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Hospitality Supervision and Leadership

Course title: Hospitality Supervision and Leadership Course level: Level 3
Qualification: Advanced Level Apprenticeship Awarding body: Not available
UCAS code: Not applicable Academic year: 2018 - 2019
Course delivery: Full-time Course length: 18 months
Venue: Employer Premises


The Hospitality industry covers hotels, restaurants, pubs, bars and nightclubs, hospitality services, youth/backpacker hostels, holiday centres and self catering accommodation. It operates across well known chains and in small businesses, including owner/operators, which make up just under three quarters of employers

Apprenticeships at levels 3 are seen as critical by employers, trade associations and professional bodies as they provide a ready-made high quality programme.

One day a week is spent in college studying the theoretical and practical skills in our state of the art kitchens carrying out a range of duties and tasks such as food service, bar work, health and safety, teamwork etc.

As part of this apprenticeship, the apprentice will also be required to work in the college restaurant – Roots Restaurant.

A series of exams will be sat by the apprentice – these will run alongside the NVQ and will back up the  theoretical learning.

Support will be offered to find your apprenticeship.

Modules and units

  • Maintain a safe, hygienic and secure working environment
  • Develop working relationships with colleagues
  • Contribute to the control of resources
  • Supervise food service
  • Improve the customer relationship
  • Lead a team to improve customer service
  • Ensure food Safety practices
  • Supervise a function

Entry requirements

  • GCSE English grade A*-C/9-4 (or equivalent)
  • GCSE Maths grade A*-C/9-4 (or equivalent)
  • College interview

Applicants who do not meet the exact entry requirements may also be considered.

Applicants who have not achieved at least a grade C/4 in English and maths will continue to study these subjects alongside their chosen college course.

Employment Rights and Responsibilities (ERR)

The nine national outcomes for the employee rights and responsibilities (ERR) is embedded within the knowledge section of this framework.

Personal Learning and Thinking Skills (PLTS)

This framework includes the mapping of Personal Learning and Thinking Skills (PLTS) which have been mapped to the mandatory units of the knowledge and competence qualification.  They are:

  • Independent enquirers
  • Creative thinkers
  • Reflective learners
  • Team workers
  • Self-managers
  • Effective participators

How will I be assessed?

Assessment will be through kitchen practical assessments and written portfolio work. Assessments will also be conducted in the work place.

Qualifications achieved

  • Hospitality Supervision & Leadership NVQ Level 3
  • Hospitality Supervision & Leadership Principles Certificate Level 3 Certificate
  • English Functional Skills Level 2
  • Maths Functional Skills Level 2
  • ERR
  • PLTS

Progression and employment

Progression could lead you in to further educational studies or a role within the Hospitality & Catering Industry.

Possible employment outcomes:

  • Restaurant Management
  • Self Employment
  • Events Management
  • Catering Manager

How do I apply?

You can apply online (see apply now button), call 01254 354354 or pop into our College to collect an application form.

Additional and key information

For more information, or an informal discussion about your needs, please contact Lauren Thomas:

Call: 01254 354220

Upcoming Events
Apprenticeship January Drop-In & Advice Session

January 15, 2019 @ 4:00 pm - 7:00 pm