Catering & Hospitality

Catering & Hospitality is one of the largest industries in the country. We offer a range of Apprenticeship frameworks that cover a variety of occupations within the sector including restaurants, hotels, cafés, pubs, and contract caterers.

Professional Cookery 

Level 2 & 3

Assist in managing the operation of the kitchen, liaising with the Head Chef around menu development, prepare, cook and finish food, monitor quality, stock management to minimise wastage, prepare staff rotas, monitor staff performance and ensure that staff work effectively together.

Food Production & Cooking Level 2

Prepare, cook and serve large volumes of nutritious meals in a hygienic environment, ensuring recipes and portion controls are followed, complete kitchen documentation, minimise all kitchen wastage and maintain stocks.

Food & Beverage Service Level 2

Taking food and drink orders, maintaining a high standard of customer care and taking opportunities to maximise sales in a discreet manner, ensure that tables are cleaned quickly and efficiently, preparing and checking bills and receiving payment.

Front of House Level 2

Greeting guests on arrival, making a good first impression, deal with reservations, use office equipment and systems, prepare guest bills, and ensure that information goes to the housekeeping, restaurant, maintenance, and management departments.

Hospitality Services Level 2

Customer service, food safety, team working, food preparation and cooking, food and beverage services, front of house reception and housekeeping.

Patisserie, Confectionery & Efficiency in Bakery Level 2 & 3

Prepare, cook and finish desserts, confectionery & breads ensuring a high standard of product is achieved. Monitor the production of food ensuring a high standard of consistency, quality, portion & stock control is achieved.

Hospitality Supervision & Leadership Level 3

Manage food production/delivery and process, managing catering staff, planning and coordinating meal services, manage the catering service budget, make decisions on work allocation and re-allocation, roster, menu changes and supply issues, produce/monitor food safety/ related policies.

Hospitality Management Level 4 Higher Apprenticeship 

This programme may be suitable to those working in the following types of roles: 

- Deputy General Manager

- Front Officer Manager 

- Operations Manager and Unit Manager 

Apprentices will complete the Level 4 Diploma in Hospitality Management and Level 4 Diploma in Principles of Hospitality Management. This programme is delivered entirely in the workplace. 

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