CTH Portfolio March 2019 - cthawards.com Portfolio... · CTH Level 3 Diploma in Professional...

PortfolioMarch 2019 Edition

www.cthawards.com

Gold standard qualifications for Hospitality, Culinary & Tourism

Portfolio 2018

TABLE OF CONTENTS: Page

Management Qualifications CTH Level 3 Foundation Diploma in Tourism & Hospitality 7CTH Level 3 Foundation Diploma in Hospitality Business 8CTH Level 4 Diploma in Hospitality Management 9CTH Level 4 Diploma in Tourism Management 10 CTH Level 5 Advanced Diploma in Hospitality Management 11CTH Level 5 Advanced Diploma in Tourism Management 12CTH Level 6 Professional Diploma in Tourism & Hospitality Management 13CTH Level 7 Executive Diploma in Hospitality & Tourism Management 14

Culinary Qualifications CTH Level 2 Award in Culinary Skills 17CTH Level 2 Award in Vegetarian Culinary Skills 17CTH Level 2 Specialist Award for Chefs in Health & Social Care (IoH) 18CTH Level 2 Award in Healthier Cooking & Eating 18CTH Level 2 Certificate in Culinary Skills 19CTH Level 2 Diploma in Culinary Skills 20CTH Level 3 Certificate in Professional Cookery 21CTH Level 3 Extended Certificate in Professional Cookery 22CTH Level 3 Diploma in Professional Cookery 23CTH Level 3 Diploma in Professional Cookery - Kitchen and Larder 24CTH Level 3 Diploma in Professional Cookery - Confectionery & Patisserie 25CTH Level 4 Diploma in Professional Culinary Arts 26CTH Level 5 Advanced Diploma in Culinary & Hospitality Management 27

Career Skills Qualifications CTH Level 1 Certificate in English for Tourism & Hospitality 30CTH Level 2 Certificate in Hospitality Practice 31CTH (IoH) Level 3 Diploma in Hospitality & Tourism Management 32CTH (IoH) Level 4 Advanced Diploma in Hospitality & Tourism Management 33CTH Level 3 Certificate in Management & Leadership for Business & Hospitality 34CTH Level 2 Award in VA Fares & Ticketing 35CTH Level 3 Award in VA Fares & Ticketing 35CTH Level 2 Award in the Sabre System 36CTH Level 2 Award in VA Earth 36CTH Level 2 Certificate in International Travel Reservations 37 Glossary of Terms in this Portfolio 38

Portfolio 2018

Tourism & Hospitality Management Programmes

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Portfolio 2018

For more details on this qualification please visit our website (http://www.cthawards.com/qualifications/) and download the relevant Qualification Specification document.

CTH Level 3 Foundation Diploma in Tourism & Hospitality

Students must achieve:- All 4 mandatory units, providing 120 credits, all at level 3

Credit value (CV): 120 QAN: 600/7003/1

Guided Learning hours (GLH): 600 Total Qualification Time (TQT): 1200

UK Funding eligibility: • 16-18 • 18+ • 19+

Unit Unit Title L CV GLH URN. Assessment Method

EHRTHEssentials of human resources & business computing in tourism & hospitality

3 30 150 H/504/4382Closed book written examination

EMCRTHEssentials of marketing & customer relationships in tourism & hospitality

3 30 150 K/504/4383Closed book written examination

THI Tourism & hospitality industry 3 30 150 M/504/4384 Assignment

ETHOEssentials of tourism & hospitality operations

3 30 150 T/504/4385Assignment or work-based assessment

Foundation Diploma Total (4 units) 120 600

http://www.cthawards.com/qualifications/

Portfolio 2018


CTH Level 3 Foundation Diploma in Hospitality Business

Students must achieve:- All 4 mandatory units, providing 128 credits, all at level 3

Credit value (CV): 128 QAN: 603/4203/1

Guided Learning hours (GLH): 570 Total Qualification Time (TQT): 1280



THI Tourism & hospitality industry 3 30 150 M/504/4384 Assignment

PFIBPurpose & function of international business 3 30 120 K/504/8787

Case study-basedwritten examination

E Entrepreneurship 3 38 150 K/504/8790 Assignment

EMCRTHEssentials of marketing & customer relationships in tourism & hospitality


Foundation Diploma Total (4 units) 128 570


Portfolio 2018


CTH Level 4 Diploma in Hospitality Management

Students must achieve: - All 7 mandatory units, providing 120 credits, of which 45 credits are at level 3 and 75 credits are at level 4

Credit Value (CV): 120 QAN: 601/7119/4

Guided Learning Hours (GLH): 480 Total Qualification Time (TQT): 1200



FTHFinance in tourism & hospitality

3 15 80 M/507/3867 Assignment

CSMTHCustomer service management in tourism & hospitality

4 15 60 R/504/4412Closed book written examination

GTHGlobal tourism & hospitality

4 20 60 H/504/4415 Assignment

RDORooms division operations

3 15 80 L/504/4389Closed book written examination

RDSRooms division supervision

4 20 60 K/504/4416Assignment or work-based assessment

FBOFood & beverage operations

3 15 80 F/504/4390Closed book written examination

FBSFood & beverage supervision

4 20 60 M/504/4417Assignment or work-based assessment

Diploma Total (7 units) 120 480


Portfolio 2018


CTH Level 4 Diploma in Tourism Management

Students must achieve: - All 7 Mandatory units, providing 120 credits, of which 45 credits are at level 3 and 75 credits are at level 4





FTHFinance in tourism & hospitality 3 15 80 M/507/3867 Assignment

CSMTHCustomer service management in tourism & hospitality

4 15 60 R/504/4412Closed book written examination

GTHGlobal tourism & hospitality

4 20 60 H/504/4415 Assignment

TTOTravel & tourism operations

3 15 80 F/504/4387Closed book written examination

TTSTravel & tourism supervision

4 20 60 T/504/4418Assignment or work-based assessment

TG Travel geography 3 15 80 Y/504/4394Closed book written examination

DA Destination analysis 4 20 60 A/504/4419 Assignment or work-based assessment



Portfolio 2018


CTH Level 5 Advanced Diploma in Hospitality Management

Students must achieve: - All 7 Mandatory units, providing 120 credits, of which 15 credits are at level 4 and 105 are at level 5





UFTHUnderstanding funding & finance in tourism & hospitality


HRMTHIHuman resource management in the tourism & hospitality industry

5 20 60 T/504/4421 Assignment

SMTHIStrategic marketing in the tourism & hospitality industry

5 15 60 A/504/4422Closed book written examination

CRMTHICustomer relationship management in the tourism & hospitality industry

5 15 60 F/504/4423Assignment or work-based assessment

CITHIContemporary issues in the tourism & hospitality industry

5 15 60 J/504/4424Closed book written examination

FBMFood & beverage management

5 20 80 T/504/4449 Assignment

FMTHIFacilities management in the tourism & hospitality industry

5 20 80 M/504/4451Assignment or work-based assessment

Advanced Diploma Total (7 units) 120 480


Portfolio 2018


CTH Level 5 Advanced Diploma in Tourism Management

Students must achieve: - All 7 Mandatory units, providing 120 credits, of which 15 credits are at level 4 and 105 are credits at level 5





UFTHUnderstanding funding & finance in tourism & hospitality


HRMTHIHuman resource management in the tourism & hospitality Industry

5 20 60 T/504/4421 Assignment

SMTHIStrategic marketing in the tourism & hospitality industry

5 15 60 A/504/4422Closed book written examination

CRMTHICustomer relationship management in the tourism & hospitality industry

5 15 60 F/504/4423 Assignment or work- based assessment

CITHIContemporary issues in the tourism & hospitality Industry

5 15 60 J/504/4424Closed book written examination

TOMTour operations management

5 20 80 J/504/4455 Assignment

STDDSustainable tourism & destination development 5 20 80 D/504/4459

Assignment or work- based assessment



Portfolio 2018


CTH Level 6 Professional Diploma in Tourism & Hospitality Management

Students must achieve: - All 4 mandatory units, providing a combined 140 credits



UK Funding eligibility: • 18+ • 19+


SIBEThe strategic impact of the business environment

6 30 120 M/503/6110 Assignment

BSHTBusiness strategy for hospitality & tourism

6 30 120 T/503/6111Closed book written examination

MEHTManaging events for hospitality & tourism

6 30 120 A/503/6112 Assignment

QMHTQuality management for hospitality & tourism

6 30 120 F/503/6113Case study-based written examination

Professional Diploma Total (4 units) 120 480


Portfolio 2018


CTH Level 7 Executive Diploma in Hospitality & Tourism Management

Students must achieve: • 3 mandatory Units, providing a combined 90 credits • 1 optional Unit, providing 30 credits

I.e. a total of 120 credits, all at level 7



UK Funding eligibility: • 19+


Mandatory Units

HTMS Hospitality & tourism marketing strategies

7 30 90 A/505/2794Assignment 80%Presentation 20%

MLAC Management & leadership across cultures

7 30 90 F/505/2795Assignment 80%Presentation 20%

HTSPHospitality & tourism strategic planning 7 30 90 J/505/2796

Assignment

100%

Optional Units. A total of 30 credits (one Unit) to be taken

MHTP Managing hospitality & tourism projects

7 30 90 L/505/2797Assignment

100%

RMHTMResearch methods for hospitality & tourism managers 7 30 90 R/505/2798

Assignment 80%Presentation 20%

Executive Diploma Total (4 units) 120 360


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Culinary Skills Programmes

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CTH Level 2 Award in Culinary Skills

Students must achieve: - All 4 mandatory units, providing a combined 90 credits, all at level 2



UK Funding eligibility: • 16-19 • 18+ • Community Learning • ESF • Local Flexibility


BVSDPrepare, cook & finish basic vegetable and soup dishes 2 2 20 A/503/7907 Practical exam

PKP Professional kitchen practices 2 3 30 F/503/7908 Practical exam

BCPBBPrepare, cook & finish basic cakes, pastries, biscuits and breads

2 2 20 M/503/7905 Practical exam

BMPFDPrepare, cook & finish basic meat, poultry and fish dishes

2 2 20 F/503/9691 Practical exam

Award Total (4 units) 9 90

CTH Level 2 Award in Vegetarian Culinary Skills




UK Funding eligibility: • 16-19 • 18+ • Community Learning • ESF • Local Flexibility


BVSDPrepare, cook & finish basic vegetable and soup dishes 2 2 20 A/503/7907 Practical exam

PKP Professional kitchen practices 2 3 30 F/503/7908 Practical exam

BCPBBPrepare, cook & finish basic cakes, pastries, biscuits and breads

2 2 20 M/503/7905 Practical exam

BVD Prepare, cook & finish basic vegetarian dishes 2 2 20 Y/615/4906 Practical exam


Portfolio 2018

For more details on these qualifications please visit our website (http://www.cthawards.com/qualifications/) and download the relevant Qualification Specification document.

Level 2 Award in Healthier Cooking & Eating

Students must achieve:- All 3 mandatory units, providing a combined 7 credits, all at level 2

Credit Value (CV): 7 QAN: TBC


UK Funding eligibility: TBC


2PHD Produce healthier dishes 2 3 35 TBCAssignment & Practical exam

2FVS Prepare & cook fruit, vegetables & salads 2 2 20 TBCOnline exam & practical exam

2FFCPPrepare & present food for cold presentation 2 2 20 TBC

Online exam & practical exam


Level 2 Specialist Award for Chefs in Health & Social Care (IoH)

Students must achieve:- All 2 mandatory units, providing a combined 9 credits, all at level 2



UK Funding eligibility: • 16-19 • 18+ • Local Flexibility


HSC001 Nutrition & hydration 2 2 15 R/617/4829 Online exam

HSC002 Food Modification in Health Care Settings 2 7 50 J/617/4830Online exam & practical exam



Portfolio 2018


CTH Level 2 Certificate in Culinary Skills


Credit Value (CV): 24 QAN: 603/2658/X


UK Funding eligibility: • 16-19 • 18+ • Community Learning • Local Flexibility


2FSPKFood safety in the professional kitchen

2 3 25 T/616/7761Theory test and practical exam

2MPO Meat, poultry & offal 2 6 48 A/616/7762Portfolio plus practical exam

2FAS Fish & shellfish 2 4 32 F/616/7763Portfolio plus practical exam

2VPVPVegetables, pulses & vegetable proteins

2 4 32 J/616/7764Portfolio plus practical exam

2SSS Stocks, soups & sauces 2 4 32 L/616/7765Portfolio plus practical exam

2PRE Pasta, rice & eggs 2 3 25 R/616/7766Portfolio plus practical exam

Certificate Total (6 units) 24 194


Portfolio 2018


CTH Level 2 Diploma in Culinary Skills




UK Funding eligibility: • 16-19 • 18+ • Community Learning • Local Flexibility


2ICHIIntroduction to the catering & hospitality industry

2 3 25 Y/616/7767 Theory test

2FSPKFood safety in the professional kitchen 2 3 25 T/616/7761

Theory test and practical exam

2MPCTWIntroduction to menu planning, costings & team work

2 4 32 D/616/7768Theory test and practical exam

2MPO Meat, poultry & offal 2 6 48 A/616/7762Portfolio plus practical exam

2FAS Fish & shellfish 2 4 32 F/616/7763Portfolio plus practical exam

2VPVPVegetables, pulses & vegetable proteins 2 4 32 J/616/7764

Portfolio plus practical exam

2SSS Stocks, soups & sauces 2 4 32 L/616/7765Portfolio plus practical exam

2PRE Pasta, rice & eggs 2 3 25 R/616/7766Portfolio plus practical exam

2PDP Pastry & dough products 2 3 25 D/616/7771Portfolio plus practical exam

2CHD Cold & hot desserts 2 3 25 H/616/7772Portfolio plus practical exam

2BCS Biscuits, cakes & sponges 2 3 25 K/616/7773Portfolio plus practical exam



Portfolio 2018


CTH Level 3 Certificate in Professional Cookery




UK Funding eligibility: • 16-19 • 19+ • Other

Unit Unit Title L CV GLH URN.Assessment Method

PCVSSTechniques & skills in preparation, cooking & finishing vegetables, sauces & soups

3 5 42 M/508/0673 Practical

PCPMGTechniques & skills in preparation, cooking & finishing poultry, meat & game

3 5 42 T/508/0674 Practical

PCFFS Techniques & skills in preparation, cooking & finishing fish & shellfish

3 5 42 A/508/0675 Practical

PCCHD Techniques & skills in producing frozen, cold & hot desserts

3 5 42 F/508/0676 Practical

PCBBP Techniques & skills in baking & baked products

3 5 42 J/508/0677 Practical



Portfolio 2018

Important Note: This course qualifies for UCAS Tariff Points as follows: a Pass gives 12 Points, a Merit 24 Points and a Distinction 36 Points. For more details on this qualification please visit our website (http://www.cthawards.com/qualifications/) and download the relevant Qualification Specification document.

CTH Level 3 Extended Certificate in Professional Cookery

The qualification comprises 7 mandatory units. To achieve the award, students must achieve all units, providing 30 credits.



UK Funding eligibility: • 16-19 • 19+



3 5 42 M/508/0673 Practical

PCPMG Techniques & skills in preparation, cooking & finishing poultry, meat & game

3 5 42 T/5080/674 Practical


3 5 42 A/508/0675 Practical


3 5 42 F/508/0676 Practical

PCBBP Techniques & skills in baking and baked products

3 5 42 J/508/0677 Practical

FSH Food Safety & Hygiene 2 1 11 K/615/8295Practical & Examination

MP Menu Planning 3 4 14 H/615/8294 Coursework

Extended Certificate Total (4 mandatory units) 30 235


Portfolio 2018

CTH Level 3 Diploma in Professional Cookery

For the Diploma, students must achieve a total of 50 credits, all at level 3: • All 5 mandatory units, providing a combined 25 credits • 5 units from the optional group, providing a combined 25 credits

Credit Value (CV) : 50 QAN: 601/8363/9




Mandatory Units


3 5 42 M/508/0673 Practical

PCPMG Techniques & skills in preparation, cooking & finishing poultry, meat & game

3 5 42 T/508/0674 Practical


3 5 42 A/508/0675 Practical


3 5 42 F/508/0676 Practical

PCBBP Techniques & skills in baking & baked products 3 5 42 J/508/0677 Practical

Optional Units (choose 5 from 10)

PCSSFood safety practices in the preparation, service & storage of food 3 5 42 L/508/0678 Assignment

PCKO Kitchen organisation 3 5 42 R/508/0679 Assignment

PCFP High volume food production 3 5 42 J/508/0680 Assignment

PCPD Food product development 3 5 42 L/508/0681Practical or Assignment

PCNH Nutrition & producing healthier dishes 3 5 42 D/508/0684 Practical

PCFG Producing farinaceous goods 3 5 42 Y/508/0683 Practical

PCVC Vegetarian cookery 3 5 42 H/508/0685 Practical

PCEC Ethnic cookery 3 5 42 K/508/0686 Practical

PCIC International cookery 3 5 42 T/508/0688 Practical

PCSPS Supervising the professional kitchen 3 5 42 T/615/5318 Assignment

Diploma Total (5 mandatory plus 5 optional units) 50 420

Portfolio 2018


CTH Level 3 Diploma in Professional Cookery - Kitchen & Larder

For the Diploma, students must achieve a total of 45 credits, all at level 3: - All 4 mandatory units, providing a combined 25 credits- An additional 4 units from the optional group, providing a combined 20 credits





Mandatory Units

PCVSS Techniques & skills in preparation, cooking & finishing vegetables, sauces & soups

3 5 42 M/508/0673 Practical

PCPMGTechniques & skills in preparation, cooking & finishing poultry, meat & game

3 5 42 T/5080/674 Practical


3 5 42 A/508/0675 Practical

PCSS Food safety in the preparation, service & storage of food

3 10 84 L/5080/678 Assignment

Optional Units (choose 4 from 9)


PCFP High volume food production 3 5 42 J/508/0680 Assignment

PCPD Food product development 3 5 42 L/508/0681Practical or Assignment

PCNH Nutrition/producing healthier dishes 3 5 42 D/508/0684 Practical

PCFG Producing farinaceous goods 3 5 42 Y/508/0683 Practical

PCVC Vegetarian cookery 3 5 42 H/508/0685 Practical

PCEC Ethnic cookery 3 5 42 K/508/0686 Practical

PCIC International cookery 3 5 42 T/508/0688 Practical

PCSPS Supervising the professional kitchen 3 5 42 T/615/5318 Assignment

Diploma Total (4 mandatory plus 4 optional units) 45 378


Portfolio 2018


CTH Level 3 Diploma in Professional Cookery - Confectionery & Patisserie

For the Diploma, students must achieve: - All 8 mandatory units, providing a combined 60 credits, all at level 3



UK Funding eligibility: • 16-19 • 19+ • Other


PCCHD Techniques & skills in producing frozen, cold & hot desserts 3 5 42 F/508/0676 Practical

PCBBP Techniques & skills in baking & baked products

3 5 42 J/508/0677 Practical

PCDP Techniques & skills in producing fermented dough products

3 10 84 R/508/0682 Practical

PCDDP Techniques & skills in producing decorative items & display products

3 10 84 R/615/4905 Practical

PCPPP Techniques & skills in producing paste products & petits fours

3 10 84 J/615/4917 Practical

PCSS Food safety practices in the preparation, service & storage of food

3 10 84 L/508/0678 Assignment


PCSPS Supervising the pastry section 3 5 42 T/615/5318 Assignment



Portfolio 2018


CTH Level 4 Diploma in Professional Culinary Arts

Students must achieve:

- All 12 mandatory units, providing a combined 84 credits, all at level 4




Unit Unit Title L CVGLH URN.

Assessment Method

4FD Prepare, cook & finish complex farinaceous dishes 4 7 60 R/506/4319 Practical exam

4HD Prepare, cook & finish hors d’oeuvres & canapés 4 7 60 R/506/4353 Practical exam

4FSH Prepare, cook & finish complex fish & shell fish 4 7 60 L/506/4321 Practical exam

4MPGPrepare, cook & finish complex meat, poultry & game 4 7 60 D/506/4100 Practical exam

4PDC Prepare, cook & finish complex pastries, desserts & confectionery

4 7 60 J/506/4110 Practical exam

4SSD Prepare, cook & finish complex sauces & dressings 4 7 60 L/617/2187 Practical exam

4TD Prepare, cook & finish terrines, ballotines, galantines & pates

4 7 60 J/617/2186 Practical exam

4VSPrepare, cook & finish complex vegetables & salads 4 7 60 K/506/4374 Practical exam

4YP Prepare, cook & finish complex yeast products 4 7 60 L/617/2187 Practical exam

4MP Menu planning & costing 4 7 60 L/617/2187Project/assignment

4SM Self-management in the professional kitchen 4 7 60 A/617/2184Project/assignment

4N Nutrition, allergens & sustainability 4 7 60 F/617/2185Project/assignment



Portfolio 2018


CTH Level 5 Advanced Diploma in Culinary & Hospitality Management


- All 5 mandatory units, providing a combined 160 credits, all at level 5





CRMHMCustomer relationship & marketing hospitality management

5 30 230 M/506/9432 Assignment

BPGHBusiness principles & governance in hospitality

5 40 330 A/506/9434 Assignment

HRMHHuman resource management in hospitality

5 30 230 J/506/9436 Exam

PMKRProcurement & management of kitchen resources

5 30 225 Y/506/9439

Work-based Assessment or Assignment

PKM Professional kitchen management 5 30 225 R/506/9441

Work-based Assessment or Assignment



Portfolio 2018

Career Skills Programmes

Portfolio 2018

Portfolio 2018


CTH Level 1 Certificate in English for Tourism & Hospitality

Students must achieve:- All 3 mandatory units, providing a combined 20 credits (230 hours TQT)



UK Funding eligibility: • 16-19 EFA • Other


EWR English for working in a Restaurant

1 7 70 J/504/9350

Reading & Writing, Speaking & Listening (one-to -one Q & A with assessor) and Presentation

EWHT English for working in hotels and tourism

1 7 70 A/504/9359


TE Travel English 1 6 60 H/504/9386


Level 1 Certificate Total (3 units) 20 200


Portfolio 2018


CTH Level 2 Certificate in Hospitality Practice

For a CTH Hospitality Practice Certificate qualification, students must achieve: • All 5 five units, providing 15 Credits or 150 hours of Total Qualification Time


Guided Learning Hours (GLH): 125 hours Total Qualification Time (TQT): 150 hours



CSS Customer service skills 2 3 25 TBC For each unit:

• a Portfolio of evidence of activities

• an observed practical assessment

Plus

• a single on demand test covering all units

RBS Restaurant & bar service 2 4 35 TBC

HK Housekeeping 2 3 25 TBC

REC Reception & reservations 2 3 25 TBC

CGS Concierge & guest services 2 2 15 TBC

CTH Certificate Total (5 units) 15 125


Portfolio 2018


CTH (IoH) Level 3 Diploma in Hospitality & Tourism Management

Students must achieve:- All 14 units, providing 35 Credits, all at Level 3





BM3013 Managing the business in hospitality & tourism 3 3 10 M/506/0293

An individual online examination for each unit.

Plus a single overall synoptic written examination.

BM3023 Managing hospitality & tourism operations 3 2 10 A/506/0300

BS3013 Supervising sales in hospitality & tourism 3 3 10 T/506/0294

BS3023Merchandising & selling in hospitality & tourism

3 2 10 J/506/0302

CM3013Understanding customer relationships in hospitality & tourism

3 3 10 A/506/0295

CM3023Improving the customer experience in hospitality & tourism 3 2 10 R/506/0304

FP3013Finance & budgeting for business in hospitality & tourism 3 3 10 F/506/0296

FP3023Budget & forecast preparation for hospitality & tourism

3 2 10 D/506/0306

HM3013 Managing teams in hospitality & tourism 3 3 10 J/506/0297

HM3033Target setting & monitoring performance in hospitality & tourism

3 2 10 M/506/0309

LM3013Complying with legislation in hospitality & tourism

3 3 10 L/506/0298

LM3033 Employment law in hospitality & tourism 3 3 10 K/506/0311

PD3013Managing your professional portfolio in hospitality & tourism 3 3 10 R/506/0299

PD3033Information & research handling in hospitality & tourism

3 3 10 T/506/0313



Portfolio 2018


CTH (IoH) Level 4 Diploma in Advanced Hospitality & Tourism Management

Students must achieve:- All 14 units, providing 63 Credits, all at Level 4



UK Funding eligibility: • 16-19 • Other • Higher Apprenticeship Framework


BM4014 Business strategy for hospitality & tourism 4 5 20 A/506/1432

An individual online examination for each unit.

Plus a single overall synoptic written examination.

BM4024Managing the business environment in hospitality & tourism

4 4 20 T/506/1445

BS4014 Services marketing for hospitality & tourism 4 5 20 H/506/1442

BS4034Marketing communications for hospitality & tourism

4 4 20 Y/506/1437

CM4014 Managing the hospitality & tourism consumer 4 5 20 F/506/1433

CM4034Customer relationship management in hospitality & tourism 4 4 20 D/506/1438

FP4014Managing finance & business performance in hospitality & tourism 4 5 20 K/506/1443

FP4024 Financial planning & control in hospitality & tourism 4 4 20 H/506/1439

HM4014 Leadership & management in hospitality & tourism 4 5 20 J/506/1434

HM4024Staff development & restructuring in hospitality & tourism

4 4 20 Y/506/1440

LM4014Managing the changing legislation in hospitality & tourism

4 5 20 M/506/1444

LM4034Human resources legislation in hospitality & tourism 4 4 20 F/506/1450

PD4014Managing your professional development in hospitality & tourism 4 5 20 L/506/1435

PD4024 Project management for hospitality & tourism 4 4 20 J/506/1451



Portfolio 2018


CTH Level 3 Award in Inspirational Team Leadership for Hospitality, Leisure, Travel & Tourism

Students must achieve: one mandatory unit, providing 2 credits, at level 3





ITLInspirational team leadership for hospitality, leisure, travel & tourism 3 2 16 A/602/2396 Exam

Award Total (1 unit) 2 16


Portfolio 2018

CTH Level 2 Award in VA Fares & Ticketing


• One Mandatory unit, providing 5 credits, at level 2



UK Funding eligibility: • 16-19 • Other


VA2 VA fares & ticketing 2 5 40 R/505/9458Open book written examination


CTH Level 3 Award in VA Fares & Ticketing

Students must achieve: • One Mandatory unit, providing 20 credits, at level 3



UK Funding eligibility: • 16-19 • Other • Local Flexibility


VA3 VA fares & ticketing 3 5 40 T/506/7018Open book written examination


http://register.ofqual.gov.uk/Unit/Details/R_505_9458

Portfolio 2018


CTH Level 2 Award in the Sabre System




UK Funding eligibility: • 16-19 • 18+ • Community Learning • ESF • Other


SS2 The Sabre system 2 5 40 T/506/0148 Open book written examination


CTH Level 2 Award in VA Earth



Guided Learning Hours (GLH) for Qualification: 40 Total Qualification Time (TQT): 50



VAE VA earth 2 5 40 R/506/2778 Closed book written examination




Portfolio 2018


CTH Level 2 Certificate in International Travel Reservations

Students must achieve:- All 3 Mandatory units, providing 15, all at level 2





SS2 The Sabre system 2 5 40 T/506/0148 Exam

VAE VA earth 2 5 40 R/506/2778 Exam

VA2 VA fares & ticketing 2 5 40 R/505/9458 Exam





Portfolio 2018

Glossary of abbreviations in this Portfolio

L Qualification Level (on Ofqual Regulatory Qualification Framework)

CV Credit value. One credit usually represents ten hours of study (TQT)

GLHGuided Learning Hours. Time spent under the immediate guidance or supervision of a lecturer, supervisor, tutor or other appropriate provider of education or training. GLH includes lectures, demonstrations, seminars, tutorials.

TQT

Total Qualification Time, including guided learning hours. TQT provides an estimate of the number of hours a Learner will reasonably be likely to spend in preparation, study or any other form of participation in education or training, including assessment, which takes place as directed by a lecturer, supervisor, tutor or other appropriate provider of education or training.

QAN Qualification Accreditation Number (Ofqual)

URN Unit Reference Number (Ofqual)

37 Duke Street, London W1U 1LN

Tel: +44 (0)20 7258 9850E-mail: [email protected]: www.cthawards.com

A non profit making company limited by guarantee. Registered in England No: 2090576. Important notice: Whilst every effort is made to ensure that this document is correct at the time of going to press

CTH reserves the right to alter its programmes & specifications. Please check the CTH website to verify current details.

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