18Jun
BusinessCourse summary
This is a fantastic course for those looking to enter the global and dynamic world of hospitality and food service. The blend of business, management, and culinary skills will make you highly employable in a variety of roles. If you are passionate about food and beverage service with an interest in management roles, this course is for you! This course offers a comprehensive understanding of both front-of-house operations (management) and back-of-house food preparation (culinary arts), equipping graduates with diverse skills for a range of roles in restaurants, hotels, catering businesses and other hospitality-related industries. This course incorporates significant hands-on training in a working kitchen, restaurant and cafe, allowing you to apply theoretical knowledge in real-world situations and opportunities in kitchen management and product development. You will expand your knowledge, understanding, and skills to pursue a successful career in various hospitality settings in roles such as Restaurant Management, Culinary Artist, Event and Catering Management, Food and Beverage Entrepreneurship and Hospitality Consultancy and Marketing.
Modules
Modules for the 3 Year BA programme include: Year 1: Restaurant Operations Organisational Behaviour Purchasing and Sustainability Marketing for international tourism, hospitality, events and the culinary arts Introduction to Hospitality, tourism and Events Applied Personal and Professional Development Year 2: Work placement professional kitchen techniques conference and banqueting management hotel and guest services practical event management contemporary human resource management in context Year 3: Strategic Hospitality Management on-licensed trade management Management consultancy and organisational change strategic event management contemporary gastronomy contemporary themes in tourism, hospitality, culinary arts and events Modules for the 1 year Top-Up Programme include: Strategic Hospitality Management Contemporary Gastronomy On-Licensed Trade Management Restaurant Operations Professional Kitchen Techniques Conferencing and Banqueting Management
Assessment method
You will usually have to complete portfolios, presentations and written assignments as you progress through the programme.
How to apply
29Jan
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.
Application codes
- Course code:
- N801
- Institution code:
- N13
- Campus name:
- Neath College
- Campus code:
- -
Points of entry
The following entry points are available for this course:
- Year 1
Entry requirements
Qualification requirements
A level - C - EE
Pearson BTEC Level 3 National Extended Diploma (first teaching from September 2016) - PPP
Entry criteria detail a typical offer but the College considers all applications on an individual basis which means that we could make offers based on qualifications, personal profile and experience. If you have any queries regarding your offer please contact our Admissions Team.
Student Outcomes
Operated by the Office for Students
There is no data available for this course. For further information visit the Discover Uni website.
Fees and funding
Tuition fees
| EU | £9000 | Year 1 |
| England | £9000 | Year 1 |
| Northern Ireland | £9000 | Year 1 |
| Scotland | £9000 | Year 1 |
| Wales | £9000 | Year 1 |
Tuition fee status depends on a number of criteria and varies according to where in the UK you will study. For further guidance on the criteria for home or overseas tuition fees, please refer to the UKCISA website .
Additional fee information
No additional fees or cost information has been supplied for this course, please contact the provider directly.
Provider information
NPTC Group
Dwr-Y-Felin Road
Neath
SA10 7RF