Programme Handbook - HNC HND Hospitality Management
STUDENT HANDBOOKPEARSON BTEC HNC in Hospitality Management (RQF)PEARSON BTEC HND in Hospitality Management (RQF)
What can you find in the programme handbook?This handbook aims to help you through your studies at the college.We hope after reading it, you will: Familiarise yourself with the terminology used on your programme Familiarise yourself with your programme structure Familiarise yourself with the assessment process on your programme Get to know who to contact for help and advice Find out other useful information on the College website and VLE
ContentsPage NoTEACHING AND ADMINISTRATIVE STAFF ON YOUR PROGRAMME . 1ACADEMIC CALENDAR . 1ABOUT PEARSON . 1ABOUT YOUR PROGRAMME . 2Professional Recognition . 4Teaching, Learning and Assessment . 4COURSE MODULES AND PROGRAMME STRUCTURE . 5Course Modules . 5Programme Duration and Structure . 6Pearson BTEC Level 5 HND Diploma in Hospitality Management (RQF) . 7BTEC HNC/HND Programme Progression . 8TEACHING . 8ATTENDANCE . 9ASSESSMENT AND GRADING . 9Submitting assignments . 11Grading of assessments . 12Assessment Criteria . 12Compensation Provisions . 14Referral Procedures . 15Feedback to Students . 15Assessment Boards . 15Academic Appeals Procedure . 15Academic Offences . 16RECOGNITION OF PRIOR LEARNING (RPL) . 18SUPPORT STRUCTURE . 19OTHER INFORMATION . 19
TEACHING AND ADMINISTRATIVE STAFF ON YOURPROGRAMMEAs a student at the London College UCK (thereafter ‘the College’), you will becommunicating with various members of teaching and administrative staff by telephone, email, Virtual Learning Environment (Moodle) and by post.You will be introduced to your programme team and administrative staff during inductionsessions.ACADEMIC CALENDARA detailed academic calendar is published on the College’s website in the ‘CurrentStudents’ section. Academic year is divided into two semesters.Note: You MUST be available to attend the College throughout the semester dates.Please take this into consideration when booking holidays. Additionally, there may bereason for you to meet with teaching and examinations staff if your assignments arereferred and require additional input.Teaching takes place during some of the primary/secondary school half-term holidays,depending on the academic year, please take this into consideration when arrangingholidays and childcare.There is no teaching on statutory UK Bank Holidays.ABOUT PEARSONPearson is the world's leading learning company, with 35,000 employees in more than 70countries working to help people of all ages to make measurable progress in their livesthrough learning. We put the learner at the centre of everything we do, because whereverlearning flourishes, so do people.1 Page
ABOUT YOUR PROGRAMMEProgramme RationalePearson BTEC Higher Nationals are designed to provide a specialist vocationalprogramme, linked to professional body requirements and National OccupationalStandards where appropriate, with a strong sector-related emphasis on practical skillsdevelopment. The qualifications provide a thorough grounding in the key concepts andpractical skills required in their sector and their national recognition by employers allowsprogression directly into employment.The BTEC Higher Nationals offer a strong emphasis on practical skills developmentalongside the development of requisite knowledge and understanding in their sector.Students are attracted to this strong vocational programme of study that meets theirindividual progression needs whether this is into employment or to further study on degreeor professional courses.A key progression path for Pearson BTEC HNC/HND graduates is to a top-up degreeprogramme or the third year of a degree programme.Pearson BTEC Higher Nationals in Hospitality have been developed to focus on: providing education and training for a range of careers in Hospitality such asmanagement, administration, personnel, marketing, accounting, and lawproviding a general qualification which allows flexibility of study to meet local orspecialist needsproviding specialist options which meet the needs of the major functions inHospitality and allow specialisation with career progression and professionalrecognition in mindproviding opportunities which underpin some of the knowledge and understandingrequired for the relevant NVQ level 4 units in Accounting, Management, andHospitality Administrationproviding opportunities for students to focus on the development of higher-levelskills in a Hospitality contextproviding opportunities for students to develop a range of skills and techniques andattributes essential for successful performance in working lifeproviding opportunities for individuals in employment to achieve a nationallyrecognised level 4 vocationally specific qualificationproviding opportunities for students to gain a nationally recognised vocationallyspecific qualification to enter employment in Hospitality or progress to highereducation vocational qualifications such as a full-time degree in Hospitality or arelated area
AimsQualifications should meet the needs of the above rationale by: equipping individuals with knowledge, understanding and skills for success inemployment in a range of administrative and management positions in Hospitalityproviding specialist routes of study which relate to individual professions within theHospitality world in which students are working or intend to seek employmentenabling progression to an undergraduate degree or further professionalqualification in Hospitality or a related areasupporting individuals employed or entering employment in the Hospitality fielddeveloping the individual’s ability in the Hospitality field through effective use andcombination of the knowledge and skills gained in different parts of the programmedeveloping a range of skills and techniques, personal qualities and attributesessential for successful performance in working life and thereby enable students tomake an immediate contribution to employmentproviding flexibility, knowledge, skills and motivation as a basis for future studiesand career development in Hospitality.Higher-level skillsStudents studying for Pearson BTEC Higher Nationals in Hospitality will be expected todevelop the following skills during the programme of study: cognitive skills of critical thinking, analysis and synthesiseffective problem solving and decision making using appropriate quantitative andqualitative skills including identifying, formulating and solving Hospitality problemseffective communication, oral and in writing, using a range of media widely used inHospitality, e.g. the preparation and presentation of Hospitality reportsnumeric and quantitative skills including data analysis, interpretation andextrapolation; the use of models of Hospitality problems and phenomenaeffective use of communication and information technology for Hospitalityapplicationseffective self-management in terms of time, planning and behaviour, motivation,self-starting, individual initiative and enterprisedeveloping an appropriate learning styleself-awareness, openness and sensitivity to diversity in terms of people, cultures,Hospitality and management issueseffective performance within a team environment including leadership, teambuilding, influencing and project-management skillsinterpersonal skills of effective listening, negotiating, persuading and presentationabilities to conduct research into Hospitality and management issues
effective performance within a team environment including: leadership, teambuilding, influencing and project-management skillsinterpersonal skills of effective listening, negotiating, persuading and presentationabilities to conduct research into Hospitality and management issues.Professional RecognitionPearson BTEC Higher Nationals in Hospitality have been developed with careerprogression and recognition by professional bodies in mind. It is essential that studentsgain the maximum benefit from their programme of study.Further details of professional body recognition and exemptions for Pearson BTEC HigherNationals are given in the BTEC Higher Nationals - Professional Recognition andProgression Directory is available from our -us/qualification-brands/btec.htmlTeaching, Learning and AssessmentBTEC Teaching and Learning Strategy for Higher Vocational Education is founded uponthe following core values: That students prior knowledge and experience should be utilised in the learningprocess at every opportunityThat students are enabled to develop from relatively dependent to moreindependent students as the programme progressesThat teaching and learning methods clearly reflect the transition from dependenceto independence and are balanced accordingly at each phase of the programmeThat variety in teaching and learning stimulus is crucial to the promotion of effectivelearningThat students are provided with appropriate levels of support throughout theirprogramme to enable them to evolve into autonomous students without the need for‘spoon feeding’As such, the teaching and learning methods employed by the Programme Team will bebalanced between tutor centred and student centred activities that enable conformity to theabove core values. The following range of teaching and learning methods will be employedon your programme: Lectures - including use of multi-media presentations, video presentations,overhead transparencies and, where appropriate, guest speakers
Case studiesLaboratory activities - enables collaborative and individual learning and thedevelopment of practical skills in research and experimentSeminars - including student presentations and subsequent question/answer,debate and discussionSelf-directed learning - researching information from a variety of sources includingthe InternetTutorials - both group and individual to address collective and individual academicneeds)Brainstorming - enables exploration of students current levels of knowledge andunderstandingIndustrial/ off-site visits - observing and reflecting on real workplace issue that affectthe professionals operating there and consumers benefiting from the services andproductsCOURSE MODULES AND PROGRAMME STRUCTURECourse ModulesYour chosen BTEC programme is composed of course modules (Units), taught over 3semesters. BTEC Higher National Certificate comprises 8 modules (120 credits) andBTEC Higher National Diploma comprises 15 modules (240 credits).A course module is delivered through timetabled activities such as lectures, tutorials, labsessions, visits, and is assessed by written assignments, presentations, project portfoliosand/or examinations.Each course module or a group of course modules is the responsibility of a member of theteaching staff who is the Module Leader and who will provide you with a scheme of workand an assessment plan for the module during the first introductory lecture.The work load for full-time students is 3 modules per semester together with weeklyindividual study sessions to assist students in developing their general learning and keyskills for their chosen subject major. The workload for part-time students is 2 modules persemester. In addition to scheduled tutor led time students need to plan for individual studytime, which should be equivalent to the class time per week.Course modules are evaluated by students at the end of each teaching session. Thecollege requires all modules to be evaluated regularly, in order to maintain quality inteaching and learning. Students Feedback is an essential and valued part of this process.
Programme Duration and StructureDurationFull-timeHNC – 1 year (3 semesters)HND – 2 years (6 semesters)Part-TimeHNC – 2 years (6 semesters)HND – 4 years (12 semesters)Pearson BTEC Level 4 HNC Diploma in Hospitality Management (RQF)The programme structure is detailed below.YEAR 1UNIT HNC301302303AUTUMN SEMESTERUNIT NAMECORE /UNITTQTOPTIONAL CREDITThe Contemporary Hospitality IndustryManaging the Customer ExperienceProfessional Identity and PracticeCoreCoreCore151515150150150YEAR 1 SPRING TERMUNITHNC304305UNIT NAMEThe Hospitality Hospitality ToolkitLeadership and Management forService Industries (Pearson-set)CORE /OPTIONALUNITCREDITTQTCoreCore1515150150
YEAR 1 SUMMER TERMUNIT HNC306308316UNIT NAMEManaging Food and Beverage OperationsManaging Conference and EventsHuman Resource ManagementCORE 0150150Pearson BTEC Level 5 HND Diploma in Hospitality Management (RQF)The Pearson BTEC Level 5 HND Diploma in Hospitality Management is a qualification witha minimum of 240 credits of which 120 credits are at Level 4, and 120 credits are at Level5. There is a required mix of core, specialist and optional units totalling 240 credits. Thecore units required are Research Project, which is weighted at 30 credits, andOrganisational Behaviour, weighted at 15 credits. All year 1 units are at level 4 and all year2 units are at level 5.YEAR 2AUTUMN SEMESTERUNITHNDUNIT NAME319CORE /UNITTQTSPECIAL CREDIT320339Hospitality Consumer Behaviour andInsightHospitality Supply Chain ManagementTourist Resort R 2SPRING SEMESTERUNITHNDUNIT NAMECORE /UNITTQTSPECIAL CREDIT346332Managing and Running a Small HospitalitySales ManagementOptionalSpecialistYEAR 2SUMMER SEMESTERUNITHNDUNIT NAMECORE /UNITTQTSPECIAL CREDIT345318Launching a New VentureResearch Project (Pearson-set)CoreSpecialist15153015150150300150
BTEC HNC/HND Programme ProgressionIn order to qualify for the Higher Certificate or Higher Diploma you must pass all theunits/modules as defined by the above programme pathway requirements.Progression from first year to second yearStudents must at least pass 8 units (120 credits) to qualify for the award at the end of theacademic year and to be allowed to proceed to the 2nd year of the programme.TEACHINGClass Lessons and TutorialsThe teaching sessions will be divided into partly lectures and partly tutorials and seminars.The support and guidance for the assessments will be provided as part of the tutorialsessions and it is mandatory for all students to attend them.During these sessions there will be opportunity to review and clarify knowledge orunderstanding from previous sessions. Additionally it is during these scheduled classes,that your understanding will be informally tested through quizzes and other such means.This will provide you and the teaching staff with a review of your progression throughoutthe module and semester. The results of these tests will not be used for your final grade.Laboratory and practical sessionsSome modules lend themselves to practical teaching. When attending laboratory andpractical sessions students must remain in a group and not enter into any laboratory untiladvised to do so by the instructor or the lab technician. Students must provide their ownprotective clothing for all laboratory practicals.Educational VisitsThe college takes a proactive approach in the encouragement of events and visits forHigher Education programmes. They work to stimulate and interest students, but also toincrease student knowledge and improve attitudes towards, industry and commerce. Thevisits and events are specifically designed to inform, involve and inspire students and tobuild upon and enhance transferable skills. For Modules relating to law the students areusually taken to observe a court session. Students on graphic design and media modulesmay include visits to various museums, art galleries and studios.
ATTENDANCEAttendance & MonitoringAll students are advised that good attendance (a minimum of 70% overall each term forUK/EU students) will give the best possible chance of success in their studies. Academicdepartments are responsible for monitoring students’ academic progress and this is done,in part, by monitoring attendance and engagement in classes. Failure to attend andengage with programme requirements is likely to result in poor academic progress.Home/EU students who are sponsored by the SLC are advised that the College is requiredto confirm that they are in attendance at points throughout the session before SLC loanpayments are released. This includes attendance in classes, submission of courseworkand attendance at examinations.It is imperative that ALL students log into the biometric system when they arrive at andwhen they leave the college. Additionally, the tutor will verify your ID card in class registersto monitor the time you arrived and how long you actually spent in class.Any absences due to medical reasons must be covered by a medical certificate. Medicalcertificates and/or documentation should be sent to Hospitality@lcuck.ac.uk.ASSESSMENT AND GRADINGAssessment InformationYou will be studying on a modular programme with modules being delivered over 14/15weeks. You must pass each module taught to gain the full Award. As you progress througheach unit you will undertake assignments. Each module will comprise of at least 2assessments that will contribute to your overall grade, and a number of smaller moreinformal opportunities to assist your assimilation of the learning. The majority ofassessments will be completed on an individual basis but some will involve group work, ifrequired by the assessment criteria.I
Pearson BTEC Level 5 HND Diploma in Hospitality Management (RQF) The Pearson BTEC Level 5 HND Diploma in Hospitality Management is a qualification with a minimum of 240 credits of which 120 credits are at Level 4, and 120 credits are at Level 5. There is a required mix of core, specialist and optional units totalling 240 credits.
HNC/HND Assessment Regulations Pearson BTEC 1. INTRODUCTION Scope 1.1 These regulations will apply to all Pearson programmes of Higher National level 4 and 5 (HNC and HND) Regulated Qualifications Framework (RQF) awards at New College, Swindon from September 2020. (Merged in 2020 with S
BTEC Level 4 HNC The Pearson BTEC Level 4 HNC in Business (QCF) is a qualification with a minimum of 120 credits of which 60 are mandatory core. The BTEC Level 4 HNC programme must contain a minimum of 65 credits at level 4. BTEC Level 5 HND The Pearson BTEC Level 5 HND in Business (QCF) is a qualification with a
Pearson BTEC Level 4 HNC The Pearson BTEC Level 4 HNC in Business is a qualification with a minimum of 120 credits of which 60 are mandatory core. The Pearson BTEC Level 4 HNC programme must contain a minimum of 65 credits at level 4. Pearson BTEC Level 5 HND The Pearson BTEC Lev
Programme Specification: HNC/HND International Travel and Tourism Management July 2019 to be revised by July 2020 West Herts College . Programme structure: Level 4: Pearson BTEC Level 4 Higher National Certificate in Travel and Tourism Management Core units Unit Level Credits . 1 The
Pearson BTEC Level 5 HND Diploma in Business Management (RQF) The Pearson BTEC Level 5 HND Diploma in Business Management is a qualification with a minimum of 240 credits of which 120 credits are at Level 4, and 120 credits are at Level 5. There is a required mix of core,
Name HNC Applied Sciences HND Applied Chemistry Chemistry (BSc/MChem) F100/F104 Medicinal & Biological Chemistry (BSc/MChem) FC17/FC1R Year one entry is subject to achieving: grade A in the graded unit; Mathematics for Science 1; Inorganic Chemistry: Theory and Lab Skills; Organic Chemistry: Theory and Lab Skills; Physical Chemistry: Theory and Lab Skills. Year one entry is subject to .
Pearson BTEC Level 4 HNC & Level 5 HND qualifications in business is designed for learners to develop the managerial and technical knowledge required to effectively manage people, processes and performance within
jogensis is the only recorded species of the genus by M.O.P. Iyengar in 1958. It shows the least indulgence of It shows the least indulgence of subsequent researchers in study of this group.
