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Search for a course > HIGHER NATIONAL DIPLOMA (HND) IN HOSPITALITY MANAGEMENT - CULINARY ARTS
Course Contents Entry Requirements
 
  • 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
 
  • At least 2 'A' Levels or equivalent
  • 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.

Duration Mode
  3 years   Full-Time

Certification Centre (Click for contact details)
  Edexcel (UK)   École Hotelière Sir Gaetan Duval

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