Warning: "continue" targeting switch is equivalent to "break". Did you mean to use "continue 2"? in /homepages/9/d237820432/htdocs/clickandbuilds/innolearn/wp-content/plugins/revslider/includes/operations.class.php on line 2758

Warning: "continue" targeting switch is equivalent to "break". Did you mean to use "continue 2"? in /homepages/9/d237820432/htdocs/clickandbuilds/innolearn/wp-content/plugins/revslider/includes/operations.class.php on line 2762

Warning: "continue" targeting switch is equivalent to "break". Did you mean to use "continue 2"? in /homepages/9/d237820432/htdocs/clickandbuilds/innolearn/wp-content/plugins/revslider/includes/output.class.php on line 3706
Hospitality Team Member Apprenticeship | Innolearn

Hospitality Team Member Apprenticeship

This training programme is designed for all hospitality staff who serve food and drinks in any type of outlet, as part of their normal job role. Individuals may be working in a wide range of outlets, including fine dining restaurants, catering eateries, school canteens and care homes.
This programme is suitable for those individuals starting their career in food and beverage service, as well as those already in employment.

  • On Program Assessment
    Technical knowledge and understanding is assessed on program through a combination of Ofqual-regulated Knowledge Modules and specified vendor and professional qualifications. These must be passed before the end point assessment can take place.

  • End Point Assessment
    The final, end point assessment is completed in the last few months of the apprenticeship. It is based on
    A portfolio – produced towards the end of the apprenticeship, containing evidence from real work projects which have been completed during the apprenticeship, usually towards the end, and which, taken together, cover the totality of the standard, and which is assessed as part of the end point assessment
    A project – giving the apprentice the opportunity to undertake a business-related project over a one-week period away from the day to day workplace
    an employer reference

    a structured interview with an assessor – exploring what has been produced in the portfolio and the project as well as looking at how it has been produced

  • An independent assessor will assess each element of the end point assessment and will then decide whether to award successful apprentices with a pass, a merit or a distinction.

To get a place, you first need to register for an Assessment Day below at one of our training centres. Just pick the most convenient place and time for you, and then turn up with your documentation

  • Proof of ID: passport or birth certificate .

  • Proof of benefits: JSA award letter from JCP or bank statement showing your JSA payment not older than 2 months if you claim benefits

  • Proof of address).

If you can prove your eligibility by bringing in all the necessary documents and you pass the initial assessment exam, you will be invited to enrol into the course. We’ll drop you an e-mail explaining the things you need to bring after you’ve chosen your time and place.

Entry Requirements

Employers will set their own entry requirements in order to start on this apprenticeship however, you must be prepared to work towards a level 2 functional skills qualification in English and maths.

Technical Competencies

The overall apprenticeship training provision focuses on enhancing the learner’s ability to practice specialist industry skills and to consistently demonstrate appropriate levels of competence. This is delivered with the ongoing support of our dedicated team members, offering guidance to both the learner and the employer.
This programme is ideal for new and talented employees who want to learn and progress, or for your existing employees who are looking to retrain or upskill. It is ideal for those looking to develop their skills within the industry.


  • Apprentices will cover all areas of the kitchen such as food safety, bread and dough/pastry,cold and hot desserts and meat and poultry.

  • Knowledge and understanding will be assessed through questioning and discussion. Professionalism, behaviours, values, communication and safe working practices will be embedded into the qualification and on programme assessment

  • Full completion of practical assessments showing competence in all units

  • Achievement of all theory exams

  • Apprentice is required to have shown evidence of the relevant skills, knowledge and behaviours as set out in the standard.

Underpinning Skills, Attitudes and Behaviours

  • Logical and creative thinking skills

  • Analytical and problem solving skills

  • Ability to work independently and to take responsibility

  • Can use own initiative

  • A thorough and organised approach

  • Ability to work with a range of internal and external people

  • Ability to communicate effectively in a variety of situations

  • Maintain productive, professional and secure working environment

 How is course assessed : 

  • The learner will be assessed on their competence of practical skills by a 3 hour observation in their working environment by an independent assessor. This will be split to show preparation and cooking.

  • On demand test, a 90 minute multi choice test comprising of several scenario based questions.

  • Culinary Challenge – 2 hour observation in a controlled environment, to include a main course from the organisation’s menu. A base dessert to reflect customer demand/seasonality

  • Professional Discussion, this wil consist of a 40- minute structured meeting. The discussion will focus on the skills and knowledge gained on the programme. This will focus on the recipe log produced to show competence across the culinary range

  • The end point will be graded accordingly and on successful completion an apprenticeship certificate will be awarded.