Following the announcement from the Government that face-to-face teaching can commence from 8 March, we are working hard to plan for the return of students onsite. Please visit our Coronavirus Update page to keep up to date on our plans to welcome students back to campus.
|
||||||
A fantastic new one year comprehensive course that includes specific skills development within the Airline and Hospitality industries. You will learn, develop and practise skills required for employment within these exciting sectors.
You will be assessed through various methods including practical activities and roleplays.
You will have the opportunity to visit the industry and learn expert knowledge from guest speakers, complete work experience and gain two qualifications alongside Maths and English.
Four GCSEs at grade 2 or ideally 3 or above (at least one grade 3 in English or Maths).
Level 1 Certificate in Exploring the Aviation Industry will include the following topics:
Level 2 NVQ Diploma in Food and Beverage Services will include the following topics:
This course offers much more than traditional lessons in a classroom, at HSDC South Downs we pride ourselves on our fantastic learning resources and this includes our aircraft teaching space and fully operational restaurant that is open to the public.
You will complete a range of assessments within these environments and you will be required to wear a uniform two times a week.
Coursework, roleplay, short answer tests, practical and written assessments.
This course requires you to purchase a uniform and kit and we include trips to enhance your learning and experience of industry. All of these costs will be explained at interview and students in receipt of financial assistance will be supported with these costs.
Following this course, you could go on to study Level 2 Air Cabin Crew and Ground operations, Level 3 Supervision in Hospitality, employment within the industry or an Apprenticeship within the Hospitality/Airline industry.
The Goodwood Academy Chefs visit HSDC each year to give talks, demos and host guest chef dinners, giving our students the opportunity to cook from their menus and practice some refined skills. They also offer butchery demos and visits to their expansive site, to view organic growing, focusing on sustainability and local produce.
