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.
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.
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