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Hospitality and Catering

Level 3 BTEC Extended Diploma in Hospitality and Event Management

Full Time


Course Overview

Course Content

You will receive instruction, guidance and encouragement to practise and develop the skills necessary to achieve the award. The course covers a wide range of subjects.

Planning and managing a large scale event, this major project will incorporate a number of units:  

  • Event Management¬†
  • Food and Beverage Operations
  • European and Continental Cuisine
  • Human Resource Management
  • Finance
  • Marketing
  • The Hospitality Industry
  • Customer Care in Hospitality
  • Health, Safety and Security
  • Team Leadership and Supervision
  • Food and Beverage Organisation
  • Alcoholic Beverages
  • Kitchen Organisation and Food Safety
  • Introduction to Contemporary Cuisine
  • Principles of Healthy Eating
  • Work Related Project in Hospitality
  • Hospitality Business Enterprise

 

Entry Requirement

5 GCSEs grade A*- C including English, Maths and preferably Science.

Assessment

The course is continuously assessed through assignments, projects and case studies. Students will develop a responsible and co-operative approach to working on their own and in groups. The course uses practical activities, presentations and involvement with local businesses wherever possible.

Where does this course lead to

This course is a recognised route into Higher Education. Students may progress to a Higher National Diploma or Degree course. Previous students from this course are now working in positions such as Head Chef and Chef de Partie at Lainston House Hotel, Operations Manager at Barcelo Group, Junior Food and Beverage Manager at Pennyhill Park Hotel, Conference and Banqueting Coordinator and a Head Chef in London's West End.

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Course Outline

Course Code: OF15
Study Mode: Full Time
Location: Basingstoke
Start Date: 05/09/2018
Duration: 2 Years
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Full time applications are open for 2018/19

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