Hospitality Management
Entry requirements
An A Level profile preferably with a subject focus within the same area as the HNC
A BTEC Level 3 qualification preferably with a subject focus within the same area as the HNC, ideally Patisserie and Confectionery, Professional Cookery or a similar Catering/Cookery qualification
UCAS Tariff
About this course
Our Hospitality Management qualification is an excellent choice for individuals who aspire to pursue a rewarding career in the culinary industry. This program offers a well-rounded education that combines culinary skills with management expertise, preparing students for a wide range of exciting and lucrative opportunities in the culinary world. The course combines theory with fundamental practical knowledge in a variety of hospitality disciplines.
The course provides comprehensive culinary training, business and management knowledge (this knowledge is invaluable or those who aim to excel in leadership roles within the culinary industry), career advancement (with management skills, they can take on supervisory roles, open their own restaurants, or pursue careers in food and beverage management), diverse career opportunities (from working in restaurants and hotels to catering, event planning, and food production), entrepreneurship (this qualification provides the skills and knowledge needed to start and manage a successful culinary business) and much more.
Proposed design and development:
Level 4 Mandatory Units (HNC)
Unit 1: The contemporary hospitality industry
Unit 2: Managing the customer experience
Unit 3: Professional identity and practice
Unit 4: The hospitality business toolkit
Unit 5: Leadership and management for service industries (Pearson-set)
Proposed Level 4 Optional unit selection for the course (2 from group A, 1 from group B):
Group A: Unit 10: International Gastronomy
Group A: Unt 11: Creative Patisserie and Artisan Bakery
Group B: Unit 13: Work Experience
Tuition fees
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