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Events Management with Hospitality

Course overview

(FdA) Foundation Degree of Arts
Events Management with Hospitality
Inactive
University of Essex
University of Essex
Edge Hotel School
Colchester Campus
Foundation Degree
Full-time
Events, Hospitality, Leisure, Sport and Tourism
FDA N6N8
http://www.essex.ac.uk/students/exams-and-coursework/ppg/ug/default.aspx
10/09/2018

UCAS tariff: 64 points

A-levels: CC

GCSE: English and Mathematics C/4

BTEC: MPP

Grades given are an example only of the required tariff points, other combinations of A-level and other qualification grades can be accepted to achieve the required tariff total. Applicants with vocationally relevant level 3 or above qualifications will be considered on individual merit for the Foundation degree.

All applicants must be aged 18 or over at the point of registration. Subject to satisfactory academic and professional assessment, candidates will have the opportunity to progress to the BA (Hons) degree after 2 years.

Unfortunately we are unable to accept applications for this course from international students.

English language requirements for applicants whose first language is not English: IELTS 6.0 overall with 5.5 in each component.

Other English language qualifications may be acceptable so please contact us for further details. If we accept the English component of a non-UK qualification then it will be included in the information given about the academic levels listed above. Please note that date restrictions may apply to some English language qualifications

If you do not meet our IELTS requirements then you may be able to complete a pre-sessional English pathway that enables you to start your course without retaking IELTS.

External Examiners

Dr David Graham
Sheffield Hallam University
Principal Lecturer - Hospitality Management ext. 6090

External Examiners provide an independent overview of our courses, offering their expertise and help towards our continual improvement of course content, teaching, learning, and assessment. External Examiners are normally academics from other higher education institutions, but may be from the industry, business or the profession as appropriate for the course. They comment on how well courses align with national standards, and on how well the teaching, learning and assessment methods allow students to develop and demonstrate the relevant knowledge and skills needed to achieve their awards. External Examiners who are responsible for awards are key members of Boards of Examiners. These boards make decisions about student progression within their course and about whether students can receive their final award.

eNROL, the module enrolment system, is now open until Monday 21 October 2019 8:59AM, for students wishing to make changes to their module options.

Key

Core You must take this module You must pass this module. No failure can be permitted.
Core with Options You can choose which module to study
Compulsory You must take this module There may be limited opportunities to continue on the course/be eligible for the degree if you fail.
Compulsory with Options You can choose which module to study
Optional You can choose which module to study

Year 1 - 2019/20

Component Number Module Code Module Title Status Credits
01 EG300-4-FY The Customer Experience 1 Compulsory 15
01 EG300-4-FY The Customer Experience 1 Compulsory 15
02 EG210-4-FY Event Operations 1 Compulsory 15
02 EG210-4-FY Event Operations 1 Compulsory 15
03 EG400-4-FY Food and Beverage Management Compulsory 15
03 EG400-4-FY Food and Beverage Management Compulsory 15
04 EG100-4-FY Industry Context 1 Compulsory 15
04 EG100-4-FY Industry Context 1 Compulsory 15
05 EG301-4-FY Delivering the Customer Experience 1 Compulsory 30
05 EG301-4-FY Delivering the Customer Experience 1 Compulsory 30
06 EG211-4-FY Delivering Event and Hospitality Operations 1 Compulsory 30
06 EG211-4-FY Delivering Event and Hospitality Operations 1 Compulsory 30
07 EG302-5-AT The Customer Experience 2 (Assessed in Future Year) Compulsory 0
07 EG302-5-AT The Customer Experience 2 (Assessed in Future Year) Compulsory 0
08 EG212-5-AT Event Operations 2 (Assessed in Future Year) Compulsory 0
08 EG212-5-AT Event Operations 2 (Assessed in Future Year) Compulsory 0
09 EG401-5-AT Continual Professional Development (Assessed in Future Year) Compulsory 0
09 EG401-5-AT Continual Professional Development (Assessed in Future Year) Compulsory 0
10 EG101-5-AT Industry Context 2 (Assessed in Future Year) Compulsory 0
10 EG101-5-AT Industry Context 2 (Assessed in Future Year) Compulsory 0
11 EG303-5-AT Delivering the Customer Experience 2 (Assessed in Future Year) Compulsory 0
11 EG303-5-AT Delivering the Customer Experience 2 (Assessed in Future Year) Compulsory 0
12 EG213-5-AT Delivering Event and Hospitality Operations 2 (Assessed in Future Year) Compulsory 0
12 EG213-5-AT Delivering Event and Hospitality Operations 2 (Assessed in Future Year) Compulsory 0

Exit awards

A module is given one of the following statuses: 'core' – meaning it must be taken and passed; 'compulsory' – meaning it must be taken; or 'optional' – meaning that students can choose the module from a designated list. The rules of assessment may allow for limited condonement of fails in 'compulsory' or 'optional' modules, but 'core' modules cannot be failed. The status of the module may be different in any exit awards which are available for the course. Exam Boards will consider students' eligibility for an exit award if they fail the main award or do not complete their studies.

Programme aims

These programmes are focussed on practice-led work based learning designed to provide Students with the opportunity to develop and enhance leadership, professional and technical skills and knowledge in a sustainable commercial hotel environment. The accelerated provision opportunities are reflected in the nature of the programme delivery.

1) To provide a practice-led programme of study, where work-based learning takes place in the context of a commercial hotel with the highest level of operational standards.

2) To provide a flexible programme of study that is built upon a partnership with employers, meets the needs of the modern industry, and provides for the enhancement of professional practice in a changing and complex business environment.

3) To provide a relevant, engaging and academically rigorous programme of study that focuses upon key operational and management processes, and encourages personal and professional development through reflective practice.

4) To provide a programme of study that develops: a creative approach to problem solving; the confidence to work in and lead multi-disciplinary teams in a variety of situations; a pride in and commitment to professional conduct; a passion for the industry; and the aspiration to contribute to its future.

5) To produce graduates who have: a sound knowledge and critical awareness of the theory and practice of management; an acquired range of transferable business and operational skills; and an appreciation of the local and global, social, political, ethical and technological environment in which management operates.

6) To provide a programme of study that will; constitute a basis for students’ lifelong learning; and provide opportunities for progression to more advances student in event, hospitality and allied disciplines.




Learning outcomes and learning, teaching and assessment methods

On successful completion of the programme a graduate should demonstrate knowledge and skills as follows:

A: Knowledge and understanding

A1 Detailed knowledge and critical understanding of the history and culture of the industry and the changing global, economic, political, social and professional context in which it operates.
A2 Detailed knowledge and critical understanding of the operational and strategic characteristics of a event and the art and science of excellent operational and management performance.
A3 Detailed knowledge of the measurement of the performance of the business and the relationships between revenue and profit.
A4 Detailed knowledge and critical understanding of functions, processes and legal frameworks impacting on contemporary management of people, finance, materials and information.
A5 Understanding the centrality of the guest and the guest experience and the significance of meeting and exceeding guest expectations.
A6 Knowledge and understanding of the principles of art and design and its impact on space.
A7 Understand contemporary issues such as innovation, sustainability, ethics of business and social responsibility, globalization and diversity in the context of managing an operation.
A8 Knowledge and understanding of the importance of continued personal and professional development in the pursuit of professional excellence and the fulfilment of individual potential.
Learning Methods: Lectures and seminars
Assessment Methods: Professional Performance
Written Reports
Presentations
Time-constrained assessments (exams) (Level 4 only)
Personal Development Portfolio

B: Intellectual and cognitive skills

Learning Methods:
Assessment Methods: Professional Performance
Written Reports
Presentations
Time-constrained assessments (exams) (Level 4 only)
Personal Development Portfolio

C: Practical skills

Learning Methods:
Assessment Methods: Professional Performance
Written Reports
Presentations
Time-constrained assessments (exams) (Level 4 only)
Personal Development Portfolio

D: Key skills

Learning Methods:
Assessment Methods: Professional Performance
Written Reports
Presentations
Time-constrained assessments (exams) (Level 4 only)
Personal Development Portfolio


Note

The University makes every effort to ensure that this information on its programme specification is accurate and up-to-date. Exceptionally it can be necessary to make changes, for example to courses, facilities or fees. Examples of such reasons might include a change of law or regulatory requirements, industrial action, lack of demand, departure of key personnel, change in government policy, or withdrawal/reduction of funding. Changes to courses may for example consist of variations to the content and method of delivery of programmes, courses and other services, to discontinue programmes, courses and other services and to merge or combine programmes or courses. The University will endeavour to keep such changes to a minimum, and will also keep students informed appropriately by updating our programme specifications.

The full Procedures, Rules and Regulations of the University governing how it operates are set out in the Charter, Statutes and Ordinances and in the University Regulations, Policy and Procedures.

Should you have any questions about programme specifications, please contact Course Records, Quality and Academic Development; email: crt@essex.ac.uk.