Hospitality Supervision Advanced Apprenticeship

Hospitality Supervision Advanced Apprenticeship

Apprentice Location: Brockenhurst College - Main Site
Type: Part Time
Awarding Body:
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Course Details

Who is the course for?

The course is for anyone who is working towards or is already in a supervisory role in the hospitality industry.  It consists of a set of projects based on practical experience and development within a supervisor's role.  This deals with managing teams and individuals, setting SMART targets, developing individuals and customer management.  The technical certificate is a small online test to compound the customer service part of the role of a supervisor.

What does the course cover?

The course covers:

1. NVQ Level 3 in Hospitality Supervision & Leadership, achieving a minimum of 37 credits for the full qualification
2. Functional Skills Maths Level 2
3. Functional Skills English Level 2
4. Technical Certificate (online test)

The 4 components above need to be completed to obtain the full Apprenticeship qualification.
The NVQ Level 3 Hospitality Supervision & Leadership logbook is made up of units each with a credit value.
37 credits need to be achieved for full Diploma qualification.

The Mandatory units consist of: (All to be completed 25 credits)

401  Set objectives and provide support for team members
402  Develop working relationships with colleagues
403  Contribute to the control of resources
404  Maintain the health, hygiene, safety and security of the working environment
405  Lead a team to improve customer service
666  Employment rights and responsibilities in the hospitality sector

Optional units B: (Minimum 4 credits – 1 unit)

407  Supervise food production operations
408  Supervise functions
410  Supervise food services
411  Supervise drinks services
417  Supervise housekeeping services
420  Supervise portering and concierge services
421  Supervise reception services
422  Supervise reservations and bookings services

Sample of optional units C: (Remaining 8 credits from either this section or B)

406  Contribute to promoting hospitality products and services
409  Contribute to the development of recipes and menus
413  Supervise cellar and drink storage operations
418  Supervise linen services
419  Monitor and solve customer service problems
423  Improve the customer relationship
426  Supervise practices for handling payments

Course Structure & Teaching Methods

How will the course be taught and assessed?

  • Learning materials are specifically designed for you to work through on your own and with the help of a tutor/assessor, who will help you with your studies and give feedback.
  • A qualified assessor will visit you at work weekly for between 60-90 minutes.
  • We will be flexible and fit in with the needs of your business and job requirements.
  • Your work will be sampled on an ongoing basis by a qualified verifier.

Information & Support

Additional support:

This will be discussed at the enrolment and induction process. Please let our staff know if you need any additional support or reasonable adjustments - we will do all we can to help. Our experienced and competent staff can also tailor learning materials to suit particular needs; and can help you decide on your course and progression options.

You must expect to devote time each week to private study and homework.

If you feel you would benefit from more in depth careers advice please contact: The National Careers Service - Call 0800 100 900 Lines are open 8am to 10pm, 7 days a week or https://nationalcareersservice.direct.gov.uk . Practical help and advice is also provided to assist students with any kind of disability or individual need, including people for whom English is not their first language. Please contact our centre staff to discuss your needs prior to starting your course.
 

Progression Opportunities

What can I progress to from this course?

After the course you can progress to ILM Diploma if your job role accommodates this level of work.

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