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.
Government funding available
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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.
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
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.
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.
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.
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
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