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The Level 3 Hospitality and Events Management consists of 2 separate Level 3 90 credit diploma qualifications leading to an Extended Diploma in Hospitality. This program of study is for you if you are over 16 and wish to gain employment in Events Management or in the hospitality sector as a Food & Beverage Supervisor or progress onto university.
This qualification provides you with a good understanding of the role of an Events Manager and Supervisor in the Food and Beverage industry. It provides the depth of knowledge and understanding required to run the front of house service in different operations such as restaurant, bistro and brasserie, bar, restaurant reception, barista service and specialist events.
You will develop both the hard and soft skills that will allow you to work in a variety of establishments and settings including hotels, restaurants, cafes, and specialist events or to run or manage your own restaurant or events business.
Why choose this qualification over similar qualifications?
By choosing this qualification, your career direction is likely to be in events or service (front-of-house). You will develop a deeper knowledge and understanding of the role required for management/supervision. This qualification encompasses everything that you need to know in order to supervise a team, deliver quality service, manage an event and provide specialist information about food and beverages to customers.
"I am a student suffering with dyslexia and never thought I wold be able to complete a Level 3 course, however with the support of my tutor I have completed the first year of Level 3 Hospitality and am on my way to completing the second year too." Jake Palmer
"I have really enjoyed the Level 3 hospitality course. Running events has been fund and has made me realise how much I enjoy managing different events" Casper Smith
An Advanced Apprenticeship is a job with an accompanying skills development programme designed by employers in the sector. It allows you to gain technical knowledge and real practical experience while being paid to do so. Along with functional and personal skills that are needed for your immediate job and future career you will learn through a mix of project based learning in the workplace, formal off the job training, and the opportunity to practice and embed new skills in a real work context.
Hospitality supervisors work across a wide variety of businesses including bars, restaurants, cafes, conference centres, banqueting venues, hotels or contract caterers. They provide vital support to management teams and are capable of independently supervising hospitality services and running shifts. They typically work under pressure delivering fantastic customer service and motivating a team is essential to their role. The majority of supervisors' skills and knowledge are the same but supervisors may specialise in specific functions or work across a variety of functions which reflect the multi-functional nature of the industry.
A one year in-depth programme designed for professional Chefs who already have some knowledge and skills within pastry and confectionery and now wish to obtain a Level 3 qualification specific to this area of catering. It is suitable for chefs already employed within the Industry with a genuine interest in patisserie. Students will cover advanced skills and techniques in producing pastry products, for example centre piece decorative products or chocolate pieces to an advanced level.
This qualification is for you if you are 16 or over and are working towards becoming a chef in a professional kitchen.
This qualification will help you develop advanced skills and techniques to produce a range of dishes and patisserie products, enabling you to undertake a wide range of roles within a professional kitchen.
Centres and providers work with local employers who will contribute to the knowledge and delivery of training. Employers will provide demonstrations and talks on the industry and where possible work placements will also be provided by the employers.