Pearson
Level 4
QN: 610/4610/3
Curriculum Active
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Official qualification regulated by Ofqual, awarded by Pearson. Classified as a Other Vocational Qualification. Total guided learning hours: 1020 hours.
Qualification Level
Level 4
Awarding Body
Pearson
Syllabus Units
17 Units
Guided Hours
1020 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Accounting Principles
Verified
Key Learning Objectives:
- 1. Examine the context and purpose of accounting.2. Prepare basic financial statements for unincorporated and small business organisations in accordance with accounting principles, conventions and standards.3. Interpret financial statements.4. Prepare budgets for planning, control and decision-making using spreadsheets.
2
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Creative Patisserie and Artisan Bakery
Verified
Key Learning Objectives:
- 1. Explain the key principles and working practices of a safe and hygienic working environment2. Apply the techniques required for the preparation, processing, production and finishing of different patisserie products3. Apply the techniques required for the preparation, processing, production and finishing of different artisan baked products4. Assess the current drivers, trends and innovations influencing the culinary arts sector
3
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Entrepreneurial Ventures
Verified
Key Learning Objectives:
- 1. Examine what it takes to be an entrepreneur and the scope of entrepreneurial ventures.2. Explore the concept of the entrepreneurial mindset and its contribution to entrepreneurial ventures.3. Assess the impact of SMEs (Small medium enterprise) on the economy.4. Explain the importance of intrapreneurship in both public and corporate organisations.
4
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
International Gastronomy
Verified
Key Learning Objectives:
- 1. Explore current international gastronomic trends and developments2. Create and develop a gastronomic experience3. Apply food preparation and cooking skills to produce gastronomic dishes in a safe and hygienic manner4. Evaluate the quality of gastronomic dishes making recommendations for improvement
5
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Leadership and Management for Hospitality
Verified
Key Learning Objectives:
- 1. Review classical management theories and leadership styles.2. Explore the factors that influence different management styles and structures in a hospitality industry context.3. Assess current and future management and leadership skills for the hospitality sector.4. Demonstrate management and leadership skills in a hospitality context.
6
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Managing Accommodation Services
Verified
Key Learning Objectives:
- 1. Explain the types of accommodation services available within the hospitality industry2. Discuss the role of the Front Office department within accommodation services3. Assess the contribution of the Housekeeping department to providing effective accommodation services4. Explore the role facilities and security plays within accommodation services
7
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Managing Conference and Events
Verified
Key Learning Objectives:
- Categorise different types of events based on purpose, scale, and format.
- Evaluate the suitability of various room set-ups for different event types.
- Apply professional standards to conference and event room configurations.
- Analyse the management skills required to effectively engage with event stakeholders.
- Develop a safety and security plan for an events environment.
- Justify the measures required to mitigate risks to staff and guests at events.
8
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Managing Food and Beverage Operations
Verified
Key Learning Objectives:
- 1. Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends.2. Demonstrate professional food and beverage service standards in a real working environment.3. Compare the ways that different food and beverage operations use technology to improve operational efficiency.4. Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success.
9
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Managing Food Production
Verified
Key Learning Objectives:
- 1. Explain the different types of food preparation and production systems and the factors that influence their design.2. Identify the key areas of food production that requires planning and the methods for planning them to allow optimum profit margins.3. Manage resources to deliver a consistent, safe and timely food production operation to meet the needs and expectations of the customer and business.4. Use a variety of methods to monitor the different areas of food production, to be taken to ensure a safe and efficient operation.
10
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Managing Front Office Operations
Verified
Key Learning Objectives:
- 1. Explore the role and functions of effective front office operations.2. Discuss the role and function of reservations, reception and the cashiers’ department.3. Develop procedures for check- in and check-out to ensure customer satisfaction.4. Develop guest account processes that meet customer requirements.
11
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Managing the Customer Experience
Verified
Key Learning Objectives:
- 1. Explain the needs and expectations of market segments for the hospitality industry.2. Explore the customer experience map to create hospitality business opportunities and optimise customer touch points.3. Apply the concepts of service excellence to different hospitality business settings.4. Compare a range of metrics available to monitor hospitality customer experiences and drive business objectives.
12
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Marketing Processes and Planning
Verified
Key Learning Objectives:
- 1. Explain the role of marketing and how it interrelates with other business units of an organisation.2. Compare ways in which organisations use elements of the marketing mix to achieve overall business objectives.3. Produce a marketing plan for an organisation that meets marketing objectives.4. Develop a media plan to support a marketing campaign for an organisation.
13
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Professional Identity and Practice
Verified
Key Learning Objectives:
- Evaluate the importance of ongoing professional development for enhancing professional identity and career opportunities in hospitality management.
- Assess own skills and competences using a recognised self-assessment framework.
- Compare different learning and development approaches and their suitability for hospitality professionals.
- Design a professional development plan that addresses identified skill gaps and aligns with career aspirations.
- Demonstrate service industry and transferable skills through a job application process.
14
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Sustainable Hospitality Practice
Verified
Key Learning Objectives:
- 1. Explain the impact of sustainability principles for hospitality organisations.2. Discuss the characteristics of sustainability and corporate social responsibility.3. Identify operational risks and benefits of sustainability in the hospitality industry.4. Present a business case for adopting sustainable hospitality practices to meet business objectives.
15
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
The Contemporary Hospitality Environment
Verified
Key Learning Objectives:
- 1. Examine the current structure, scope and size of the hospitality industry.2. Explore career routes, skills requirements, and progression opportunities in the hospitality industry.3. Review the current threats and challenges affecting the hospitality industry.4. Assess the current and potential trends affecting the hospitality industry.
16
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
The Hospitality Business Toolkit
Verified
Key Learning Objectives:
- 1. Investigate how to manage finance and record transactions to minimise costs responsibly within the hospitality industry.2. Produce a workforce action plan for recruiting and retaining talent to address skills shortages in a hospitality organisation.3. Identify the potential impact of legal and ethical considerations on a hospitality business.4. Apply a range of communication tools in a hospitality context to create a positive guest experience.
17
Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
Work Experience
Verified
Key Learning Objectives:
- 1. Investigate the value and benefits of practical work experience for career and personal development2. Plan suitable and relevant work experience in an appropriate service sector organisation3. Undertake appropriate work experience to develop professional skills and competences4. Evaluate personal skills and competences developed during practical work experiences
Regulatory & Verification Details
- Qualification Number (QN)
- 610/4610/3
- Regulated Status
- Available to learners
- Awarding Body
- Pearson
- Qualification Type
- Other Vocational Qualification
- Operational Start
- Sept 2025