Food and Beverage Service Supervision - Level 3

Course Code: TF1FE056

16-18 19+

Next available course:

Start DateLocationDuration
07/09/2020Bispham Campus1 Year Apply

Course Overview

This course will provide you with a good understanding of a food and beverage supervisor's role. It provides the depth of knowledge and understanding required to run the front of house service in different operations.

You will develop both the hard and soft skills that will allow you to work within a variety of establishments and settings including hotels, restaurants, cafes, and specialist events catering or to run or manage your own restaurant.

By undertaking this qualification you will gain the skills and techniques required to supervise a team, manage hospitality events and deliver a high level of service to guests/customers.

Entry Requirements

Successful completion of a level 2 related qualification, GCSE maths and English A*/9 to C/4 or functional skills level 1 in maths and English. If you are aged 19 years and over, prior experience in industry will be considered.

You will also need good communication and dexterity skills as well as a desire to work in a professional manner and to high standards.

Qualification Obtained

Diploma in Food and Beverage Service Supervision

Essential Skills – English and Maths

If you achieve a grade 3 in GCSE Maths or English you will have to work towards re-sitting these subjects as part of your main study programme. At B&FC, this won’t delay your career journey because you’re working towards these subjects at the same time as your chosen subject.

Career Options and Progression

Assessment Methods

Teaching and Learning Methods

We recognise that all students learn differently and for some it may be a return to the classroom following a break from formal learning. Our tutors will work with you to ensure that their teaching methods support the way that you like to learn.

One key teaching and learning method is that of demonstration. Your tutors will ensure that demonstrations are used whenever possible so that you can see the practical skills being used and then you can practice the skills. You will work collaboratively with your peers in group work and within practical cookery sessions.

Following demonstrations you will have hands on practical time where you will be learning knife skills, preparation and cooking methods, food safety and professional working practices.

There will be dedicated individual/self-study times on your programme which needs to be supported by your own study outside of the college learning environment. E-learning is also a key element of our courses and will involve you using our moodle platform and dynamic learning for independent study. Your tutors will support you in preparing for assessment alongside your own responsibility for your learning.

If you’re aged16-18 your time spent in class will be 13 hours for your main qualification plus 3.8 hours additional for GCSE maths and 3.8 hours additional for GCSE English or 1.5 hours for each functional skill (subject to prior qualifications). This will be calculated and confirmed at enrolment. In addition you will be required to complete a minimum of 20 hours of work placement during the year.

If you’re aged 19 and over your time spent in class will be 12 hours per week. This includes practical workshops and knowledge building sessions.

You are required to do at least 3 hours independent study, guided by your tutor.

Industry Placement and Field Trips

Other Costs and Equipment Needed

Expert Tutors

All staff involved in the delivery of further education courses within the College are approved to teach the subjects and modules they deliver. The approval process ensures that staff delivering a given programme are appropriately qualified and, where appropriate, possess relevant technical and industrial experience and professional practice.

Tuition Fees

Regulation and Accreditation

Terms and Conditions