Level 3 Management of Events & Hospitality

Over a two year course you will develop a range of practical skills and theoretical knowledge in the areas of hospitality and catering management. You will gain work experience externally and also in the college's award winning Foxholes restaurant. Many students who enjoy and successfully complete this qualification progress onto Higher Education or employment in the hospitality industry.

  • Course Information
    • Course Code
      LVEDHOS
    • Attendance Pattern
      Daytime
    • Course Level
      Level 3
    • Study Mode
      Full Time
    • Course Location
      Langdale Road, Leyland
    • Age Group
      School Leavers (16-18)
    • Course Duration
      2 years
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  • Overview

    This exciting course will prepare you to manage events and various sectors of the industry, namely hotels, pubs, cruise ships, restaurants and corporate hospitality providers such as sporting stadia and conference centres. The skills acquired are transferable to many occupational areas.

    You will study approximately nineteen units over a two year period, including:

    • the hospitality industry
    • food and beverage service
    • personal selling – how companies persuade people to use their outlet
    • human resources – policies and procedures relating to the management of people
    • event planning and management
    • work experience – an opportunity to gain lots of industry experience at different, often prestigious venues
  • Entry Requirements

    For our Advanced Vocational courses our entry requirements are a minimum of 5x Grade C/Level 4 including either Maths or English Language at Level 4 or above, and no less than a Level 3 in the other.

    Some courses and subjects will have additional specific entry requirements or require DBS clearance to undertake placements. Information about this can be found on the Apply Portal, and on your offer letter which you will receive after your interview.

  • How will I be assessed?

    A wide range of learning and assessment methods including:

    • reports
    • case studies
    • presentations
    • practical sessions
    • observations
    • log book/diary
    • posters

    The course is approximately 70% theory and 30% practical. The practical element is through a variety of activities in Foxholes, the college’s restaurant.

  • Progression Pathway

    Gaining this qualification can lead to many different career choices in an expanding market including:

    • event coordinator – or supervisor/manager
    • all levels of the food service and kitchen team – waiter, supervisor, manager – either in a restaurant, cruise ship, hotel or event
    • bar supervisor/manager – working within corporate hospitality, casinos and nightclubs
    • hotel general manager/operations manager/food and beverage manager
    • human resources
    • sales and marketing

    Most students go on to study at university following this course. Courses they have gone on to study include:

    • Event Management
    • Hospitality and Business Management
    • Festival and Event Management with Entrepreneurship
    • International Hospitality Management
    • Tourism and Events Management