The level 4 Higher Professional Diploma in Hospitality and Catering is for senior staff and covers essential skills in budgeting and accounting, managing people, food hygiene, health and safety, customer service and quality, marketing, sales and managing resources.

Optional units are also available to allow your learners to develop specialism and build on areas of expertise.

Who is it aimed at?

The qualification is aimed at aspiring managers, managers and owner-managers in a variety of hospitality and catering businesses, from small restaurants to large hotels to corporate entertainment providers.

Given the high level of this qualification, your learners should have already acquired a level 3 N/SVQ in a hospitality/catering related area, level 3 Advanced Professional Certificate in Hospitality and Catering, level 3 City & Guilds Professional Cookery VRQ or possess a level of experience and expertise equivalent to level 3 in NQF.

Qualification structure

Your leaners will have to take 7 mandatory units and 5 optional units.

How is the qualification taught and delivered?

Your learners will be taught in a classroom environment with access to a work environment.

Assessment is via centre-devised assignments.

Progression

Your learners can progress to the level 7 Master Professional Diploma in Strategy and Development (Hospitality and Catering) on successful completion of this qualification.