CTH Portfolio Information

Portfolio
June 2019 Edition
Gold standard qualifications for Hospitality, Culinary & Tourism

Portfolio 2019
 
TABLE OF CONTENTS: Page
Management Qualifications  
CTH Level 3 Foundation Diploma in Tourism & Hospitality 7 
CTH Level 3 Foundation Diploma in Hospitality Business 8 
CTH Level 4 Diploma in Hospitality Management 9 
CTH Level 4 Diploma in Tourism Management 10  
CTH Level 5 Advanced Diploma in Hospitality Management 11 
CTH Level 5 Advanced Diploma in Tourism Management 12 
CTH Level 6 Professional Diploma in Tourism & Hospitality Management 13 
CTH Level 7 Executive Diploma in Hospitality & Tourism Management 14 
CTH Level 7 Executive Diploma in Hospitality & Event Management 15
Culinary Qualifications  
CTH Level 2 Award in Culinary Skills 18 
CTH Level 2 Award in Vegetarian Culinary Skills 18 
CTH Level 2 Specialist Award for Chefs in Health & Social Care (IoH) 19 
CTH Level 2 Award in Healthier Cooking & Eating 19 
CTH Level 2 Certificate in Culinary Skills 20 
CTH Level 2 Diploma in Culinary Skills 21 
CTH Level 3 Certificate in Professional Cookery 22 
CTH Level 3 Extended Certificate in Professional Cookery 23 
CTH Level 3 Diploma in Professional Cookery 24 
CTH Level 3 Diploma in Professional Cookery - Kitchen and Larder 25 
CTH Level 3 Diploma in Professional Cookery - Confectionery & Patisserie 26 
CTH Level 4 Diploma in Professional Culinary Arts 27
Career Skills Qualifications  

CTH Level 1 Certificate in English for Tourism & Hospitality 30 
CTH Level 2 Award in Restaurant & Bar Service 31 
CTH Level 2 Award in Housekeeping 31 
CTH Level 2 Award in Front Office 32 
CTH Level 2 Award in Hospitality Practice 32 
CTH Level 2 Certificate in Hospitality Practice 33 
CTH (IoH) Level 3 Diploma in Hospitality & Tourism Management 34 
CTH (IoH) Level 4 Advanced Diploma in Hospitality & Tourism Management 35 
CTH Level 3 Certificate in Management & Leadership for Business & Hospitality 36 
CTH Level 2 Award in VA Earth 37 
CTH Level 2 Award in VA Fares & Ticketing 37 
CTH Level 3 Award in VA Fares & Ticketing 38 
CTH Level 2 Award in the Sabre System 38 
CTH Level 2 Certificate in International Travel Reservations 39
Glossary of Terms in this Portfolio 40
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Portfolio 2019
Tourism & Hospitality

Management Programmes
Page 5
Portfolio 2019
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Portfolio 2019
CTH Level 3 Foundation Diploma in Tourism & Hospitality
Students must achieve: 

- All 4 mandatory units, providing 120 credits, all at level 3
Credit value (CV): 120 QAN: 600/7003/1

Guided Learning hours (GLH): 600 Total Qualification Time (TQT): 1200
UK Funding eligibility: • EFA (16-18/18+) • 19+ AdvLL • ESF
Unit Unit Title L CV GLH URN. Assessment Method
Essentials of human resources

Closed book
EHRTH & business computing in 3 30 150 H/504/4382
written examination
tourism & hospitality
Essentials of marketing &

Closed book
EMCRTH customer relationships in 3 30 150 K/504/4383
written examination
THI Tourism & hospitality industry 3 30 150 M/504/4384 Assignment
Essentials of tourism & Assignment or work-

ETHO 3 30 150 T/504/4385
hospitality operations based assessment
Foundation Diploma Total (4 units) 120 600
For more details on this qualification please visit our website (http://www.cthawards.com/qualifications/) and download the relevant Qualification
Specification document.
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Portfolio 2019
CTH Level 3 Foundation Diploma in Hospitality Business

- All 4 mandatory units, providing 128 credits, all at level 3
Credit value (CV): 128 QAN: 603/4203/1

Guided Learning hours (GLH): 570 Total Qualification Time (TQT): 1280
THI Tourism & hospitality industry 3 30 150 M/504/4384 Assignment
Purpose & function of Case study-based 

PFIB 3 30 120 K/504/8787
international business written examination
E Entrepreneurship 3 38 150 K/504/8790 Assignment
Essentials of marketing &

Closed book
EMCRTH customer relationships in 3 30 150 K/504/4383
written examination
Foundation Diploma Total (4 units) 128 570
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Portfolio 2019
CTH Level 4 Diploma in Hospitality Management
Students must achieve:  

- All 7 mandatory units, providing 120 credits, of which 45 credits are at level 3 and 75 credits are at level 4
Credit Value (CV): 120 QAN: 601/7119/4

Guided Learning Hours (GLH): 480 Total Qualification Time (TQT): 1200
Finance in tourism &

FTH 3 15 80 M/507/3867 Assignment
hospitality
Customer service
Closed book
CSMTH management in 4 15 60 R/504/4412
written examination
Global tourism &

GTH 4 20 60 H/504/4415 Assignment
hospitality
Rooms division Closed book

RDO 3 15 80 L/504/4389
operations written examination
Rooms division Assignment or work-based

RDS 4 20 60 K/504/4416
supervision assessment
Food & beverage Closed book

FBO 3 15 80 F/504/4390
operations written examination
Food & beverage Assignment or work-based

FBS 4 20 60 M/504/4417
Diploma Total (7 units) 120 480
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Portfolio 2019
CTH Level 4 Diploma in Tourism Management

- All 7 Mandatory units, providing 120 credits, of which 45 credits are at level 3 and 75 credits are at level 4

UK Funding eligibility: • EFA (16-18 /18+) • 19+ AdvLL • ESF
Finance in tourism &

FTH 3 15 80 M/507/3867 Assignment
hospitality
Customer service
Closed book written
CSMTH management in tourism   4 15 60 R/504/4412
examination
& hospitality
Global tourism &

GTH 4 20 60 H/504/4415 Assignment
hospitality
Travel & tourism Closed book written

TTO 3 15 80 F/504/4387
operations examination
Travel & tourism Assignment or work-based

TTS 4 20 60 T/504/4418
Closed book
TG Travel geography 3 15 80 Y/504/4394
written examination
Assignment or work-based
DA Destination analysis 4 20 60 A/504/4419
assessment
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Portfolio 2019
CTH Level 5 Advanced Diploma in Hospitality Management

- All 7 Mandatory units, providing 120 credits, of which 15 credits are at level 4 and 105 are at level 5
UK Funding eligibility: • EFA (18+) • 19+ AdvLL
Understanding funding &

Closed book
UFTH finance in tourism & 4 15 80 K/507/3866
written examination
hospitality
Human resource
HRMTHI management in the tourism 5 20 60 T/504/4421 Assignment
& hospitality industry
Strategic marketing in the

Closed book
SMTHI tourism & hospitality 5 15 60 A/504/4422
written examination
industry
Customer relationship
CRMTHI management in the tourism 5 15 60 F/504/4423
assessment
Contemporary issues in the

Closed book
CITHI tourism & hospitality 5 15 60 J/504/4424
written examination
industry
Food & beverage

FBM 5 20 80 T/504/4449 Assignment
management
Facilities management in
FMTHI the tourism & hospitality 5 20 80 M/504/4451
assessment
industry
Advanced Diploma Total (7 units) 120 480
Specification document. 
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Portfolio 2019
CTH Level 5 Advanced Diploma in Tourism Management

- All 7 Mandatory units, providing 120 credits, of which 15 credits are at level 4 and 105 are credits at level 5
Understanding funding  
Closed book
UFTH & finance in tourism & 4 15 80 K/507/3866
written examination
hospitality
Human resource
HRMTHI management in the tourism 5 20 60 T/504/4421 Assignment
& hospitality Industry
Strategic marketing in the

Closed book
SMTHI tourism & hospitality 5 15 60 A/504/4422
written examination
industry
Customer relationship
Assignment or work- based
CRMTHI management in the tourism 5 15 60 F/504/4423
assessment
Contemporary issues in the

Closed book
CITHI tourism & hospitality 5 15 60 J/504/4424
written examination
Industry
Tour operations
TOM 5 20 80 J/504/4455 Assignment
management
Sustainable tourism & Assignment or work- based

STDD 5 20 80 D/504/4459
destination development assessment
Advanced Diploma Total (7 units) 120 480
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Portfolio 2019
CTH Level 6 Professional Diploma in Tourism & Hospitality Management

- All 4 mandatory units, providing a combined 140 credits
UK Funding eligibility: • 19+ AdvLL
The strategic impact of the

SIBE 6 30 120 M/503/6110 Assignment
business environment
Business strategy for hospitality Closed book

BSHT 6 30 120 T/503/6111
& tourism written examination
Managing events for  

MEHT 6 30 120 A/503/6112 Assignment
hospitality & tourism
Quality management for Case study-based

QMHT 6 30 120 F/503/6113
hospitality & tourism written examination
Professional Diploma Total (4 units) 120 480
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Portfolio 2019
CTH Level 7 Executive Diploma in Hospitality & Tourism Management
NEW for 2020

Students must achieve all 8 mandatory Units, providing a combined 120 credits all at level 7
Credit Value (CV): 120 QAN: TBC

UK Funding eligibility: N/A
Global HRM strategies 7
Operations management in
7
Hospitality & Tourism
Strategic management 7
Managerial finance 7
Research methods in  
7
Marketing & customer

7
experience management
Destination management 7
Project management & events 7
Executive Diploma Total (8 units) 120 360
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Portfolio 2019
CTH Level 7 Executive Diploma in Hospitality & Event Management
NEW for 2020

Students must achieve all 8 mandatory Units, providing a combined 120 credits all at level 7

UK Funding eligibility: N/A
Events venues & facilities

7
management
Hospitality operations 7
New venture creation &

7
innovation in events
Competitive strategies in
7
hospitality
International HRM in Events 7
Finance & project management

7
for events
Live events 7
Contemporary conference
7
management
Executive Diploma Total (8 units) 120 360
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Portfolio 2019
Culinary Skills Programmes
Page 16
Portfolio 2019
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Portfolio 2019
CTH Level 2 Award in Culinary Skills
Students must achieve: - All 4 mandatory units, providing a combined 90 credits, all at level 2

UK Funding eligibility: • 16-19 EFA • Adult Skills • Local Flexibility • ESF • Community Learning • OLASS
Prepare, cook & finish basic vegetable

BVSD 2 2 20 A/503/7907 Practical exam
and soup dishes
PKP Professional kitchen practices 2 3 30 F/503/7908 Practical exam

Prepare, cook & finish basic cakes,
BCPBB 2 2 20 M/503/7905 Practical exam
pastries, biscuits and breads
Prepare, cook & finish basic meat,
BMPFD 2 2 20 F/503/9691 Practical exam
poultry and fish dishes
Award Total (4 units) 9 90
CTH Level 2 Award in Vegetarian Culinary Skills
Students must achieve: - All 4 mandatory units, providing a combined 9 credits, all at level 2
Prepare, cook & finish basic vegetable and

BVSD 2 2 20 A/503/7907 Practical exam
soup dishes
PKP Professional kitchen practices 2 3 30 F/503/7908 Practical exam
Prepare, cook & finish basic cakes, pastries,

BCPBB 2 2 20 M/503/7905 Practical exam
biscuits and breads
BVD Prepare, cook & finish basic vegetarian dishes 2 2 20 Y/615/4906 Practical exam
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Portfolio 2019
Level 2 Award in Healthier Cooking & Eating
Students must achieve:- All 3 mandatory units, providing a combined 7 credits, all at level 2
Assignment &
2PHD Produce healthier dishes 2 3 35 D/617/4946
Practical exam
Online exam &

2FVS Prepare & cook fruit, vegetables & salads 2 2 20 H/617/4947
practical exam
Prepare & present food for cold Online exam &

2FFCP 2 2 20 K/617/4948
presentation practical exam
Level 2 Specialist Award for Chefs in Health & Social Care (IoH)
Students must achieve:- All 2 mandatory units, providing a combined 9 credits, all at level 2
HSC001 Nutrition & hydration 2 2 15 R/617/4829 Online exam
Online exam &

HSC002 Food Modification in Health Care Settings 2 7 50 J/617/4830
practical exam
For more details on these qualifications please visit our website (http://www.cthawards.com/qualifications/) and download the relevant Qualification
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Portfolio 2019
CTH Level 2 Certificate in Culinary Skills

- All 6 mandatory units, providing a combined 24 credits, all at level 2
Credit Value (CV): 24 QAN: 603/2658/X

Food safety in the professional Theory test and practical

2FSPK 2 3 25 T/616/7761
kitchen exam
Portfolio plus practical

2MPO Meat, poultry & offal 2 6 48 A/616/7762
exam

2FAS Fish & shellfish 2 4 32 F/616/7763
exam
Vegetables, pulses & vegetable Portfolio plus practical

2VPVP 2 4 32 J/616/7764
proteins exam

2SSS Stocks, soups & sauces 2 4 32 L/616/7765
exam

2PRE Pasta, rice & eggs 2 3 25 R/616/7766
exam
Certificate Total (6 units) 24 194
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Portfolio 2019
CTH Level 2 Diploma in Culinary Skills

UK Funding eligibility: • EFA (Pre-16/16-18/18+) • Local Flexibility
Introduction to the catering &

2ICHI 2 3 25 Y/616/7767 Theory test
hospitality industry
Food safety in the professional Theory test and

2FSPK 2 3 25 T/616/7761
kitchen practical exam
Introduction to menu planning, Theory test and

2MPCTW 2 4 32 D/616/7768
costings & team work practical exam

2MPO Meat, poultry & offal 2 6 48 A/616/7762
exam

2FAS Fish & shellfish 2 4 32 F/616/7763
exam
Vegetables, pulses & vegetable Portfolio plus practical

2VPVP 2 4 32 J/616/7764
proteins exam

2SSS Stocks, soups & sauces 2 4 32 L/616/7765
exam

2PRE Pasta, rice & eggs 2 3 25 R/616/7766
exam

2PDP Pastry & dough products 2 3 25 D/616/7771
exam

2CHD Cold & hot desserts 2 3 25 H/616/7772
exam

2BCS Biscuits, cakes & sponges 2 3 25 K/616/7773
exam
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Portfolio 2019
CTH Level 3 Certificate in Professional Cookery

UK Funding eligibility: • EFA (Pre-16/16-18/18+) • 19+ AdvLL
Assessment
Unit Unit Title L CV GLH URN.
Method
Techniques & skills in preparation,

PCVSS cooking & finishing vegetables, 3 5 42 M/508/0673 Practical
sauces & soups

PCPMG cooking & finishing poultry, meat & 3 5 42 T/508/0674 Practical
game

PCFFS 3 5 42 A/508/0675 Practical
cooking & finishing fish & shellfish
Techniques & skills in producing

PCCHD 3 5 42 F/508/0676 Practical
frozen, cold & hot desserts
Techniques & skills in baking &

PCBBP 3 5 42 J/508/0677 Practical
baked products
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Portfolio 2019
CTH Level 3 Extended Certificate in Professional Cookery
The qualification comprises 7 mandatory units. To achieve the award, students must achieve all units,
providing 30 credits.
UK Funding eligibility: • EFA (16-18/18+) • 19+ AdvLL
Assessment
Unit Unit Title L CV GLH URN. Method

PCVSS cooking & finishing vegetables, sauces & 3 5 42 M/508/0673 Practical
soups

PCPMG 3 5 42 T/5080/674 Practical
cooking & finishing poultry, meat & game

cooking & finishing fish & shellfish
Techniques & skills in producing frozen,

cold & hot desserts
Techniques & skills in baking and baked

products
Practical &
FSH Food Safety & Hygiene 2 1 11 K/615/8295
Examination
MP Menu Planning 3 4 14 H/615/8294 Coursework
Extended Certificate Total (4 mandatory units) 30 235
Important Note: This course qualifies for UCAS Tariff Points as follows: a Pass gives 12 Points, a Merit 24 Points and
a Distinction 36 Points.
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Portfolio 2019
CTH Level 3 Diploma in Professional Cookery
For the Diploma, students must achieve a total of 50 credits, all at level 3:
• All 5 mandatory units, providing a combined 25 credits
• 5 units from the optional group, providing a combined 25 credits
Credit Value (CV) : 50 QAN: 601/8363/9
Assessment
Method
Mandatory Units
Techniques & skills in preparation, cooking &

PCVSS 3 5 42 M/508/0673 Practical
finishing vegetables, sauces & soups

finishing poultry, meat & game

finishing fish & shellfish
Techniques & skills in producing frozen, cold & hot

desserts
PCBBP Techniques & skills in baking & baked products 3 5 42 J/508/0677 Practical
Optional Units (choose 5 from 10)
Food safety practices in the preparation, service &

PCSS 3 5 42 L/508/0678 Assignment
storage of food
PCKO Kitchen organisation 3 5 42 R/508/0679 Assignment
PCFP High volume food production 3 5 42 J/508/0680 Assignment

Practical or
PCPD Food product development 3 5 42 L/508/0681
Assignment
PCNH Nutrition & producing healthier dishes 3 5 42 D/508/0684 Practical

PCFG Producing farinaceous goods 3 5 42 Y/508/0683 Practical
PCVC Vegetarian cookery 3 5 42 H/508/0685 Practical

PCEC Ethnic cookery 3 5 42 K/508/0686 Practical
PCIC International cookery 3 5 42 T/508/0688 Practical
PCSPS Supervising the professional kitchen 3 5 42 T/615/5318 Assignment
Diploma Total (5 mandatory plus 5 optional units) 50 420
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Portfolio 2019
CTH Level 3 Diploma in Professional Cookery - Kitchen & Larder
For the Diploma, students must achieve a total of 45 credits, all at level 3:  
- All 4 mandatory units, providing a combined 25 credits 
- An additional 4 units from the optional group, providing a combined 20 credits
Assessment
Method
Mandatory Units

PCVSS 3 5 42 M/508/0673 Practical
finishing vegetables, sauces & soups

finishing poultry, meat & game

finishing fish & shellfish
Food safety in the preparation, service &

storage of food
PCFP High volume food production 3 5 42 J/508/0680 Assignment
Practical or
PCPD Food product development 3 5 42 L/508/0681
Assignment
PCNH Nutrition/producing healthier dishes 3 5 42 D/508/0684 Practical
PCFG Producing farinaceous goods 3 5 42 Y/508/0683 Practical
PCVC Vegetarian cookery 3 5 42 H/508/0685 Practical
PCEC Ethnic cookery 3 5 42 K/508/0686 Practical
PCIC International cookery 3 5 42 T/508/0688 Practical
PCSPS Supervising the professional kitchen 3 5 42 T/615/5318 Assignment
Diploma Total (4 mandatory plus 4 optional units) 45 378
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Portfolio 2019
CTH Level 3 Diploma in Professional Cookery - Confectionery & Patisserie
For the Diploma, students must achieve:  

Assessment
Method
Techniques & skills in producing frozen,

cold & hot desserts
Techniques & skills in baking & baked

products

PCDP 3 10 84 R/508/0682 Practical
fermented dough products

PCDDP 3 10 84 R/615/4905 Practical
decorative items & display products
Techniques & skills in producing paste

PCPPP 3 10 84 J/615/4917 Practical
products & petits fours
Food safety practices in the preparation,

service & storage of food
PCSPS Supervising the pastry section 3 5 42 T/615/5318 Assignment
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Portfolio 2019
CTH Level 4 Diploma in Professional Culinary Arts
Students must achieve:

GL Assessment
Unit Unit Title L CV URN.
H Method
4FD Prepare, cook & finish complex farinaceous dishes 4 7 60 R/506/4319 Practical exam
4HD Prepare, cook & finish hors d’oeuvres & canapés 4 7 60 R/506/4353 Practical exam
4FSH Prepare, cook & finish complex fish & shell fish 4 7 60 L/506/4321 Practical exam
Prepare, cook & finish complex meat,  

4MPG 4 7 60 D/506/4100 Practical exam
poultry & game
Prepare, cook & finish complex pastries, desserts &

4PDC 4 7 60 J/506/4110 Practical exam
confectionery
4SSD Prepare, cook & finish complex sauces & dressings 4 7 60 L/617/2187 Practical exam
Prepare, cook & finish terrines, ballotines, galantines

4TD 4 7 60 J/617/2186 Practical exam
& pates
Prepare, cook & finish complex vegetables  

4VS 4 7 60 K/506/4374 Practical exam
& salads
4YP Prepare, cook & finish complex yeast products 4 7 60 L/617/2187 Practical exam
Project/
4MP Menu planning & costing 4 7 60 L/617/2187
assignment
Project/
4SM Self-management in the professional kitchen 4 7 60 A/617/2184
assignment
Project/
4N Nutrition, allergens & sustainability 4 7 60 F/617/2185
assignment
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Portfolio 2019
Career Skills
Programmes
Page 28
Portfolio 2019
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Portfolio 2019
CTH Level 1 Certificate in English for Tourism & Hospitality

- All 3 mandatory units, providing a combined 20 credits (230 hours TQT)
UK Funding eligibility: • EFA (Pre-16/16-18/18+)
Reading & Writing,

Speaking & Listening
English for working in a
EWR 1 7 70 J/504/9350 (one-to -one Q & A with
Restaurant
assessor) and
Presentation
Reading & Writing,

English for working in hotels and
EWHT 1 7 70 A/504/9359 (one-to -one Q & A with
tourism
assessor) and
Presentation
Reading & Writing,

TE Travel English 1 6 60 H/504/9386 (one-to -one Q & A with
assessor) and
Presentation
Level 1 Certificate Total (3 units) 20 200
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Portfolio 2019
CTH Level 2 Award in Restaurant & Bar Service
For a CTH Hospitality Practice Certificate qualification, students must achieve:

• All 3 units, providing 8 Credits or 80 hours of Total Qualification Time
Guided Learning Hours (GLH): 65 hours Total Qualification Time (TQT): 80 hours
UK Funding eligibility: TBC
For each unit:

CSS Customer service skills 2 3 25 L/617/6806
• a Portfolio of evidence
of activities
Restaurant & bar service 1 2 3 25 R/617/6807 • an observed practical

RBS1
assessment
Plus
RBS2 Restaurant & bar service 2 2 2 15 Y/617/6808 • a single on demand
test covering all units
CTH Certificate Total (3 units) 8 65
CTH Level 2 Award in Housekeeping

For each unit:

of activities
Housekeeping 1 2 3 25 D/617/6809 • an observed practical

HK1
assessment
Plus
HK2 Housekeeping 2 2 2 15 D/617/6812 • a single on demand
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Portfolio 2019
CTH Level 2 Award in Front Office

For each unit:

of activities
• an observed practical
REC Reception & reservations 2 3 25 R/617/6810
assessment
Plus
CGS Concierge & guest services 2 2 15 Y/617/6811 • a single on demand

CTH Level 2 Award in Hospitality Practice


Customer service skills 2 3 25 L/617/6806 For each unit:

CSS
of activities
RBS1 Restaurant & bar service 1 2 3 25 R/617/6807
assessment
HK1 Housekeeping 1 2 3 25 D/617/6809
Plus
• a single on demand
REC Reception & reservations 2 3 25 R/617/6810 test covering all units
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Portfolio 2019
CTH Level 2 Certificate in Hospitality Practice

CSS Customer service skills 2 3 25 L/617/6806 For each unit:

• a Portfolio of
RBS1 Restaurant & bar service 1 2 3 25 R/617/6807 evidence of activities
RBS2 Restaurant & bar service 2 2 2 15 Y/617/6808 assessment
Plus
HK1 Housekeeping 1 2 3 25 D/617/6809 • a single on demand
HK2 Housekeeping 2 2 2 15 D/617/6812
REC Reception & reservations 2 3 25 R/617/6810
CGS Concierge & guest services 2 2 15 Y/617/6811
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Portfolio 2019
CTH (IoH) Level 3 Diploma in Hospitality & Tourism Management

- All 14 units, providing 35 Credits, all at Level 3
Assessment
Method
BM3013 Managing the business in hospitality & tourism 3 3 10 M/506/0293
BM3023 Managing hospitality & tourism operations 3 2 10 A/506/0300
BS3013 Supervising sales in hospitality & tourism 3 3 10 T/506/0294
Merchandising & selling in hospitality  

BS3023 3 2 10 J/506/0302
& tourism
Understanding customer relationships in
CM3013 3 3 10 A/506/0295
Improving the customer experience in An individual

CM3023 3 2 10 R/506/0304
hospitality & tourism online
Finance & budgeting for business   examination
FP3013 3 3 10 F/506/0296 for each unit.
in hospitality & tourism
Plus a single
Budget & forecast preparation for hospitality &
FP3023 3 2 10 D/506/0306 overall
tourism
synoptic
HM3013 Managing teams in hospitality & tourism 3 3 10 J/506/0297 written
examination.
Target setting & monitoring performance in
HM3033 3 2 10 M/506/0309
Complying with legislation in hospitality &
LM3013 3 3 10 L/506/0298
tourism
LM3033 Employment law in hospitality & tourism 3 3 10 K/506/0311
Managing your professional portfolio in

PD3013 3 3 10 R/506/0299
Information & research handling in hospitality  

PD3033 3 3 10 T/506/0313
& tourism
Page 34
Portfolio 2019
CTH (IoH) Level 4 Diploma in Advanced Hospitality & Tourism Management

- All 14 units, providing 63 Credits, all at Level 4
UK Funding eligibility: • EFA (18+) • 19+ AdvLL • Higher Apprenticeship Framework
Assessment
Method
BM4014 Business strategy for hospitality & tourism 4 5 20 A/506/1432
Managing the business environment in hospitality

BM4024 4 4 20 T/506/1445
& tourism
BS4014 Services marketing for hospitality & tourism 4 5 20 H/506/1442
Marketing communications for hospitality &

BS4034 4 4 20 Y/506/1437
tourism
CM4014 Managing the hospitality & tourism consumer 4 5 20 F/506/1433

An
Customer relationship management in hospitality &
CM4034 4 4 20 D/506/1438 individual
tourism
online
Managing finance & business performance in examination
FP4014 4 5 20 K/506/1443
hospitality & tourism for each unit.
FP4024 Financial planning & control in hospitality & tourism 4 4 20 H/506/1439 Plus a single
overall
HM4014 Leadership & management in hospitality & tourism 4 5 20 J/506/1434 synoptic
Staff development & restructuring in hospitality & written
HM4024 4 4 20 Y/506/1440 examination.
tourism
Managing the changing legislation in hospitality &
LM4014 4 5 20 M/506/1444
tourism
Human resources legislation in hospitality &

LM4034 4 4 20 F/506/1450
tourism
Managing your professional development in

PD4014 4 5 20 L/506/1435
PD4024 Project management for hospitality & tourism 4 4 20 J/506/1451
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Portfolio 2019
CTH Level 3 Certificate in  

Management & Leadership for Business & Hospitality
Students must achieve: five mandatory units and one optional unit, all at level 3
Credit Value (CV): 12 (or 14) QAN: TBC
Guided Learning Hours (GLH): 42 (or 49) Total Qualification Time (TQT): 132 (or 139)
Assessment
Method
Mandatory Units
Unlocking your leadership potential to Work-based

3LP 3 2 7 TBC
drive business performance assignment
Using strategy execution  

Work-based
3SEM methods to effectively deliver   3 2 7 TBC
assignment
your business goals
Developing a customer service culture to

Work-based
3CS create competitive advantage & business 3 2 7 TBC
assignment
growth
Interpreting key financial statements to Work-based

3FS 3 2 7 TBC
improve your bottom line assignment
Understanding the importance   Work-based

3MCL 3 2 7 TBC
of marketing to build customer loyalty assignment
Building high performing teams through Work-based

3HPT 3 2 7 TBC
effective performance management assignment
Improving your management systems to

Work-based
3MS enhance operational efficiency & 3 2 7 TBC
assignment
regulatory compliance
Natural disaster risk assessment for the Work-based

3ND 3 4 14 TBC
hospitality industry assignment
Certificate Total (1 unit) 12 (14) 42 (49)
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Portfolio 2019
CTH Level 2 Award in VA Earth

• One Mandatory unit, providing 5 credits, at level 2

Guided Learning Hours (GLH) for Qualification: 40 Total Qualification Time (TQT): 50
VAE VA earth 2 5 40 R/506/2778 Closed book written examination
Award Total (1 unit) 5 40
CTH Level 2 Award in VA Fares & Ticketing (VA-1)


Open book written

VA2 VA fares & ticketing 2 5 40 R/505/9458
examination
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Portfolio 2019
CTH Level 3 Award in VA Fares & Ticketing (VA-2)


UK Funding eligibility: • EFA (16-18/18+)
Open book written

VA3 VA fares & ticketing 3 5 40 T/506/7018
examination
CTH Level 2 Award in the Sabre System


SS2 The Sabre system 2 5 40 T/506/0148 Open book written examination
Page 38
Portfolio 2019
CTH Level 2 Certificate in International Travel Reservations

- All 3 Mandatory units, providing 15, all at level 2
SS2 The Sabre system 2 5 40 T/506/0148 Exam
VAE VA earth 2 5 40 R/506/2778 Exam
VA2 VA fares & ticketing 2 5 40 R/505/9458 Exam
Page 39
Portfolio 2019
Glossary of abbreviations in this Portfolio
L Qualification Level (on Ofqual Regulatory Qualification Framework)
CV Credit value. One credit usually represents ten hours of study (TQT)
Guided Learning Hours. Time spent under the immediate guidance or supervision of a lecturer,
GLH supervisor, tutor or other appropriate provider of education or training. GLH includes lectures,
demonstrations, seminars, tutorials.
Total Qualification Time, including guided learning hours. TQT provides an estimate of the number
of hours a Learner will reasonably be likely to spend in preparation, study or any other form of
TQT
participation in education or training, including assessment, which takes place as directed by a
lecturer, supervisor, tutor or other appropriate provider of education or training.
QAN Qualification Accreditation Number (Ofqual)
URN Unit Reference Number (Ofqual)
Page 40
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Portfolio

June 2019 Edition

Gold standard qualifications for Hospitality, Culinary & Tourism

Career Skills Qualifications

Glossary of Terms in this Portfolio 40

Tourism & Hospitality

CTH Level 3 Foundation Diploma in Tourism & Hospitality

Students must achieve:

Credit value (CV): 120 QAN: 600/7003/1

UK Funding eligibility: • EFA (16-18/18+) • 19+ AdvLL • ESF

Unit Unit Title L CV GLH URN. Assessment Method

Essentials of human resources

Essentials of marketing &

THI Tourism & hospitality industry 3 30 150 M/504/4384 Assignment

Essentials of tourism & Assignment or work-

Foundation Diploma Total (4 units) 120 600

CTH Level 3 Foundation Diploma in Hospitality Business

Students must achieve:

Credit value (CV): 128 QAN: 603/4203/1

UK Funding eligibility: • EFA (16-18/18+) • 19+ AdvLL • ESF

Unit Unit Title L CV GLH URN. Assessment Method

THI Tourism & hospitality industry 3 30 150 M/504/4384 Assignment

Purpose & function of Case study-based

E Entrepreneurship 3 38 150 K/504/8790 Assignment

Essentials of marketing &

Foundation Diploma Total (4 units) 128 570

CTH Level 4 Diploma in Hospitality Management

Students must achieve:

Credit Value (CV): 120 QAN: 601/7119/4

UK Funding eligibility: • EFA (16-18/18+) • 19+ AdvLL • ESF

Unit Unit Title L CV GLH URN. Assessment Method

Finance in tourism &

Global tourism &

Rooms division Closed book

Rooms division Assignment or work-based

Food & beverage Closed book

Food & beverage Assignment or work-based

Diploma Total (7 units) 120 480

CTH Level 4 Diploma in Tourism Management

Students must achieve:

Credit Value (CV): 120 QAN: 601/7121/2

UK Funding eligibility: • EFA (16-18 /18+) • 19+ AdvLL • ESF

Unit Unit Title L CV GLH URN. Assessment Method

Finance in tourism &

Global tourism &

Travel & tourism Closed book written

Travel & tourism Assignment or work-based

Diploma Total (7 units) 120 480

CTH Level 5 Advanced Diploma in Hospitality Management

Students must achieve:

Credit Value (CV): 120 QAN: 601/7131/5

Unit Unit Title L CV GLH URN. Assessment Method

Understanding funding &

Strategic marketing in the

Contemporary issues in the

Food & beverage

Advanced Diploma Total (7 units) 120 480

CTH Level 5 Advanced Diploma in Tourism Management

Students must achieve:

Credit Value (CV): 120 QAN: 601/7135/2

UK Funding eligibility: • EFA (18+) • 19+ AdvLL

Unit Unit Title L CV GLH URN. Assessment Method

Strategic marketing in the

Contemporary issues in the

Career Skills Qualifications  

Students must achieve: 

Students must achieve: 

Purpose & function of Case study-based 

Students must achieve:  

Students must achieve:  

Students must achieve:  

Students must achieve:  

Students must achieve:  

Managing events for  

Students must achieve:  