Catering and hospitality (Foundation Apprenticeship)

Foundation apprenticeships are employed positions designed for younger learners (typically aged 16–21) who would benefit from a broad introduction to the catering and hospitality sector. This programme is ideal for individuals who enjoy practical, hands‑on work, working with people, and contributing to high‑quality food and customer service experiences.

The apprenticeship provides a blend of employability skills, technical knowledge, practical catering and hospitality skills, and essential English and maths development. Apprentices gain valuable workplace experience alongside structured off‑the‑job learning, helping them build confidence, understand industry expectations and make informed decisions about their next steps.

Catering and hospitality roles are found in restaurants, cafés, hotels, pubs, contract catering, events venues, care settings and more. Apprentices learn how different roles contribute to the smooth running of food preparation, service and customer care.

The broad purpose of this apprenticeship is to support the completion of a variety of catering and hospitality tasks, contributing to safe food preparation, high‑quality service and positive customer experiences.

There are no formal entry requirements, but applicants must be willing to work towards Functional Skills Level 2 in English and maths as part of the apprenticeship.

Employers may set additional entry requirements depending on the role.

Hands‑on Training & College Learning

Apprentices are employed within catering or hospitality environments while attending college for structured technical training. They develop foundational practical and theoretical skills in:

• Health, safety and food hygiene
• Basic food preparation and cooking techniques
• Knife skills and safe kitchen practices
• Understanding ingredients, menus and dietary needs
• Front‑of‑house service skills
• Customer service and communication
• Working as part of a kitchen or service team
• Cleaning, organisation and maintaining a safe working environment
• Stock control, storage and waste reduction
• Sustainability and environmental awareness in hospitality
• Professional behaviours, teamwork and problem solving

For a comprehensive understanding of this programme and what it entails, please click here.

This programme builds confidence and competence, preparing apprentices for progression into Level 2 or Level 3 trade‑specific apprenticeships such as Commis Chef, Hospitality Team Member, Production Chef or Chef de Partie.

Training is delivered at our London Road Campus on a day‑release model, agreed with employers prior to the start date. Apprentices also receive regular workplace visits from an assessor who reviews progress, observes practical skills and supports development.

Towards the end of the programme, apprentices complete an Apprenticeship Assessment/End Point Assessment (EPA), which typically includes:

• A practical skills test
• A professional discussion
• A knowledge assessment
• A review of workplace evidence

This ensures apprentices demonstrate the full range of skills, knowledge and behaviours required for the role.

This apprenticeship typically takes 8 months to complete, depending on prior experience and employer requirements.

To be an apprentice, you will need an employer who can offer you a specific role relevant to this apprenticeship and release you for your training. Once you have an employer in place, you can apply online. If after reading this fact sheet, you are still undecided about the course most suitable for you, please drop into one of our advice events, ring the Apprenticeship Team on 01743 653444 or email apprenticeships@shrewsbury.ac.uk