How long is the course?
This course runs for two years. The programme will be delivered over 2.5 days, days to be confirmed.
What qualification will I achieve?
BTEC Level 5 HND in Hospitality Management.
What will I study?
The timetable will include theory, practical and self-study sessions as well as taking part in planned hospitality events (these could take place outside timetabled sessions). As well as studying the required generic units you will study optional units.
The optional units are chosen to allow different pathways to employment and are suitable for those who have a particular interest in the practical food and beverage area of Hospitality Management.
Job roles may include Food and Beverage Operations Manager, Head Chef, Executive Chef, Development Chef and positions within general Hospitality Management, as well as Events and Conference Management. Career paths may include management roles within hotels, restaurants and the licensed trade as well as that of Events Manager or Conference and Banqueting Manager.
In the first year you will study 3 generic units including:
- Food & Beverage Operations Management: You will gain an understanding of the day-to-day activities and procedures involved in food and beverage operations, whilst developing a range of practical operational skills.
- The Developing Manager: This unit will enable you to gain an understanding of behavior management principles and gain skills to review management potential.
- Rooms Division Operations Management: This unit examines the role of rooms division within a management operation, the operational elements that comprise the rooms division and how they are deployed to maximize occupancy and rooms revenue.
In the first year you will then study 5 optional units:
- Food Safety Management: You will investigate systems and processes required to produce safe food management actively and control measures.
- Work Based Experience: You will experience the scope and depth of learning which can take place in a work based context by planning, monitoring and evaluating work experience.
- Marketing in Hospitality: You will gain an understanding of the concepts of marketing, the role of the marketing mix, the marketing cycle and apply it to one of today’s competitive service industries
- Nutrition and Diet: This unit will investigate a number of areas of nutrition, including contemporary ideas regarding diet and health such as food choice and the influences of society.
- Small Business Enterprise: This unit enables to gain understanding of performance and impact and management of change in small business objectives and plans. This unit draws together many of the topics covered in other units and allows learners to practice the business skills required in a small business.
In the second year you will study 4 generic units including:
- The Contemporary Hospitality Industry: You will investigate the nature and diversity of the hospitality and constituent industries, including a range of job roles and employment possibilities.
- Finance in the Hospitality Industry: You will develop a practical understanding of the accounting techniques used to control costs and profits and how to analyse business performance.
- Customer Service: You will gain an understanding of customer service policies and the purpose of promoting a customer focused culture. You will also investigate what skills are required to provide excellent customer service.
- Research Project: Develop your skills of independent enquiry and critical analysis. You will undertake a research investigation with direct relevance to your hospitality management pathway and professional development.
In the second year you will study 3 optional units including:
- Human Resource Management for Service Industries: You will gain an understanding of human resource management, employee relations, employment law as well as requirement, selection, training and development within the service industries.
- Contemporary Gastronomy: You will gain an understanding of gastronomy trends and developments as well as advanced skills relating to gastronomic principles within contemporary food and beverage settings.
- World Food You will gain an understanding of World food trends and developments as well as advanced skills relating to commodities, equipment, cultural within World food and beverage settings.
Where will I study?
You will study at the Barnsley College, Old Mill Lane Campus, Church Street, Barnsley, S70 2AX within the Hospitality and Catering department allowing full use specialist equipment.
What equipment will I need?
For the Contemporary Gastronomy Unit you will require chef whites, knife kit and safety shoes. Kit lists for these will be available at interview.
How will I be assessed?
Continuous assessment completed through practical events, research projects and written assignments.
What can I do next?
On completion of the two years you can go into employment within the many areas of hospitality management or continue further study at degree level. Further information on additional study programmes will be available at interview.
How do I apply?
Apply directly via UCAS.
How much does the course cost?
Course fees: £5,995 per year.
As a Higher Education student living in England you may be eligible for the non-means tested Tuition Fee Loan from the Government. See the Fees and Finance page for further information.
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