Overview
This programme provides people who have prior experience in hospitality with the knowledge and skills to manage a department within the hospitality sector. The qualification contains the following strands: Kitchen Management, Food and Beverage Management, Rooms Division  Management and Function Management.
(Not all strands are available each year.)

Content
Graduates will be capable of:

• Fine Dining, demonstrating Silver Service and Table Cookery Skills
• Creation of dining experiences
• Menu development and evaluation
• Menu sales and techniques
• Financial Management of Food and Beverage Operations
• Training staff and evaluating their performance
• Managing Hospitality Operations
• Taking lead roles within the food and beverage area
• Engagement with local industry.

Career Options

• Chef de Partie
• Sous Chef
• Café manager
• Catering Supervisor

Admission Information
Applicants must have demonstrated operational skills and levels 2 and/or 3 and/ or 4 that are relevant to their chosen strand, or have equivalent experience. Students must be 16 years of age or older at the time of enrolment, unless approved otherwise by the Programme Leader. Evidence of suitability based on interview and/or portfolio.

Applicants for whom English is not their first language require a inimum IELTS score of 5.5.

Qualifications gained:

National Diploma in Hospitality (Operational Management) (Level 5)
(Kitchen Management)