Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Resources
6 Apply basic knowledge in the areas of HR, law, finance, sustainability and
intercultural competencies taking Real World scenarios into account and the student’s own work field orientation.
Written
4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of
background and culture.
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development
Unit 2: Financial Accounting
3 Generate basic financial statements and apply every day bookkeeping techniques.
Individual short answer test
Workshops, QA sessions
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
Unit 3: Business English
3 Demonstrate competency in formal English (vocabulary, grammar, reading, and writing) at min. CEFR B2 level, with a special focus on writing for business and academic purposes.
Individual written test:
MC and writing tasks
Workshops 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR)
Guest Experience
6 Describe the basic concepts of marketing and its relation with intercultural
management, reputation management and sustainability.
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way.
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 2:
Hospitality Applied Research
3 Understand basic research methods including data gathering and apply these at a basic level by using statistical tools
Written group
3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy.
Unit 3: Business English
3 Demonstrate competency in formal English (vocabulary, grammar, reading, and speaking) at min. CEFR B2 level, with a special focus on speaking skills for business purposes.
Individual written MC test and oral exam
Workshops 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR)
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Real World Learning
6 Demonstrate the requisite personal and professional attributes associated with basic operational positions in a Real World hospitality environment
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
Unit 2:
Technical competencies Front of House
3 Demonstrate the ability to apply requisite technical competencies associated in F&B departments within a Real World hospitality environment.
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
Unit 3:
Technical competencies Back of House
3 Demonstrate the ability to apply requisite technical competencies associated with RD departments within a Real World
hospitality environment.
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
Hospitality
6 Identify different lodging and Food &
Beverage concepts, their products and services, and apply basic operational procedures within the international hospitality industry.
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy.
5. Assess, enhance and control processes within the international hospitality industry.
6. Demonstrate the ability to evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development
10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 2:
Hospitality Foundation
3 Understand and describe terminologies, theories and procedures related to basic hospitality operations.
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision.
Unit 3:
Hospitality Finance
3 Demonstrate awareness of general business performance, and understand how revenue is generated and cost are calculated within hospitality operations.
Individual short answer test
Workshops 5. Assess, enhance and control processes within the international hospitality industry.
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Career Development
3 Demonstrate knowledge, skills and attitude required to become a successful first year student
3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy.
4. Interact with others constructively, and to motivate &
lead people towards common goals, respecting diversity, regardless of background and culture.
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
Unit 2: Gateway to self: Personal Management
3 Demonstrate the skills and use the tools necessary to manage personal
development
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
4. Interact with others constructively, and to motivate &
lead people towards common goals, respecting diversity, regardless of background and culture.
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
Unit 3: Gateway to industry:
Work
exploration and Career building
3 Demonstrate the awareness of career option and pathways in hospitality industry
Portfolio
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy.
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
Unit 4: Gateway to industry: Real World Learning Experience
3 Demonstrate sense making skills within the context of practice at Stenden Hotel or at Stones (Emmen)
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
4. Interact with others constructively, and to motivate &
lead people towards common goals, respecting diversity, regardless of background and culture.