This qualification will appeal to any young person working within hospitality who is keen to develop the skills to supervise and manage others. It will enable them to advance their career in a vibrant and exciting sector offering many opportunities in hotels, restaurants, leisure centres, pubs, cruise ships and in-store catering, to name but a few.
Students will also develop their skills in maths and English to support their main programme of study, help their future progression and enhance their life skills.
You will need a minimum of grades A-C GCSEs in English and Maths (or grades 4-9 in the new grading).
You must have opportunities for working in a supervisory capacity within your workplace: several of the units require you to evaluate your performance when supervising staff and for them to evaluate your performance.
Your framework will include the Advanced Diploma in Hospitality Supervision and Leadership Skills, a Technical Certificate and Functional Skills in English and Maths at Level 1. You will develop your maths and English skills to support your main programme of study, help your future progression and enhance your life skills.
You will be assessed on the job where you will be given a dedicated mentor to support and guide you through your qualification.
Maths and English will be assessed through a controlled assessment or final exam.
This will be discussed when you enrol.
You will be ready for further progression in your career in the hospitality industry or to advance to a degree level qualification.
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."