An apprenticeship is for anyone aged 16 or over and combines working with studying for a work-based qualification – from GCSEs or equivalent up to degree level.

An apprenticeship can be for new or current employees.

On an apprenticeship you must be paid at least the minimum wage during your placement.

On an apprenticeship you must:

Work with experienced staff on your Apprenticeship

Work with experienced staff

Learn job specific skills on your Apprenticeship

Learn job specific skills

Study for a work-based qualification on your Apprenticeship

Study for a work-based qualification during your working week

Apprenticeship Types

Culinary Apprenticeships

It’s all about the Food!

Umbrella Training are delighted to have launched it’s Elite Culinary Apprenticeship Programmes with some of the leading hospitality employers. These can be taught from a one year duration or have a pathway over 3 years. All programme are delivered within the employers kitchens, so no day release!

Commis Chef – Level 2 (12 months)

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 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.

Download the Commis Chef standard (.pdf)

Chef De Partie – Level 3

A chef de partie is responsible for running a specific section of the kitchen. 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.

Download the Chef de Partie standard (.pdf)

Senior Production Chef – Level 3

Production Chefs are likely to work in organisations where brands, recipes and menus have been created by a central development team. Production chefs and their teams work quickly and efficiently, producing food often in high volumes, which is repeated day after day, requiring energy, highly methodical organisational skills and attention to detail.

Download the Production Chef standard (.pdf)

Senior Culinary Chef – Level 4

They have the ability to work independently and lead a team effectively and efficiently. Senior chefs commonly work under pressure, often during unsocial hours, in a pressurised kitchen environment. They enjoy selecting and working with a wide range of ingredients, and combining tastes, textures and flavours to produce profitable and imaginative dishes, and menus and strive to enhance their skills through continuously practising their techniques.

Download the Culinary Chef standard (.pdf)

Hospitality Team Member Apprenticeship

Hospitality Team Member – Level 2

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.

Download the Team Member standard (.pdf)

Hospitality Supervisor – Level 3

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.

Download the Supervisor standard (.pdf)

Hospitality Manager – Level 4

These managers generally specialise in a particular area, however their core knowledge, skills and behaviours are aligned. Common to all managers in this role is their passion for exceeding customers’ expectations. Hospitality managers have a high level of responsibility and are accountable for fulfilling the business vision and objectives which requires excellent business, people and customer relation skills. Individuals in this role are highly motivated team leaders that combine a talent for management and specific industry skills and thrive on the customer facing nature of the role.

Download the Manager standard (.pdf)

Specialist Areas

Food & Beverage Service
Food Production
Barista
Concierge & Guest Services
Housekeeping
Reception
Reservations
Conference & Events Operations

Business Administrators, Team Leaders & Supervisors, Operations/Departmental Manager Apprenticeships

Business Administrators – Level 2

Business administrators have a highly transferable set of knowledge, skills and behaviours that can be applied in all sectors. This includes small and large businesses alike; from the public sector, private sector and charitable sector. The role may involve working independently or as part of a team and will involve developing, implementing, maintaining and improving administrative services. Business administrators develop key skills and behaviours to support their own progression towards management responsibilities.

Download the Business Administrator’s standard (.pdf)

Team Leader & Supervisors – Level 3

A team leader/supervisor is a first line management role, with operational/project responsibilities or responsibility for managing a team to deliver a clearly defined outcome. They provide direction, instructions and guidance to ensure the achievement of set goals. Working in the private, public or third sector and in all sizes of organisation, specific responsibilities will vary, but the knowledge, skills and behaviours needed will be the same whatever the role. Key responsibilities are likely to include supporting, managing and developing team members, managing projects, planning and monitoring workloads and resources, delivering operational plans, resolving problems, and building relationships internally and externally.

Download the Team Leader & Supervisors standard (.pdf)

Operations/Departmental Manager – Level 5 (Equitant to a Foundation Degree)

Occupation An operations/departmental manager is someone who manages teams and/or projects, and achieving operational or departmental goals and objectives, as part of the delivery of the organisations strategy. They are accountable to a more senior manager or business owner. Working in the private, public or third sector and in all sizes of organisation, specific responsibilities and job titles will vary, but the knowledge, skills and behaviours needed will be the same. Key responsibilities may include creating and delivering operational plans, managing projects, leading and managing teams, managing change, financial and resource management, talent management, coaching and mentoring. Roles may include: Operations Manager, Regional Manager, Divisional Manager, Department Manager and specialist managers.

Download the Operations/Departmental Manager standard (.pdf)

Latest News

Events and news from Umbrella and all things Hospitality.

Learner Journeys

Find out about the experiences of some of our other apprentices

Levy Guide

Download our guide to get all the information you need on Apprenticeships and the Levy!

Need HELP?

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UMBRELLA TRAINING

T: 0333 577 2557
E: info@umbrellatraining.co.uk

Unit 12, The Joinery Workshop
The Historic Dockyard
Chatham
Kent ME4 4TZ

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UMBRELLA TRAINING

T: 0333 577 2557
E: info@umbrellatraining.co.uk

Unit 12, The Joinery Workshop
The Historic Dockyard
Chatham
Kent ME4 4TZ

Privacy
Terms & Conditions

Company Number - 08284521      Registered Address: 32 Alamein Avenue, Chatham, Kent, ME5 0HZ

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