The new apprenticeship standards cover many differing roles in the hospitality and catering industry. Written by industry experts, the standards cover all the practical and theory side specific to the individual’s workplace. This might include Food Production, House-keeping, Hospitality managers, and Chefs to name a few.

The apprentice must be able to solidly demonstrate their skills and knowledge whilst being supported by the College. Once the apprentice and employer are confident that the apprentice is ready to be assessed as competent they will then be put in for an end point assessment which is undertaken by a separate external organisation. The end point assessment may consist of several assessment methods such as an end point synoptic test, a project, an on demand test and a practical observation. Different standard’s assessments may vary depending on your chosen speciality.

What standards are available to study?

  • Commis Chef Level 2
  • Hospitality Team Member Level 2
  • Chef de Partie Level 3
  • Hospitality Supervisor Level 3

Possible Job Roles

  • Sous Chef
  • Chef de Partie
  • Event Manager
  • Baker
  • Restaurant Manager
  • Head Chef
  • Conference Manager
  • Butcher
  • HotelManager/Bar Manager
  • Patissier

 For more information about Apprenticeships click here.

Course Fee:

Help with course fees is available. Please click here to see if you qualify.

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Apprenticeship in Hospitality and Catering

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