Intermediate Apprenticeship in Hospitality and Catering (Level 2)

This Apprenticeship covers a range of occupations within hospitality and catering, one of the largest industries in the country. Hospitality and catering covers work in restaurants, hotels and holiday accommodation, pubs, and contract caterers.

It also supplies other industries with food and drink. Schools, colleges, hospitals and large businesses nearly always have canteens and catering staff too.

Course Content

  • Certificate in Hospitality and Catering Principles (Level 2)
  • NVQ Diploma in chosen pathway (Level 2)
  • Functional Skills Maths (Level 1) (if required)
  • Functional Skills English (Level 1) (if required)


Mandatory units of each pathway:

  • Maintain a Safe, Hygienic and Secure Working Environment
  • Working Effectively as Part of a Hospitality Team
  • Give Customers a Positive Impression of Yourself and your Organisation

To reflect the many career options on offer, this Apprenticeship has several pathways with a range of optional units: (Click on each pathway to reveal related units)

  • Food and Beverage Service
    • Additional Mandatory unit:
      • Maintain food safety when storing, holding and serving food
    • Additional Units
      • Serve food at the table
      • Serve alcoholic and soft drinks
      • Receive, store and issue drinks stock
      • Prepare and clear areas for table service
      • Maintain and deal with payments
  • Professional Cookery
    • Additional Mandatory unit:
      • Maintain, handle and clean knives
    • Additional Units
      • Preparing Fish, Shellfish, Meat, Poultry, Game, Offal and Vegetables for Basic Dishes
      • Preparing, Cook and Finish Basic Soups
      • Producing Healthier Dishes
      • Prepare and present food for cold presentation
      • Complete kitchen documentation
  • Front of House Reception
      • Dealing with Bookings
      • Deal with arrival of customers
      • Maintain and deal with payments
      • Resolving Customer Service Problems
      • Providing Tourism Information Services to Customers
  • Housekeeping
    • Additional Mandatory unit:
      • Cleaning and servicing a range of housekeeping areas
    • Additional units:
      • Collect linen and make beds
      • Clean windows from the inside
      • Clean and maintain soft floors and furnishings
      • Carry out periodic room servicing and deep cleaning
      • Maintaining Housekeeping Supplies
  • Food Production and Cooking
      • Cook-chill food
      • Maintain an efficient use of resources in the kitchen
      • Prepare meals for distribution
      • Provide a counter/takeaway service
      • Maintain an efficient use of food resources

Entry Requirements

Previous history of good attendance and punctuality.

Progression Opportunities

Job roles including:

  • Chef
  • Waiter/Waitress
  • Bar Person/Manager
  • Kitchen Assistant
  • Receptionist
  • Housekeeper

Next Steps

Key Facts



Course Duration:

12 - 18 Months