Course Information


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

City & Guilds
Sessions

Below are the sessions that are available for this course.

Full-Time
Campus: Dungannon
Week Starting: 01 September 2021
Day: Subject to Timetable
Duration: 1 Year(s)
Number of Weeks: 34
Hours per Week: 15
Total Hours: 510
Fee: N/A
Places Available: 15
Course Coordinator: Grainne.Mulholland@swc.ac.uk

Full-Time
Campus: Enniskillen
Week Starting: 01 September 2021
Day: Subject to Timetable
Duration: 1 Year(s)
Number of Weeks: 34
Hours per Week: 15
Total Hours: 510
Fee: N/A
Places Available: 15
Course Coordinator: Grainne.Mulholland@swc.ac.uk

Full-Time
Campus: Omagh
Week Starting: 01 September 2021
Day: Subject to Timetable
Duration: 1 Year(s)
Number of Weeks: 34
Hours per Week: 15
Total Hours: 510
Fee: N/A
Places Available: 16
Course Coordinator: Grainne.Mulholland@swc.ac.uk

Description

Do you love working with people who want to deliver outstanding customer experiences and do you want to lead a team of people to be the best they can be? How would you like a great career in one of the most interesting and dynamic industries in the world. The driving force behind great hospitality is great hospitality management and the industry needs the right people to lead teams and individuals who come from a variety of backgrounds making up one of the most diverse workforces of any industry in the world. Are you that person? The nature of hospitality allows many of its key personnel to drift into their roles and often they may not have undertaken any formal training. This programme allows participants to take on a course of study which is designed to be 100% job-related and makes an immediate and measurable impact on the job they are doing. The skills and attributes needed to tackle junior, trainee, supervisor or team leader roles across a range of hospitality sectors such as restaurants, bars, cafés, hotels, hospitals, schools, cruise ships, etc. will provide the perfect, hands-on, practical experience so learners can develop work-ready and relevant skills. Graduates become more capable employees with a standard of professional practice which will enhance their employment opportunities. They will be more confident and competent as they provide for the needs of customers and build strong teams of operatives by taking on some responsibility for the management and learning of others. This programme will suit you if you've worked in the hospitality industry for some time - you may have plenty of experience, and you might already supervise others or manage resources but you also might want to develop your knowledge and skills further to move into a higher management role.

Additional Information

The mission of the teaching team for this programme is to help the learners identify and build on their current strengths and recognise areas where personal improvements can be made. To this end, the tutors, learners and employers work closely together and very soon real, tangible benefits and a strong relationship between all parties develops – this is the key to success on this programme.

Terms & Conditions

Students will be required to purchase a uniform on commencement of the programme.

Course Content

• The Core content of the programme is designed to work for any area of hospitality and exactly as the title suggests, these topics are ‘core’ or central to everything a good supervisor will do.

Core Modules

Set objectives and provide support for team members, Develop 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.

Optional Modules

There are a wide range of optional units to select from and candidates can discuss which are best for their own areas of work or area of interest with their course tutor. For example, some applicants may be working in Food and Beverage and will therefore likely opt for the unit directly related to Providing a Food or Drink service. Some applicants may be interested in Front office and accommodation services, so they would naturally opt for these units and similarly an applicant may be working as a chef and is interested in developing management skills in the Food production area. Other optional units involve such topics as how to lead and manage a successful meeting or how to improve the customer experience. This is one of the very few programmes where a group of learners may be working on different units from each other, and this is what makes this course so directly relevant to the work the learner is already doing or really wants to be involved in.

Assessment Method

The course comprises ongoing assessment of practical performance in a suitable workplace while carrying out suitable tasks. Learners keep a diary / logbook and are encouraged to become reflective about their own performance and the performance of others. Assessment is ‘solution focused’ and involves continual planning, implementing, monitoring and reviewing of systems and strategies. The evidence generated is specific to the learner and the workplace and is real, practical and generally something which is implemented directly by the workplace. In addition, time is spent considering management theories and underpinning knowledge which is critical to the learner’s development and this is assessed using a variety of methods from questioning, role-plays and professional discussion.

Progression Opportunities

Successful completion of this course will certainly equip graduates to apply for a wide variety of job roles in the Hospitality, Leisure, Travel and tourism sector. Graduates may also consider progressing to a Foundation Degree or a Higher Level Apprenticeship in Hospitality Management.

Entry Requirements

All applicants to this programme will be considered on an individual basis and a thorough interview process will determine suitability. We are happy to accept applicants straight onto this programme who have relevant experience or who can demonstrate a level of knowledge about the hospitality industry. While it is not impossible to complete the programme without a supervisory position of some kind in a real working environment, it is certainly an advantage. Candidates are also required to be able to demonstrate the characteristics needed to supervise others and therefore the programme is more likely to suit an applicant over 19 years. Numeracy and Literacy at Level 2 will certainly enhance the application, however, the absence of formal qualification will not preclude anyone from the course providing they can demonstrate a good level of these core skills. The most important entry requirement is a genuine interest in the Catering Industry, a ‘people person’ who loves every day to be different, someone who wants a challenge and enjoys working with diverse groups of customers and colleagues, good communication skills and a strong work ethic.