Food and Beverage Team Member Apprenticeship Standard (Level 2)

This Level 2 Apprenticeship Standard is ideal for individuals looking to begin a career in the hospitality industry.

To enrol on an apprenticeship, you must be employed for a minimum of 30 hours per week in a suitable hospitality setting. If you require support in finding appropriate employment, please don’t hesitate to contact us — we’re here to help.

Apprentices receive a wage from their employer. Your employer will provide you with a contract of employment, which will outline your pay, holiday entitlement, and any other employment benefits. Your role should offer the opportunity to develop the knowledge, skills and behaviours set out in the apprenticeship standard.

Entry onto the L2 Apprenticeship Framework or standard requires 2 x D Grades/2 x Grade 3 or above in Maths and English.

All applicants will be interviewed and complete an initial assessment for maths and English and the knowledge, skills and behaviours needed to become a professional Hospitality Team Member. The offer of a place on the course is subject to the outcomes of initial assessment, which will be taken at the College as part of the admissions process.

The Level 2 Food & Beverage Team Member Apprenticeship is a work-based qualification, led by the employer and designed to develop essential skills within the catering and hospitality sector. Learners will complete a 12-month programme and complete an end point assessment at the end of the qualification. 

Throughout the apprenticeship, learners will gain hands-on experience in a real working environment, gathering evidence and developing the knowledge, skills and behaviours required of a professional food and beverage team member. Upon successful completion, you will be recognised as a fully qualified food and beverage team member.

What the apprenticeship covers:

• Preparing and serving food and beverages to professional standards

• Identifying opportunities to increase sales and enhance customer satisfaction

• Communicating effectively with customers

• Maintaining a safe, clean, and hygienic working environment

• Adhering to health and safety and food safety regulations, including allergen awareness

• Using appropriate equipment and technology relevant to the role

• Processing transactions and handling payments

• Working collaboratively within a team to complete assigned tasks

• Meeting industry and professional standards

Your training will take place in the workplace, with 20% of your time dedicated to off-the-job learning, ensuring a well-rounded and practical learning experience.

Assessment for this course is a mix of practical observations, written assignments, oral questioning and end point assessments.

We want you to achieve to the very best of your ability at Grantham College. To make this happen we offer both learning and personal support by specialist staff tailored to meet your specific needs.

There are three stages of assessment:

1. On-programme stage – Formal observations and online knowledge exams

2. Gateway stage - successful completion of the Diploma units, the Standards knowledge, skills and behaviours, functional skills and off the job training hours

3. End-point assessment (graded). Observation of performance – On demand test, Practical observation, Business Project, and professional discussion completed by an external examiner.

This qualification is delivered in your workplace. This will develop the skills set, knowledge-based elements of the Apprenticeship, Values and Behaviours, Functional Skills and meet the 20% off the job training.

Functional skills are delivered and assessed in a variety of ways at college, with flexibility, relating to your employer and the service industry sector.

After completing the Hospitality Team Member Apprenticeship Standard, you can progress onto the Hospitality Supervisor Apprenticeship Standard. There are career opportunities in a wide variety of Catering establishments as a team member, for example bars, restaurants, cafes, conference centres, banqueting venues, hotels or contract caterers.