The new standards were developed by the Apprenticeship Trailblazer Group and came into effect from 1st August 2016.
The standards, which have recently been approved by the Department for Business, Innovation and Skills (BIS), will replace the current Level 2 apprenticeship frameworks HIT Training provides and offer the most up-to-date training.
Jill Whittaker, managing director of HIT Training, said: “While the standards bring about many benefits, not least in helping to raise talent levels and lessen the skills gap, employers will be especially pleased to hear that they also offer greater flexibility.
“This means that now businesses can decide exactly what training and development to use to help team members grow, and whether this is done through a training provider or managed internally.
“With greater flexibility comes greater progression opportunities for new and existing team members – which is really what it’s all about for all of us at HIT Training, helping people to achieve their goals and continue to innovative in the industry.”
Unlike the old frameworks, the new standards will focus on an end assessment, which the apprentices will work towards and prepare for, over the 12 months of the programme.
The Hospitality Team Member Apprenticeship covers all types of outlets from school catering to fine dining, and is suitable for all hospitality staff.
The Commis Chef standard is aimed at those cooking in fine dining restaurants, as well as any other establishment or catering outlet which serves freshly prepared and cooked foods.
In April 2017, the government’s apprenticeship levy will come into force, requiring all employers with a pay bill of over £3 million to make an investment into apprenticeships.