TVET Level 4 Diploma in Hotel Management and Operation

TVET Level 4 Diploma in Hotel Management and Operation

  • Program Code – FTU/DHM/L4-403
  • Credential: Falcon TVET University, USA and UK Endorse 
  • Program Type: Guided Learning and Assessment 
  • Program Length One year 

For a TVET Level 4 Diploma, the standard practices are structured to ensure that students acquire the necessary skills and knowledge to succeed in their chosen vocational field. Here’s a breakdown based on the information provided:

Standard Practice in TVET Level 4 Diploma Pathway

  1. Mandatory Units:
    1. Number of Mandatory Units: Students must complete all 7 mandatory units.
    1. These units are essential and cover the core competencies required for the diploma.
    1. The completion of all units is necessary to ensure a comprehensive understanding and skill set in the vocational area.
  2. Credit Value (CV):
    1. Total Credit Value: The qualification requires students to achieve a total of 120 credits.
    1. Each of the 7 mandatory units contributes to the overall credit value, ensuring that students meet the required learning outcomes.
    1. Typically, each unit would be worth approximately 15-20 credits depending on the complexity and depth of the subject matter.
  3. Learning Hours (LH):
    1. Learning Hours (LH) for Qualification: The qualification includes 480 guided learning hours (GLH).
    1. These hours represent the time students spend under the direct supervision of an instructor, which includes classroom learning, practical training, workshops, and assessments.
    1. This hands-on learning is crucial in developing the practical skills needed for the vocational field.
  4. Total Qualification Time (TQT):
    1. Total Qualification Time (TQT): The overall time expected to complete the qualification is 1200 hours.
    1. TQT includes both the guided learning hours (480 hours) and additional time spent on independent study, practice, assessments, and other related activities (720 hours).
    1. This total time ensures that students have sufficient exposure to both theoretical knowledge and practical application.

Typical Structure and Components:

  • Theory and Knowledge Development:
    • In-depth understanding of key concepts, principles, and techniques relevant to the vocational field.
    • This is typically covered in the classroom or through online learning platforms.
  • Practical Skills Development:
    • Emphasis on hands-on training, often conducted in workshops, labs, or simulated work environments.
    • Practical assessments where students demonstrate their skills in realworld or simulated settings.
  • Work-Based Learning:
    • Students may engage in internships, apprenticeships, or on-the-job training to gain real-world experience.
    • This component bridges the gap between theoretical knowledge and practical application.
  • Assessment and Certification:
    • Continuous assessment through assignments, projects, practical tasks, and exams.
    • Upon successful completion, students receive a Level 4 Diploma, recognized in their vocational field, which may lead to employment or further education.

Course Overview:

This TVET Level 4 Diploma in Hotel Management and Operation is an industrial training-focused program designed to provide students with practical, work-based learning experiences in the hotel industry. The program combines instruction with hands-on training, allowing students to gain real-world experience while learning. It is assessment-based, ensuring that students develop the competencies required to succeed in various hotel management roles.

Learning Objectives:

  1. Comprehensive Understanding: To provide students with a thorough understanding of hotel operations, including front office, housekeeping, food and beverage, and customer service.
  2. Practical Skills Development: To equip students with the practical skills needed to manage hotel operations effectively.
  3. Industry Integration: To immerse students in real-world hotel environments, allowing them to apply theoretical knowledge in practical settings.
  4. Leadership and Management: To develop leadership and managerial skills tailored to the hotel industry.
  5. Assessment and Improvement: To continuously assess and improve student competencies through work-based assessments.

Learning Outcomes:

Upon completing this diploma, students will be able to:

  1. Operate Hotel Functions: Efficiently manage various hotel departments, ensuring smooth operations and high levels of guest satisfaction.
  2. Apply Practical Skills: Demonstrate practical skills in hotel management, including front office, housekeeping, food and beverage, and customer relations.
  3. Lead and Manage Teams: Lead and manage teams within a hotel setting, fostering a productive and cooperative work environment.
  4. Solve Industry Problems: Identify and solve operational challenges in real-time using learned strategies and techniques.
  5. Evaluate Performance: Conduct assessments and evaluations of hotel operations to continuously improve service quality and efficiency

Entry Requirements

To enroll in the TVET Level 4 Diploma in Hotel Management and Operation, prospective students typically need to meet the following entry requirements:

  1. Educational Background:
    1. Completion of secondary education or equivalent (e.g., SPM, O-Level, or other recognized qualifications).
    1. A minimum of 3 to 5 passes in relevant subjects, including English.
  2. Age Requirement:
    1. Applicants are generally expected to be at least 16 years old at the time of enrollment.
  3. Language Proficiency:
    1. Proficiency in English is often required, as the course may be delivered in English. This can be demonstrated through previous education or standardized tests (e.g., IELTS or equivalent).
  4. Work Experience (Optional):
    1. While not always mandatory, having prior experience in the hospitality or service industry can be advantageous and may be considered during the application process.
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