BA (Hons) Hospitality, Tourism and Events…

Key Details

Available at:
Rhos-on-Sea
Study Mode:
Part-time, Full-time
Course Length:
Full time - 1 year
Part time - 2 years
UCAS Codes:
NN6M

BA (Hons) Hospitality, Tourism and Events Management

University-level Courses

Full Time

There are two ways to apply to study for a full-time higher education course - either through UCAS or directly to the college.

Applying through UCAS:
You should apply through UCAS if you are currently studying for A Levels, a vocational Level 3 course (i.e. BTEC) or an Access to Higher Education qualification, or if you wish to apply to more than one higher education provider.

Apply via UCAS

Applying to College:
If you only want to study at the college, or if you already have the qualifications/experience to meet the requirements for your course, you should apply directly to the campus of your choice.

The application system is currently closed.

Part Time

If you are applying to study part-time you can apply directly to the campus of your choice.

The application system is currently closed.

Course Description

This one year, full-time BA (Hons) programme in Hospitality, Tourism, and Events Management is designed to further develop knowledge and skills, following the completion of the foundation degree.

This final year of the degree will support students in developing exceptional management skills and practical knowledge necessary to excel in these dynamic sectors, positioning you as a top-tier graduate with access to diverse career opportunities.

Students will be able to focus their dissertation or research project on the area of expertise they want to develop for personal career goals.

With an array of hospitality, tourism and events organisations in close proximity, you'll have abundant opportunities for engagement, visits to various attractions, potential work experience, and prospects for post-graduation careers.

Modules include:

Contemporary Issues in Hospitality, Tourism & Events
Ethics in Hospitality, Tourism & Events
The Power of Sustainable Innovation
Policy & Regulations for Business Success
Research Project / Dissertation

Additional information

More detailed information on Modules is to be found in the ‘Additional Campus/Course Information’ section.

Entry Criteria

Academic Requirements
Direct entry for those progressing from a Foundation Degree in Culinary Arts or relevant subject.

Entry onto Level 6, for external applicants, will be considered on an individual basis in line with our credit transfer policy, based on previous successful study of 120 credits per level in a compatible qualification (within the time frame outlined in the policy).

For individuals who do not meet the above academic requirements we will consider a wide range of non-standard or professional qualifications and experience, through the submission of a portfolio for accreditation of prior learning (APL/APEL/RPEL), in accordance with our regulations and policies.

All places are subject to satisfactory interview.

Language Requirements

GCSE in Welsh or English as first language, grade C/4 or above.
Any degrees, diplomas or certificates eligible should have been taught and assessed in Welsh or English.

For overseas applicants, for entry onto Level 6 or above, English fluency to IELTS 6.0 or higher (with no element less than 5.5)

If your qualifications do not meet the entry requirements listed above, we would still encourage you to apply for the course you're interested in, as many of our courses will consider learners based on their previous work and skills experience rather than their qualifications.

Delivery

This course is delivered through a blend of the following:

Lectures
Presentations
Workshops
Group work
Guest speakers
Industry visits
Seminars
Guided tasks
Tutorials
Student centred learning

Delivered primarily through a face to face in class approach with opportunities for online delivery as appropriate.

Timetable

Full time - 2 years, 2 days per week (typically 9am - 5pm)
Part time - 4 years, 1 day per week (typically 9am - 5pm)

Fees

Visit our course fees page for information on full and part-time degree course fees.

Financial Support

Visit our financial support page for information on the range of support available.

Modules

More detailed information on Modules is to be found in the ‘Additional Campus/Course Information’ section.

Assessment

The course is assessed through various methods, for example through a blend of the following:

Essays
Reports
Case studies
Presentations
Research project

Feedback

Where relevant, assessments will be marked and returned to students with constructive and developmental feedback. Effective feedback combines information which enables students to understand the strengths and limitations of their past performance, and information which enables them to recognise how future performance can be improved. Students will be provided with feedback in a timely manner and this feedback will justify how the grade has been awarded. Students will have the opportunity to reflect on the feedback given and identify their strengths, things they found challenging and areas for development that they will feed forward to their next assessment. Feedback will include linking evidence to assessment criteria to demonstrate how the student will have met the learning outcomes.

Progression

Progression to further study:

Direct progression to relevant Masters programme at other UK HE providers.
PGCE

Career Opportunities and Progression:

Hospitality/Tourism/Events management positions in a variety of industry based organisations.
Opportunity to join graduate training schemes.

Campus Information Rhos-on-Sea

Contemporary Issues in Hospitality, Tourism & Events (20 credits, compulsory)
The contemporary issues module aims to allow students to consider, appraise and evaluate current trends and challenges facing the culinary and hospitality industries from both an internal and external perspective.

Essay (40%) / Case Study (40%) / Presentation (20%)

Ethics in Hospitality, Tourism & Events (20 credits, compulsory)
The ethics module aims to investigate and evaluate the principles and theories of ethics within modern culinary and hospitality contexts establishing the value of their existence in today’s culinary climate.

Essay (40%) / Seminar Paper (30%) / Presentation (30%)

The Power of Sustainable Innovation (20 credits, compulsory)
This module explores the intersection of sustainability and innovation within the hospitality, tourism, and events management sectors critically investigating contemporary issues and challenges facing these industries, such as climate change, resource depletion, and socio-cultural impacts.

Group website/blog (60%) / Individual manifesto (40%)

Policy & Regulations for Business Success (20 credits, compulsory)
This module examines the connection between Hospitality, Tourism & Events and public policy and regulations at various levels. It focuses on understanding current health, safety, and risk requirements in the sector.

Research paper (60%) / Conference presentation (40%)

Research Project / Dissertation (40 credits, compulsory)
The aim and purpose of this module is to propose and undertake a contextualised research project which will support the development of a range of skills including academic and transferable skills such as analysis and evaluation skills, time management and critical thinking.

The research project may be presented in a variety of formats and may include opportunities to conduct a ‘real world’ research project linked to and working alongside a specific culinary or hospitality-based organisation as appropriate.

Research Dissertation / Project introduction & literature review (35%) / Research Dissertation / Project Methodology, Findings, Interpretation, Conclusion/Recommendations (65%).