HOSPITALITY Level 2 Traineeship

Level 2
Traineeship
Newry Campus
OCN NI

Overview

The Hospitality Level 2 Traineeship is designed to provide learners with the skills, knowledge and practical experience required to begin a rewarding career in the hospitality and tourism industry. The programme offers an excellent opportunity to gain a recognised qualification while developing essential workplace skills in a real hospitality environment.

Throughout the traineeship, learners will explore key areas of the hospitality and tourism sector, including customer service, front-of-house operations, food and beverage service, event support and tourism promotion. A strong focus is placed on developing transferable skills such as communication, teamwork, problem-solving and adaptability, which are essential for success in the industry.

Learners will apply their knowledge in a working restaurant environment, using state-of-the-art facilities designed to meet local industry needs. All practical and theoretical learning is delivered in line with awarding-body requirements, ensuring learners are well prepared for progression or employment.

The traineeship runs for one academic year and is delivered through a combination of classroom learning and practical, hands-on experience within the College.

The College will review the qualifications and/or experience held by applicants and will consider whether this profile shows an ability to progress towards a level 2 traineeship framework.
Applicants must be at least 16 years of age on or before 1st July in the year of proposed entry to the course.
All applicants must be able to demonstrate at interview that they have a satisfactory level of fluency in English – both written and spoken. The College reserves the right to refer any applicant to appropriate English Language or literacy classes until their level of fluency in written and spoken English is sufficient to allow participation in other areas of study.
Applicants must have achieved a minimum of a Level 1 qualification defined as 4 GCSEs at grades D-G including Grade E in Maths and Grade E in English. Enhanced entry grades for maths and English apply in certain subject areas. These will be discussed with applicants following receipt of their application.
Applicants presenting with a Junior Certificate at higher level must have achieved 4 grades A-C to facilitate entry to level 2 courses. Applicants presenting with a Junior Cycle must have achieved 4 merits or above to facilitate entry to level 2 courses.
On enrolment the applicant will undertake an initial assessment which will confirm whether they should enter the full Traineeship or the Introductory Phase.
During the Pre-Entry Advice Sessions which may take place either on campus, via telephone or video call (Microsoft teams), applicants will be expected to demonstrate that they are committed and motivated to the programme.

The College may also use other evidence provided as part of the application process.

Please note that entrance requirements may be increased in some vocational areas.

Learners will complete the following units:

- Food and Beverage Skills
- Customer Service Skills
- Food Hygiene
- Allergen Awareness
- Tourism Skills
- Promotion of Products and Services
- Giving Customers a Positive Impression

Assessment in the traineeship is based on a combination of written exams and observations of participants' competence in real work scenarios. Participants will be assessed on their ability to apply their skills and knowledge in the workplace, as well as their adherence to industry standards and regulations.

Learners are required to wear professional service attire for restaurant sessions:

White shirt
Black trousers
Black non-slip shoes

Successful completion of the Hospitality Level 2 Traineeship enables progression to Level 3 Further Education, Apprenticeships or Employment within the hospitality or tourism sector

On successful completion of the course, learners will be prepared for entry-level roles within the hospitality and tourism industry. Employment opportunities may include: