Level 3 Diploma in Food and Beverage Service Supervision

The programme will provide you with an opportunity to enter a career in food and beverage service within the hospitality industry and has strong links to careers in leisure, travel and tourism. If you enjoy meeting new people and working within an exciting fast-moving environment and ever-growing industry then this programme is for you. Your programme will involve practical work in our Red Carpet Restaurant. Theory will take place in a classroom environment. You will work in groups for practical, but you may be required to complete some assessed coursework either individually or working in pairs. The programme also includes a compulsory two week work placement. As part of the programme you will be completing a range of coursework and practical tasks as well as short answer papers. You will also be learning off-site, by visiting establishments in the industry as well as guest speakers coming into the college. You will complete: -City and Guilds Level 3 Diploma in Food and Beverage Service Supervision -Functional Skills -Work Placement You will complete the following units as part of your one year programme: Core mandatory units: -Principles of supervising food and beverage services -Principles of food safety supervision for catering -Principles of promoting food and beverage services and products -Principles of supervising customer service performance in hospitality, leisure, travel and tourism -Supervise food and beverage service -Legislation in food and beverage service Optional units: -Prepare and serve wines -Prepare and serve cocktails -Supervise hospitality events -Prepare and serve alcoholic and non-alcoholic beverages -Barista Skills All students without an A*-C grade in English or Maths will be required as a condition of the programme to undertake either a GCSE or Functional Skills programme.All units are internally assessed. Methods of assessment include: -Written reports -Short answer papers -Reflections on own practice in real work situations -Food and beverage service assessments during service -Reference of knowledge from direct observation of practice