Hospitality & Catering Entry Level 3
The Entry 3 course is an introduction into the world of catering
and hospitality. Throughout the course you will gain a variety of
skills in both kitchen and restaurant. These skills will be gained
through experiencing the realistic working environment of the
Waterfront Restaurant which is a fully functional restaurant
serving both external and internal customers on a daily basis.
The course is built up from a wide range of units which allows
you to carry out a variety of practical and theoretical activities.
The units are as follows:
- Introduction to the Hospitality industry
- Basic food preparation
- Healthy eating
- Food safety
- Customer service
- Using kitchen equipment
- Food commodities
- Guest service in the hospitality industry
Running alongside these units you will also complete a
certificate in Personal Social Development, which includes units
- Managing own money
- Environmental awareness
- Healthy living
- Healthy eating
- Identity and cultural diversity
- Preparation for work
- Making the most of leisure time
Finally an essential part of all full time programs is the
development of English, Math’s and ICT to prepare you for the
workplace and everyday life.
Assessment for this qualification is achieved by practical
assessments and a portfolio of evidence.
All applicants must complete a skills review and attend an
Course Progression Routes
Following successful completion of the entry 3 course learners
may have the opportunity to progress onto the level 1 NVQ
Preparation and Cookery and eventually follow onto the level 3
Course Career Prospects
This qualification will provide opportunities to gain employment
serving food and drink to customers in the hospitality industry in
positions such as junior commis chef and trainee positions within
hotels, cafes and restaurants.
If you are unsure about your career progression please contact the Careers Team.
Activities such as trips and visits will be arranged, which are
beneficial to this course and your learning. These activities are
optional and additional fees will be charged to you. Details will
be provided at the time of interview.
There are no course fees if you are under 19 years old. However,
you may have to pay for textbooks, personal kits, uniforms, trips
and personal stationery. You will be informed of these at your
A full Professional uniform is required for all students
enrolling on this course.
What some of the students of 2011/2012 had to say
Kennedy, “it has been a fantastic experience throughout the year
with the entry 3 group”
Steven, “I was a little nervous when starting on the entry 3
course but everyone made me feel so welcome”
Joseph, “I have had an amazing time on the course”
Jodie, “I have learnt a lot from this course as well as meeting
lots of new people”
Danielle, “I have gained so much confidence whilst doing
restaurant service on a Friday. I did not think I would have been
able to do it”
For Application and Enrolment Information Contact
Free phone: 0800 358 7575