In this course students will study the following topics: maintaining food and drink safety when storing and serving food; developing and planning projects around event planning and management; restaurant floor service planning; bar supervision; costing; banking; ordering and maintaining stock levels and hospitality management skills.
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 Diploma in Hospitality Supervision and Leadership (Equivalent to 2 A levels) will broaden student’s existing knowledge in the area of food service and hospitality and equip them with important leadership and management skills to help them take on more responsibility. A range of assessments will take place including: Assignment Presentation Practical assessment within the college's Bistro and Restaurant Examination.
Is this course for me? This is a practical course designed for anyone supervising food safety in a catering environment. What does the course involve? How to implement and supervise a food safety management system Food safety procedures Food hazards and the risks associated with them Supervising food safety Controlling and monitoring food safety Risks linked to cross contamination The role temperature has to play in the control of food safety Supervising high standards of cleanliness in food premises.
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.
Who is this for? This NVQ is suitable for those working in a Construction Supervisory role with the responsibility for occupational factors in the workplace. It allows for the recognition of tasks currently being performed, measured against the National Occupational Standards for the Construction Industry, and can act as a development tool to progress a candidate's knowledge, competence and performance.
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.
C&G ASSESSMENTS AND TRAINING LTD
Next start: You arrange
Cost: £1,020.00 per course