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
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.
Minimum entry requirements
You must be working towards or be in a supervisory role in the hospitality and catering industry. You will be working and training with your employer who will be supporting you and who will allow your assessor to visit to observe and work with you through all aspects of the requirements of the course.
We strongly recommend our short courses on Emergency First Aid at Work, Food Safety, Health & Safety and COSHH. For further information on costs and dates ring Jan Turner on 01590 625589.
Information & 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.
What can I do with this qualification?
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.