Catering: Front of House, Hospitality and Supervision Level 3 Diploma Full-time (FCAH)

This course is ideal for those looking to develop advanced skills in front-of-house operations within the hospitality industry. It prepares learners for supervisory roles in restaurants, hotels, cafés, and event venues, focusing on customer service excellence, team leadership, and operational efficiency.

• Fine dining service.

• Bookings and payments.

• Beverage service.

• Food safety and hygiene.

• Leadership and supervision.

• Event planning.

Practical Assessments (Observations)

Candidates are observed performing tasks in a realistic working environment or actual workplace.

Tasks include customer service interactions, handling bookings, managing check-ins/check-outs, and dealing with complaints.

Assignments and Written Tasks

Learners complete structured written assignments to demonstrate understanding of front office operations, customer service principles, and health and safety.

Professional Discussions

These are structured conversations between the assessor and the learner to explore knowledge, understanding, and decision-making processes.

Workplace Evidence (Portfolio)

Learners compile a portfolio of evidence including witness testimonies, work products (e.g., booking forms, shift logs), and reflective accounts.

Knowledge Tests

These may be multiple-choice or short-answer tests to assess underpinning knowledge of hospitality systems, legislation, and procedures.

Role Plays and Simulations

Used to assess how learners handle specific scenarios such as dealing with difficult customers or emergency situations.

Project Work

Learners may be asked to complete a project that involves planning and evaluating a front-of-house service or event.

• Successful completion of a Level 2 Culinary Skills Diploma (or equivalent).
• Submit a completed work placement proposal form (provided at interview).
• GCSE grade 4 English Language and Maths is desirable.