Is this course right for me?

Would you like a career in the exciting hospitality industry? Are you looking to secure a management position in this sector?

This course offers a vocational pathway in higher education, allowing you to gain both an academic qualification and the knowledge and skills to work in hospitality.

Fees

Visit the Financial Support and Finance page for more information.

More detailed information on other costs associated with your course and work placements/work experience (if applicable) will be outlined in the programme validation document and explained to you at your interview.

Additional Costs

Additional costs may be associated with the following:

  • Specialist uniforms are required to be worn when working in the college restaurants. These are available to hire.
  • During the programme, students gain a student membership to the Institute of Hospitality which currently has no additional cost to the student. This is subject to change on an annual basis.
  • Students are encouraged to take up opportunities to become members of other professional bodies which can have additional costs. In particular for this programme you are encouraged to become a member of the north Wales Tourism and Hospitality academy which is an online academy supporting its members with networking and personal development sessions.
  • As part of the programme, external visits may also take place that would require a financial contribution from the student.

Start date

September

Entry requirements:

Language requirements:

  • GCSE in Welsh or English as first language, grade C or above
  • Any degrees, diplomas or certificates eligible should have been taught and assessed in Welsh or English, or
  • For overseas applicants, for entry onto Level 4, English fluency to IELTS 5.5 or higher (with no element less than 5.0)
  • For overseas applicants, for entry onto Levels 5 or above, English fluency to IELTS 6.0 or higher (with no element less than 5.5)

Typical Academic requirements:

  • a minimum of 80 UCAS tariff points in a main level 3 qualification, usually gaining a pass in at least one relevant subject which could include: A Levels, BTEC Extended Diploma, International Baccalaureate, ACCESS to HE; or NVQ Level 3; many additional qualifications from Wales, England and Scotland are accepted to support the UCAS points in addition to the relevant subject, such as the Welsh Baccalaureate.
  • GCSE Mathematics/Numeracy, grade C or above, or Key/Essential Skill equivalent level. For applicants without these qualifications, evidence of numeracy skills at a suitable level to meet the demands of the programme successfully, will need to be demonstrated.
  • Equivalent international qualifications are acceptable For individuals who not meet the above academic requirements we will consider a wide range of non-standard or professional qualifications and experience, through the submission of a portfolio for accreditation of prior learning (APL/APEL/RPEL), in accordance with GLLM regulations and policies.

All places are subject to satisfactory interview.

Delivery:

The course is delivered through a blend of the following:

  • Lectures
  • Workshops and practical work
  • Tutorials
  • Guest speakers
  • Student centred learning
  • Virtual learning environment (MOODLE)

Timetable

  • Full-time: 2 years, 1 day per week (typically 9.00 am - 9.00 pm)
  • Part-time: 4 years, 1 day per week (typically 9.00 am - 4.00 pm)

Assessment:

The course is assessed through various methods, for example through a blend of the following:

  • Individual portfolios
  • Essays
  • Reports
  • Reflective journals
  • Case studies
  • Presentations
  • Time-constrained assessments (open and closed book)
  • Practical work
  • Group work

Feedback

Where relevant, assessments will be marked and returned to students with constructive and developmental feedback. Effective feedback combines information which enables students to understand the strengths and limitations of their past performance, and information which enables them to recognise how future performance can be improved. Students will be provided with feedback in a timely manner and this feedback will justify how the grade has been awarded. Students will have the opportunity to reflect on the feedback given and identify their strengths, things they found challenging and areas for development that they will feed forward to their next assessment. Feedback will include linking evidence to assessment criteria to demonstrate how the student will have met the learning outcomes.

Progression:

After completing the FdA Hospitality Management programme, you will have the opportunity to proceed onto level 6 to complete the BA (Hons) Hospitality Management.

Other graduates may start new careers in the hospitality industry or gain additional responsibilities and increased status within their existing organisations.

Hospitality practitioners work within hotels, restaurants, themed pubs, conference centres, exhibition facilities, corporate and sports centres, catering businesses and other organisations.

Additional campus/course information:

  • Rhos-on-Sea

    For every 10 credits, students should engage with around 100 notional hours of learning. This will be approximately 30% direct learning contact and 70% independent student learning.

    Year 1 (Level 4)

    Food and Beverage Operations (20 credits, compulsory)

    The Food and Beverage Operations module aims to provide learners with a solid understanding of the food and beverage sector of the hospitality industry. The module will investigate the differing aspects of this facet of the industry from an operational perspective and will incorporate a number of themes that show how the hospitality industry as a whole, and food and beverage provision specifically, influence and impact on local, national and international society and economies. 

    In addition this module will allow learners to experience and learn from practical elements carried out in a realistic working environment and mapped against both national occupational and institutional standards, where they will observe and take an active role in the various aspects of food and beverage provision(Written Assignment 40%, Practical and Progress Reports 30%, Reflection 30%)

    Front Office Operations (10 credits, compulsory)

    This module aims to identify the guest cycle and understand the importance of the front office department being seen as the nerve centre of the hotel, incorporating the factors related to effective yield management. (Written Assignment 100%)

    Food Safety (10 credits, compulsory)

    In line with the National Occupational Standards reflecting sector-specific needs, this module aims to provide a developed understanding of applied food safety procedures across a range of food-related enterprises. While observing the importance of monitoring controls, the module will equip learners with the knowledge to communicate safe standards and procedures confidently. Pathogenicity and symptoms will be considered with a focus on current issues relating to microbiology, chemical and physical contaminants and food allergens, making it particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.  (Written Assignment 100%)

    Employability Based Learning 1: Career Planning (20 credits, core)

    This module enables students to carry out a number of employment related tasks required by employers to increase the opportunities of employment. To achieve this, students will reflect on their own learning and development to date, developing through this process a greater awareness of their own interests, skills and personal characteristics in the context of careers and work experience and identifying what is important to them in making an effective career decision. Students will develop their understanding of what they need to do to be employable and compete effectively in the job market, identifying resources, support and opportunities to achieve this. (CV and Cover Letter 10%, Action Plan 10%, Evaluation Day 30%, Reflection 50%)

    Business Finance (20 credits, compulsory)

    The module introduces the fundamental concepts and principles of accounting and finance. The module will focus on understanding the key concepts and principles of financial accounting in order to be able to interpret financial statements. The course focuses on the fundamentals of financial accounting and will begin by introducing students to accounting and finance concepts and terms, before moving on to financial and management accounting techniques which will include the production of financial statements such as income statements, balance sheets and cash flow statements and forecasts. This knowledge will be used to enable the student to interpret financial information using financial ratios, with a view to improving the quality of decision-making. (Open Book Exam 50%, Report (Individual) 50%

    Information Management (10 credits, compulsory)

    The module introduces the variety of information types encountered in business and the importance that Information Technology plays in underpinning modern business practice, and investigates the purpose of information systems in business. It will promote an understanding of the variety of systems essential for a full and effective use of technology and examine the increasing number of methods of communication in speeding up the use of information. In addition, it will identify effective statistical methods for managing information and decision making within an organisation. (Investigation 50%, Presentation 50%)

    Marketing and Innovation (20 credits, compulsory)

    This module introduces students to marketing principles, and the importance marketing planning. Students will examine how to apply the marketing mix to achieve results. They will learn the underpinning theories and models and apply them to real–world examples. (Written Assignment 40%, Report (Group) 40%, Presentation 20%)

    Research and Study Skills (10 credits, core)

    This module develops the study skills of the students, enabling the production of sound academic writing and introducing the concept of critical thought. It will enable students to develop skills in academic research, writing and reflection. (Written Assignment 100%) 

    Year 2 (Level 5)

    Human Resource Management (20 credits, compulsory)

    This module aims to enable students to understand the development of HRM and the resource view of the organisation. It will discuss the principal functions and activities of Human Resource Management and the contribution to the achievement of organisational objectives.  Students will explore the processes of recruiting, selecting and developing the talent and skills of the organisation, and the links between performance and reward in a contemporary context. (Written Assignments 100%)

    Food and Beverage Management (20 credits, compulsory)

    The Food and Beverage Management module aims to build on previous learning and practical experiences gained in Food and Beverage Operations. It will equip learners with the knowledge and organisational abilities needed to arrange, coordinate, run and evaluate a food and beverage event, while taking into account the many diverse elements required to successfully manage such an event.  Alongside these skills, the module will identify and acknowledge how food and beverage provision is effectively managed across a range of hospitality business models and will determine how food and beverage operations can impact on business revenues and profit. (Written Assignment 30%, Report 30%, Group practical 40%) 

    Food Tourism (20 credits, compulsory)

    Food tourism has become one of the fastest growing sectors of the tourism industry with its many facets recognised as being significant drivers of economic development. This module aims to recognise and research the scope of food and drink tourism experiences while providing a wider appreciation of the interrelationships between foods, the tourist and the tourism product. The promotion of culinary heritage and food culture along with levels of motivation to travel will be investigated. Political influences on the development of regional foods and local identity are explored with consideration to economic, physical and social impacts. (Written Assignment 40%, Presentation 60%)

    Conference and Event Management (20 credits, compulsory)

    This module will develop the students understanding of the diversity, protocols and operations underpinning the modern conference and event management sector; developing and applying skills that take into consideration the holistic design and operational factors required to meet client needs. (Report 40%, Case Study 60%)