Food and Beverage Service Supervision (Restaurant Management) - Level 3 Diploma - CCCG
Accessibility & Translation

Food and Beverage Service Supervision (Restaurant Management) - Level 3 Diploma

wkc
APPLY NOWApply Online

PRINT FACTSHEET
temp
Start Date: 2 September 2024
Attendance: Full Time
Location: Victoria Centre
Most suitable for: 16 - 18, Adults
Duration: 1 Year
Level: Level 3
CAREER PROSPECTS

ABOUT THE COURSE

The Level 3 Diploma in Food and Beverage Service Supervision is a specialised course focussing on the knowledge and skills required within a Front of House position. 

The course covers higher level skills as well as management and supervisory elements focussed in this service sector industry. 

WHAT WILL I STUDY?

This course will contain:

  • Supervisory skills including maintaining a safe environment and staff development
  • Barista skills
  • Principles of promoting food and beverage services and products
  • Legislation in food and beverage service
  • Prepare, cook and serve food in a food service area
  • Prepare and serve wines
  • Prepare and serve alcoholic and non-alcoholic beverages
  • Prepare and serve cocktails
  • Provide advice to customers
  • Supervision of hospitality events

WHAT WILL I NEED?

You will need:

  • Three GCSEs at grade 4 or above, including English Language and Maths, and a relevant Level 2 qualification

All applicants must have an initial assessment and interview to confirm that the course is suitable for them.

HOW WILL I BE ASSESSED?

The course is assessed throughout the year with practical assignments and written tests.

WHAT WILL IT COST?

Aged 16-18


If you will be aged 16, 17 or 18 on 31st August prior to the start date of your course and you have the legal right to remain in the UK for the duration of your programme then your study with us will be free. Please see here for the documents you will need to show us.

Some courses will have other associated costs, such as for specialist materials and trips. Many of our students are eligible for financial support, see here for details.

Adults - Level 3

If you will be aged 19 to 23 prior to the start date of your course, and do not already have a full Level 3 qualification, you may be eligible for a Level 3 entitlement, in which case your study with us will be free. If you are older, or already have a Level 3, we have many other Level 3 courses that are also free to study. Otherwise, you will have to pay the fees yourself or apply for an Advanced Learner Loan.

Please see here for the documents you will need to show us.

Some courses will have other associated costs, such as for specialist materials and trips. Many of our students are eligible for financial support, see here for details.

Additional Costs

You will be expected to purchase the required uniform and equipment for the programme, which reflect both industry norms and safety requirements. These should specifically conform to Westminster Kingsway College standards and are approximately £200; further information will be provided at enrolment. Many of our students are eligible for financial support when studying at college – please click here for more information.

There is additionally a resource fee of £250 to cover the additional unfunded aspects of the course. These include Barista training and Wine and Spirits Education Trust qualifications. 

WHAT CAN I DO AFTER?

This course will help you to move on to higher-level courses, an apprenticeship or other employment in restaurant management.

WHERE STUDENTS PROGRESS TO AFTER THIS COURSE

0%
of people went into Education, not Higher Education, after completing the course
0%
of people went into Employment after completing the course

MEET SOME OF THE TEACHERS

Liane Bhalla-Van Veen

Liane worked for 10 years in the Royal Automobile Club in their Learning and Development department. Liane was an expat for 6 years in Dubai and worked as a Food and Beverage Trainer at the Jumeirah Beach Hotel. Before this, the roles were all operational - in the Food and Beverage areas (Front of House) working for Five Star Hotels such as Shangri-La and Burj Al Arab.

Liane started their career in London, in The Dorchester Hotel after attending Hotel Management School in the Netherlands and worked for One Aldwych and Great Eastern Hotel. For a short period, Liane also ventured into retail working for Harrods.

Liane has areas of specific knowledge or expertise including:  

  • Tea and coffee from working for Harrods
  • Coaching and mentoring
  • Psychology
  • Mental Health First Aid
  • Overall Food and Beverage Service

Liane has taught BTEC Hospitality and Events – Human Resources, Customer Service and Events Management, Professional Chef Diploma Level 1 and Level 2, Front of House theory and practical classes and Professional Food and Beverage Supervision Level 3 theory.

Liane won ‘Best Newcomer’ at a Seafood Restaurant ‘Amwaj’ when working as a restaurant manager for Shangri-La Dubai and 'Runner-up' for the Gold Service Scholarship for Service Excellence competition held at Claridge’s hotel.

Liane has enjoyed being a part of developing the next stars in Hospitality and can’t wait to see how everyone’s career pans out! Liane believes in Hospitality, the world is your Oyster, and it might take you places you can never imagine.


Richard Dixon

Richard is a dedicated and enthusiastic professional with 10 years of teaching experience and 30 years of experience in high-profile 4/5 star international hotels in Mauritius, Germany and London plus Clubs. Richard is the leading lecturer in wines and spirits at the college and has led the fine dining experience for several years.

Food and Beverage is his passion along with exceptional customer service with great attention to detail. Student education is at the forefront of his goals with a belief that everyone to achieve their best and if you learn from the best then you have the chance to reach the best positions within the industry.

Richard possesses excellent interpersonal skills and the ability to communicate concisely at all levels. He enjoys being part of a successful and productive team and thrives in new and challenging environments. Passionate about Food and Beverage and one who also keeps himself up to date with current trends which then means he can bring this into the college and to the students.

Many students that he has taught have gone on to be successful, be it in Michelin 3-star restaurants and top hotels as well as those that have opened their catering businesses. Ensuring that you grow as an individual and gain all the knowledge is key to my drive. Richard will train you to do as well as you can.


Lindsey Lamont

Lindsey Lamont joined Westminster Kingsway College in 2012, she began her teaching career at North Hertfordshire College in 2010 after studying for her teaching diploma with the University of Hertfordshire. Lindsey Lamont studied her Professional Cookery and Hospitality NVQ Level 2 and Level 3 full qualification and went on to work in the industry as a management trainee in a 4-star Country House Hotel, being promoted to Conference and Events Manager and then Restaurant Manager. During Lindsey’s time as a Restaurant Manager, the restaurant was awarded 2 AA Rosettes. As well as being a Hospitality Lecturer, Lindsey is also the Course Coordinator for the level 2 and level 3 Food and Beverage Specialist course.


Marc Whitley

Marc’s journey in the Hospitality industry began with a year-long programme at Disney World in Florida. Following that exciting start, Marc honed his skills at various establishments in New York before venturing to Oregon for a year of intensive study. Returning to New York, Marc briefly resumed work there before making his way to Vail, Colorado.

In Vail, Marc took on the role of managing a private, members-only dining room and serving as the Restaurant Manager at the renowned Sweet Basil. He played a pivotal role in the opening of the OXO Tower Restaurant, and after eight years of dedicated service, transitioned to the position of General Manager on the 2nd Floor.

Marc’s journey led him to the esteemed Firmdale Hotels, where he assumed the role of Food and Beverage Manager, and subsequently to Christophers as a General Manager. He then joined the Lowery Hotel as a Senior Restaurant Manager within the Rocco Forte collection, a role where he learned the prestigious Catey's award. Returning to London, Marc took on the role of General Manager at The Palm Belgravia, and later, found himself at Madison in St. Paul's.

His career continued to evolve as he assumed the position of Director at Chamberlains in Leadenhall. On his return to education, Marc led a transformation of the Escoffier Restaurant with great efforts that propelled it to remarkable success. In June 2023, the college restaurant was honoured with the ‘College Restaurant of the Year UK award’, a testament to exceptional teamwork and dedication.


The teachers listed may change, these shown are an example of the teachers who teach on these programmes.

APPLY NOWAdd to Basket

PRINT FACTSHEET
CAREER PROSPECTS
Queen's Award for Enterprise