Skip to Content
Home

Overview of the Modern Apprenticeship/Traineeship

Food Services Apprenticeship/Traineeship

Module 1 – Introductory Module

  • Health and safety, and safe
    working practices
  • Food Safety, and cleanliness
  • Customer complaints

Module 6 – Team Leadership

  • Diverse workplaces
  • Group and team participation
  • Managing interpersonal conflict
  • Leading a team to achieve objectives 

Module 2 – Practical Cookery

  • Organising and preparing food
  • Presenting food
  • Basic cookery methods

Module 7 – Training and Assessment

  • Use standards to assess candidate performance
  • Deliver on the job training to adults

Module 3 – Food Safety

  • Food Safety programmes
  • Food contamination hazards and
    control methods

Module 8 – Supervisory Skills

  • Providng and co-ordinate hospitality services
  • Supervise workplace operations
  • Supervisor and monitor standards of catering
    operations in Food Services
  • Plan and implement staff rosters

Module 4 – Food Services Logistics

  • Preparing, cooking and service food
    for food service
  • Managing supplies
  • Packaging prepared foodstuffs
  • Catering control principles
  • Transporting and storing food
  • Catering systems

Module 9 – Costing and Finance

  • Food and beverage stock control
  • Monitoring catering and revenue costs
  • Food costing calculations
  • Interpreting and using financial data
  • Participating in environmentally
    sustainable work

Module 5 – Menus and Nutrition

  • Preparing food and menus for Food Services
  • Knowledge of basic nutrition
  • Menus for dietary and cultural needs