Level 3 Food and Drink Service Supervisory

Course Details

Qualification: NVQ Level 3 Diploma in Food and Drink Service Type: Vocational
Entry Requirements: NVQ Level 2 qualification in this area plus Level 2 in either Maths or English. Start Date: Sept 2017
Length: 1 year

On 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 our 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. You will also be expected to carry out skills, such as Geuridon, independently.

Our Hospitality courses are predominantly practical with additional theories to help your  understanding and knowledge. You will work in a variety of situations including workshop sessions,  taught restaurant practical classes, as well as lectures and seminars. You will work in the  College’s stylish commercial Restaurant and Bistro, Farringtons which has a fully licensed bar and  three professionally equipped kitchens.

You will study a variety of interesting modules including:

  • Supervise food service operations
  • Set objectives and provide support for team members
  • Develop working relationships with colleagues
  • Contribute to the control of resources
  • Maintain health, safety and security
  • Lead a team to improve customer service
  • Supervise drink service
  • Safe practices when handling payments
  • Supervise functions
  • Employment rights

All your work is stored, tracked and managed through smart assessor. You will be assessed through practical observation to prove competency, and you will also complete some tests to examine your underpinning knowledge.

There will be opportunities to take part in a variety of trips and visits, which will incur a nominal fee.

Our stylish restaurant and bistro, Farringtons, is a fully functional commercial venue which is open to the public, providing you with real-life working experience. As a catering student you will have access to industry standard production kitchens and state-of-the-art equipment.

There will be opportunities to take part in a variety of trips and visits which will incur a nominal fee. Uniform will also need to be purchased within the first two weeks of enrolments.

The vast majority of our Catering students go on to secure full-time employment when they complete their course, from working in local cafes and bistros, school canteens or 5* hotels across the world to cooking for corporate events companies or on board luxury cruise liners. Our students have gone on to secure employment in some of the UK’s top kitchens including Michelin starred restaurants such as Heston Blumenthal’s Hind’s Head, Raymond Blanc’s Le Manoir aux Quat’Saisons and Nigel Howarth’s Northcote.

The College also offers fantastic Apprenticeship opportunities with top local companies and some students chose to go on to study higher level courses in Hospitality and Events Management.

Meet Dan Wright 


After studying Food and Beverage at NCC, Dan began working for Heston Blumenthal at the Hind’s Head in Berkshire.

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