Hospitality Supervision BTEC National Diploma

Course Overview
This course is designed for those students who wish to follow acareer in a supervisory or managerial position in the catering or relatedindustries. The course has a broad base and will give students a wide range of career opportunities.

Course Structure
This is a full-time course, delivered over two years and requires four weeks of industrial release to be completed within the two years.The course is student centred and contains 18 units which are studied over the two years. These will give the students an insight into the industry as a whole.

A selection of visits is planned for the course to a variety of hospitality companies and establishments. Cost of those trips will vary according to numbers.

Qualification Aims
In addition to seeking employment within the industry, students could enrol on to higher-level courses. These include the foundation degree inculinary management, and the three-year BSc Hons in Hospitality Services Management.

Assessments/Examinations
This course is assessment based. A variety of methods are used and may take the form of case studies, practical work, written phase tests, role-play or written assignments. Additional Qualifications: Basic Food Hygiene Certificate, NVQ French, Wines & Spirits Exam.

Cost / Equipment
As part of the course requires students to undertake restaurant and kitchen work, uniforms, knives and particular textbooks are required. The total cost for all required items is approximately£280. Help with essential equipment costs may be available to students who experience financial difficulties.

If you are 19 years of age or over, at the start of the course, the tuition fee's may be payable (Cost to be confirmed)

Start Date
September 2010