Course may be subject to change and programme is subject to validation.
Course may be subject to change.
Our Certificate of Higher Education in Hospitality Management (Food and Beverage) is designed to support the next stage of your journey in the hospitality industry—whether you're already working in the sector or have recently completed a Level 3 qualification.
This Level 4 programme offers a flexible blend of academic study and practical experience. You’ll explore key areas such as customer service, people management, finance, sales and marketing, and the growing role of technology in hospitality. The course enables you to apply your learning directly to the real-world environments you already know or are preparing to enter.
A flexible blended model means you can study alongside employment or other commitments. Recorded lectures, independent study tasks and work-based learning projects allow you to manage your time and learning experience while building a solid foundation for further study or supervisory/junior management roles.
You’ll develop professional and academic skills throughout the course, including research, critical thinking, reflective practice and time management—helping you become a confident, proactive member of the modern hospitality workforce.
Entry Criteria
To gain entry to the programme, you must satisfy the standard or non-standard entry requirements to the programme.
Standard Entry requirements
The following admissions criteria will apply at level 4:
• Students applying for this programme will be a minimum age of 18 years old and are expected to hold a relevant Level 3 qualification in a related subject with a minimum of 32 UCAS points (A level, BTEC). Related subjects include but are not limited to Level 3 Diploma in Food and Beverage Service Supervision, Level 3 Diploma in Professional Cookery.
• Students are required to have at least grade 4 or above in GCSE maths and English or to have demonstrated ability in maths and English within further studies (such as key/functional skills) or employment.
• Admission will involve an interview and in appropriate cases, further assessment activity, such as a workplace skills observation may be required to establish suitability for the programme.
Non-Standard Entry Requirements
Mature students (aged at least 21 by the start of the academic year of admission) or Applicants with non-standard qualifications and/or experience and whose qualifications and/or experience is deemed to be appropriate to gain entry onto a named Certificate of Higher Education qualification may be admitted onto a Certificate of Higher Education programme.
Such admission will involve an interview to establish suitability. Applicants may be asked to undertake assessment activity such as a food and beverage workplace skills observation, inspection of work premises and/or letter of support from employer, to assist the College in determining their suitability for the programme.
Kits & Uniforms
Additional Costs
Students will be expected to wear professional clothing whilst partaking in practical experience in the Training Restaurant. If in employment work uniform may be worn, otherwise students will be expected to purchase a uniform (black suit (trouser/skirt), shirt/blouse and navy tie). The college supplier, Russums Catering Suppliers, offers discounted clothing and uniform can be purchased from them.
Study Aims
· Advance the development of professional, reflective, and management-focused skills within a supportive and flexible learning environment.
· Engage in academic and practical activities that underpin learning in the contemporary hospitality industry.
· Enhance sector-specific knowledge in food and beverage operations while developing transferable skills relevant to employment or further study in hospitality management.
Modules Studied
· Academic Skills Development - Develop the academic, research, and reflective skills needed for higher education study, with a focus on self-awareness, goal setting, and effective study habits within the context of hospitality.
· Employment in Hospitality Management - Identify your strengths and development areas as a future hospitality manager, while exploring professional practice, transferable skills, and the growing influence of AI in hospitality operations.
· Food and Beverage Management - Explore the operational and strategic responsibilities of managing food and beverage services, including event planning, service quality, resource management, and industry regulations.
· How to Be a People Manager - Develop the leadership, communication, and team management skills needed to lead effectively in hospitality. Focus on motivation, performance management, and creating inclusive workplace cultures.
· Sales and Marketing in Food and Beverage Operations - Learn how to create, pitch, and evaluate marketing strategies tailored to hospitality audiences. Explore customer behaviour, market segmentation, digital tools, and promotional planning.
· Introduction to Finance - Gain confidence in interpreting financial information to support business decisions. Explore cost control, budgeting, pricing, and profit analysis in hospitality settings.
Times of Delivery
Monday - 9am - 4pm
Any times indicated are based on current courses and may be subject to change in future years. Full timetables will be confirmed at the start of each course.
The flexible learning approach allows you to continue in your employment alongside your studies. Lectures and guest speaker sessions will be recorded and made available online, enabling you to access content remotely or at a convenient time. Each recorded session will be accompanied by an associated task to ensure learning and engagement.
Any times indicated are based on current courses and may be subject to change in future years. Full timetables will be confirmed at the start of each course.
Teaching and Assessment
You will have direct personal contact with a dedicated member of the course team to support both your academic and personal development throughout the programme. At induction, you will have the opportunity to discuss any learning or support needs, and your progress will be monitored through regular one-to-one tutorials and academic check-ins. Module tutors will provide subject-specific guidance and feedback, with support available throughout the academic year.
Assessment across the course is designed to develop both academic and industry-relevant skills. A variety of methods are used, including:
· Poster presentations and academic portfolios
· Professional discussions and essays
· Marketing pitches and campaign evaluations
· Financial planning tasks and presentations
· Event planning and delivery
· Case study analysis and reflective writing
Industry Links
This programme is closely connected to the hospitality industry, with a strong focus on work-based learning and real-world application.
Throughout the course, students will have the opportunity to plan and deliver live food and beverage events either through their workplace or the college’s realistic working environment. Modules are designed to reflect current industry needs, including the growing use of AI, contemporary marketing approaches, and sustainability practices.
Industry engagement is further supported through visits to hospitality venues, guest speakers from management and operational roles, and opportunities to participate in skills-based workshops.
Students currently working in hospitality will benefit from being able to apply learning directly to their role, while those new to the industry will develop a strong foundation of experience through practical sessions within the Training Restaurant.
This Certificate of Higher Education provides a strong stepping stone for further study or career development in the hospitality industry.
Learners who successfully complete this course could apply to progress to a full Foundation Degree (Level 5) in Hospitality Management or a related subject at another institution, subject to entry requirements. As our higher education provision grows, future Level 5 progression opportunities may become available at New College Durham.
The course also supports progression into a range of roles within the hospitality sector, with a focus on supervisory and junior management positions.
Career pathways include:
· Food and Beverage Supervisor
· Assistant Restaurant Manager
· Catering Supervisor
· Event Coordinator
· Bar or Lounge Supervisor
· Front of House Shift Leader
· Team Leader in Hospitality Operations
