Developed in conjunction with the renowned Tante Marie Culinary Academy, the CTH Level 5 Advanced Diploma in Culinary and Hospitality Management course offers students the opportunity to put their knowledge into practice.
The Level 5 Advanced Diploma in Culinary and Hospitality Management 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.
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
CTH Level 5 Advanced Diploma in Culinary and Hospitality Management
Students must achieve:
|Credit value (CV): 1660|
|Guided Learning Hours (GLH) for Qualification: 1240||Total Qualification Time (TQT) for Qualification: 1600|
|Unit Code||Unit Title||L||CV||GLH||URN||Assessment Method|
|CRMHM||Customer relationship and marketing hospitality management||5||30||230||M/506/9432||Assignment|
|BPGH||Business principles and governance in hospitality||5||40||330||A/506/9434||Assignment|
|HRMH||Human resource management in hospitality||5||30||230||J/506/9439||Exam|
|PMKR||Procurement and management of kitchen resources||5||30||225||Y/506/9439||Work-based Assessment or Assignment|
|PKM||Professional kitchen management||5||30||225||R/506/9441||Work-based Assessment or Assignment|
|Advanced Diploma Total