You could do a foundation degree, higher national diploma or degree.

Useful subjects include:

• business and hospitality management
• culinary arts or culinary management
• hotel and catering management

Entry requirements

You'll usually need:

• 1 or 2 A levels, or equivalent, for a foundation degree or higher national diploma
• 2 to 3 A levels, or equivalent, for a degree

You could take professional catering qualifications at college then move into management. You could also do a qualification in hospitality management and find work as a trainee catering manager.

Entry requirements

Entry requirements for these courses vary.

You could do a Hospitality Manager Level 4 Higher Apprenticeship, if you've got experience in catering and have also worked as a supervisor.

You could also do a Hospitality Supervisor Level 3 Advanced Apprenticeship and then progress to become a hospitality and catering manager.

Entry requirements

You'll usually need:

• 4 or 5 GCSEs at grades 9 to 4 (A* to C) and A levels, or equivalent, for a higher or degree apprenticeship
• 5 GCSEs at grades 9 to 4 (A* to C), or equivalent, including English and maths, for an advanced apprenticeship

You could start as a kitchen assistant or trainee 'commis' chef and work your way up while learning on the job. You could apply for work with restaurants, bars or catering companies.

You'll need:

• leadership skills
• the ability to motivate and manage staff
• excellent verbal communication skills
• customer service skills
• business management skills
• knowledge of food production methods
• maths knowledge
• the ability to accept criticism and work well under pressure
• to be able to use a computer and the main software packages competently

You'll need to:

• get a food hygiene certificate
• pass enhanced background checks

As a catering manager, you may:

• recruit and train staff
• manage a team, and organise shifts and rotas
• plan finances, manage budgets and oversee stock control
• meet suppliers and negotiate contracts
• monitor the quality of the service to customers
• follow food hygiene and health and safety regulations
• cater for special diets and meet cultural and nutritional needs

You could work at a restaurant, at a school, in an NHS or private hospital, in a hotel or at a conference centre.

You may need to wear a uniform.