Hospitality Management and Supervision – Food Service and Events Level 3

The Hospitality Management and Supervision – Food Service and Events Level 3 study programme is a new and exciting qualification for students who are passionate about gaining employment in the diverse sector of hospitality supervision and management.

***Applications for full-time courses to start in September 2022 are now open!***

Application for this course are made by the ‘Apply Online’ button located further down the page.

If you are looking to start, or are a parent/guardian of a learner looking to start in September 2022, then bookings for our popular October Open Events are also open.

October Open Events

What Will I Learn?

Culminating in the planning and running of your own event,  you will gain the necessary knowledge and practical experience required to begin your path into the management of hospitality, food & beverage supervision and event management.

Teaching and support is provided by highly experienced industry professionals through a highly enriched programme and external visits. In addition to your main study programme you will also engage in activities to develop your English, maths and employability skills.

Course Content

Hospitality Management and Supervision – Food Service and Events Level 3 units may include:

  • Planning and managing a hospitality event
  • Service styles, leadership and communication
  • Team development
  • Marketing, promotion & financial control in hospitality
  • Health and safety
  • Beverage service including food matching, cocktails & wine
  • Gastronomy and the dining experience
  • Restaurant reception and booking process
  • Work experience – a minimum of 2 weeks
Entry Requirements
  • 5 GCSEs (9-4) including English and Maths, or satisfactory results (Merit/Distinction) in
    a relevant Level 2 qualification
  • An interview

At the beginning of the course students must complete a successful induction period to ensure they are on the appropriate pathway.

It is desirable that all learners have an interest in the hospitality industry possibly including work experience or part time job within the hospitality industry.

A cost will apply for uniform and excursions.

Previous Trips and Visits

New York including visiting the Culinary Institute of America, New York fish market, Broadway Theatre,  the Torres chocolate factory and watching basketball matches.

London hotel visits:  The Dorchester, Savoy, Billingsgate fish market, The Goring, The Shard, Borough Market

Local visits: Direct meats, Kelly Bronze Turkey farm, Crowne Plaza Five lakes Hotel, GreyFriars Hotel, Holiday Inn & many others.

What Can I Do Next?

The following pathway has been produced after consultation with industry professionals and employers to show possible course progression and career opportunities.

Meet a Tutor
How to make an Application – Watch our video guide!

We have also prepared a step-by-step video guide – please view this video which will guide you through the application process.

Hospitality Management and Supervision – Food Service and Events Level 3
LevelLevel 3
DurationOne year
Study ModeFull-Time
CampusColchester Campus
Start DateSeptember 2022 - Applications open on 1st October 2021
Fee(s)16-18 year olds: Free
19+: £2,583


All Fees and prices shown on this page are for courses starting in the 2021-22 academic year unless stated otherwise, and are correct at the time of entering/printing information, however these may be subject to change. The College cannot accept legal or financial liability as a result of any such changes.

The course information describes programmes offered by Colchester Institute. The College takes all reasonable steps to provide courses as described, but cannot guarantee provision. The information is for guidance and does not form any part of a contract.

The College reserves the right to update and amend information as and when necessary. Colchester Institute will do its best to provide the courses shown, but may have to modify or withdraw a course depending on customer demand and other factors.