Professional Diploma in Entrepreneurial Hospitality Management (NQF level 5)

Our Professional Diploma in Entrepreneurial Hospitality Management is aimed at those who plan to launch their own businesses and those who aspire to senior roles in hospitality management. This Level 5 accredited diploma will train you in a range of disciplines and skills that any entrepreneur must master in order to be successful in the highly competitive and increasingly globalised hospitality industry. This includes:

• The economics of hospitality. Comprehensive training in costing menus, managing food purchasing and stock controls through to creating entrepreneurial business plans and understanding financial reporting and accountancy principles.
• The fundamentals of management. There will be detailed instruction in restaurant management - recruiting, retaining and managing staff, the legal and regulatory framework in which the industry operates and how to master the technology and information systems that are an essential component of any hospitality business.
• Creative principles. Students will benefit from the combination of Le Cordon Bleu’s unique heritage and its commitment to 21st Century innovation. You will gain practical experience of planning and designing a restaurant from scratch; designing and implementing contemporary menus; and promoting and marketing businesses in innovative and eye-catching ways.

You will be instructed in the history of gastronomy and current food and wine trends, in addition to fundamental tuition on a range of subjects that are at the core of this diverse industry. Examples of successful international businesses will be analysed to gain exposure to a range of different concepts that will enable you to draw inspiration from a broad number of sources.

 

By fostering confidence and teaching essential skills, our Professional Diploma in Entrepreneurial Hospitality Management presents a springboard for those planning to launch and develop their own businesses and those wishing to progress their career in the hospitality industry.

With Le Cordon Bleu London, you gain an industry relevant education in the heart of a major financial and business hub, with access to a wealth of opportunities after graduation. This diploma promotes a creative business mentality for aspiring entrepreneurs whilst also providing the gateway to a range of prestigious international managerial roles in upscale hospitality establishments.

 

The Professional Diploma in Entrepreneurial Hospitality Management comprises of four stages, with 19 core units delivered over the 12 month duration of the programme.

Base entry requirements are as follows;

 

Option 1 A Le Cordon Bleu Grand Diplome, or a Le Cordon Bleu Cuisine Diploma, or a Le Cordon Bleu Patisserie Diploma.
Option 2 Two A levels. Qualifications of a proven equivalent academic standard to the above examples will be accepted by the Admissions Jury

The price of the Professional Diploma is £14,500

 

Stage 1

(11 weeks, 165 hours, QCF Level 5)

Gain an understanding of the history and breadth of the hospitality industry and its evolution into today’s global market. Students will be able to interpret local legal requirements, develop entrepreneurial marketing strategies and select effective technology and information systems.

Core Units

• Marketing for Hospitality Management
• The Hospitality Experience
• Hospitality Business Law
• Personal Development and Communication
• Technology and Information Systems in Hospitality Enterprises

Core Aims

• introduce the general concept of hospitality
• evaluate the fundamentals of marketing applied to hospitality enterprises
• provide an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities
• develop an understanding of communication principles and apply them effectively in a hospitality setting
• provide the fundamental skills and knowledge to manage the technology and information systems required for effective management

Stage 2

(11 weeks, 165 hours, QCF Level 5)

Understand the theories of organisational structure, menu development and gastronomy/wine trends. Students will be able to cost and price effectively, execute restaurant set up and understand stock control systems in preparation for Stage 3’s live restaurant experience.

Core Units

• Restaurant Concepts and Design
• Menu Planning and Costing
• Fundamentals of Gastronomy and Wine Practice
• Food and Beverage Management
• Introduction to Hospitality Management

Core Aims

• provide the principles and concepts required to plan, design and establish a restaurant
• enable students to design, cost and price appropriate menus
• articulate the history of gastronomy including current trends in food and wine
• introduce purchasing, budgeting and stock control of food and wine with the use of technology (MICROS)
• introduce students to concepts, theories and practical examples of hospitality organisations

Stage 3

(11 weeks, 165 hours, QCF Level 5)

Practical applications of management theories and concepts from Stages 1 and 2 to plan, market, set up and manage an in-house pop up restaurant. Further units enable students to grasp the core competencies of finance, human resources and food safety.

Core Units

• Live Restaurant Management
• Management Accounting
• Human Resource Management
• Health and Safety and Quality of Food

Core Aims

• integrate and apply food knowledge and business planning skills to a live restaurant experience
• introduce financial reporting and accountancy principles
• apply a strategic approach to human resource planning, recruitment and retention
• explain the Hazard Analysis and Critical Control Points (HACCP) approach to food safety

Stage 4

(11 weeks, 165 hours, QCF Level 5)

Apply an entrepreneurial approach to the development of business plans. Develop creative thinking and innovative approaches to business planning. Become an effective decision maker and dynamic cross functional manager.

Core Units

• Business Planning and Final Portfolio
• Business Planning for the Entrepreneur
• Financial Accounting
• Aesthetics of Food and Wine
• Quality Services Management

Core Aims

• develop and present an entrepreneurial business plan
• assess critical success factors in entrepreneurship
• critically analyse business performance using financial information from a range of sources
• apply cross functional management techniques to deliver quality service throughout organisations
• finalise professional portfolio