Year 1
- Academic English 1 & 2
- Accomodation Operations Management
- Culinary Essentials
- Introductory French
- Front Office Management
- Hospitality & Tourism Studies
- Introduction to Food Production
- Introduction to Food Service
- Professional Development Planning
Year 2
- Food & Beverage Themes
- Hospitality Financial Management
- Quantative Methods
- Modern Beverage Management
- Research Methodology
- Strategic Human Resource Management
- Food Costing, Purchasing & Merchandising
- Yield Management
- Hospitality Marketing & Sales Techniques
Year 3
- Final Year Project
- Hospitality Law
- Industrial Placement
