The aim of this programme is to provide graduates with a qualification that meets the needs of the Welsh, UK and global restaurant and hospitality industry, aiding employability. Half of the programme is delivered on placement in industry and the ‘taught’ modules are delivered online. At level 4, students split their studies equally between more theoretical, taught modules (60 credits delivered online) and restaurant-based practical placement modules (60 credits) within an introductory framework. Students study on a three term basis, 40 credits per term (or 20 credits for PT students). At level 5 and 6 this pattern of delivery is repeated, advancing to development modules and then implementation modules. At level 6, students are encouraged to have a specialism approach, allowing them to choose a specific career path:
- kitchen (chef skills);
- front of house service (including wine service and bar skills);
- restaurant management (considering new openings management, marketing, HR, general management roles).
Year One (Cert HE, Dip HE & BA) • Effective Management (20 credits; compulsory) • Introduction to Gastronomy (20 credits; compulsory) • Placement: Culinary Skills (20 credits; compulsory) • Placement: Customer Experience and Service Skills (20 credits; compulsory) • Placement: Restaurant Management (20 credits; compulsory) • Produce, Provenance and Sourcing (20 credits; compulsory). Year Two (Dip HE & BA) • Embedding Sustainability within Organisations (20 credits; compulsory) • Marketing and Sales (20 credits; compulsory) • Placement: Developing Culinary Skills (20 credits; compulsory) • Placement: Developing Customer Experience and Service Skills (20 credits; compulsory) • Placement: Developing Restaurant Management (20 credits; compulsory) • Professional Service (20 credits; compulsory). Year Three (BA) • Analysis and Review of the Operations Process (20 credits; compulsory) • Leading Restaurant Strategy (20 credits; compulsory) • Marketing and Promoting Restaurant Facilities (20 credits; compulsory) • Specialist Placement: Consultancy (20 credits; compulsory) • Specialist Placement: Leading Staff Development (20 credits; compulsory) • Specialist Placement: Self-performance Review (20 credits; compulsory).
At the commencement of the programme, students will attend a week long induction where they will receive information about their programme as well as assessment requirements. Exams will not be used within the programme apart from those externally set by the Wine and Spirits Education Trust (WSET), which is an ‘added value’ qualification. Coursework (the primary assessment strategy) and practical tasks are set in a variety of formats; these include: • Practical in-class exercises (e.g. debate seminars) • Role play (e.g. mock interviews, customer-focused scenarios etc.) • Presentations • Learning Logs — either completed on placement or in practical in-house sessions • Research projects • Peer mentoring • Video critique • Essays • Reports • Work experience placement assessments.
How to apply
This is the deadline for applications to be completed and sent for this course. If the university or college still has places available you can apply after this date, but your application is not guaranteed to be considered.
- Course code:
- Institution code:
- Campus name:
- Swansea Business Campus
- Campus code:
Points of entry
The following entry points are available for this course:
- Year 1
There is no data available for this course. For further information visit the Discover Uni website.
Fees and funding
|Northern Ireland||£9000||Year 1|
|Channel Islands||£9000||Year 1|
Additional fee information
University of Wales Trinity Saint David
Clearing contact details
0300 500 5054
Course contact detailsVisit our course page
0300 500 5054