Course Type / Attendance
Catering and Hospitality
16-18 Year Olds, Adult
Who is this course for?
This course is technically led and for those who have already achieved a relevant level three in either professional cookery or food and beverage service. It would also be suitable for people who have been working in the industry in a managerial role.
What do you need to apply for the course?
You will need a level 3 VRQ, BTEC or Technical Diploma in Professional Cookery, Hospitality or Food and Beverage Service. Alternatively, you will hold another recognised Level Three and have two years’ experience in a management role within catering and hospitality.
What are the key things you'll learn?
The key things you will be learning on this course will depend on your preference for front of house or kitchen work.
Mandatory units will look at:
• Managing teams
• Working as a part of a management team to clear strategic goals
• Compliance with legislation
• Personal and professional development
Management units could include:
• Managing staff rotas
• Organising and running team meetings
• Managing hospitality functions
Optional kitchen based or front of house based units would then be streamed to individual requirements
How you will learn
You will be learning in a range of different environments. There will be taught sessions looking at mandatory and managerial units. Practically, all students will work in City Bistro, either front or back of house developing their skills. There will also be elements of online learning delivered through our Virtual Learning Environment, Moodle.
Where could this course take you?
This qualification offers entry into the industry at supervisory level (dependent on experience) or the opportunity to study in Higher Education.
What costs will you incur?
Costs for this course will be approximately £2,500