To develop the knowledge, understanding and skills of learners in the field of hospitality management and provide opportunities for learners to gain a nationally-recognised vocational qualification to enter employment in the hospitality sector, or to progress to higher education qualifications such as a degree in a related area like business management or leisure and tourism management.
Progression and Awards
Students commence by enrolling on the Higher National Certificate (HNC) programme, and upon successful completion of units worth 120 credits at the end of the first year of study, progress onto the Higher National Diploma (HND) programme. Having achieved 240 Credits, students are awarded the Higher National Diploma (HND). Students who are not able to progress or who wish to complete only one year of studies can be awarded the Higher National Certificate (HNC). Where one or more units are completed but there is no further progression, students may claim the relevant unit certificate(s).
The programme specification and individual unit specifications for this subject are set and issued by Pearson. Academic Management and Teaching and Assessment align with and follow these standards.
Methods of Teaching
Each unit will be delivered in 3 or 6- hour sessions (depending on the weight of the unit) two days a week (Monday – Tuesday for Weekday Classes / Saturday – Sunday for Weekend Classes) for eleven weeks per 15 credits minimum totalling 60 guided learning hours. Methods of learning include lectures, discussions, use of visual aids, websites and online resources, handouts of readings, exercises and worksheets, workshops, pair and group work, presentation, seminars and one to one sessions with the tutor. Teaching aims to engage students as active learners.
In addition, students will need to carry out directed learning, including thorough research and completing their assignments in their own time during outside class hours. During the term, specific amount of time is given in addition to class hours for individual tutorials whilst students work on their assignments. This is designed so students can develop over the programme as independent learners. Study skills training and learning support are provided with a view to increasing both technical or occupational subject skills and personal competencies such as critical thinking and communication skills.
Methods of Assessment
Students will be handed assignment briefs after the second week of each term. Assessment will be carried out using a wide range of methods, including evaluation of written reports, oral presentation and observations of practical work. Students will be required to demonstrate that they have attained a good understanding of each module by meeting all the learning outcomes, as described in the unit specification in order to gain a pass. Further advanced grades of merit or distinction may also be awarded to students who meet the descriptors for those awards detailed in the assignment briefs.
Once a student’s assignment has been submitted the tutor will mark and provide qualitative assessment and feedback in the form of written evaluations against each criteria given for learning outcomes. The student will receive their feedback verbally as well as having reasonable opportunity to resubmit work if necessary.
All assessments will be based upon the tutor’s academic judgements, but these will be verified by both internal and external assessors. Students are given the opportunity to appeal through both Docklands Academy and Pearson appeals procedures.
Course Content: One or two year programme including the following units:
Year 1 HNC Level 4 Hospitality Management (General Pathway) (RQF)
|Unit Number||Unit Title||Core/Specialist||Credit Value|
|1||The Contemporary Hospitality Industry||Core||15|
|2||Managing the Customer Experience||Core||15|
|3||Professional Identity and Practice||Core||15|
|4||The Hospitality Business Toolkit||Core||15|
|5||Leadership and Management for Service Industries (Pearson-set)||Core||15|
|6||Managing Food and Beverage Operations||Group A||15|
|9||Managing Food Production||Group A||15|
|15||Hospitality Marketing Essentials||Group B||15|
Year 2 HND Level 5 Hospitality Management (General Pathway) (RQF)
All level 4 units above are core units for level 5
|Unit Number||Unit Title||Core/Specialist||Credit Value|
|18||Research Project (Pearson-set)||Core||30|
|19||Hospitality Consumer Behaviour and Insight||Core||15|
|29||Managing and Planning and Event||Core||30|
|44||Strategic Human Resource Management||Optional||15|
|46||Managing and Running a Small Business||Optional||15|
COURSE FEE : £5995 per level. Level 4 and 5 – 2 years study total: £11,990.
There are a number of financial support options which can help to pay for a Higher Education qualification.
• Tuition Fee Loan to cover the cost of your course (full and part-time students)
• Maintenance Loan to help with living costs (full-time students only)
• Special Support Grant instead of a Maintenance Grant if you qualify for Income Support or Housing Benefit (full-time students only)
• Extra help may also be available if you are on a low income, have children or dependent adults, or are disabled.
• All of the above can be arranged through our Partner institution USP College //www.uspcollege.ac.uk/life-at-college/support/financial-support/
You need to pay back Tuition Fee Loans and Maintenance Loans once your income is £25,000 or over, but not other student finance, for example, grants and bursaries. You still have to repay your student loan if you leave your course early.
Completion of this course will enable the student to progress further into careers pathway, some of which can be found on this link.