Food & Beverage Supervision Level 3
This course allows you to learn, develop and practise the skills required for employment and/or career progression in the food and beverage/front of house sector. It covers all aspects of food and beverage service supervision.
You will learn the key skills required to ensure you have a thorough understanding of the role and expectations that any future employer will expect from you as a supervisor. You will gain hands on experience supervising other students in a busy college restaurant. This qualification will provide the knowledge and practical skills required to effectively supervise food & beverage areas.
You must have achieved a Level 2 Hospitality Service or Food Beverage Service qualification and have English or Maths at GCSE grade 4 or above.
What will I study?
Theory assignments will give you the underpinning knowledge to assist your understanding of the topics within practical areas, and reflective logs are used to build understanding, confidence and self-analyse your skill development.
- Principles of Supervising Food and Beverage Services
- The Principles of Food Safety Supervision for Catering
- Principles of Promoting Food and Beverage Services and Products
- Supervise Food and Beverage Service
- Legislation in Food and Beverage Service
All courses within Hospitality have uniform requirements for the kitchen and front of house areas. All courses and the different pathways within these have different requirements and so full details of uniform and kit list will be provided at enrolment. For further information please ask our tutors at our open events and guidance discussions.
Method of delivery
Attendance is full-time. Your studies will be across three to four full days per week in College. These will be mainly workshop (kitchen or restaurant) based but you will also experience formal classroom learning.
Part of your development will involve working within our commercial restaurant and interacting with both internal and external customers. Your attendance in College may involve evening sessions within the commercial restaurant environment.
All of your sessions will be College based with 20% in the classroom and 80% undertaking practical activities in our RWE (realistic working environment). Our methods of delivery will include student focused learning and formal teaching sessions, accompanied by workshops, tutorials, some independent studies, problem solving and work-based learning.
How will I be assessed?
Competence-based assessment through a portfolio of evidence, assignment and underpinning knowledge questions.
Good course combinations
This is a full-time course. It is not possible to combine this course with other Vocational, T Level, Apprenticeship or A Level programmes.
Your next steps
You could progress on to other Level 3 courses in Hospitality or Business; a Higher National Diploma in International Tourism Management or Business; a BA Honours Degree in Business with Management or a higher apprenticeship at York College or another university. Potential job occupations include Catering/Restaurant Supervisor, Bartender Supervisor and Deputy Manager.
“I chose Hospitality as I loved Food Technology at school as well as cooking at home. My first job was also in catering and I loved it. I like this course as I get to develop my skills and come out with a Level 3 qualification.”