York College

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Industry Insights


Up to £12,000

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Up to £19,000

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Kitchen and catering assistants

Up to £28,000

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This apprenticeship will prepare you to enter the hospitality industry. 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, particularly 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. The most important part of the role is developing fantastic hospitality skills and knowledge such as recognising customer needs, knowing how to match them to the products and services of the business and working as part of a team to ensure that every customer, whether they are eating in a restaurant, drinking cocktails in a bar, ordering room service in a hotel or attending a business conference feels welcome and looked after.

York College will work with employers and key players in the sector to prepare and equip you to be successful in your career.

Qualification and Level

You will develop the knowledge, understanding, skills and behaviours (know it, show it and live it) in relation to customer service, people, with whom you work, the hospitality business and first line supervision/ team leading. You will be able to select from one of the following specialist functions:

  • Food and beverage service
  • Alcoholic beverage service (either wine service or beer/ cask ale or cocktails/mixology)
  • Barista
  • Food production
  • Concierge and guest service
  • House-keeping
  • Reception
  • Reservations
  • Conference and event operations

The apprentice will be assessed according to the apprenticeship standard using four complimentary assessment methods. The assessment is synoptic, i.e. takes a view of the overall performance of the apprentice in their job. The assessment activities will be completed by the independent end assessor as follows:

  • On demand multiple choice test with scenario based questions
  • Practical observation
  • Business project
  • Professional discusssion

The apprenticeship includes Pass and Distinction grades with the final grade based on the apprentice’s combined performance in each assessment activity.

Method(s) of Delivery

Delivery will be in partnership with employers and adopt a blended approach of on and off the job training and professional development. Apprentices will receive training and mentoring in the workplace and knowledge, skills and behaviour development at York College through classroom based ‘Realistic Working Environment’ activities involving the award-winning Ashfields Restaurant.

What is the Entry Critera?

Employers will set their own entry requirements in order to start this apprenticeship. There is a requirement to have literacy and numeracy skills equivalent to GCSE at grade D/3 or Level 1 Functional Skills in English and maths.


Based on the entry requirements the minimum duration of this apprenticeship is one year.

What Next?

Progression from this apprenticeship is expected to be onto a hospitality supervisory or team leading role.

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