Apprenticeship Standard (Foundation) - Level 2 Catering and Hospitality

For a foundation apprenticeship, the apprentice should be aged 16-21 years old but these programmes are also available to learners up to 24 who face specific barriers to employment such as: 

• Have an Education, Health and Care (EHC) Plan 

• Are a care leaver or have been in local authority care 

• Are servinng prisoners or prison leavers starting pre-release training 

You’ll be required to complete a minimum of 187 hours off the job learning and upon successful completion you’ll have the knowledge, skills and behaviours outlined below: 

K1: Correct knife, equipment, or technology for task and how to use effectively and efficiently.* 

K2: Quality indicators in and seasonality of ingredients. 

K3: Methods of producing dishes to business standards.* 

K4: Methods of weighing, measuring, and scaling.* 

K5: Sustainable stock use and rotation methods that minimise waste.* 

K6: Business standards for the service of food and beverages. 

K7: Methods of communication with customers and how to tailor communication to different situations and customer needs.* 

K8: Methods of dealing with or escalating feedback, complaints or issues that impact service to maintain a positive customer experience. 

K9: Legislation and organisational policies relating to equity, diversity, and inclusion in the workplace relevant to own role.* 

K10: Health and safety legislation, regulations, guidelines, and procedures relevant to own role.* 

K11: Food safety, allergen, and hygiene legislation and procedures relevant to own role.* 

Technical skills 

S1: Selects correct knife, equipment, or technology for task. 

S2: Uses knives, equipment or technology effectively and efficiently. 

S3: Contributes to the production of dishes to business standards as part of a team.* 

S4: Weighs, measures, and scales ingredients.* 

S5: Undertakes sustainable stock use, storage, and rotation under supervision.* 

S6: Serves food and beverages to individual business standards as part of a team. 

S7: Tailors communication techniques to meet customer needs and build rapport.* 

S8: Deals with or escalates issues that impact service and customer experience, and implements any instructions given by supervisor. 

S9: Complies with health and safety legislation, regulations, guidelines, and procedures relevant to own role. 

S10: Applies food safety, hygiene and allergen handling techniques relevant to own role. 

Employability skills and behaviours 

EB1: Communicate and share information using verbal, non-verbal, written and digital methods. 

EB2: Act in a professional manner including good time keeping and conduct. 

EB3: Apply new learning and feedback to everyday practice. 

EB4: Complete own work tasks and ask for help when needed. 

EB5: Work with colleagues to contribute to team outcomes. 

EB6: Seek ways to manage own financial, health and wellbeing needs using available resources. 

EB7: Overcome challenges and adapt to changes at work. 

EB8: Work in line with health, safety and environmental requirements. 

English and maths 

Functional English and maths 

(*) Knowledge and skills statements which offer opportunities to develop functional English and maths are identified with an asterisk. 

These are knowledge or skills statements which provide a learner with an opportunity to utilise English and maths in a workplace. This could include reading instructions, measuring or recording information. 

English and maths qualifications 

Apprentices must follow the English and maths formal qualification requirements as set out in the Department for Education Apprenticeship funding rules. 

Mandatory qualifications or licence to practice 

There are no mandatory qualifications or license to practice requirements for this occupation.

After the apprenticeship, you might want to progress onto another apprenticeship like a Level 3 where you can continue building your skills and experience while earning a salary.