Think Again special issue


Apprenticeships are quickly becoming accepted as a real alternative to university education. But what do they involve? Elly Earls speaks to six hospitality apprentices to find out


Cooler than school W


hile apprenticeships have always been a big part of the hospitality industry, they have gained a higher public profile in recent years thanks to a range of government and corporate initiatives that promote them as a real alternative to a univer- sity education and a way to address the sector’s skills gap. Not only do apprenticeship schemes save companies recruitment costs, they also pro- duce passionate, engaged and productive employees with ambition to progress further through a business. The apprentices, mean- while, gain a chance to work with a real employer while gaining recognised qualifica- tions; according to a recent report by Barclays, they can also earn up to 270% more during the course of their career lifetime than university graduates.


What many young people might not realise is the sheer range of options that are on offer in hospitality. Whether they’re inter- ested in cooking, foodservice, business administration, sales or customer service, there’s an apprenticeship that fits the bill. They can also embark on an apprenticeship at any time during their career to further develop their skills. We spoke to six satisfied apprentices to find out how they got started in hospitality.


24 | The Caterer Callum Jocelyn


Callum Jocelyn: DoubleTree by Hilton


www.thecaterer.com


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