Full Time NVQ Level 3 Diploma in Hospitality Supervision and Leadership (Course Code: 2580)

MODE OF STUDY FT
FE LEVEL 3
DURATION 1 year
START DATE(S) September 2010
DAY(S)/TIME(S) OFFERED Monday - Friday. Hours to be advised on a rota.
NUMBER OF TEACHING HOURS 290 hours plus additional courses
TOTAL FEE The 2010 full-time further education fees for UK and EU residents were and have been included for guidance only: Free to those aged 16 - 18 on 31 August 2007, who are starting a new course in September 2007. 230 to those aged 19 or over on 31 August 2007, who are current students and continuing onto the second year of their course, which they started in September 2006. 380 for those aged 19 or over on 31 August 2007 and who are starting a new course in September 2007.
TOTAL OVERSEAS FEE To be confirmed
ADDITIONAL COSTS Approximately 150 for uniform and visits
AWARDING/VALIDATION BODY City and Guilds (C&G)
ENTRY REQUIREMENTS
Applicants will have met the following entry requirement and attended a successful interview with satisfactory references providing information on behaviour, punctuality and attendance to 90% or above(including disciplinary records):
Work experience essential

BTEC First Diploma in Hospitality;
NVQ Level 2 in Hospitality Multiskilled;
NVQ Level 2 in Food and Drink Service; and
Level 2 adult basic literacy.

Candidates must be over 17.
PROGRAMME CONTENT/STRUCTURE
This course is designed for those wishing to enter the Hospitality industry in front of house in a supervisory capacity.
The students will work in the College's restaurant and bar 'Chef's' in a supervisory capacity, and become involved in the day to day running of these facilities. The portfolio for the qualification will be built up by using products of work as well as being observed and tested. Basic Skills Communication at Level 2 will also be included. Students could have the opportunity of taking the BII NCPLH qualification which allows students to apply to become a Personal License Holder.

PROGRESSION/CAREERS OPPORTUNITIES
Successful students will be eligible to enter directly into employment in a junior supervisory position in Food and Drink Service or may be eligible to continue their studies at Higher Education level.


ASSESSMENT STRUCTURE Portffolio construction and continuous assessment
EXCURSIONS / WORK EXPERIENCE Daily excursions and work placements if suitably prepared.
READING LISTS The Theory of Catering 11th Edition Food and Beverage Service 7th Edition