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Advanced Diploma in Supervision in Food and BeverageApply Now »

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Level: 3

Location: The RoundHouse

Years: 1

Interview: Y

Course Summary

This course meets the needs of learners who want to work as front of house supervisors within a hospitality environment. It covers a wide variety of units.

Entry requirements

You would need a Level 2 Food and Beverage qualification and preferably a grade C (grade 4) in English and C/D (grade 4/3) in Maths.

Course Content

You will cover a wide variety of units:

  • Legal and social responsibilities of a Personal Licence Holder
  • Barista skills
  • Principles of supervising food and beverage services
  • Principles of food safety supervision
  • Promoting food and beverage services and products
  • Supervising customer service
  • Supervising food and beverage service
  • Legislation in food and beverage service
  • Carve, fillet, joint and serve food
  • Prepare and serve wines
  • Prepare and serve alcoholic and non-alcoholic drinks
  • Provide advice to customers on food and beverage matching
  • Supervise hospitality events
  • Prepare and serve cocktails

How will I be assessed?

You will be assessed via practical tasks, assignments and tests as well as building up a portfolio of evidence.

Are there any additional costs or specialist equipment required?

You will need to purchase a uniform.

What can I do after this course?

Further Study

You could consider progressing to the Foundation Degree in Hospitality Management.



You can advance your career to take on front of house supervisory roles.



This course is run at the Roundhouse Campus

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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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