HNC Hospitality
This course prepares students for employment within the Hospitality Industry or for entry to a training scheme within a hotel group or for further study. Students learn skills in Food Production and Service and related theory. Subject areas include: Accounting, Food Hygiene, Reception, Housekeeping, Costing, Supervisory and Human Resource subjects.
Course Content
Subjects include: Hospitality Industry, Hospitality Supervision, Hospitality: Finance & Control, Food Hygiene Intermediate, Food & Beverage Service, Food Production Processes, Accommodation Servicing, Hospitality Front Office Procedures, Hospitality; Graded Unit,
Options: Human Resource Manangement 1, Hospitality Financial Accounting, Managing Hospitality Organisations 1.
SCQF Level: 7
Entry Requirements
4 Standard Grades (Credit) or 4 ‘O' Grades (A,B or C) or relevant SVQ/GSVQ Level 3 or 15 relevant Units as well as suitable industrial experience, or relevant industrial experience only.
Study Mode
Full-Time & Part-Time or Day Release
Progression To
HND Hospitality Management in year 1 or in year 2 by studying 3 additional credits during the HNC Hospitality course.
Career Paths
Opportunities exist at home and abroad for employment as a Hotel Manager, Food & Beverage Manager, Contract Catering Manager, Hotel Services Manager to name just a few.
PART-TIME & DAY RELEASE
Start Date:
August 2008
Duration:
2 Years - Day Release or Flexible duration dependent on individual in-fill requirements.
Day:
Day Release/Part-Time: Tuesday, Wednesday or Thursday - Flexible dependent upon individual requirements.
Time:
9.00am - 4.30pm
Cost:
£100 per credit, plus appropriate SQA fees.
£600 per year, plus appropriate SQA fees.
