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Hospitality Supervision Advanced Apprenticeship including Technical Certificate at Brockenhurst College

Course description

The course is for anyone who is working towards or is already in a supervisory role in the hospitality industry.  It consists of a set of projects based on practical experience and development within a supervisor's role. 

This deals with managing teams and individuals, setting SMART targets, developing individuals and customer management.  The technical certificate is a small online test to compound the customer service part of the role of a supervisor.

Course content

The course covers:

  • NVQ Level 3 in Hospitality Supervision & Leadership, achieving a minimum of 37 credits for the full qualification
  • Functional Skills Maths Level 2
  • Functional Skills English Level 2
  • Technical Certificate (online test)

The 4 components above need to be completed to obtain the full Apprenticeship qualification.

The NVQ Level 3 Hospitality Supervision & Leadership logbook is made up of units each with a credit value.
37 credits need to be achieved for full Diploma qualification.

The Mandatory units consist of: (All to be completed 25 credits)

401  Set objectives and provide support for team members
402  Develop working relationships with colleagues
403  Contribute to the control of resources
404  Maintain the health, hygiene, safety and security of the working environment
405  Lead a team to improve customer service
666  Employment rights and responsibilities in the hospitality sector

Optional units B: (Minimum 4 credits – 1 unit)

407  Supervise food production operations
408  Supervise functions
410  Supervise food services
411  Supervise drinks services
417  Supervise housekeeping services
420  Supervise portering and concierge services
421  Supervise reception services
422  Supervise reservations and bookings services

Sample of optional units C: (Remaining 8 credits from either this section or B)

406  Contribute to promoting hospitality products and services
409  Contribute to the development of recipes and menus
413  Supervise cellar and drink storage operations
418  Supervise linen services
419  Monitor and solve customer service problems
423  Improve the customer relationship
426  Supervise practices for handling payments

Entry requirements

You must be working towards or be in a supervisory role in the hospitality and catering industry.   You will be working and training with your employer who will be supporting you and who will allow your assessor to visit to observe and work with you through all aspects of the requirements of the course.



  • Learning materials are specifically designed for you to work through on your own and with the help of a tutor/assessor, who will help you with your studies and give feedback.
  • A qualified assessor will visit you at work weekly for between 60-90 minutes.
  • We will be flexible and fit in with the needs of your business and job requirements.
  • Your work will be sampled on an ongoing basis by a qualified verifier.

Future opportunities

After the course you can progress to ILM Diploma if your job role accommodates this level of work.

Further information

This will be discussed at the enrolment and induction process. Please let our staff know if you need any additional support or reasonable adjustments - we will do all we can to help. Our experienced and competent staff can also tailor learning materials to suit particular needs; and can help you decide on your course and progression options.

You must expect to devote time each week to private study and homework.

We strongly recommend our short courses on Emergency First Aid at Work, Food Safety, Health & Safety and COSHH

How to apply

If you want to apply for this course, you will need to contact Brockenhurst College directly.

Last updated date: 18 February 2016

Key information