EDI Level 3 Diploma in Hospitality Supervision and Leadership Skills (NVQ) (QCF)
Qualification summary
The Level 3 Diploma in Hospitality Supervision and Leadership (NVQ) is designed to recognise occupational competence for anyone with a supervisory or leadership role in the hospitality industry. To achieve the Diploma learners must demonstrate competence when working in a real hospitality workplace. The qualification covers leadership, working relationships, customer service, resource control, and health, safety and hygiene. In addition, a range of optional units are available in the following areas: food production, food service, drinks service, management of functions, housekeeping, portering and concierge, reception and reservations and bookings, as well as generic management responsibilities and customer service.
Qualification details
Accreditation start date:
Operational start date in centres:
For information on the approval of qualifications for funding in England, Wales and Northern Ireland, see the links to DCSF, DIUS, DCELLS, DELNI and DENI below.
When undertaking a qualification that does not appear on the governments' lists as eligible for funding for specific age ranges, users must be aware of legal requirements. Not all qualifications are suitable for all age ranges.
For further information on 14-19 qualifications offered in England, please refer to the DCSF
Section 96 website.
For further information on 19+ qualifications offered in England, please refer to the DIUS
Section 97 website.
For further information on Wales, visit the
DCELLS website.
For further information on Northern Ireland, visit the
DELNI and
DENI websites.
Successful candidates may progress onto Level 4 qualifications such as Management. Candidates may also progress onto more senior roles within their organisation.
Catering/Restaurant Manager
Conference and Banqueting Assistant/Manager
Hotel Manager
Kitchen Supervisor/Manager
Publican
Supervisor/Team Leader
D. Confirm occupational competence and/or ‘licence to practice’
D1. Confirm competence in an occupational role to the standards required
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07 Retail and Commercial Enterprise
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07.4
Hospitality and Catering
This qualification is based on National Occupational Standards and assesses occupational competence. Evidence for this qualification must come from the learner’s consistent achievement in the workplace or a Realistic Working Environment.
Candidates must complete a minimum of 45 credits to achieve the full qualification. 34 credits must come from the mandatory units in Group A; 4 credits must come from optional Group B and a further 7 credits must come from either Group B or Group C.
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1 -
Mandatory Group A
Candidates must take all units within this group
Credit Value required: Minimum 34, Maximum 34.
Sub-components required: Minimum 5, Maximum 5.
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H/502/4097 - Contribute to the control of resources
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J/502/1113 - Provide Leadership for your team
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F/502/5497 - Lead a team to improve customer service
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T/502/5531 - Maintain the health, hygiene, safety and security of the working environment
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M/501/0428 - Develop productive working relationships with colleagues
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2 -
Optional units
Candidates must achieve a minimum of 4 credits from Group B and a further 7 credits from either Group B or Group C
Credit Value required: Minimum 11.
Sub-components required: Minimum 1.