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Search or Quote Course Code: 78490

C&G Level 4 Diploma In Hospitality Management


This qualification is for candidates who work or want to work as a kitchen manager or head chef in the hospitality and catering sector.

78490
Bangor, Downpatrick
32 to 33 Weeks
Level 4
Part-Time Study
Summary

Campus: Bangor, Downpatrick

Course Code: 78490

Duration: 32 to 33 Weeks

Level: 4

Type: Part-Time

Course Structure

Units to be studied:

Year 1

  1. Manage purchasing costs in hospitality
  2. Manage staffing rotas for a hospitality team
  3. Manage a team meeting
  4. Develop and create innovative dishes and recipes
  5. Manage a team to prepare, cook and present

Year 2

  • Food current hospitality industry and food trends
  • Manage the performance of teams and individuals
  • Work as part of a hospitality management team to achieve strategic goals
  • Manage compliance with regulatory and legislative requirements in hospitality
  • Manage own professional development within an organisation 
Student Showcase

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Available Sessions
Title Campus Type Start Spaces Fee
C&G Level 4 Diploma In Hospitality Management
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Bangor

Part-Time

10/09/2018
Day: Wednesday
Time: 13:00-21:00

20+

£610.00

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C&G Level 4 Diploma In Hospitality Management
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Downpatrick

Part-Time

10/09/2018
Day: Wednesday
Time: 13:00-21:00

16

£610.00

Apply Now

Please select a campus from the list above to view the available sessions.

Contact Hours

Contact Hours per week

8 hours contact time to include practical classes, lectures, workshops or tutorials.

Personal Study

A further 3 hours maximum studying and preparing assessments.

Entry Requirements

UCAS

  • Level 3 Qualification in Hospitality or Catering e.g. NVQ3 Professional Cookery OR
  • Significant Industry experience e.g. Deputy/Department Head within the Industry

English Language Requirements for International students:

  • Common European Framework of Reference (CEFR) level B2
  • IELTS 6.0 (minimum of 5.5 in all skills)
  • PTE 51 Or an approved equivalent test in English

Equivalent qualifications include:

  • Grade C (or above) in GCSE English
  • Successfully completion of a Level 3 Vocational Programme with assessments completed in English Language
  • Essential Skills in Literacy (Level 2)
  • ESOL Level 2

Tier 4 Students:

  • SERC will only accept a Secure English Language Test (SELT) for issuing a Certificate of Acceptance for Studies (CAS)

Admissions Requirements:

  • Successful completion of the admissions process

APEL Requirements:

  • Provide evidence of ability to undertake the programme by meeting the requirements for the accreditation of prior experiential learning.  Further details on APEL can be found in the admissions section.
How will I be assessed and given feedback?

Students are assessed using a range of different methods. These include examinations, coursework, Project Based Learning, presentations, practical, posters, leaflets, role-play, and case studies.This is dependent on the requirements of each unit of study.

Oral, written and online feedback will be provided during your course to help improve and monitor performance. 

Where will it take me?
It allows candidates to progress into hospitality and catering management roles or to a Level 5 qualification. 
How will it make me more employable?
The Level 4 Diploma in Hospitality Management aims to prepare candidates to develop and practice the skills required for employment in culinary management.
Additional Costs
A set of chefs whites and safety shoes are required with approximate cost of £60.00 
Accreditation
Accredited by City & Guilds
Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

While we endeavour to run all our courses on the advertised day, SERC reserves the right to change the day of week on which the course runs.

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All information correct at time of print. Please note all courses are subject to funding and demand.
While we promote a wide number of courses however not all are guaranteed to run. Page printed on 21/09/2018 12:57:12