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Search or Quote Course Code: 71467

Level 3 Subsidiary Diploma In Hospitality

This programme prepares you for Higher Education and employment in the hospitality industry.

Available Sessions

We have 1 session available for this course running in Bangor

Sorry there are no Part-Time sessions available to apply for online in Lisburn
Title Campus Type Week Starting Places Available Fee
Level 3 Subsidiary Diploma In Hospitality
More Info
Bangor
Full-Time 03/09/2018
Day: Monday/Wednesday/Friday
17 £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

This course is designed to equip students with the knowledge, understanding and skills required for success in current and future employment or for progression to an Foundation Degree.

These transferable skills will enable students to meet changing circumstances, whether these arise from the shift in their own sphere of employment, promotion to supervisory or management roles or from general changes in business practices and the hospitality environment.

This course will be completed over 15 to 21 hours per week dependent on student's Essential Skills requirement. 

 

Modules studied may include:

The course consists of 3 core units and a choice of 3 optional units.

  • The Hospitality Industry
  • Principles of Supervising Customer Care in
  • Hospitality/Providing Customer Services
  • European Food
  • Human Resources in Hospitality
  • Food and Drinks Service
  • Alcoholic Beverage Service

 

You will also work towards a Personal Development qualification and will be involved in a range of activities, designed to improve your employability. 

You will be required to complete Essential Skills in Literacy, Numeracy or ICT if you do not have a GCSE grade C in English or Maths or Computing.

This is an interesting course which develops practical and supervisory skills for those wishing to enter the hospitality industry. You will train in the College restaurant and kitchen, and will have the opportunity to complete NVQ Level 2 Catering and/or NVQ Level 2 Food Service.
Entry Requirements

Entry requirements include the following:

  • BTEC Level 2 Diploma/City & Guilds Level 2 Diploma  or 4 GCSE’s at Grade C or above
  • GCSE Maths and English at Grade C or above or equivalent e.g. Essentials Skills
  • You will be required to provide your own food service and chef uniform.
Where will it take me?

Successful completion of this course will lead directly onto further study on the 1 year Level 3 Diploma (top up), which upon completion will be the equivalent to 2 A Levels. Alternatively the course can also lead directly into a career within the hospitality industry or a qualification that will allow you to progress to a Degree programme.

This course will help you succeed in a highly competitive job market by developing the skills and knowledge which employers require. This course prepares you for a job within the hospitality industry or a qualification that will allow you to progress to a Degree programme. 

You will be required to undertake a module of work experience which will take place in the hospitality industry.

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.

This course prepares you for a job within the hospitality industry or a qualification that will allow you to progress to a Degree programme.

You will be required to undertake a module of work experience which will take place in the hospitality industry.

How will I be assessed and given feedback?

You will be assessed throughout the course with a combination of assessment techniques will be used to assess all units of study. You will be expected to actively participate in practical work and undertake primary research throughout the 2 year course.

There will be a combination of practical and theoretical tests. 

Additional Costs
Chef whites and safety shoes are required which cost approximately £60.
Accreditation
Pearson
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.
While we promote a wide number of courses not all are guaranteed to run.
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