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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 have the opportunity to visit the industry and learn expert knowledge from guest speakers, complete work experience and gain two qualifications alongside Mathematics and English.
Four GCSEs at grade 2 or ideally grade 3 or above (at least one grade 3 in English or Mathematics).
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:
Level 2 City and Guilds in The Principles of Customer Service
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 74 South 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 twice 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 the industry. All of these costs will be explained at your college interview and if you are in receipt of financial assistance, you will be supported with these costs.
Following this course, you could go on to study Level 2 Air Cabin Crew and Ground Operations or Level 3 Supervision in Hospitality. You could also go on to 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 you 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.
