of the qualification: · Manage the performance of teams and individuals · Work as part of a hospitality management team to achieve strategic goals · Manage compliance with regulatory and legislative requirements · Manage own professional development within an organisation There will be 3 mandatory units in the knowledge part of the qualification: · Understanding leadership and management in hospitality organisations · Understand the market in which an organisation operates · Understanding how to comply with legal and regulatory, requirements within hospitality organisations Optional units to be confirmed.

Apprentices must have significant experience of working at a supervisory level to ensure that they have the necessary foundations on which to further build their knowledge, experience and skills. Apprentices must also be willing to work unsocial hours. Examples of entry conditions for this pathway include: Advanced Level Apprenticeship in Hospitality - Hospitality Supervision and Leadership pathway; OR Advanced Level Apprenticeship in Licensed Hospitality Management; OR Level 3 Certificate in Hospitality Business Management; OR Level 3 Diploma in Food and Beverage Supervision; OR Level 3 Diploma in Professional Cookery; OR Level 4 Certificate in Multiple Licensed Premises Management; OR a range of vocational qualifications related to hospitality industry; OR Advanced Level Apprenticeship in Management; OR achieved GCSEs or A levels.

Your individual progress will depend on the course you have taken, but we will work with you to help you in your career