This programme is for you if you are currently employed in the hospitality industry, and wish to develop your career through gaining qualifications that reflect your skills & experiences in food production. Assessment is by compilation of a portfolio of evidence to demonstrate your competence.
The NVQ Level 3 Diploma in Occupational Work Supervision is aimed at Working Foreman, who wish to gain a qualification to show they have gained more responsibility in the workplace and are involved with supervision as well as completing work on-site. The NVQ is assessed in the workplace and a portfolio of evidence is produced to show how you meet the criteria of the NVQ.
The Occupational Work Supervision NVQ Level 3 Diploma is designed for construction personnel engaged in specific trade activities responsible for the supervision of their work force. Course Aims and Objectives To achieve this award candidates will need to prove competence in the following: • Conforming Work Activities and Resources for an Occupational Work Area in the Workplace.
This is an ideal course for those already employed in a supervisory position within the hospitality industry. The Qualification is made up of a number of units, each with a credit value (these units will be either Mandatory or some Optional).
This programme is for people who are already working in a Supervisory Role within the Catering & Hospitality industry. It is also ideal for people who already have a NVQ Level 2 professional qualification and who wish to progress into a supervisors position within the industry.
This course is suitable for those progressing to, or intending to progress to supervisory level in Hospitality and Catering. The programme is delivered on a full time or if possible a flexible basis to suit each candidate's requirements.
The course is designed as a progression from a Level 2 Food and Drink qualification or substantial industry experience. The course contents include: Silver service, plated service, flambe work, Restaurant supervision, bar supervision and nationally recognised functional skills qualifications.
During this course you will gain enhanced front of house skills which will ultimately teach you how to run a restaurant. You will learn to hold briefing and debriefing sessions, supervise the laying up of the restaurant, plan and organise restaurant events, run the restaurant and manage the team of students, liaise and communicate with chefs, practice how to handle complaints and manage conflict, and become more alcohol aware.
This course is designed to further develop students practical food service and supervisory skills. They will extend their theoretical knowledge in a practical and realistic work environment.