Hospitality and Catering

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Apprentice of the Year

 

Total People is a Centre of Vocational Excellence

 

 

 

	Work based learning is definitely worth doing. I have learnt a lot and always get support from Total People. Its good to be able to relate my learning to my job role.

L-R: Hayley Williamson, Amie Sharp, Matthew Newland, Paul Day, Carys Jones.

The staff at the beautiful Grosvenor Pulford Hotel near Chester give a real reflection of the diversity of jobs available within the Total People Hospitality and Catering sector.

Hayley Williamson, 22, is employed as Breakfast Chef. She is working towards Food Preparation and Cooking Level 2 and was recently nominated for the Total People Modern Apprentice of the Year, a true reflection of her achievements. Hayley says that she would “definitely recommend” work-based learning to other young people.

Amie Sharp, who is 18, has just commenced her Reception Level 2 training. Amie says that she receives a ‘very good service' from Total People and that her colleagues and advisor are very helpful and offer good advice.

Matthew Newland is 19 and works as a Bar Supervisor at the hotel. Matthew has completed Hospitality Services Level 2 and was promoted to supervisor, and is now working towards Level 3. Matthew says that he would “suggest to other young people that work-based learning is a very good thing”.

Paul Day who is 21 is employed as a Trainee Manager. He is working towards the Food and Drink Level 2 qualification. Paul says that his Total People Training Advisor is always “supportive and approachable” and that it is definitely “ helpful to do work-based learning”. For the immediate future, Paul plans to go to Ibiza for six months, where he hopes to use his experience to get a job in a bar.

Carys Jones is 22 and has almost completed her Housekeeping Level 2 qualification. She has recently been promoted to supervisor and would like to continue her training to Level 3.

The management at the Grosvenor Pulford are extremely committed to providing training for their staff. Steve Nash, General Manager, says that he would “always suggest work-based learning and Total People. The qualifications that the young people receive help them to gain promotion and give them confidence in their abilities.”

What's it all about?

Hospitality and Catering is a very important growth industry. It employs around 8% of the total UK workforce, serving individual customers in hotels, restaurants and pubs, as well as providing large-scale contract catering within schools, hospitals, prisons, staff restaurants, and many more establishments. Within each sector there are a wide variety of occupational and career opportunities available.

What qualities should I have?

You should like to work with people, so you need to be flexible and prepared to work as part of a team, but you should also be able to use your own initiative. Enthusiasm to learn and progress is valued by employers, as is having a smart appearance and a friendly personality. You should be energetic, willing to work unsociable hours – and you need to have a positive attitude, so that you're willing to try your hand at anything.

What will the training involve?

You will follow a programme of training suitable for you and your employer; it will either be on-the-job training supported by the employer or day release at college.

What will I achieve?

Advanced Apprenticeship in the specialised hospitality area of your choice e.g. chef, quick service, restaurant, housekeeping, reception and bar work etc.

• Customer Service
• NVQ Level 3
• Key Skills: Application of Number Level 2, Communication Level 2 and Information Technology Level 1

Apprenticeship in the specialised hospitality area of your choice e.g. chef, quick service, restaurant, housekeeping, reception and bar work etc.

• Customer Service
• NVQ Level 2
• Key Skills: Application of Number Level 1, Communication Level 2 (Reception and Customer Service also IT Level 1).

• Appropriate Technical Certificates

Further Progression

The industry offers a growing range of career routes in a wide variety of occupations – and at every level. Opportunties for advancement and responsibility at a relatively young age are commonplace within all areas of the hospitality and catering sector.

 

 

 

 

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