This level will suit you if you've worked in the hospitality industry for some time, have plenty of experience, and might already supervise others or manage resources. You may want to develop your knowledge and skills, perhaps to move into a management role within the sector.
There are no age restrictions for learners to undertake this qualification. However, we strongly recommend that learners should ideally be aged 17+ and working in a supervisory role.
Please note that this is a diploma, not an apprenticeship.
You will complete five core units:
Lead a team to improve customer service
Develop productive working relationships with colleagues
Provide leadership for your team
Contribute to the control of resources
Maintain the health, hygiene, safety and security of the working environment.
You also choose a number of optional units from a wide range that includes:
For a full list of units, please look on the City & Guilds website or contact Derby College.
You will be allocated an assessor who is competent within hospitality. A range of assessment methods can be used which will be planned with your assessor and manager.
Costs are to be discussed and you can consider applying for a student loan.
The Diploma in Hospitality Supervision and Leadership can help you find a job in a wide range of roles including:
If you want to continue your studies in the hospitality sector after completing this qualification, you might move on to the:
Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.
She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.
"I can't expect to be able to tell other people what to do if I've never done their job myself."