About this Course

Students will develop the knowledge, understanding and strong, sector-related emphasis on practical skills alongside the development of requisite knowledge and understanding skills in the field of hospitality management within the context of hospitality, leisure or tourism. It also provides a thorough grounding in the key concepts and practical skills required in their sector and opportunities for learners to develop a range of skills, techniques and attributes essential for successful performance in working life within the hospitality industry.

Course Content

Compulsory Units

The Contemporary Hospitality Industry

• Finance in Hospitality Industry

• Customer Service

• Research Project

• Food and Beverage Operations Management
• Rooms Division Operations Management
• The Developing Manager

Optional Unit

• Conference and Banqueting Management
  
• Sales Development and Merchandising
  
• Quality Management in Business
  
• Menu Planning and Product Development
  
• Contemporary Gastronomy
  
• Creative Patisserie
  
• Food Safety Management
  

Delivery Structure:

Depending on the specific modules, different methodologies are applied. 

These include:

a. Traditional Classroom Method

Students will learn to grasp new and abstract concepts through guided activities. New or abstract concepts are introduced to students via lectures. Tutorial sessions will reinforce learning through practice or the solving of case studies.

b. Workshops

Students engage in small group learning and interaction with facilitator. Pre- and Post-workshop activities are used to enhance learning. In the workshops, facilitators will introduce selected subject-matter contents. Students' learning is reinforced through demonstrations, role-plays, research and presentation.

Assessment:

The assessments are criterion-referenced and are required to assess learners' evidence against published learning outcomes and assessment criteria. ( 100% assignments / projects for all 14 modules )

All units will be individually graded as 'pass', 'merit' or 'distinction'. To achieve a pass grade for

the unit learners must meet the assessment criteria set out in the specifications.

Summary of grades

In order to achieve a pass in a unit

• all learning outcomes and associated assessment criteria have been met

In order to achieve a merit in a unit •

• all merit grade descriptors achieved

In order to achieve a distinction in a unit

• pass and merit requirements achieved

• all distinction grade descriptors achieved

*Learners must achieved a minimum of 240 credits (of which at least 125 must be at level 5) to be awarded an Edexcel BTEC Level 5 HND.

TARGET STUDENTS AND ENTRY REQUIREMENT

(i) Target Students:

This program is available to all eligible person who is interested to improve their management knowledge and skills.

(ii) Entry Requirement:

· Minimum age: 17 years old

· Academic Level: GCE 'N' Level/ GCE 'O' Level/ Foundation Certificate in Higher Learning or equivalent

· Language proficiency: GCE 'N' Level/ GCE 'O' Level English / IELTS 5.0 or equivalent

COURSE DURATION:

This course will be conducted as a full-time and part-time course in ICAS Training and Education College.

The course can be completed within 14 months, 3hours a day of Institutional training. 

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