Posted on 9th April 2015
Tante Marie Culinary Academy, the UK’s first independent culinary training establishment, has announced the introduction of a new industry standard, the CTH Level 5 Diploma in Culinary and Hospitality Management. The pioneering Level 5 Diploma was launched on Thursday 2ndApril 2015, coinciding with the opening of the new ‘Restaurant at Tante Marie’ in central Woking.
The CTH Level 5 Diploma, developed in partnership with the Confederation of Tourism and Hospitality (CTH) is the first of its kind to offer a solid foundation in all aspects of running a successful hospitality business delivered entirely through time spent in the workplace. The year-long, practical training programme is open to graduates of Tante Marie’s highly acclaimed Cordon Bleu Diploma and CTH Level 4 Diploma qualifications, wishing to apply their culinary skills in a commercial environment.
Based in the Academy’s new training restaurant, The Restaurant at Tante Marie, the apprentices will learn essential skills including how to actively run and grow a business, managing staff and running a professional kitchen. The Level 5 Diploma will be taught over a minimum 12 month period incorporating the following five core units: customer relationships and marketing in hospitality management; business principles and governance in hospitality; human resource management in hospitality; procurement and management of kitchen resources; and professional kitchen management.
Commenting on the new Diploma, Tante Marie’s Managing Director and Principal, Andrew Maxwell said: “This is such an exciting time for Tante Marie, with the recent move to our superb new home in central Woking, along with the launch of the new landmark CTH Level 5 Diploma.”
“The knowledge and skill gained by the apprentices in the new training restaurant under the careful guidance of Restaurant Operations Manager, Marco di Michele and Head Chef Sue-Lee Jones will be key to the new qualification. Our students will be able to gain a real insight into exactly what it takes to run a successful hospitality business, from creating a marketing strategy and business plan to effective stock control and implementation of a food safety policy... and of course, how to actually hit the ground running in a notoriously fast paced industry!”
“Our professional courses and Cordon Bleu Diploma qualification have put Tante Marie on the map as a leading international cookery school and I’m thrilled that we’re now able to offer the hospitality industry’s first business-focussed qualification.”
www.tantemarie.co.uk | www.tantemarierestaurant.co.uk
Categorised in: CTH News, Featured News