Hospitality and Catering courses
Our outstanding facilities and industry links will help you achieve your goals.
All you need to know about course dates and times
Hospitality Leadership and Supervisor, Diploma
Between 2016 and 2018 the average household in the south west spent £48.30 a week on restaurants and hotels. The hotel and restaurant businesses are very successful in the south west due partly to the region’s many coastal resorts.
There are approximately 19,600 people working in the south west’s hospitality services industry, of which 52% work full-time.
What will I do on this course?
This technical-level qualification will prepare you for a career in hospitality supervision and management. It’s perfect if you want to become a team leader or supervisor, or a manager in a catering setting.
You will learn about:
- The hospitality industry
- Human resources
- Customer services
- Financial control
- Petit fours
- Business enterprise
- Alcoholic beverages
- Personal selling.
As part of this study programme you’ll complete a work placement or extended industry placement, which we will help organise.
You’ll also develop your maths and English skills, attend tutorials and Individual Development (ID) or Future Academy.
How will I be assessed?
We’ll assess your practical skills and observe you at work. You’ll also sit two written online exams.
What could I do after this course?
You could enter a management or business support role in the hospitality and catering industry. You’ll could also progress to a degree in Business with Management at University Centre Weston.
You’ll need a kit and uniform for your work experience or placement and home practice, which is likely to cost between £50 and £100. This cost and the bursaries that might be available can be discussed at your interview.
You’ll need five GCSEs at grade 9-4 or above (including English and maths) or a Level 2 qualification within the sector. You’ll also need to be in relevant employment, but we can help you find this.
Occupations related to Hospitality Leadership and Supervisor, Diploma
Restaurant or catering establishment manager/proprietor
Restaurant and catering establishment managers and proprietors plan, direct and co-ordinate the catering services of restaurants, hotels and large-scale catering services within other organisations.
Employment in region: 2,414 positions
Publican or manager of licensed premises
Publicans and managers of licensed premises organise, direct and co-ordinate the activities and resources of public houses (non-residential and residential) and bar and catering facilities at non-residential clubs.
Employment in region: 2,175 positions
Chefs plan menus and prepare, or oversee the preparation of food in hotels, restaurants, clubs, private households and other establishments.
Employment in region: 7,486 positions
What our students say
Jordan Hinks, Professional Cookery
“This course is varied and interesting, and I constantly learnt new dishes and expanded my skills”
Former school: King Alfred
Course: Professional Cookery
What next? Progressing to the Level 3 Diploma and then aiming to get a job on a cruise liner or in a high-end restaurant or hotel.