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Restaurant Supervision Advanced Modern Apprenticeship
The Restaurant Supervision Advanced Modern Apprenticeship/Modern Apprenticeship is made up of the following qualifications:
- A Related NVQ Level 2
- Restaurant Supervision NVQ Level 3
- Additional Units (to be agreed with the learner's advisor)
- Key Skills
We have included information on the NVQ and Key Skills in this pack. Additional Units depend on the Learner's working environment.
National Vocational Qualifications are competence based and differ considerably from the more traditional type of examination. The major differences are as follows:
- there are no formal entry requirements
- there are minimal examinations in Key Skills only, though exemptions do apply
- they can be gained in a variety of ways and circumstances
- they take account of previous experience
- they allow the individual to work and achieve at their own pace
- assessment (in place of traditional examination) is undertaken, wherever possible, in the work environment
- credit is given for actual competence on the job, not what you do or do not know
- each unit can be achieved individually (as units of credit); full national qualification is awarded when all units have been achieved
- they are national standards so are transferable should you change jobs
To achieve a full certificate in Restaurant Supervision, you are required to complete a total of 10 Units as outlined below:
Mandatory Units (Candidates must complete Units 1 - 6)
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UNIT 1 (3A1 (CSLB2/3)) |
Develop and maintain positive working relationships with customers |
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UNIT 2 (3C5 (MCI/C4)) |
Create effective working relationships |
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UNIT 3 (3E2) |
Maintain the health, safety and security of the working environment |
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UNIT 4 (3B1) |
Contribute to the control of physical resources |
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UNIT 5 (3A5 (CSLB2/4)) |
Solve problems for customers |
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UNIT 6 (3E1) |
Establish and maintain the condition of work areas and equipment |
Plus one of the following:
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UNIT 7 (3F15) |
Maintain the food service |
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UNIT 8 (3F14) |
Maintain the drink service |
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UNIT 9 (3F16) |
Maintain the vending service |
Optional Units (choose another 3 from Units 7 - 20; at least one must be from Units 10 - 13. Optional Units chosen from Units 7 - 9 must be in addition to the mandatory Unit already selected from this group)
Section A
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UNIT 10 (3C1 (MCI/C1)) |
Manage oneself |
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UNIT 11 (3C2 (MCI/C7)) |
Contribute to the provision of required personnel |
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UNIT 12 (3C3 (MCI/C9)) |
Contribute to the development of teams and individuals |
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UNIT 13 (3C4 (MCI/C12)) |
Lead the work of teams and individuals to achieve objectives |
Section B
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UNIT 14 (3A3) |
Supervise a function |
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UNIT 15 (3F22) |
Co-ordinate the food delivery operation |
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UNIT 16 (3D2 (ASC3/6)) |
Enter and integrate data and present information using a computer system |
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UNIT 17 (3B3) |
Control practices for handling payments |
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UNIT 18 (3A2) |
Contribute to the identification and implementation of sales development activities |
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UNIT 19 (3A6 (CSLB2/5)) |
Improve service reliability for customers |
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UNIT 20 (3E3) |
Maintain and monitor the cleaning programme |
Key Skills
- Information Technology level 2
- Application of Number level 2
- Communication level 3
- Personal skills - Improving Own Learning and Performance level 3
- Personal skills - Working With Others level 3
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