The level 3 Advanced Professional Certificate in Hospitality and Catering explores supervising people, resources, food hygiene, health and safety, customer services and sales. The choice of pathways allows your learners to focus on a particular specialism if required.

Facility Supervision covers a variety of areas including food production operations, reception services and drink services.

Advanced Craft covers areas including food preparation and cooking, kitchen and larder.

Catering and Food Manufacturing covers food science and technology, food processing and manufacturing and food microbiology.

Who is it aimed at?

This qualification is aimed at those who already work in a variety of hospitality and catering businesses, from small restaurants to large hotels in roles such as facility supervision, advanced food and catering and food manufacturing.

Your learners should have already acquired an Intermediate NVQ in Hospitality and Catering, a level 3 N/SVQ in Hospitality or a level of expertise acquired through work experience equivalent to level 2 in the NQF.

Qualification structure

The Advanced Professional Certificate offers the following options:

• Facility Supervision - 5 mandatory units, 1 optional unit.
• Advanced Craft - 5 mandatory units, 1 optional unit.
• Catering and Food Manufacturing - 6 mandatory units.

How is the qualification delivered and assessed?

Your learners will be taught in a classroom environment with access to a work environment.

Assessment is via centre-devised assignments.

Progression

Your learners can progress to the level 4 Higher Professional Diploma in Hospitality and Catering on successful completion of this qualification.