Course Content

Year 1 – Term 1

• Reading, Writing, and Speaking Skills in English
• Foreign Language 1 – French/ Spanish
• Business Computing in Hospitality
• Fundamentals of hotel and catering industry – 1
• Housekeeping and Accommodation studies & Practical – 1
• Restaurant Services – 1
• Food and Beverage Service Practical – 1
• Food Production Theory & Practical 1

Year 1 – Term 2

• Foreign Language 2 – French/ Spanish
• Fundamentals of hotel and catering industry – 2
• Housekeeping and Accommodation studies & Practical – 2
• Restaurant Services – 2
• Food and Beverage Service Practical – 2
• Food Production Theory & Practical 2
• Food and Beverage Management – 1
• Front Office Operations & Administration – 1

Year 1 – Term 3

• Restaurant Services – 3
• Food and Beverage Service Practical – 3
• Basics of Pastry and Baking
• Food and Beverage Management – 2
• Front Office Operations & Administration – 2
• Food and Beverage Control – 1
• Business Communication Skills
• Tourism and Hospitality Industry

Year 1 – Term 4

• Industrial Attachment - 1

Year 2 – Term 1

• Food and Beverage Control – 2
• Menu Planning & Costing
• Hotel & Catering Law – 1
• Marketing for Hospitality – 1
• Accounting, Purchasing, and Stock control – 1
• Contemporary Gastronomy – 1
• Wine and Bar Service Techniques - 1

Year 2 – Term 2

• Customer Service Management in Hospitality
• Hotel & Catering Law – 2
• Marketing for Hospitality – 2
• Accounting, Purchasing, and Stock control – 2
• Human Resources in Hospitality – 1
• Hospitality Management – 1
• Contemporary Gastronomy – 2
• Wine and Bar Service Techniques - 2

Year 2 – Term 3

• Accounting, Purchasing, and Stock control – 3
• Human Resources in Hospitality – 2
• Hospitality Management – 2
• Global Cuisines – Consider 5 Cuisines
• Hotel Supervision Practicum
• Conference and Banqueting Management
• Personal and Professional Development
• Mixology and Showmanship

Year 2 – Term 4

• Industrial Attachment - 2