Hospitality and Event Management Level 3 BTEC Extended Diploma at Basingstoke College of Technology
You will receive instruction, guidance and encouragement to practise and develop the skills necessary to achieve the award. The course covers a wide range of subjects.
Planning and managing a large scale event, this major project will incorporate a number of units:
- Event Management
- Food and Beverage Operations
- European and Continental Cuisine
- Human Resource Management
- The Hospitality Industry
- Customer Care in Hospitality
- Health, Safety and Security
- Team Leadership and Supervision
- Food and Beverage Organisation
- Alcoholic Beverages
- Kitchen Organisation and Food Safety
- Introduction to Contemporary Cuisine
- Principles of Healthy Eating
- Work Related Project in Hospitality
- Hospitality Business Enterprise
5 GCSEs grade A*- C including English, Maths and preferably Science.
The course is continuously assessed through assignments, projects and case studies. Students will develop a responsible and co-operative approach to working on their own and in groups. The course uses practical activities, presentations and involvement with local businesses wherever possible.
If you are aged 16-18, tuition and registration fees are free.
If you are aged 19 or over, tuition and registration fees are payable at the start of each year of study; please ask for details.
If you are aged 24 or over, you may be eligible for a Student Loan to assist with your fees; please ask for details.
This course is a recognised route into Higher Education. Students may progress to a Higher National Diploma or Degree course. Previous students from this course are now working in positions such as Head Chef and Chef de Partie at Lainston House Hotel, Operations Manager at Barcelo Group, Junior Food and Beverage Manager at Pennyhill Park Hotel, Conference and Banqueting Coordinator and a Head Chef in London's West End.
How to apply
If you want to apply for this course, you will need to contact Basingstoke College of Technology directly.