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The Singapore Workforce Development Agency (now known as Skills Future Singapore) appointed the William Angliss Institute in 2011 to set up an integrated CET Centre to deliver training for the tourism and hospitality industries and conduct national skills assessment for existing skills tourism workers. Together with WDA, the Institute ...
The Confederation of Tourism & Hospitality (CTH) is a specialist awarding organisation, offering vocational qualifications for the hospitality, culinary and tourism industries, worldwide. CTH is recognised and regulated by Ofqual , the regulator for qualifications, exams and tests in England .
Hospitality Management and Tourism (Tourism Management) is the study of the hospitality industry. A degree in the subject may be awarded either by a university college dedicated to the studies of hospitality management or a business school with a relevant department. [ 1 ]
A combination of Hospitality, Tourism, Management, Arts, Science & Technology are studied in the BSc. HCM Degree. The qualification enhances the ability of the holder to gain jobs in the hospitality industry, of which hotels are an important part.
National Vocational Qualifications (NVQs) are practical work-based awards in England, Wales, and Northern Ireland that are achieved through training and assessment. The regulatory framework supporting NVQs was withdrawn in 2015 and replaced by the Regulated Qualifications Framework (), although the term "NVQ" may be used in RQF qualifications if they "are based on recognised occupational ...
Training in culinary arts is possible in most countries around the world usually at the tertiary level (university) with institutions government funded, privately funded or commercial. [19] Professional Culinary Arts Programmes are curated educational and skills studies over a 3-year period with select Universities and Hotel and Culinary schools .
Despite the various negative aspects associated with the cook profession in Ming China, there were still some positives for it, being a cook required a certain level of skill and to a certain extent it was artisanal, demanding fine tuning of skills and finesse, which in turn earned the profession of cook and other similar professions respect ...
The hospitality management program at Penn State formally began in 1937 as an outgrowth of Institutional Management and was originally known as Hotel Administration.. In 1958, the program became Food Service and Housing Administration (FSHA), dividing the Hotel Administration major into two separate majors – Commercial Food Service and Institutional Resident Management.