Hospitality Supervision Advanced Apprenticeship Level 3

Course Code: 1649

Apprenticeships are very popular programmes designed by employers that provide paid work-experience, training and qualifications to people aged 16 and above.
An Apprenticeship framework comprises:
- A work-based qualification (NVQ), assessed in the workplace, demonstrating practical skills linked to the job
- A technical certificate, achieved at College, showing the theoretical knowledge relevant to the job
and other qualifications valued by employers such as:
- Employee Rights and Responsibilities (ERR)
- Personal Learning and Thinking Skills (PLTS); they include creative thinking, independent enquiry, reflective learner, effective participator, self management and team working.

Qualification
This course is delivered entirely in the workplace for people working in a supervisory or management role within the catering hospitality industry. Candidates will complete modules, for example:
Supervise the work of staff
Establish and develop positive working relationships in hospitality
Maintain the reservations and booking service
Maintain food production operations
At College, candidates will study the technical certificate and functional skills in maths and English at Level 2.

Entry Requirements:

Applicants must be aged 16 or over. They must be employed in a catering/hospitality setting for a minimum of 30 hours a week (including work and College).
Ideally applicants should have at least 4 GCSEs at grade C or above, including maths, English, ICT or science. All applicants will be individually interviewed and assessed.

Career Options:

You can progress onto a higher level course or enter full-time employment.
For apprentices aged 19+ fees may apply but there is an expectation that your employer will pay this contribution.

Course Starting: Monday 10 Sep 2012 - AP - Tonbridge

Course Starting: Monday 10 Sep 2012 - AP - Off Campus