Hospitality Management Courses

Create Unforgettable Experiences with GSQ College’s Hospitality Management Programs

Courses

GSQ College’s Hospitality Management Courses are tailored for individuals passionate about delivering exceptional guest experiences in the fast-growing hospitality and tourism industry. These programs combine practical skills with industry insights to prepare students for leadership roles in hotels, restaurants, event management, and beyond.

Whether you’re just starting or advancing your career, our hospitality management programs provide the expertise and exposure you need to succeed in this dynamic field.

GSQ

Hospitality Management

Level 2–4 Qualification

Level 2

Certificate in Hospitality and Catering Principles (F & B)

Learners must achieve 16 credits. 8 credits from the mandatory units, At least 1 credit from Option B, At least 1 credit from option C, Remaining credits from optional group B, C or D.

Credit Value (CV)
Guided Learning (GLH)
100
Total Qual. Time (TQT)
140
GSQ Number
HC100-23
Unit Details All Mandatory
Unit Code Unit Title CV GLH
590 Safe, hygienic and secure working environments in hospitality 19 2
591 Effective teamwork 19 2
682 Giving customers a positive impression 18 2
628 Food safety in catering 9 1
589 Principles of customer service in Hospitality, leisure, travel and tourism 10 1
Award Total 75 8

Optional B

Unit Details All Mandatory
Unit Code Unit Title CV GLH
595 Principles of providing a counter and takeaway service 6 1
663 Service of food at table 10 1
659 Principles of providing a silver service 8 1
660 Principles of providing a buffet and carvery service 6 1
Award Total 30 4

Optional C

Unit Details All Mandatory
Unit Code Unit Title CV GLH
651 Principles of preparing and serving cocktails 8 1
652 Principles of preparing and serving wines 15 2
653 Principles of preparing and serving dispensed and instant hot drinks 6 1
654 Principles of preparing and serving hot drinks using specialist equipment 10 2
634 Service of alcoholic and non-alcoholic drinks 10 1
Award Total 39 7

Optional D

Unit Details All Mandatory
Unit Code Unit Title CV GLH
632 Preparation and clearing of service areas 26 3
658 Principles of preparing and clearing areas for table service 15 2
655 Principles of maintaining cellars and kegs 10 2
656 Principles of cleaning drinks dispense lines 10 2
657 Principles of receiving storing and issuing drinks stock 6 1
650 Principles of preparing and clearing bar areas 15 2
662 Principles of promoting additional services or products to customers 6 2
635 Dealing with payments 9 1
661 Principles of maintaining customer service through effective handover 15 2
665 Principles of resolving customer service problems 10 2
Award Total 209 19
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Level 2

Certificate in Hospitality and Catering Principles (Food Service)

Learners must achieve 14 credits. 8 credits from the mandatory units, At least 1 credit from Option B, Remaining credits from optional group B or C ,

Credit Value (CV)
Guided Learning (GLH)
100
Total Qual. Time (TQT)
140
GSQ Number
HC100-24
Unit Details All Mandatory
Unit Code Unit Title CV GLH
590 Safe, hygienic and secure working environments in hospitality 2 19
591 Effective teamwork 2 19
682 Giving customers a positive impression 2 18
628 Food safety in catering 1 9
589 Principles of customer service in Hospitality, leisure, travel and tourism 1 10
Award Total 8 217

Optional B

Unit Details All Mandatory
Unit Code Unit Title CV GLH
595 Principles of providing a counter and takeaway service 1 6
658 Principles of preparing and clearing areas for table service 2 15
663 Service of food at table 1 10
659 Principles of providing a silver service 1 8
660 Principles of providing a buffet and carvery service 1 6
Award Total 6 45

Optional C

Unit Details All Mandatory
Unit Code Unit Title CV GLH
653 Principles of preparing and serving dispensed and instant hot drinks 1 6
654 Principles of preparing and serving hot drinks using specialist equipment 2 10
662 Principles of promoting additional services or products to customers 2 6
635 Dealing with payments 1 9
661 Principles of maintaining customer service through effective handover 2 15
665 Principles of resolving customer service problems 2 10
632 Preparation and clearing of service areas 3 26
652 Principles of preparing and serving wines 2 15
650 Principles of preparing and clearing bar areas 2 15
Award Total 17 112
Download Course Specification (Word)
Level 2

Certificate in Hospitality and Catering Principles (Beverage Service)

Learners must achieve 13 credits. 7 credits from the mandatory units, At least 1 credit from Option B, Remaining credits from optional group B or C

Credit Value (CV)
13
Guided Learning (GLH)
91
Total Qual. Time (TQT)
130
GSQ Number
HC100-25
Mandatory Units All Mandatory
Unit Code Unit Title CV GLH
590 Safe, hygienic and secure working environments in hospitality 2 19
591 Effective teamwork 2 19
682 Giving customers a positive impression 2 18
589 Principles of customer service in Hospitality, leisure, travel and tourism 1 10
Award Total 7 66

Optional Group B

Unit Details
Unit Code Unit Title CV GLH
650 Principles of preparing and clearing bar areas 2 15
651 Principles of preparing and serving cocktails 1 8
652 Principles of preparing and serving wines 2 15
634 Service of alcoholic and non-alcoholic drinks 1 10
653 Principles of preparing and serving dispensed and instant hot drinks 1 6
654 Principles of preparing and serving hot drinks using specialist equipment 2 10
Award Total 9 64

Optional Group C

Unit Details
Unit Code Unit Title CV GLH
656 Principles of cleaning drinks dispense lines 2 10
657 Principles of receiving storing and issuing drinks stock 1 6
655 Principles of maintaining cellars and kegs 2 10
635 Dealing with payments 1 9
662 Principles of promoting additional services or products to customers 2 6
661 Principles of maintaining customer service through effective handover 2 15
665 Principles of resolving customer service problems 2 10
Award Total 12 66
Download Course Specification (Word)
Level 2

Certificate in Hospitality and Catering Principles (Housekeeping Service)

To achieve the HC100-26 Level 2 Certificate in Hospitality and Catering Principles (Housekeeping Service), learners must achieve 13 credits. 6 credits from the mandatory units. At least 7 credits from Option B

Credit Value (CV)
Guided Learning (GLH)
100
Total Qual. Time (TQT)
140
GSQ Number
HC100-26
Mandatory Units All Mandatory
Unit Code Unit Title CV GLH
590 Safe, hygienic and secure working environments in hospitality 2 19
591 Effective teamwork 2 19
637 Cleaning and servicing of hospitality areas 2 16
Award Total 6 54

Optional Group B

Unit Details Optional
GSQ Unit Code Unit Title CV GLH
597 Principles of cleaning windows from the inside 1 6
636 Chemicals and Equipment used for Cleaning in the Hospitality Industry 2 15
638 Maintain housekeeping supplies 1 10
663 Principles of cleaning and protecting floors, carpets and soft furnishings 2 10
596 Principles of collecting linen and making beds 1 8
639 Provide a linen service 1 10
664 Principles of carrying out periodic room service and deep cleaning 2 15
628 Giving Customers a Positive Impression 2 18
661 Principles of maintaining customer service through effective handover 2 15
589 Principles of customer service in Hospitality, leisure, travel and tourism 1 10
Award Total 15 117
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Level 5

Certificate in Hospitality and Catering Principles (Front of House Reception)

To achieve the HC100-27 Level 2 Certificate in Hospitality and Catering Principles (Front of House Reception), learners must achieve 14 credits. 7 credits from the mandatory units. At least 1 credit from Option B. Remaining credits from optional group B or C

Credit Value (CV)
Guided Learning (GLH)
100
Total Qual. Time (TQT)
140
GSQ Number
HC100-27
Mandatory Units All Mandatory
Unit Code Unit Title CV GLH
590 Safe, hygienic and secure working environments in hospitality 2 19
591 Effective teamwork 2 19
682 Giving customers a positive impression 2 18
589 Principles of customer service in Hospitality, leisure, travel and tourism 1 10
Award Total 7 66

Optional Group B

Unit Details Optional
Unit Code Unit Title CV GLH
629 Reception communication procedures in the hospitality industry 1 10
628 Arrival of customers 1 7
645 Dealing with bookings 1 10
631 Departure of customers 1 7
Award Total 4 34

Optional Group C

Unit Details Optional
Unit Code Unit Title CV GLH
646 Handle mail and book external services 10
635 Dealing with payments 9
662 Principles of promoting additional services or products to customers 10
649 Principles of storing and retrieving information 10
661 Principles of maintaining customer service through effective handover 15
665 Principles of resolving customer service problems 10
Award Total 64
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Level 6

Certificate in Hospitality and Catering Principles Food Production and Cooking

To achieve the HC100-28 Level 2 Certificate in Hospitality and Catering Principles Food Production and Cooking, learners must achieve 16 credits. 6 credits from the mandatory units. At least 4 credits from Option B. Remaining credits from optional group B or C

Credit Value (CV)
Guided Learning (GLH)
104
Total Qual. Time (TQT)
160
GSQ Number
HC100-28
Mandatory Units All Mandatory
Unit Code Unit Title CV GLH
590 Safe, hygienic and secure working environments in hospitality 2 19
591 Effective teamwork 2 19
628 Food safety in catering 1 9
Award Total 6 47

Optional Group B

Unit Details Optional
Unit Code Unit Title CV GLH
538 Principles of producing basic fish dishes 1 9
500 Principles of producing basic meat dishes 1 9
541 Principles of producing basic poultry dishes 1 9
544 Principles of producing basic vegetable dishes 1 9
618 Principles of producing basic hot sauces 1 9
603 Principles of producing basic rice, pulse and grain dishes 1 8
604 Principles of producing basic pasta dishes 1 5
254 Principles of producing basic bread and dough products 1 7
607 Principles of producing basic pastry products 1 8
608 Principles of producing basic cakes, sponges and scones 1 8
388 Principles of producing basic hot and cold desserts 2 9
609 Principles of producing cold starters and salads 1 9
610 Principles of producing flour, dough and tray baked products 2 9
Award Total 15 109

Optional Group C

Unit Details Optional
Unit Code Unit Title CV GLH
632 Principles of preparing meals for distribution 1 16
682 Giving customers a positive impression 2 18
635 Dealing with payments 1 9
613 Principles of completing kitchen documents 1 7
648 Principles of setting up and closing the kitchen 1 7
621 Principles of maintaining an efficient use of resources in the kitchen 1 8
589 Principles of customer service in Hospitality, leisure, travel and tourism 1 10
665 Principles of resolving customer service problems 1 6
Award Total 9 81
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Level 7

Certificate in Hospitality and Catering Principles (Kitchen Services)

To achieve the HC100-29 Level 2 Certificate in Hospitality and Catering Principles (Kitchen Services), learners must achieve 13 credits. 5 credits from the mandatory units. At least 1 credit from Option B (Maximum 2 Credits). Remaining credits from optional group C

Credit Value (CV)
Guided Learning (GLH)
97
Total Qual. Time (TQT)
130
GSQ Number
HC100-29
Mandatory Units All Mandatory
Unit Code Unit Title CV GLH
590 Safe, hygienic and secure working environments in hospitality 2 19
591 Effective teamwork 2 16
628 Food safety in catering 1 9
Award Total 5 44

Optional Group B

Unit Details Optional
Unit Code Unit Title CV GLH
598 Principles of producing basic fish dishes 2 11
593 Principles of preparing and cooking meat and poultry 2 11
959 Principles of providing a counter and takeaway service 1 6
611 Principles of maintaining an efficient use of resources in the kitchen 2 11
Award Total 7 39

Optional Group C

Unit Details Optional
Unit Code Unit Title CV GLH
647 Principles of completing kitchen documents 1 7
648 Principles of setting up and closing the kitchen 1 7
608 Principles of producing basic hot and cold desserts 2 9
609 Principles of producing cold starters and salads 1 9
640 Prepare, cook and finish food 4 35
589 Principles of customer service in Hospitality, leisure, travel and tourism 1 10
Award Total 10 77
Download Course Specification (Word)
Level 8

Certificate in Hospitality and Catering Principles (Professional Cookery- Food Preparation and Cooking)

To achieve the HC100-31 Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery- Food Preparation and Cooking), learners must achieve 26 credits. 7 credits from the mandatory units. At least 7 credits from Option B. At least 1 Credit from Optional C. The remaining from Option B, C or D

Credit Value (CV)
Guided Learning (GLH)
168
Total Qual. Time (TQT)
260
GSQ Number
HC100-31
Mandatory Units All Mandatory
Unit Code Unit Title CV GLH
590 Safe, hygienic and secure working environments in hospitality 2 16
591 Effective teamwork 2 19
594 Principles of maintaining, handling and cleaning knives 2 11
627 Food safety in catering 1 9
Award Total 7 55

Optional Group B

Unit Details Optional
Unit Code Unit Title CV GLH
641 Preparation, cooking and finishing of fish dishes 3 26
642 Preparation, cooking and finishing of meat dishes 3 26
643 Preparation cooking and finishing of poultry dishes 3 26
644 Preparation cooking and finishing of vegetable dishes 3 26
Award Total 12 104

Optional Group C

Unit Details Optional
Unit Code Unit Title CV GLH
618 Principles of preparing cooking and finishing of basic hot sauces 2 9
619 Principles of preparing cooking and finishing of basic soups 2 9
620 Principles of making basic stock 1 7
648 Principles of setting up and closing the kitchen 1 7
589 Principles of customer service in Hospitality, leisure, travel and tourism 1 10
Award Total 7 42

Optional Group D

Unit Details Optional
Unit Code Unit Title CV GLH
605 Principles of producing basic bread and dough products 1 7
613 Principles of processing dried ingredients prior to cooking 1 7
621 Principles of preparing and mixing spice and herb blends 1 9
626 Principles of preparing, cooking and finishing of game dishes 2 9
615 Principles of preparing cooking and finishing basic rice dishes 2 9
616 Principles of preparing cooking and finishing basic pulse dishes 2 9
614 Principles of preparing cooking and finishing basic egg dishes 2 9
625 Principles of preparing cooking and finishing basic pastry products 2 9
617 Principles of preparing cooking and finishing basic grain dishes 2 9
622 Principles of preparing cooking and finishing dim sum 2 9
623 Principles of preparing cooking and finishing noodle dishes 1 8
624 Principles of preparing and cooking food using a tandoor 1 9
647 Principles of completing kitchen documents 1 7
648 Principles of setting up and closing the kitchen 1 7
589 Principles of customer service in Hospitality, leisure, travel and tourism 1 10
Award Total 22 126
Download Course Specification (Word)
Level 2

Certificate in Hospitality and Catering Principles (Professional Cookery- Bangladeshi Cuisine)

To achieve the HC100-32 Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery- Food Preparation and Cooking), learners must achieve 26 credits. 9 credits from the mandatory units. At least 17 credits from Option B.

Credit Value (CV)
Guided Learning (GLH)
168
Total Qual. Time (TQT)
260
GSQ Number
HC110-32
Mandatory Units All Mandatory
GSQ Unit Code Unit Title CV GLH
590 Safe, hygienic and secure working environments in hospitality 2 16
591 Effective teamwork 2 19
594 Principles of maintaining, handling and cleaning knives 2 11
627 Food safety in catering 1 9
621 Principles of preparing and mixing spice and herb blends 1 9
624 Principles of preparing and cooking food using a tandoor 1 9
Award Total 9 73

Optional Group B

Unit Details Optional
GSQ Unit Code Unit Title CV GLH
613 Principles of processing dried ingredients prior to cooking 1 7
641 Preparation, cooking and finishing of fish dishes 3 26
642 Preparation, cooking and finishing of meat dishes 3 26
643 Preparation cooking and finishing of poultry dishes 3 26
644 Preparation cooking and finishing of vegetable dishes 3 26
626 Principles of preparing, cooking and finishing of game dishes 2 9
618 Principles of preparing cooking and finishing of basic hot sauces 2 9
619 Principles of preparing cooking and finishing of basic soups 2 9
620 Principles of making basic stock 1 7
615 Principles of preparing cooking and finishing basic rice dishes 2 9
616 Principles of preparing cooking and finishing basic pulse dishes 2 9
614 Principles of preparing cooking and finishing basic egg dishes 2 9
625 Principles of preparing cooking and finishing and finishing basic pastry products 2 9
617 Principles of preparing cooking and finishing basic grain dishes 2 9
622 Principles of preparing cooking and finishing dim sum 2 9
623 Principles of preparing cooking and finishing noodle dishes 1 8
647 Principles of completing kitchen documents 1 7
648 Principles of setting up and closing the kitchen 1 7
589 Principles of customer service in Hospitality, leisure, travel and tourism 1 10
Award Total 35 215
Download Course Specification (Word)
Level 2

Certificate in Hospitality and Catering Principles (Professional Cookery- Thai Cuisine)

To achieve the HC100-33 Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery- Thai Cuisine) learners must achieve 26 credits. 8 credits from the mandatory units. At least 18 credits from Option B.

Credit Value (CV)
Guided Learning (GLH)
168
Total Qual. Time (TQT)
260
GSQ Number
HC100-33
Mandatory Units All Mandatory
GSQ Unit Code Unit Title CV GLH
590 Safe, hygienic and secure working environments in hospitality 2 16
591 Effective teamwork 2 19
594 Principles of maintaining, handling and cleaning knives 2 11
627 Food safety in catering 1 9
621 Principles of preparing and mixing spice and herb blends 1 9
Award Total 8 64

Optional Group B

Unit Details Optional
GSQ Unit Code Unit Title CV GLH
613 Principles of processing dried ingredients prior to cooking 1 7
641 Preparation, cooking and finishing of fish dishes 3 26
642 Preparation, cooking and finishing of meat dishes 3 26
643 Preparation cooking and finishing of poultry dishes 3 26
644 Preparation cooking and finishing of vegetable dishes 3 26
626 Principles of preparing, cooking and finishing of game dishes 2 9
618 Principles of preparing cooking and finishing of basic hot sauces 2 9
619 Principles of preparing cooking and finishing of basic soups 2 9
620 Principles of making basic stock 1 7
615 Principles of preparing cooking and finishing basic rice dishes 2 9
616 Principles of preparing cooking and finishing basic pulse dishes 2 9
614 Principles of preparing cooking and finishing basic egg dishes 2 9
625 Principles of preparing cooking and finishing basic pastry products 2 9
617 Principles of preparing cooking and finishing basic grain dishes 2 9
622 Principles of preparing cooking and finishing dim sum 2 9
623 Principles of preparing cooking and finishing noodle dishes 1 8
647 Principles of completing kitchen documents 1 7
648 Principles of setting up and closing the kitchen 1 7
589 Principles of customer service in Hospitality, leisure, travel and tourism 1 10
624 Principles of preparing and cooking food using a tandoor 1 9
Award Total 36 224
Download Course Specification (Word)
Level 12

Certificate in Hospitality and Catering Principles (Professional Cookery- Indian Cuisine)

To achieve the HC100-34 Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery- Indian Cuisine) learners must achieve 26 credits. 9 credits from the mandatory units. At least 17 credits from Option B.

Credit Value (CV)
Guided Learning (GLH)
168
Total Qual. Time (TQT)
260
GSQ Number
HC100-34
Mandatory Units All Mandatory
GSQ Unit Code Unit Title CV GLH
590 Safe, hygienic and secure working environments in hospitality 2 16
591 Effective teamwork 2 19
594 Principles of maintaining, handling and cleaning knives 2 11
627 Food safety in catering 1 9
621 Principles of preparing and mixing spice and herb blends 1 9
624 Principles of preparing and cooking food using a tandoor 1 9
Award Total 9 73

Optional Group B

Unit Details Optional
GSQ Unit Code Unit Title CV GLH
613 Principles of processing dried ingredients prior to cooking 1 7
641 Preparation, cooking and finishing of fish dishes 3 26
642 Preparation, cooking and finishing of meat dishes 3 26
643 Preparation cooking and finishing of poultry dishes 3 26
644 Preparation cooking and finishing of vegetable dishes 3 26
626 Principles of preparing, cooking and finishing of game dishes 2 9
618 Principles of preparing cooking and finishing of basic hot sauces 2 9
619 Principles of preparing cooking and finishing of basic soups 2 9
620 Principles of making basic stock 1 7
615 Principles of preparing cooking and finishing basic rice dishes 2 9
616 Principles of preparing cooking and finishing basic pulse dishes 2 9
614 Principles of preparing cooking and finishing basic egg dishes 2 9
625 Principles of preparing cooking and finishing basic pastry products 2 9
617 Principles of preparing cooking and finishing basic grain dishes 2 9
622 Principles of preparing cooking and finishing dim sum 2 9
623 Principles of preparing cooking and finishing noodle dishes 1 8
647 Principles of completing kitchen documents 1 7
648 Principles of setting up and closing the kitchen 1 7
589 Principles of customer service in Hospitality, leisure, travel and tourism 1 10
Award Total 35 215
Download Course Specification (Word)
Level 2

Certificate in Hospitality and Catering Principles (Professional Cookery- Chinese Cuisine)

To achieve the HC100-35 Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery- Chinese Cuisine) learners must achieve 26 credits. 9 credits from the mandatory units. At least 17 credits from Option B.

Credit Value (CV)
Guided Learning (GLH)
168
Total Qual. Time (TQT)
260
GSQ Number
HC100-35
Mandatory Units All Mandatory
GSQ Unit Code Unit Title CV GLH
590 Safe, hygienic and secure working environments in hospitality 2 16
591 Effective teamwork 2 19
594 Principles of maintaining, handling and cleaning knives 2 11
627 Food safety in catering 1 9
613 Principles of processing dried ingredients prior to cooking 1 7
622 Principles of preparing cooking and finishing dim sum 2 9
623 Principles of preparing cooking and finishing noodle dishes 1 8
Award Total 9 79

Optional Group B

Unit Details Optional
GSQ Unit Code Unit Title CV GLH
641 Preparation, cooking and finishing of fish dishes 3 26
642 Preparation, cooking and finishing of meat dishes 3 26
643 Preparation cooking and finishing of poultry dishes 3 26
644 Preparation cooking and finishing of vegetable dishes 3 26
626 Principles of preparing, cooking and finishing of game dishes 2 9
618 Principles of preparing cooking and finishing of basic hot sauces 2 9
619 Principles of preparing cooking and finishing of basic soups 2 9
620 Principles of making basic stock 1 7
615 Principles of preparing cooking and finishing basic rice dishes 2 9
616 Principles of preparing cooking and finishing basic pulse dishes 2 9
614 Principles of preparing cooking and finishing basic egg dishes 2 9
625 Principles of preparing cooking and finishing basic pastry products 2 9
617 Principles of preparing cooking and finishing basic grain dishes 2 9
647 Principles of completing kitchen documents 1 7
648 Principles of setting up and closing the kitchen 1 7
589 Principles of customer service in Hospitality, leisure, travel and tourism 1 10
621 Principles of preparing and mixing spice and herb blends 1 9
624 Principles of preparing and cooking food using a tandoor 1 9
Award Total 31 200
Download Course Specification (Word)
Level 2

Certificate in Hospitality and Catering Principles (Hospitality Services)

To achieve the HC100-36 Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery- Indian Cuisine) learners must achieve 15 credits. 7 credits from the mandatory units. At least 6 credits from Option B. The remaining credits from B or C.

Credit Value (CV)
Guided Learning (GLH)
103
Total Qual. Time (TQT)
141
GSQ Number
HC100-36
Mandatory Units All Mandatory
GSQ Unit Code Unit Title CV GLH
590 Safe, hygienic and secure working environments in hospitality 2 16
591 Effective teamwork 2 19
628 Giving customers a positive impression 2 18
589 Principles of customer service in hospitality, leisure, travel and tourism 1 10
Award Total 7 63

Optional Group B

Unit Details Optional
GSQ Unit Code Unit Title CV GLH
627 Food safety in catering 1 9
632 Preparation and clearing of service areas 3 26
633 Service of food at table 1 10
659 Principles of providing a silver service 1 8
660 Principles of providing a buffet and carvery service 1 6
651 Principles of preparing and serving cocktails 1 8
652 Principles of preparing and serving wines 2 15
634 Service of alcoholic and non-alcoholic drinks 1 10
655 Principles of maintaining cellars and kegs 2 12
656 Principles of cleaning drinks dispense lines 2 10
657 Principles of receiving storing and issuing drinks stock 1 6
653 Principles of preparing and serving dispensed and instant hot drinks 1 6
598 Principles of producing basic fish dishes 2 10
601 Principles of producing basic vegetable dishes 1 9
603 Principles of producing basic rice, pulse and grain dishes 1 9
604 Principles of producing basic pasta dishes 1 8
637 Cleaning and servicing of hospitality areas 1 5
636 Chemicals and Equipment used for Cleaning in the Hospitality Industry 2 16
638 Maintain housekeeping supplies 2 15
639 Provide a linen service 1 10
664 Principles of carrying out periodic room service and deep cleaning 2 15
630 Arrival of customers 1 7
645 Dealing with bookings 1 10
631 Departure of customers 1 7
646 Handle mail and book external services 1 10
649 Principles of storing and retrieving information 2 10
665 Principles of resolving customer service problems 2 10
662 Principles of promoting additional services or products to customers 2 10
662 Principles of maintaining customer service through effective handover 2 15
635 Dealing with payments 1 9
663 Principles of cleaning and protecting floors, carpets and soft furnishings 2 10
647 Principles of completing kitchen documents 1 7
648 Principles of setting up and closing the kitchen 1 7
658 Principles of preparing and clearing areas for table service 2 15
Award Total 47 314

Optional Group C

Unit Details Optional
GSQ Unit Code Unit Title CV GLH
597 Principles of cleaning windows from the inside 1 6
595 Principles of providing a counter and takeaway service 1 6
596 Principles of collecting linen and making beds 1 6
Award Total 3 18
Download Course Specification (Word)
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Level 3

Certificate in Hospitality and Catering Principles (Professional Cookery)

Learners must achieve 9 credits from mandatory units plus at least 17 credits from Optional Group B to reach 26 credits.

Credit Value (CV)
26
Guided Learning (GLH)
186
Total Qual. Time (TQT)
260
GSQ Number
HC110-37
Mandatory Units All Mandatory (9 Credits)
Unit Code Unit Title CV GLH
667 Development of working relationships in hospitality 4 30
590 Health, safety and security in the hospitality working environment 4 35
627 Food safety in catering 1 9
Mandatory Total 9 74
Optional Group B
Unit Code Unit Title CV GLH
641 Preparation, cooking and finishing of fish dishes 3 26
642 Preparation, cooking and finishing of meat dishes 3 26
643 Preparation, cooking and finishing of poultry dishes 3 26
644 Preparation, cooking and finishing of vegetable dishes 3 26
618 Preparation, cooking and finishing of hot sauces 3 26
619 Principles of preparing, cooking and finishing complex soups 2 9
676 Principles of preparing cooking and finishing of fresh pasta dishes 2 8
677 Principles of preparing cooking and finishing complex cakes, sponges, biscuits and scones 2 12
678 Principles of preparing, cooking and finishing complex cold products 2 10
670 Preparation, cooking and finishing dressings and cold sauces 3 26
679 Principles of preparing, cooking and finishing complex hot desserts 2 9
680 Principles of preparing, cooking and finishing complex cold desserts 2 9
681 The principles of food safety supervision for catering 3 25
603 Principles of producing basic rice, pulse and grain dishes 1 9
604 Principles of producing basic pasta dishes 1 8
637 Cleaning and servicing of hospitality areas 1 5
636 Chemicals and Equipment used for Cleaning in the Hospitality Industry 2 16
638 Maintain housekeeping supplies 2 15
639 Provide a linen service 1 10
664 Principles of carrying out periodic room service and deep cleaning 2 15
630 Arrival of customers 1 7
645 Dealing with bookings 1 10
631 Departure of customers 1 7
646 Handle mail and book external services 1 10
649 Principles of storing and retrieving information 2 10
665 Principles of resolving customer service problems 2 10
662 Principles of promoting additional services or products to customers 2 10
661 Principles of maintaining customer service through effective handover 2 15
635 Dealing with payments 1 9
663 Principles of cleaning and protecting floors, carpets and soft furnishings 2 10
647 Principles of completing kitchen documents 1 7
648 Principles of setting up and closing the Kitchen 1 7
658 Principles of preparing and clearing areas for table service 2 15
Optional Group C
Unit Code Unit Title CV GLH
597 Principles of cleaning windows from the inside 1 6
595 Principles of providing a counter and takeaway service 1 6
596 Principles of collecting linen and making beds 1 6
Download Course Specification (Word)
Level 3

Diploma in Hospitality Supervision and Leadership Principles

Learners must achieve all mandatory units to complete the qualification.

Credit Value (CV)
11
Guided Learning (GLH)
78
Total Qual. Time (TQT)
110
GSQ Number
HC110-04
Mandatory Units All Mandatory (11 Credits)
Unit Code Unit Title CV GLH
416 Principles of leading a team in the hospitality industry 5 30
417 Supervision of operations in the hospitality industry 4 28
418 Principles of supervising customer service performance in hospitality leisure travel and tourism 2 20
Mandatory Total 11 78
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Level 3

Diploma in Hospitality Supervision and Leadership Principles

Learners must achieve all mandatory units to complete the qualification.

Credit Value (CV)
11
Guided Learning (GLH)
78
Total Qual. Time (TQT)
110
GSQ Number
HC110-13
Mandatory Units All Mandatory (11 Credits)
Unit Code Unit Title CV GLH
516 Principles of leading a team in the hospitality industry 5 30
517 Supervision of operations in the hospitality industry 4 28
450 Principles of supervising customer service performance in hospitality leisure travel and tourism 2 20
Mandatory Total 11 78
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Level 4

Level 4 Diploma Hospitality Management (Accommodation Management)

Learners must achieve all mandatory units (22 credits) plus optional units to reach the required total.

Credit Value (CV)
59
Guided Learning (GLH)
196
Total Qual. Time (TQT)
590
GSQ Number
HC110-17
Mandatory Units All Mandatory (22 Credits)
Unit Code Unit Title CV GLH
519 Manage the performance of teams and individuals 6 16
520 Work as part of a hospitality management team to achieve strategic goals 6 16
521 Manage compliance with regulatory and legislative requirements in hospitality 6 28
523 Manage own professional development within an organisation 4 20
Mandatory Total 22 80
Optional Group A
Unit Code Unit Title CV GLH
524 Manage purchasing costs in hospitality 9 39
525 Manage the payroll costs of a hospitality team 8 30
526 Manage staffing rotas for a hospitality team 6 18
527 Manage feedback from customers of hospitality services 8 23
528 Manage a team meeting 3 14
529 Recruit and select hospitality staff 8 29
530 Devise and implement training and development plans 7 30
531 Information systems management in hospitality 11 50
532 Determine market opportunities for hospitality services 11 44
533 Maximise sales and profit from hospitality services 10 47
534 Manage operational aspects of hospitality premises refurbishment programmes 9 40
535 Manage supplier contracts 7 36
536 Manage hospitality functions 8 34
537 Manage physical resources 3 25
538 Implement change in own area of responsibility 6 25
539 Managing grievance procedures 3 10
540 Know how to follow disciplinary procedures 4 20
541 Manage a budget for own area or activity of work 7 30
542 Handle referred customer complaints 10 67
543 Use customer service as a competitive tool 8 53
544 Organise the promotion of additional services or products to customers 7 47
545 Review the quality of customer service 8 53
546 Manage the environmental impact of work activities 5 10
466 Employment rights & responsibilities in the hospitality, leisure, travel and tourism sector 2 16
Optional Group B (Accommodation Management)
Unit Code Unit Title CV GLH
560 Implement and manage housekeeping procedures in hospitality 8 30
561 Manage the security and privacy of hospitality guests 4 16
562 Manage room availability to maximise revenue potential 5 18
563 Monitor maintenance and repair work within a hospitality premises 6 19
564 Manage the provision of additional services 4 13
565 Manage the linen service 4 14
566 Manage the supply of uniforms and housekeeping of staff areas 4 16
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Level 4

Diploma Hospitality Management (Food and Beverage Service)

Learners must achieve all mandatory units (22 credits) plus optional units to reach the required total of 59 credits.

Credit Value (CV)
59
Guided Learning (GLH)
196
Total Qual. Time (TQT)
590
GSQ Number
HC110-18
Mandatory Units All Mandatory (22 Credits)
Unit Code Unit Title CV GLH
519 Manage the performance of teams and individuals 6 16
520 Work as part of a hospitality management team to achieve strategic goals 6 16
521 Manage compliance with regulatory and legislative requirements in hospitality 6 28
523 Manage own professional development within an organisation 4 20
Mandatory Total 22 80
Optional Group A
Unit Code Unit Title CV GLH
524 Manage purchasing costs in hospitality 9 39
525 Manage the payroll costs of a hospitality team 8 30
526 Manage staffing rotas for a hospitality team 6 18
527 Manage feedback from customers of hospitality services 8 23
528 Manage a team meeting 3 14
529 Recruit and select hospitality staff 8 29
530 Devise and implement training and development plans 7 30
531 Information systems management in hospitality 11 50
532 Determine market opportunities for hospitality services 11 44
533 Maximise sales and profit from hospitality services 10 47
534 Manage operational aspects of hospitality premises refurbishment programmes 9 40
535 Manage supplier contracts 7 36
536 Manage hospitality functions 8 34
537 Manage physical resources 3 25
538 Implement change in own area of responsibility 6 25
539 Managing grievance procedures 3 10
540 Know how to follow disciplinary procedures 4 20
541 Manage a budget for own area or activity of work 7 30
542 Handle referred customer complaints 10 67
543 Use customer service as a competitive tool 8 53
544 Organise the promotion of additional services or products to customers 7 47
545 Review the quality of customer service 8 53
546 Manage the environmental impact of work activities 5 10
466 Employment rights & responsibilities in the hospitality, leisure, travel and tourism sector 2 16
Optional Group B (Food and Beverage Service)
Unit Code Unit Title CV GLH
567 Manage a food and beverage service 7 32
568 Manage the organisation of the food and beverage service area 6 24
569 Develop beverage lists to complement menus 6 26
570 Manage the production and presentation of menus 6 21
571 Manage cellar and beverage operations 7 26
572 Develop enhanced levels of food and beverage service 7 26
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Level 4

Diploma Hospitality Management (Front of House Reception)

Learners must achieve all mandatory units (22 credits) plus optional units to reach the required total of 59 credits.

Credit Value (CV)
59
Guided Learning (GLH)
196
Total Qual. Time (TQT)
590
GSQ Number
HC110-16
Mandatory Units All Mandatory (22 Credits)
Unit Code Unit Title CV GLH
519 Manage the performance of teams and individuals 6 16
520 Work as part of a hospitality management team to achieve strategic goals 6 16
521 Manage compliance with regulatory and legislative requirements in hospitality 6 28
523 Manage own professional development within an organisation 4 20
Mandatory Total 22 80
Optional Group A
Unit Code Unit Title CV GLH
524 Manage purchasing costs in hospitality 9 39
525 Manage the payroll costs of a hospitality team 8 30
526 Manage staffing rotas for a hospitality team 6 18
527 Manage feedback from customers of hospitality services 8 23
528 Manage a team meeting 3 14
529 Recruit and select hospitality staff 8 29
530 Devise and implement training and development plans 7 30
531 Information systems management in hospitality 11 50
532 Determine market opportunities for hospitality services 11 44
533 Maximise sales and profit from hospitality services 10 47
534 Manage operational aspects of hospitality premises refurbishment programmes 9 40
535 Manage supplier contracts 7 36
536 Manage hospitality functions 8 34
537 Manage physical resources 3 25
538 Implement change in own area of responsibility 6 25
539 Managing grievance procedures 3 10
540 Know how to follow disciplinary procedures 4 20
541 Manage a budget for own area or activity of work 7 30
542 Handle referred customer complaints 10 67
543 Use customer service as a competitive tool 8 53
544 Organise the promotion of additional services or products to customers 7 47
545 Review the quality of customer service 8 53
546 Manage the environmental impact of work activities 5 10
466 Employment rights & responsibilities in the hospitality, leisure, travel and tourism sector 2 16
Optional Group B (Front of House Reception)
Unit Code Unit Title CV GLH
554 Manage customer profile information to improve service 11 47
555 Manage statutory fire and security procedures for a hospitality establishment 9 35
556 Manage arrivals and departures of guests to maximise revenue 9 34
557 Manage the billing and payment processes 10 42
558 Manage front of house and guest relations 10 57
559 Manage the reservation systems 7 34
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Level 4

Diploma in Hospitality and Tourism Management

Learners must achieve all 5 mandatory units providing a combined 100 credits.

Credit Value (CV)
100
Guided Learning (GLH)
300
Total Qual. Time (TQT)
1200
GSQ Number
HC110-07
Mandatory Units All Mandatory
Unit Code Unit Title CV GLH
461 Sustainability in hospitality and tourism 20 60
462 Operation management in hospitality and tourism 20 60
463 Management of Visitor Attractions 20 60
464 Resort Operations and Management 20 60
465 Employability and development in Hospitality and Tourism 20 60
Award Total 100 300
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• Customer service excellence and guest relationship management.

• Hotel and restaurant operations, including front desk, housekeeping, and kitchen management.

• Event planning and logistics for conferences, weddings, and corporate gatherings.

• Revenue and cost management in the hospitality sector.

• Leadership and team management skills for high-performance environments.


Graduates of our hospitality management programs can pursue roles such as:

• Hotel Manager

• Event Planner

• Restaurant Manager

• Guest Relations Specialist

• Catering Manager

• Tourism and Travel Consultant

Why Choose GSQ College for Hospitality Management?


1. Industry-Relevant Curriculum:

Programs aligned with UK’s Regulated Qualification Framework (RQF) and global hospitality standards.

2. Hands-On Experience:

Practical training through internships, live projects, and workshops in real-world hospitality settings.

3. Expert Faculty:

Learn from experienced professionals and hospitality leaders with a wealth of industry knowledge.

4. Career-Focused Training:

Develop skills in customer service, event planning, and operational management for career advancement.

5. Flexible Learning Options:

Choose from on-campus, online (via Moodle), or hybrid learning modes.

Program Details



Eligibility: Open to high school graduates, hospitality enthusiasts, and professionals seeking career advancement.

Delivery Mode: On-campus, online (via Moodle), or hybrid learning.

Assessment: Practical projects, customer service simulations, and final exams.



Why Hospitality Management?



• Hospitality is one of the fastest-growing global industries with diverse career opportunities.

• High earning potential in roles such as hotel management and luxury services.

• Opportunities to work internationally and explore new cultures.