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)
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