Pearson BTEC Level 5 Higher National Diploma in Hospitality Management (Food and Beverage) (Beacon International College)

Academic Requirement

• Diploma
• Chinese Senior Secondary Year 3
• GCE ‘A’ Levels – at least two (2) Grade E
• ITE Higher NITEC 2.5
• STPM – 2 passes
• Vietnam Grade 12
• Any other equivalent qualification

English Entry Requirement

Students with equivalent foreign qualifications may be admitted provided they are proficient in the English Language, and possess

• IELTS 5.5 or equivalent qualifications OR
• a Pass in English Placement Test determined by the College

Those who fail the English Placement Test will be required to successfully complete the EAP/ESL (Lower Intermediate) course conducted by college

Information not available

The Pearson BTEC Level 5 Higher National Diploma in Hospitality Management (Food and Beverage) is a 240-credit qualification that consists of mandatory core units plus specialist units determined by the college that provide for a combined total of 240 credits.

The Higher National Diploma course comprises of subject units of study determined by the college from the following list:

Mandatory Course Units

The 11 core units for the Pearson BTEC Level 5 Higher National Diploma in Hospitality Management (Events) are:

• The Contemporary Hospitality Industry
• Managing the Customer Experience
• Professional Identity and Practice
• The Hospitality Business Toolkit
• Leadership and Management for Service Industries (Pearson-set)
• Research Project (Pearson-set)
• Hospitality Consumer Behaviour and Insight
• Hospitality Supply Chain Management
• Menu Development, Planning and Design
• Barista to Bar Management
• Food Service Management

Specialist Units

The College will select 4 units from the following list:

• Managing Food and Beverage Operations
• Managing Accommodation Services
• Managing Conference and Events
• Managing Food Production
• Work Experience*
• Hospitality Marketing Essentials
• Human Resource Management
• Entrepreneurship and Small Business Management
• Revenue Management
• Front of Office Operations Management
• Global Events
• Hospitality Digital Marketing
• Integrated Hospitality Marketing Communications
• Tourist Resort Management

Lectures/Tutorials

The course is mainly conducted in the classroom via face-to-face learning which encourages student-teacher interaction. Students are encouraged to attend field trips and live projects organised by the school to encourage experiential learning.

Assessment

In-course assessments will be conducted only. In-course assessments may include quizzes, class tests, class participation in question and answer sessions, oral presentation, project, subject assignments including assignment reports and demonstrations where relevant, valid and appropriate