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BOSTON COLLEGE CATERING AND HOSPITALITY LEVEL 3 DIPLOMA IN HOSPITALITY SUPERVISION & LEADERSHIP SKILLS FULL-TIME COURSE HANDBOOK Section 1 WELCOME Welcome to the Catering Section of Boston College, we trust that you will have an enjoyable and fruitful time with us during your course. The course you have joined is a Vocationally Recognised Qualification and is recognised throughout the country and abroad. It is designed to teach you in the skills you will need in a busy and fast growing industry. It is an industry that offers world wide job opportunities in diverse ranges of establishments from industrial canteens to hospitals and from the armed forces to top quality hotels and restaurants. TITLE Programme Area Manager Vocational Tutors



Mr S Cottrell Miss D Lewis Mr C Smith Mr A Readman

3243 3267/3206 3267/3206 3267/3206

STAFF ROOM 106 100 100 100

Your Tutor is: Mr C Smith YOUR PERSONAL TUTOR All full-time and some part-time learners have a Personal Tutor. Your tutor will welcome you to the College, help you to settle in and be there to give you help and information. Your tutor is usually your first point of contact with the College and your main source of help. You will meet your tutor every week, as part of a group session or for a one-to-one discussion and review of your progress. It is important that you attend your tutorials as they will support you and make sure you get the most out of College. You will meet your tutor at Induction. The Induction programme introduces you to staff, other learners, your course and the College. A more detailed description of the tutor’s role can be found in your handbook.


Section 2

QUALIFICATION(S) AIM: Level 3 Diploma in Hospitality Supervision & Leadership Skills

COURSE FRAMEWORK You will at all times be working towards and collecting evidence towards the VRQ Level 3. Content of the Course VRQ qualifications are about:  doing a job  understanding why it is done that way, and  knowledge of supporting theory. There are VRQs for all areas of work. This course is based on the Catering and Hospitality Industry. The qualifications are recognised throughout the country and are now the Industry Standard Qualifications. The course usually takes two years to complete, but it may take more or less time depending on your ability. The teaching is centred on a RWE (Realistic Working Environment). This is designed to simulate working within the industry, and a large part of the course is based on this area. Some of the course is within a traditional classroom environment, which provides supporting theory input. NB. At the time of going to print, new standards from the Awarding body are expected, therefore the following is subject to change.


Level 3 Diploma in Food and Beverage Service Supervision To achieve the Level 3 Diploma in Food and Beverage Service Supervision, learners must achieve 23 credits from the mandatory units and a minimum of 19 credits from the optional units. GLH: min 354, max 360. Unit accreditation number Mandatory R/503/1725

City & Guilds unit 301







H/503/1728 A/503/1735 Optional H/601/7631

305 306

J/600/8243 L/503/1724

213 307



K/503/1729 D/503/1730

309 310



M/503/1733 T/503/1734

313 314


Unit title

Credit value

Principles of supervising food and beverage services The principles of food safety supervision for catering Principles of promoting food and beverage services and products Principles of supervising customer service performance in hospitality, leisure, travel and tourism Supervise food and beverage service Legislation in food and beverage service


Legal and social responsibilities of a Personal Licence Holder Barista skills Carve, fillet, joint and serve food in a food service area Prepare, cook and serve food in a food service area Prepare and serve wines Prepare and serve alcoholic and cold nonalcoholic beverages Provide advice to customers on food and beverage matching Supervise hospitality events Prepare and serve cocktails


3 6 2

5 2

2 5 5 4 4 4 5 5

Methods of Assessment Throughout your course your lecturer, who is also your assessor, will be discreetly watching your working and check that you are doing everything correctly. Your Assessor will also ask you questions, to make sure you understand what you are doing. Assessment opportunities also arise in prestige work placements that the Section arranges. You will be encouraged to go on one or more such industrial placements. Sometimes you may get work sheets or questions to complete and hand into your assessor, who will mark and return them to you. You will be able to see exactly how you have done and will be able to repeat the assessment if necessary. Each element of evidence in your portfolio needs to be checked and signed by your assessor on a regular basis, old evidence may not be accepted if not accredited on time. Lecturers will be happy to make an appointment for the verification process outside normal lessons so that it does not obstruct other learner’s learning experience.


Practical Assessments As part of your course you will complete a selection of Practical tests. You must complete and achieve each to complete your course. You will be given an additional free test, however, the third attempt will be liable to a cost of £20 to cover the cost of food. If you miss any assessment you will only be able to carry two missed assessments to the end of term, unless a verifiable reason can be given. You are responsible for filling in your diary with all the tasks completed each day, you will also need to ensure the assessor signs regularly. You cannot be assessed unless your diary is up to date, you will be given guidance sessions to help you to do this properly. You will also need to attend the underpinning knowledge sessions where you will be assessed through written questions before you can be signed off as achieving the unit. Each element is made up of practical skills and knowledge, and both of these need to be satisfactorily completed. All work completed in or through College will be both internally and externally verified. Learning Styles The teaching is carried out by qualified and experienced trade professionals, both in the RWE and in the classroom situation. In the RWE the teaching is learning by experience through on-the-job training and doing the job under the supervision of the teaching staff. In the classroom the teaching is a mix of formal lessons and individual research. You have access to workshops and the study support service, and you are encouraged to work at your own pace. The responsibility for achievement rests with you. Much of the practical work is carried out in the RWE. This will happen under the guidance of teaching staff who are qualified professionally, and to assess you for your qualification. ATTENDANCE MONITORING We want you to be successful on your course and to achieve your qualifications. It is therefore important that you attend all classes as good attendance is the key to being successful. The Attendance Monitor will work with you and your Tutors to promote good attendance. What will they do?  offer support if you are having problems which affect your attendance  refer you to Learner Services who can help with a range of personal problems and barriers to learning and attendance  refer you to your Tutor who will discuss your attendance and take action where appropriate


What can you do?  Avoid unnecessary absences, for example, by making appointments outside College hours  Inform the Attendance Monitor if you are going to be absent for any reason  Telephone (01205) 365701, option 2, or e-mail, or text “BCABSENT” to 88020. Texts are charged at standard network rate. This information is also on the back of your ID badge  Please remember to give your name, ID number and reason for absence The Attendance Monitor is: Gail Bevan

PLAGIARISM The use of other people’s work and the submission of it as though it was your own is known as plagiarism (plagiarism means theft of other people’s ideas). Any work forming part of an assignment, project, test or other assessment must be your own and must not contain any plagiarised material. Evidence of plagiarism will result in failure of the assessment. Any new assessment arrangement will be given with a strict completion date. You will also be subject to the College’s disciplinary proceedings. If you wish to quote material from a textbook or other source then this should be referenced in your assignment. Your subject lecturer or Personal Tutor will show you how to do this. Other Course Activities and Events Work placement The Catering Section has a policy of recommending only top quality work placements, this often means going throughout the UK, level 3 learners will be invited to fill these placements. The placements are voluntary but will enhance your knowledge, experience and employment prospects. There is the possibility that you could increase your work experience by working during College vacations, and the College can often help in finding placements. The placements used during the previous College year were e.g. Old Course, St Andrews, Scotland, Langar Hall, Vale of Belvoir, Raymond Blanc’s La Manoir, Oxfordshire, The Ivy Restaurant and Jason Atherton’s Maze Restaurant in London. Evening Restaurants During the course you will be required to work on evening restaurants, however, any evening work performed will be a part of your course and will speed up your diary completion. Visits The Catering Section organises one major visit per year which can be either in the UK or on mainland Europe. These visits are optional.


PROGRESS REPORTING Parents Evenings Parents are invited to visit the College regularly to find out more about your course, how you are progressing, options after your course has finished routes and any other details. There will be an opportunity to speak to key staff as well as your Personal Tutor. Progress Parents are encouraged to visit the College with or without their son/daughter to discuss progress with your Personal Tutor and teaching staff. Reports All College learners are assessed by the course team at the end of November to confirm continuation onto the full programme. If there is any doubt as to suitability to continue, learners and parents will be consulted in December. Progression routes: On achieving this qualification there are opportunities open to you including: 1. Employment within the Catering industry in a supervisory role. 2. Progress to Higher Education (university)


Section 3

COLLEGE CALENDAR 2013/2014 2013 September 2nd September 3rd September 26th October 3rd October 8th October 10th October 16th October 21st – 25th October 29th October 30th & 31st November 5th November 7th November 14th November 15th December 19th

Autumn term starts. Learner Services Induction week Spalding Enrolment Higher Education Fair at BCUC HE Parents’ Briefing ‘Going to University’ BCUC Spalding College in Action Boston College in Action Volunteer Fair at BCUC Half term HE Open Event Parents’ evenings School Taster day Boston College in Action Spalding College in Action Closing date for UCAS applications (internal) End of Autumn term

2014 January 6th January 23rd February 6th February 11th February 17th - 21st March 3rd - 7th March 4th & 5th April 4th April 22nd May 5th May 26th June 10th June 12th June 26th

Spring term starts HE Open Event Boston College in Action Spalding College in Action Half term for learners Careers week Parents’ evenings End of Spring term Summer term starts Bank Holiday Bank Holiday Spalding Open Event (Information) Boston Open Evening (Information) Summer term ends

Note Any learner taking holidays outside of holiday periods will be considered absent from the course. Learners receiving support from the College Bursary Fund need to be aware that they will not be paid for holiday periods taken outside the academic breaks.


Section 4 EQUIPMENT AND SPECIAL CLOTHING ETC. All full time catering learners are required to provide the following: 1. Full set of recognised chef’s uniform, please note that large checked and diamond trousers are not acceptable (only if kitchen option is taken) 2. Full set of waiter’s uniform including black jacket (only if restaurant option is taken) 3. A set of knives, which the College has available if required for you to buy. This is to ensure the best value deal offered to you and is obtained by our bulk buying system (only if kitchen option is taken). Please note that details of where and how to purchase the above are sent to you with the College acceptance letter you receive after your interview. You are further recommended to obtain your own copy of: Hospitality Supervision and Leadership by Heinemann from Harcourt ISBN: 9780435467975 Educational Visits You may be asked to contribute to the cost of some educational visits, although where costs are involved the visit will not be obligatory. Learner Purchases The RWE provides a catering service to the general public as well as to College staff and learners. When consuming food of any description, you must be very particular about obtaining proof of purchase i.e. till receipts for any food items you buy, to guard against any possible suggestion of theft. Whatever food is consumed, other than for “tasting” purposes, must be paid for. Financial Assistance If you have financial difficulties you can apply for help from the College Bursary Fund, 19+ Learner Support Fund or 24+ Advanced Learning Loans Bursary Fund. This may help to meet the costs of: 1 2 3 4 5 6

Travel Books and equipment (16-18, 19+ only) Food (16-18, 19+ only) Specialist clothing required for your course (16-18, 19+ only) Childcare costs whilst at College (19+ and 24+ only) Exams/tuition costs (19+ only)

Some learners aged 16-18 are guaranteed help from the Bursary Fund – this includes:  learners living in care  recent care leavers  learners receiving Income Support or Universal Credit in their own right  learners receiving Employment Support Allowance and Disability Living Allowance or Personal Independence Payment in their own right. For further details please check with Learner Services staff. Childcare If you are under 20, you may qualify for Care to Learn payments for childcare costs. Please go to Learner Services for more information, or contact Care to Learn on 0845 600 7979 or visit the website at


Section 5

SUPPORT SERVICES The College Mission Statement The College Mission Statement describes the type of College we provide for all our learners and staff. ‘to be a brilliant college that transforms people’s lives and makes an outstanding contribution to the economic, social and cultural life of Lincolnshire’. All learners at the College attend voluntarily so there is not a set of ‘College Rules’. We do however have a range of policies which describe the standards we expect and what we offer in return. To access all the learner related policies and procedures please look on Moodle, or ask your Personal Tutor for details. Section 6 POLICIES

At the College we have a range of policies detailing what the College will offer you and how we ensure high standards are maintained. To access the policies click on the links below. If this is not possible please ask your Tutor to provide you with a copy. Admissions Assessment and Examinations Assessment Malpractice Bullying and Harassment Careers Education, Information, Advice and Guidance Car Parking for Residential Learners Compliments & Complaints Procedure Computer Services Unit: Code of Conduct and Practice and Equality Impact Assessment Coursework / Self Study Drugs and Alcohol Financial Support for Learners Functional Skills Hall of Residence Disciplinary / Sanctions Higher Education Admissions Induction Code of Practice Information, Guidance and Support International Student Late Enrolment Learner Attendance Learner Disciplinary Policy and Procedure for Further Education Learners 10

Mobile Electronic Equipment Recognition of Prior Learning (RPL) Safeguarding Learners Skills for Life and Learning Support Tutorial – Full Time Learners – Appendix 1 Weapons and Search Work Experience Equality and Diversity – see our page on Moodle Examination Policy Students Copy Important Exams Information for Candidates Access arrangements – General Access arrangements – International Students Examination Clashes Conduct of Exams Internal Appeals Procedure – Students Copy Appeals Procedure – Externally Marked Exams

Health and Safety at Work Act and Food Act All Hotel and Catering learners have duties and responsibilities under the above act. These will be explained during induction period. Eating Facilities You are welcome to eat in the ‘Bistro’ and ‘Haven’ restaurants when off duty, however this is not permitted when you are on duty/in uniform. Lockers and Valuables Some lockers are available, if you wish to use one, you will need to provide your own STOUT padlock, together with a spare key, which your tutor will retain for emergencies. VALUABLES AND MONEY MUST NOT BE KEPT IN LOCKERS NO RESPONSIBILITY CAN BE ACCEPTED BY THE COLLEGE FOR THE LOSS OF OR DAMAGE TO ANY ITEMS WHICH MAY BE STOLEN. YOU MAY WISH TO CONSIDER THE ADVISABILITY OF INSURING YOUR PERSONAL EFFECTS.


SAFEGUARDING STATEMENT Boston College places a high priority on the safety and wellbeing of our learners. We are committed to creating and maintaining a friendly, welcoming and safe working environment for all young people and vulnerable adults, whether learning is taking place on or off College premises. We have a duty to safeguard all learners, and we will respond immediately if there is a concern that a learner might be the victim of bullying, harassment, abuse or neglect. All staff are trained in safeguarding and there is a designated specialist Safeguarding Team to help with any concerns you might have about your own or someone else’s safety. If you need to contact the Safeguarding Team please go to:   

Main reception Learner Services The ‘Stay Safe’ button on Moodle E-mail

If you need to contact someone out of College hours about safeguarding contact: 

Children’s Social Care on 01522 782333 In an emergency situation dial 999 and call the police

An important part of safeguarding is making sure only authorised people are on our College premises. Please help us with this by carrying your ID badge at all times and showing it if asked by a member of College staff. At Boston College we respect everyone within the College community. We also emphasise respect for personal property and for the facilities of the College. We therefore, expect learners to work with us to create an environment where everyone feels safe and valued and can work to achieve their full potential.


Boston College Skirbeck Road Boston Lincs PE21 6JF Telephone: 01205 365701


Hospitality level 3 hospitality supervision 2013 2014  
Hospitality level 3 hospitality supervision 2013 2014