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Level 5 Diploma in Culinary and Hospitality Management

Developed in conjunction with the renowned Tante Marie Culinary Academy.

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Programme overview

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.

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

Sample Certificate

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Syllabus Overview:

CTH Level 5 Advanced Diploma in Culinary and Hospitality Management (QAN: 601/5460/3)

Students must achieve:
  • All 5 mandatory units, providing a combined 160 credits, all at level 5
Credit value (CV): 1660
Guided Learning Hours (GLH) for Qualification: 1240 Total Qualification Time (TQT) for Qualification: 1600
Mandatory Units
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 (5 units) 160 1240