Hospitality Management With Language - BA/BA (Hons) - Full-time

Similar to our BA (Hons) Hospitality Management course, this route allows you to specialise in French, German, Spanish or English as a Foreign Language (EFL).

You'll study the principles of hospitality management and apply these to practical situations alongside either French, German, Spanish or English as a Foreign Language, putting you on the path to a potentially global career in hospitality and tourism management. Edinburgh offers an ideal place to study hospitality. A centre for travellers and tourists from all over the world, hospitality and tourism businesses flourish here, so you'll have plenty of opportunities to gain work experience. You'll also have the opportunity to learn from within the industry via an industry placement and live project. Or you can choose to study abroad through our international exchange links in Europe and the USA. You will learn practical skills in kitchens and restaurants as well as communication and language skills. You'll also gain transferable skills in research, academic writing, communication and interpersonal relations, presentation, and time management. food and beverage management accommodation services human resources management retail management financial management sales and marketing tourism management. Professionally accredited by: View Full Screen

What's involved The course is studied full-time over four years. You will learn by a variety of teaching methods including lectures, tutorials, and through independent study. You will study your main Language throughout the course. There is an opportunity to study abroad in Year 3. Below you'll find an indication of the modules you could study. These will be supplemented with choices from a course-specific option pool: Year 1 Introduction to Hospitality, Tourism & Events;, Intercultural & Organisational Management; Hospitality Operations; Language; plus an option module Year 2 Business & Management Challenges; Hospitality Systems;, Facilities Planning for Hospitality, Tourism & Events; The Study of Food & Wine; Language Year 3 Hospitality Business Development; Service Management; Language; plus either Study Abroad or one Language module and two option modules. Note: Study Abroad is compulsory for all students studying French, German or Spanish as their main language and will take place in a country in which this language is spoken. Only students whose main language is English as a Foreign Language may, with the agreement of the Programme Leader, elect to remain in the University during the Study Abroad period: they study the appropriate EFL module plus another 2 modules Year 4 Leadership & Innovation for Tourism, Hospitality & Events; International Hospitality; Dissertation; Language

Requirements at a glanceEntry to the courseTypical year 1SQA HigherBBBC A LevelCCC Irish Leaving CertificateB2, B2, B3, B3 Subjects requiredStandard Grade (3 or above) English and Maths, GCSE (Grade C or above) English and Maths. B in Language at Higher / A Level Typical year 2SQA Advanced Higher A Level300 UCAS points from 3 Advanced Highers or A Levels in Business-related subjects HNCRelated course, with A in graded unit. A basic or elementary Food Hygiene Certificate is essential. Typical year 3HNDRelated course, with AB in at SCQF level 8 in the graded units. A basic or elementary Food Hygiene Certificate is essential. Typical Entry requirements indicate the minimum qualifications with which students are normally accepted. Competition for places varies from year-to-year and achievement of the typical entry requirements does not always guarantee a place.Fees Table2012/3 2013/4 Scotland £1,820 £1,820 European Union £1,820 £1,820 Rest of UK £6,500 £6,630 Overseas £9,690 £10,080 Fees displayed are correct at the time of publication but the University Court reserves the right to make changes in fees at any time, and without notice, before or after the student's admission to the University.Tuition fees are reviewed annually and will rise each year during your programme of study, at least in line with inflation.