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HIGHER NATIONAL DIPLOMA IN HOSPITALITY MANAGEMENT – CULINARY ARTS

Offered by – MITD

COURSE OVERVIEW


Course Stucture

MANDATORY UNITS

  • The Contemporary Hospitality Industry
  • Finance in the Hospitality Industry
  • Customer Service
  • Research Project
  • Food and Beverage Operations Management
  • Rooms Division Operations Management
  • The Developing Manager

SPECIALIST UNITS

  • Human Resources Management for Service Industries
  • Work-based Experience
  • Small Business Enterprise
  • Planning and Managing Food Production and Beverage Service
  • World Food
  • Creative Patisserie (double unit)
  • New Product Development in Food
  • Food Safety Management
  • Nutrition and Diet

STUDY MODE


Full time

DURATION


3 Years

AWARDING BODY


MITD

INTAKE


Application deadline is end of February. Followed with an interview.

ENTRY REQUIREMENTS


At least 2 ‘A’ Levels or equivalent or NTC level 2 (now NC Level 4) qualification with work experience (Foreign non English-speaking learners may have to undergo further selection exercise to ensure they will be able to follow the course)