Hospitality Supervisory Skills

Hospitality Supervisory Skills

• Venue:
  George Street Campus, Corby
• Duration:
  One to two years
• Start At:
  September 2010
• Level of Study:
  Advanced (Level 3)

Hospitality Supervisory Skills Entry Requirements

• Learners have to be over 18 yrs old.
• An NVQ Level 2 in Catering with a satisfactory reference and equivalent English and preferably Maths OR
• A relevant equivalent Level 2 qualification with equivalent English and preferably Maths OR
• Appropriate industry experience

Entry is subject to a successful interview. You will need to buy a uniform and equipment and be able to attend flexible hours on a rota basis.

Content
You will choose qualifications from:

• Restaurant Supervision NVQ 3
• Kitchen Supervision NVQ 3
• Patisserie and Confectionary NVQ 3

These supervisory courses are designed to develop the practical supervisory skills whilst also developing their practical confidence in the work environment. Practical skills will be gained in the appropriate area eg. Commercial kitchens and the public restaurant, bar and diner.

Specific units on the course will deal with: Managing Resources, Managing the appropriate Practical area, Dealing with Staff, Dealing with Customers, Maintaining the Cleaning Programme, Marketing. Also includes units dealing with Stock Control, Health and Safety and Managing ones own Learning.

Key Skills will also form part of your final qualifications.

This qualification has a greater percentage of theory study compared to the Level 2 and students are expected to complete appropriate home study as required to complete the qualification.

Additionality
Students work towards qualifications to enhance their supervisory potential such as Costing, Introduction to Supervision, BII Licensees Certificate or Workplace Assessing.

Assessment Practical skills are assessed through a series of observations. Theory knowledge is tested with short exams set by the awarding body after relevant instruction in theory sessions. These methods of assessments apply to both Food Service and Food Preparation qualifications Progression
To skilled practical areas within the local, national and international industry.

Work Experience
The Catering area prides itself on its high standards shown in the public restaurant. It has been twinned with the Catering School in Poitiers, France for 10 years and operates an annual exchange programme. Students also compete in regional and national competitions and suitable work experience is arranged.
Entry Requirement
Learners have to be over 18 yrs old.
An NVQ Level 2 in Catering with a satisfactory reference and equivalent English and preferably Maths OR
A relevant equivalent Level 2 qualification with equivalent English and preferably Maths OR
Appropriate industry experience
Entry is subject to a successful interview. You will need to buy a uniform and equipment and be able to attend flexible hours on a rota basis.