Developed in conjunction with the renowned Tante Marie Culinary Academy, the advanced CTH Level 5 Diploma in Culinary and Hospitality Management course offers students the opportunity to put their knowledge into practice.


Programme overview

The programme is typically run as a practical “apprenticeship” in a working restaurant kitchen and front of house environment.

On completion, students will be ready to run a hospitality business.

They will understand the legal obligations, accounting procedures, health and safety (including food safety) and how a “service kitchen” works. They will be trained in etiquette – how to welcome guests and ensure they have a fabulous experience. Students will gain exposure to all aspects, including serving the customers, preparing the food, running the bar and producing year-end accounts.

Thus Diploma carries (160 credits) and is assessed by a combination of examination, assignment, and work-based assessment. Candidates should first have successfully completed the CTH Level 4 Diploma in Culinary arts or an equivalent qualification.

Click here for a link to the qualification specification.

Core units

This course comprises five compulsory modules:

  • Customer relationships and marketing in hospitality management
  • Business principles and governance in hospitality
  • Human resource management in hospitality
  • Procurement and management of kitchen resources
  • Professional kitchen management

Find a CentreFind your nearest CTH Approved Teaching Centre where this programme is available