If you want to pursue a career as a restaurant manager then this is an excellent place to start. This course will provide you with the underpinning skills and knowledge to progress through the levels of supervision and management to a high standard.
Successful completion of this course will allow you to progress into Higher Education or into employment within the hospitality sector, as a restaurant manager.
During this course you will explore theoretically and practically the following topics at an appropriate level to begin working as a restaurant manager: Principles of Supervising Food and Beverage Service; Principles of Food Safety Supervision in Catering; Principles of Providing Food and Beverage Products; Principles of Supervising Customer Service Performance in Hospitality; Supervising Food and Beverage Service; Legislation in Food and Beverage Service; Carving, Filleting, Jointing and Serving Food in a Food Service Area (incudes flambe); Preparing and Serving Wines (matching wines to menus) and Preparing and Serving Cocktails.
You will need 4 GCSEs to include Mathematics and English (minimum grade C), C&G Level 2 Diploma in Professional Food and Beverage Service or the VRQ Level 2 Professional Cookery. All applicants will complete an entry test and be able to demonstrate a sustained commitment to succeed. You will be required to attend an interview and provide a reference (from an employer or recent school/college report).
Assessment is a combination of practical assessments, assignments and short answer tests.