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City & Guilds Level 3 NVQ Diploma in Hospitality Supervision and Leadership

Course Code: C3888
Campus: Employers Premises
Week Commencing: 27 Aug 18
18/19 Academic Year End Date:
25 Aug 19


The Diploma in Hospitality Supervision and Leadership can help learners to progress to a more senior role within Hospitality. It allows learners to broaden their existing knowledge and gain important leadership and management skills, helping them to take on more responsibility. Learners will complete the mandatory units to achieve the full qualification, they will then be able to select from a wide range of available optional units. Learners undertaking the apprenticeship should also complete the Hospitality Leadership & Supervision Principles as their technical certificate to make up the full diploma. This qualification is designed to meet the needs of learners who wish to look at a more generic supervisory side.  It is likely the learners would have already achieved a chefs or service qualification within a college, or an apprenticeship whilst in employment prior to entering this ApprenticeshipsNI programme.

Entry Requirements


An Apprentice needs to be employed or be about to take up paid employment as an apprentice with a Northern Ireland company and be working a minimum of 21 hours per week (which includes off-the-job-training). Also as an apprentice, you must be the minimum school leaving age in Northern Ireland. Furthermore, please refer to the College’s admissions criteria, which are outlined at the beginning of this document.


Tuition Fee


All fees are set in accordance with DfE regulations.

Important Information

Opportunities and Progression

This qualification could lead to Management roles in: Hotels, Restaurants, Hospitality events, Catering events and Bars. Also on successful completion of this Level 3 Apprenticeship, you can in your current employed position progress to a Higher Level Apprenticeship with your employer’s support.

Contact Information


Centre for Skills & Apprenticeships, tel: 028 9026 5219 or email: [email protected]