NVQ Level 3 Hospitality
Location Derry-Londonderry
Duration 1 year
Entry Requirements
(how to apply - see page 15) The course is designed for people currently working in the hospitality industry in a supervisory capacity, but who do not have formal qualifications, or for those who have Level 2 Hospitality qualifications.
A pre-course information session may be held and attendance is highly recommended
What is this course about? Supervisory Management is a growth area of the hospitality and catering industry. This course will suit you if you wish to pursue supervisory positions within this sector.
What will I study? • Maintain the health, hygiene, safety & security of the working environment (how a supervisor should organise the activities necessary to comply with all the relevant legislation)
• Lead a team to improve customer service • Provide leadership for your team • Develop productive working relationships with colleagues
• Contribute to the control of resources (food production stock control and the ordering of all items necessary to run the business)
3 optional units can be chosen from 2 groups, which allow you to specialise in your individual area, e.g. Bar or Restaurant.
Where will this course take me? Successful students who have completed this qualification may progress to the FSc Degree in Hospitality & Tourism Management.
Supervision & Leadership NDAQ code: 500/6096/X
NVQ Level 3 Professional Cookery (Food Preparation & Cooking)
NDAQ code: 500/9439/7
Location Derry-Londonderry
Duration 1 year full time / 2 years part time
Entry Requirements
(how to apply - see page 15) NVQ Level 2 Professional Cookery; OR equivalent; OR relevant industrial experience.
A pre-course information session may be held and attendance is highly recommended
What is this course about? This programme will provide you with advanced food preparation skills, and prepare you for a supervisory role in the catering industry. Further supervisory management units can be completed in the industry.
What will I study? • Control the receipt, storage & issue of resources • Monitor & maintain the health, safety & security of workers, customers & other members of the public
Prepare and cook: • complex fish dishes • complex meat & poultry dishes • complex hot & cold desserts • complex pastry products
Prepare, cook and finish: • complex vegetable dishes • complex cold buffet products • complex fermented dough products • complex sauces, soups & cold dressing
Where will this course take me? You will possess skills and experience that will allow you to progress to higher level study or begin to explore employment opportunities in this field.
What else do I need to know? This course will involve relevant industrial experience. Work placements for students have included Le Manoir Aux Quat’Saisons, the famous Michelin-star establishment owned by Raymond Blanc. Opportunities also exist for students to attend USA on work placement during the summer.
...MAKE IT YOUR NWRC
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Hospitality & Catering
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