21 Hospitality Culinary Traineeship

Start Date: 01/09/2026
Course is for: School Leaver
Course Length: 1 Year
Funding Support:
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Our intensive program provides hands-on training and theoretical knowledge essential for a successful career in the culinary arts.

Through a combination of practical kitchen experience, theoretical classes, and mentorship from industry experts, you will develop the skills and expertise necessary to excel in various culinary environments.

About the Culinary Traineeship:

The traineeship is a premier culinary programme offering comprehensive curriculum designed to inspire chefs into the exciting world of food and hospitality.

During your time on the course you will be inspired by leading culinary experts within both the college and work environments.

Aspiring chefs will have the chance to work alongside top culinary professionals and contribute to the culinary excellence that defines the 21 Hospitality restaurants.

Program structure:

Curriculum: Comprehensive training in culinary techniques, kitchen management, menu development, food safety and nutrition.
Practical Training: Hands-on experience in professional kitchens, including rotations through various restaurants and sections within the kitchen to gain exposure to different aspects of kitchen operations.
Theoretical Classes: Lectures, demonstrations, and workshops covering essential culinary theory and industry insights.
Mentorship: Guidance and support from experienced chefs and industry professionals, including regular feedback sessions and career counselling.

Required Entry Qualifications

Minimum age of 16 years

4 GCSE Grade 4-9, including maths and English

Passion for culinary arts and a desire to pursue a career as a professional chef

Interview

Assessment

You’ll work on skills technique developments and employer-inspired projects.

Most assessments will be carried out in our training restaurant and kitchens, Enfields Kitchen.

You’ll be marked against the standards of the awarding body and given continuous feedback to help you improve and grow as a chef.

The Teaching Team

Your teaching team are all highly skilled and experienced staff.

They adapt their teaching styles to suit different abilities and ensure they keep their skills up to date to adapt to modern techniques and changes in the industry.

During your time on the traineeship, you will be working within a well-established kitchen team who provide a very consistent product to a high standard each day. All dishes are skilfully prepared using the freshest seasonal ingredients available.

Work Experience & Employer Partners

21 Hospitality have been operating acclaimed restaurants in and around Newcastle for the past 35 years.

They have gained an excellent reputation for producing great food to a loyal customer base.

Sustainability

Check out how we are embedding sustainability throughout our catering courses:

We don’t print our learning portfolios, they’re all online
We use biodegradable packaging
Students grow their own micro herb gardens to use in their cooking
All food waste is collected and turned into biogas
We use locally sourced produce
We check our learning schemes weekly to ensure sustainability is embedded

Facilities, Kit And Equipment

All practical sessions are taught in our modern, well-equipped training kitchens which contain industry standard kit and equipment.

You will also get the opportunity to work in one of the 21 group restaurants:

21
The Broad Chare
Saint Vincent
Saltwater Fish Company
Porterhouse Butcher and Grill
Café 21 Fenwick Newcastle

Next Steps

Year 2:

Transition to a 32-hour contract with 21 Hospitality
Attend college 1 day per week to continue studies at Level 3 Professional Cookery
Gain practical experience in a professional kitchen environment alongside academic learning.

Year 3:

Progress to a 40-hour contract with 21 Hospitality
Engage in enrichment and additionality courses at college to further enhance skills
Continue hands-on experience in the culinary industry while pursuing additional qualifications

How We Can Support You

Whatever support you need, we’re here for you and will make sure you get the most out of your time at college.

We have expert teams in place to look after every single one of our students.

Our specialist teams can help with:

Learning difficulties
Physical and sensory disabilities
Dyslexia, dyspraxia, neurodiversity or other specific learning difficulties
Mental health and well being
Exam access arrangements
Money, finance and bursary advice
Careers advice, job and university applications

See here for more information, pop into one of our enrolment events, call us on 0191 490 4627.

Costs (excluding Fees)

There will be a cost for a uniform and professional kit such as a set of knives.

We’ll let you know the price during the enrolment process and support you to purchase the items through our preferred suppliers, ensuring you get the best rates.

There is also funding support for those that meet the eligibility criteria to help cover some of these costs, ask us more about this at our enrolment events.

WHAT CAN I DO WITH A QUALIFICATION IN 21 HOSPITALITY CULINARY TRAINEESHIP?

Catering and Bar Managers

Cooks

Chefs

Restaurant and Catering Establishment Managers and Proprietors

Knowledge

Administration and Management: Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modelling, leadership technique, production methods, and coordination of people and resources.

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Customer and Personal Service: Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Median Salary
£26,045

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

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Knowledge

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Median Salary
£20,553

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

Find Out More

Knowledge

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Median Salary
£27,236

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

Find Out More

Knowledge

Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Personnel and Human Resources: Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labour relations and negotiation, and personnel information systems.

Sales and Marketing: Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

Median Salary
£21,181

Average Qualifications
Level 3 NVQ; A Levels

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Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Speaking

Talking to others to convey information effectively.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Mathematics

Using mathematics to solve problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Speaking

Talking to others to convey information effectively.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Mathematics

Using mathematics to solve problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Speaking

Talking to others to convey information effectively.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Mathematics

Using mathematics to solve problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Speaking

Talking to others to convey information effectively.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Mathematics

Using mathematics to solve problems.

Science

Using scientific rules and methods to solve problems.

View More About This Career