Supervision & Leadership Level 3 Diploma

21270W0 | Parsons Walk Centre, Wigan
Start Date | 02/09/2019
Time/Day | FULL TIME

Is this course for me?

Budding chefs learn the skills, techniques and knowledge required to enter the catering industry. You will use industry standard equipment in our purpose built training kitchen and the award winning Wheel Restaurant to develop the skills required for a successful career in catering and hospitality. This course covers the required skills and knowledge for working in the Hospitality & Catering Industry. It is the course for you if you want to work in the hospitality industry with a focus on front of house in service.

What will I study?

You will study lots of exciting new skills including legal and social responsibilities of a personal licence holder, barista skills, principles of food safety supervision for catering and the principles of promoting food and beverage services and products.

How long is the course?

Full time for one academic year

How will I be assessed?

You will be assessed by observation in the realistic working environment, short answer examination and written assignments.

What qualifications do I need?

You will need a Level 2 Food Sevice qualification

What can I progress onto?

Employment opportunities include front of house within restaurants, hotels, sporting events & private dining. Progression onto an apprenticeship or further study.

Other Information

A high level of attendance is essential for successful completion of this course. If you are 16 18 years old, you may be eligible for our FREE bus pass. Find out more at

Course Fees

16-18 Year Olds 19+ year olds Do I have to pay for my course?
FREE £2492.00 3F

Exam Fee

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Course fees shown are per annum (unless indicated otherwise). Courses lasting longer than one year, fees will be payable per year.

If you need advice on any financial support that may be available to you, please contact us on or phone 01942 761111

Wigan & Leigh College endeavours to ensure that the information provided in this publication is accurate at the time of going to publication. All courses are offered subject to student numbers and the College reserves the right to amend, withdraw or amalgamate any of the courses, fees, services, locations or facilities described at any time. The College cannot accept liability arising out of such changes or connected to such changes, however it will undertake to minimise disruption to students.

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