West Thames College London

Apprenticeship in Hospitality - Advanced

The hospitality industry covers hotels, restaurants, pubs, bars and nightclubs, youth/backpacker hostels, holiday centres and self-catering accommodation. It operates across well-known chains and in small businesses, contributing around £30bn to the English economy each year.

The industry relies on excellent customer service to provide a welcoming and pleasant experience for customers and these skills need to be improved so that customers continue to come back.

Key course features

Qualification:

City & Guilds Level 3 NVQ Diploma in Hospitality Supervision and Leadership

Level: Level 3

Mode: Part-time

Start Date: 01 August 2016

About the course

You will study:

Mandatory units:

  • Provide leadership for your team
  • Develop productive working relationships with colleagues
  • Contribute to the control of resources
  • Maintain the health, hygiene, safety and security of the working environment
  • Lead a team to improve customer service

Section B optional units At least one unit must be chosen from this group:

  • Supervise food preparation operations
  • Supervise functions
  • Supervise food services
  • Supervise drinks services
  • Supervise housekeeping services
  • Supervise portering and concierge services
  • Supervise reception services
  • Supervise reservation and booking services

Section C optional units A minimum of a further seven credits must be achieved from units in section C or section B:

  • Contribute to promoting hospitality services and products
  • Contribute to the development of recipes and menus
  • Supervise off-site food delivery services
  • Supervise cellar and drink storage operations
  • Manage the receipt, storage or dispatch of goods
  • Supervise the wine store/cellar and dispense counter
  • Supervise vending services
  • Supervise linen services
  • Monitor and solve customer service problems
  • Improve relationships with customers
  • Provide learning opportunities for colleagues
  • Supervise the use of technological equipment in hospitality services
  • Supervise practices for handling payments
  • Contribute to the development of a wine list
  • Manage the environmental impact of work
  • Contribute to the selection of staff for activities
  • Ensure food safety practices are followed in the preparation and serving of food and drink
  • Lead meetings
You will also complete courses in:
  • Personal learning and thinking skills
  • Mathematics functional skills level 2
  • English functional skills level 2
  • Employment rights and responsibilities.
How will I be assessed?

To successfully complete your Apprenticeship you will need to achieve the following elements:

Competence qualification

City & Guilds Level 3 NVQ Diploma in Hospitality Services: you must achieve a minimum of 45 credits to achieve this qualification. Some of these units are mandatory and some you may choose with the agreement of your employer and assessor. Your assessor will go through these units with you and your employer in more detail and discuss how the credits work so you can achieve your qualification successfully. Your assessor will visit you in the workplace to assess you to ensure you meet the minimum national standards.

Personal Learning and Thinking Skills

Evidence will be collected to show that the following skills have been acquired:

  • Creative thinking
  • Independent enquiry
  • Reflective learning
  • Self-management
  • Teamwork
  • Effective participation.

Transferable skills qualifications

  • Mathematics Functional Skills Level 1
  • English Functional Skills Level 1

Employment Rights and Responsibilities (ERR)
The ERR (Employment Rights and Responsibilities) programme is now covered by the online e-learning found on the Instructus website.

Where next?

On successful completion of the Advanced Apprenticeship, it is possible to continue onto a Higher Apprenticeship or a foundation degree in a relevant area such as Hospitality Management. Job opportunities with this qualification include head housekeeper, front of house manager, head of reception, duty manager, hotel supervisor or a manager in a restaurant or pub chain.

Entry requirements

For the Advanced Apprenticeship programme, you should be 16 years or older, working in a hospitality environment for at least 30 hours per week.

Because the industry has high client expectations and relies on repeat and new business, importance is given to:

  • Appropriate personal persentation (including clothing, hair and personal hygiene)
  • Practical, organisational and social skills
  • Attention to detail and cleanliness
  • An amicable nature and good communication
  • A willingness to work fl exible hours/days as agreed in the employment
  • A high degree of dexterity and co-ordination.
Fees
How to apply?

Please view our current live vacancies and apply today.

Alternatively to register your interest in this apprenticeship click on the button below and complete the form.

Soundbite

  1. Christopher Fallon

    Professional Cookery VRQ Level 2 Diploma

    Christopher Fallon

    “The equipment is industry standard – there’s a pastry room as well as the kitchens and the teachers show you lots of different techniques using the equipment. I entered the Wessex Salon Culinaire competition in April and I won a silver medal for my chicken dish.”

  2. Racheal Ruzizi

    Level 3 Professional Cookery

    Racheal Ruzizi

    "I've had good feedback from the teachers which has really helped me. I've started working at Heathrow Terminal 4 where I am able to use the skills I've learnt on the course to serve customers in the restaurant."

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