Hotel, Events and Restaurateur Subsidiary Diploma/Diploma Level 3

The course is made up of practical Units based in the kitchen or restaurant and the business-based Units are theoretical. You will learn by completing projects and assignments based on realistic workplace situations, activities and demands. There are three Core Units and a choice of Option Units. Core Units are: The Hospitality Industry Customer Service Financial Control. You will have the opportunity to choose Specialist Units from: Food Service Alcoholic Beverage Service European Cookery Asian and Contemporary World Food Pastry Skills Managing a Hospitality Event Marketing Work Experience. This qualification offers two routes: either with kitchen units or purely front of house.