Hospitality Management Foundation Degree FdA

This course is validated by: Lancaster University

There's still time to start this course September 2017. Apply now.

Course Information

Overview

Our Foundation Degree in Hospitality Management is two year full-time Lancaster University validated foundation degree with a broad syllabus encompassing modules such as the Contemporary Hospitality Industry, Food and Beverage Operations and Conference Management. The programme develops students’ insight into Hospitality Management through theoretical and practical experience.

Within the modules you will gain an insightful experience within the field of Hospitality Management. Additionally all students will be given the chance to take part in off site visits with guest speakers. The Institute of Hospitality and the British Hospitality Association (BHA) recognise that students studying for a Foundation Degree in Hospitality Management are taking their first steps in a professional management career and as such are entitled to student memberships of the associations, providing you with a number of services to support your studies. Tutorials combined with the excellent tutorial support you will receive, is a recipe for success!

This is a practical programme in which you will learn all aspects of Hospitality Management through taught sessions as well as by putting on your own events. The course is ideal if you are already working in the hospitality industry and wish to move to more senior positions or seek promotion. If you wish to work in the sector you will find this course will enable you to fit studying around other commitments. This is a fun and practical programme in which you will learn practical skills alongside the theory.

During the programme you will be required to undertake a work placement of 120 hours in both Year 1 and Year 2 of the programme (240 hours in total). We can support you in finding a suitable work placement. 

What will I study?

In the first year you will take a common core of introductory modules designed to familiarise you with differing approaches to the study of the contemporary hospitality, and to help you understand key management theories, concepts and ideas. Level 1 also encompasses practical modules in the form of Chef Skills to introduce student to the kitchen production environment.  At level 2, student’s practical skills are developed in Craft Skills alongside management theoretical modules such as Management and Leadership in order to develop student managerial skills.  

All students undertake at least one module on research methods and there is a related IT provision which equips you with key transferable skills. Assignments are challenging and are designed to develop a range of key critical and analytical skills, as well as subject knowledge. You will also examine Financial Management for the service sector.

Enrichment activities also form part of the course. These include Guest lectures, trips to Northern Restaurant and Bar Exhibition and behind the scenes tours of hospitality operations in the North West.

You will study core modules such as The Developing Manager, Hospitality Marketing and Sales Development and Menu Planning and Product Development in order to gain key academic insights into the practical aspects of Hospitality Management. You will have the opportunity to take part in work-experience opportunities as part of the course.

Modules include:

  • The Developing Manager
  • Chef Skills *(Basic Food Hygiene Certificate)
  • Gastronomy and World Cuisine
  • Hospitality Customer Service
  • Hospitality Marketing and Sales Development
  • Contemporary Hospitality Industry
  • Personal Development Planning
  • Research methods
  • Management and Leadership
  • Craft Skills *(Advanced Food Hygiene)
  • Hospitality Operations Management
  • Hospitality Law for Licensed Premises *(BII Certificate)
  • Menu Planning and Product Development
  • Finance for the Service Sector
  • Work-Based Learning
  • Research Project

Download the Programme Specification for FdA Hospitality Management. The Programme Specification will give you further information about the course structure, learning outcomes and detailed information about the assessment you can expect during the course.

Please note, you will be required to purchase a set of Chef's whites when you enrol on the course. Last year these cost around £45 each. We will speak to you more about ordering your set of whites when you come to enrol on the course. 

Entry Requirements

You’ll need 48 UCAS points to join this programme (formerly 120 UCAS points). All applicants must show that they have a good level of spoken or written English, and if English is not your first language you’ll need to demonstrate the ability to study in English. Applicants who do not meet the standard entry criteria but have relevant work / life experience will be considered on an individual basis and may be invited to interview.

If you are an International Student from outside of the EU it is a requirement for you to have a Tier 4 Visa in order to study with us. In order for you to undertake this particular programme of study, you will also need to demonstrate that you have a good level of written and spoken English and will require a UK VI Academic IELTS score of 5.5. Please note: the fees for International Students from outside of the EU, for this particular programme are £9,250 per year. Fees are subject to change in subsequent years.

New UCAS Tariff 2017 Entry. UCAS has introduced a new tariff system which aims to provide a fair and more transparent process of allocating tariff points across a wide range of qualifications. This new tariff system will be used for courses starting 2017. Applicants should note that new tariff points for a qualification may be different to the points for the same qualification in the previous system – generally tariff points will be lower on the new tariff.

 

 

 

 

 

How will I be assessed?

The course is assessed by the following methods: reports, essays, portfolio building, presentations (group and individual), role plays, examinations and student event observations using the College’s Training Restaurant.

Formative and summative assessments enable lecturers or tutors to monitor the learning that has/is taking place. Summative assessment is not always noticeable by the student as it is a continuous process; lecturers or assessors may observe participation and responses to class discussions and group work, a student’s response to question and answer sessions, participation in workshop practical and engagement with demonstrations. Each module is formally assessed through, for example, examination, open-book test, individual and group presentation, essay, observation of practice, assessment of course work e.g. art portfolio, written report, reflective practice and portfolios of evidence.

Students receive both formal and informal feedback. Formal feedback is through assessments, is usually in writing and given within 3 weeks following the submission date. However, some lecturers will provide group feedback, for example, following an examination they may choose to work through the exam paper in a tutorial. It should be noted that feedback is part of the ongoing learning cycle which is not limited to written feedback. Other forms of feedback include one-to-one meetings with a personal tutor, dissertation and project supervision meetings, a lecturer responding to learner questions or responses during topic or situation discussions.

Teaching and Learning

The learning environment and facilities include lecture theatres, classrooms, technology suites, laboratories and workshops, library and skills labs, art and photography studios, small group and quiet zones. Learning methods will vary according to the programme of study but will include lectures and group tutorials. In addition, seminars, field trips, work placements, role play or scenario activities, laboratory and workshop practical, demonstrations, guest lectures, discussions and debates all contribute to the learning experience to support the acquisition of subject specific skills and knowledge and the development of transferable and employment related skills.

What can I do next?

The majority of students are expected to progress on to Hospitality Management BA (Hons) Top Up. Some may leave directly upon completion of the Foundation Degree to seek out careers in: Hotel Management, Event Management, Catering, Hospitality Marketing, Customer services, Restaurant Management and Overseas Hospitality operations. The Foundation Degree encourages the development of transferable skills and past graduates have also progressed into private sector Business and Management roles and local government positions.

Supplementary Information

Download the Programme Specification for FdA Hospitality Management. The Programme Specification will give you further information about the course structure, learning outcomes and detailed information about the assessment you can expect during the course.

Please note, you will be required to purchase a set of Chef's whites when you enrol on the course. Last year these cost around £45 each. We will speak to you more about ordering your set of whites when you come to enrol on the course. 

Discover other courses in Catering and Hospitality

Awarded by UK Top 10 Lancaster University

Courses in Catering and Hospitality at University Centre at Blackburn College have been designed to enable Level 3 students on Catering and Hospitality courses to ‘seamlessly’ enter the programme – you will find what you are taught during your foundation degree builds on what you have already learnt.

All degrees in this area are validated by Lancaster University. In addition to being ranked among the top 10 in the UK, Lancaster is also the leading university in the North West according to The Complete University Guide 2015. You can be sure that the Catering and Hospitality degree you will graduate with will help you progress in work and life.

Trips, Activities and Events

A range of trips and activities form part of the programme – these include ‘behind the scenes’ visits to a range of restaurants including Northcote on the edge of the Ribble Valley.

Hospitality students raise substantial amounts of money for charity. In previous years this has exceeded £2,000+ for organisations such as East Lancashire Hospice and Help for Heroes. This photo was taken during one of the many events that our Hospitality students have arranged. You too can get involved and organise events like this!

 

Take part in practical sessions

Our Hospitality Management programmes degrees – you will take an active part in a range of events that you’ll organise, manage, cater for and market. This will give you additional practical experience should you not currently be working in the catering and hospitality sector. An ‘Events’ pathway is available for students who wish to specialise in Events Management or get into careers such as Conference Management and our approach gives you valuable experience for your CV.

You will also undertake a number of practical sessions using Scholars Restaurant (the College’s training restaurant) and it may be from there that you put on a range of events throughout your programme of study. This could include balls, themed dinners, charity nights, mini festivals and more!

Testimonials

"There has been a noticeable surge in off-college activity and events which is very motivating and well received by students. That is highly supportive of engagement with industry issues, thereby making the curriculum much more relevant." 

External Examiners Report 2014/15
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