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Search or Quote Course Code: 78384

Level 3 Advanced Technical Diploma in Supervision in Food and Beverage Services (450)

The Level 3 Advanced Technical Diploma in Supervision of Food & Beverage Services (450) qualification is for learners is for if you are over 16 and wish to gain employment in the hospitality sector as a Food & Beverage Supervisor.

Available Sessions

We have 2 sessions available for this course running in Bangor, Downpatrick

Sorry there are no sessions available to apply for online
Title Campus Type Week Starting Places Available Fee
Level 3 Advanced Technical Diploma in Supervision in Food and Beverage Services (450)
More Info
Full-Time 03/09/2018
16 £0.00 Apply Now
Level 3 Advanced Technical Diploma in Supervision in Food and Beverage Services (450)
More Info
Full-Time 03/09/2018
16 £0.00 Apply Now

During your study, you may need financial support and SERC is here to help. Find out more information on student fees and financial support in the Student Finance section.

Course Overview

You will gain the skills and techniques required to supervise a team, manage hospitality events and deliver a high level of service to guests/customers.

The subject areas that may be covered as part of this qualification include:

Supervisory skills to include:
Team leadership and development understanding business operations: Types of hospitality businesses and finance supervising, different types of food and beverage service and supervising the restaurant reception

Planning and delivering hospitality events

Supervising the beverage service including:
Service of beer, wines and spirits
Serving cocktails
Barista service
Legislation and regulations that affect you and your team

Gastronomy and the dining experience including
What is gastronomy?
What influences peoples choices of food and drink?
Specialist table service techniques
Beverage and food matching
Current trends in eating and drinking

Health & safety and food safety including:
Legislation that impacts on you and your team
Practices and procedures that will protect the business, you, your team and customers
How to deal with customer requirements such as those with special dietary requirements or access requirements?
Safe storage, display and service of food and beverages.

Entry Requirements

4 GCSE's at C or above preferably including Maths and English however Essential skills literacy and numeracy will be offered by the college or the student should have completed the VRQ Level 2 in Professional Food and Beverage Services.


Where will it take me?

Students have the opportunity to progress to higher education via Foundation Degrees or BSc Degrees or alternatively can directly lead to employment within the Hospitality industry. Examples include; front of house supervisory roles, restaurant supervisor, bar supervisor or conference and event supervisor.

Equivalent to 2 A Levels.

How will it make me more employable?
You will ‘Get the Edge’ by:
• Gaining a vocational qualification demonstrating your technical competence
• Gaining a Personal Development qualification demonstrating your employability skills (communication, teamwork, critical thinking)
• Gaining hands on experience through Placements and Industry Projects
• Getting involved in activities such as the SERC Volunteer Programme and SERC Student Companies.
This course will help you succeed in a highly competitive job market by developing the skills and knowledge which employers need you to have.
On completion of this course students will have the knowledge and experience to find full-time employment within the Hospitality sector.

How will I be assessed and given feedback?
You will assessed throughout the course with a combination of internal and externally moderated practical and theory assessments.  The qualification is graded pass, merit or distinction.
Additional Costs
Front of house uniform is required and will cost approximately £60.
City & Guilds
Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

While we endeavour to run all our courses on the advertised day, SERC reserves the right to change the day of week on which the course runs.

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All information correct at time of print.
Please note all courses are subject to funding and demand.
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