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 successfully, completing the programme will be capable of:

• Cooking dishes from fresh ingredients
• Use a substantial range of preparation methods, cooking methods
  and finishing techniques
• Work independently in a commercial kitchen
• Discuss basic nutrition requirements
• Manage food safety
• Undertake food costing and portion control

Graduates will be capable of:

• Leading and managing people
• Training staff and evaluating their performance
• Hospitality operations and hospitality management
• Lead roles in their specialist work areas.

Career Options

• Bar Manager
• Food and Beverage Manager
• Restaurant Manager
• Café Manager

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 minimum IELTS score of 5.5.

Qualifications gained:

National Diploma in Hospitality (Operational Management) (Level 5)
(Food and Beverage)