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Bar Supervisor pathway: Hospitality Supervisor Apprenticeship Standard Apply Now »

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Level: 3

Location: Other

Years: 2

Weeks: 78


Start: Roll On Roll Off - Contact Us

Days / Times: Contact Us

Tuition (£): 0.00*
Full Concession: (0 Tuition/Exam Fee) available dependant on eligibility – A Full Concession is not applicable to a full-cost course

Interview: Y

Course Summary

This apprenticeship is aimed at individuals working as bar supervisors. It builds their experience and knowledge with the support of their assessor and managers. The apprenticeship entails:

  • Level 2 Functional Skills Maths and English 
  • End-point assessment 
  • 20% off-the-job training 

Entry requirements

You should have Level 1 Maths and English qualifications or a grade D GCSE.

You should be keen to pursue a career in bar management and should be working in a position of bar supervisor trainee for at least 30 contracted hours per week.


Course Content

  • Level 2 Maths and English Functional Skills 
  • Practical and theory training covering each aspect of becoming a bar supervisor 
  • 20% off-the-job training 
  • End-point assessment 

How will I be assessed?

  • Observations 
  • Project or written work 
  • Products of work 
  • Witness testimonies 
  • Professional discussions 

Are there any additional costs or specialist equipment required?

You will need a laptop.

What can I do after this course?

Further Study

You could progress to Level 4/5 leadership and management qualifications or an assessors award. 


  • Bar Manager 
  • Assessor 

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* Tuition - This figure is the fee to be paid if you are not entitled to any concessions.
*** Co-Tuition - This figure is the fee to be paid if you are entitled to any partial concessions.

Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

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."


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