Through independent research, practical application in our restaurant Blasus and theory lessons, you will develop a good understanding of the role of management in the hospitality, events and culinary arts industry.
All applications are considered on an individual basis which means offers are based on qualifications, personal profile and experience. If you have any queries regarding your offer please contact our Admissions Team. Typical offer: 1 A Level at C Grade or above or 2 A Levels at E Grade or MP/PPP profile from a BTEC Level 3 qualification and five GCSEs at Grade C or above, to include English and Maths (or equivalent qualifications).
Graduates have employment prospects in hospitality and catering disciplines, for example: the events industry, food and beverage management, restaurant management, corporate hospitality and conference and banqueting. Job opprtunities are available in hotels, restaurants, cruise ships and event venues. The course covers both front and back of house so provides opprtunites in kitchen management and product development. The course also provides access to our BA (Hons) in Hospitality Management & the Culinary Arts.
The course includes - Restaurant operations, organisation behaviour, marketing, applied personal and professional development, purchasing and sustainability and introduction to hospitality, tourism and events, conference and banqueting, hotel and guest services, kitchen techniques, work placement, HR management and practical event management.
The programme will include lectures, fieldwork, practical and tutorial sessions. The course is mostly assignment based assessment.
There will be additional course-related costs.