Hospitality and Chef School - Melton

Courses

21/22
Catering and Hospitality Apprenticeship - Chef De Partie Level 3

This Apprenticeship is a great way to kick-start your career in the Hospitality sector. An Apprenticeship is a great way to earn while you learn and get real industry experience with the support of our industry-expert Training Officers. A chef de partie is responsible for running a specific section of the kitchen, for example, sauces, pastries or fish. This type of chef usually manages a small team of workers, which they must keep organised so that dishes go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a station or section chef, the chef de partie reports to the senior chef and has a very important role in any kitchen.


21/22
Catering and Hospitality Apprenticeship - Commis Chef Level 2

Preparing food and carrying out basic cooking tasks in every section of a kitchen under the supervision of a senior chef. A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired. The learning journey of any chef will vary considerably from one individual to the next; however it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role.


21/22
Catering and Hospitality Apprenticeship - Hospitality Supervisor Level 3

Supervising staff and activities within hospitality businesses including bars, cafes, conference centres, restaurants and hotels. Hospitality supervisors work across a wide variety of businesses including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. They provide vital support to management teams and are capable of independently supervising hospitality services and running shifts. They typically work under pressure delivering fantastic customer service and motivating a team is essential to their role. The majority of supervisors’ skills and knowledge are the same but supervisors may specialise in specific functions or work across a variety of functions which reflect the multi-functional nature of the industry.


21/22
Catering and Hospitality Apprenticeship - Hospitality Team Member Level 2

Carrying out a range of general and specialist roles within hospitality businesses, including bars, cafes, conference centres, restaurants and hotels. 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, for example 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 welcomed and looked after.


21/22
Catering and Hospitality Apprenticeship - Production Chef Level 2

Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They report to the Senior Production chef or appropriate line manager. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.


21/22
Catering and Hospitality Apprenticeship - Senior Production Chef Level 2

Senior production chefs may lead a brigade team or may support the head chef in larger establishments. They report activities to the Head chef or appropriate line manager. They supervise production chef teams in a variety of kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. Job roles include Head chef, Second Chef, Kitchen Manager / Supervisor, Cook. Senior production chefs have accountability for the day-to-day running of the kitchen service, producing, monitoring and maintaining consistent food standards, legislative requirements and quality across all areas and during all stages of production and supply.


22/23
Food and Beverage Service Level 2

The hospitality industry is one of the world's fastest-growing, job-creating professions. During this course you will gain a wide range of Catering and Hospitality skills, which are vital for those who wish to pursue a career in the sector.


22/23
Introduction to Culinary Skills Level 1

The hospitality industry is one of the world's fastest-growing, job-creating professions. During this course you will gain a wide range of Catering and Hospitality skills, which are vital for those who wish to pursue a career in the sector.


22/23
Professional Cookery Level 2

The Catering and Hospitality industry is incredibly diverse, providing food for millions of people every day. This vocational qualification takes into account the latest approaches to food safety, health and safety legislation and current industry practices, and provides a broad understanding of all aspects of kitchen operations, essential for those aspiring to work in the industry.


22/23
Professional Cookery Level 3

This course is designed to provide you with the knowledge and skills necessary to succeed in a rewarding career in the hospitality and catering industry. During this course, you will develop a repertoire of dishes and techniques and have the opportunity to gain additional qualifications to help you in your career, including a food hygiene certificate.