CTH Portfolio March 2019各种考试分数对比

Portfolio
March 2019 Edition
Gold standard qualifications

for Hospitality, Culinary & Tourism
www.cthawards.com
Portfolio 2018
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
Culinary Qualifications
CTH Level 2 Award in Culinary Skills 17
CTH Level 2 Award in Vegetarian Culinary Skills 17
CTH Level 2 Specialist Award for Chefs in Health & Social Care (IoH) 18
CTH Level 2 Award in Healthier Cooking & Eating 18
CTH Level 2 Certificate in Culinary Skills 19
CTH Level 2 Diploma in Culinary Skills 20
CTH Level 3 Certificate in Professional Cookery 21
CTH Level 3 Extended Certificate in Professional Cookery 22
CTH Level 3 Diploma in Professional Cookery 23
CTH Level 3 Diploma in Professional Cookery - Kitchen and Larder 24
CTH Level 3 Diploma in Professional Cookery - Confectionery & Patisserie 25
CTH Level 4 Diploma in Professional Culinary Arts 26
CTH Level 5 Advanced Diploma in Culinary & Hospitality Management 27
Career Skills Qualifications

CTH Level 1 Certificate in English for Tourism & Hospitality 30
CTH Level 2 Certificate in Hospitality Practice 31
CTH (IoH) Level 3 Diploma in Hospitality & Tourism Management 32
CTH (IoH) Level 4 Advanced Diploma in Hospitality & Tourism Management 33
CTH Level 3 Certificate in Management & Leadership for Business & Hospitality 34
CTH Level 2 Award in VA Fares & Ticketing 35
CTH Level 3 Award in VA Fares & Ticketing 35
CTH Level 2 Award in the Sabre System 36
CTH Level 2 Award in VA Earth 36
CTH Level 2 Certificate in International Travel Reservations 37
Glossary of Terms in this Portfolio 38
Page 4
Portfolio 2018
Tourism & Hospitality

Management Programmes
Page 5
Portfolio 2018
Page 6
Portfolio 2018
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: • 16-18 • 18+ • 19+
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.
Page 7
Portfolio 2018
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
Page 8
Portfolio 2018
CTH Level 4 Diploma in Hospitality Management

- 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
Page 9
Portfolio 2018
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

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
Page 10
Portfolio 2018
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
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
Page 11
Portfolio 2018
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
Page 12
Portfolio 2018
CTH Level 6 Professional Diploma in Tourism & Hospitality Management

- All 4 mandatory units, providing a combined 140 credits
UK Funding eligibility: • 18+ • 19+
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
Page 13
Portfolio 2018
CTH Level 7 Executive Diploma in Hospitality & Tourism Management

• 3 mandatory Units, providing a combined 90 credits
• 1 optional Unit, providing 30 credits
I.e. a total of 120 credits, all at level 7

UK Funding eligibility: • 19+
Mandatory Units
Hospitality & tourism marketing Assignment 80%

HTMS 7 30 90 A/505/2794
strategies Presentation 20%
Management & leadership Assignment 80%

MLAC 7 30 90 F/505/2795
across cultures Presentation 20%
Hospitality & tourism strategic Assignment

HTSP 7 30 90 J/505/2796
planning 100%
Optional Units. A total of 30 credits (one Unit) to be taken
Managing hospitality & tourism Assignment

MHTP 7 30 90 L/505/2797
projects 100%
Research methods for Assignment 80%

RMHTM 7 30 90 R/505/2798
hospitality & tourism managers Presentation 20%
Executive Diploma Total (4 units) 120 360
Page 14
Portfolio 2018
Culinary Skills Programmes
Page 15
Portfolio 2018
Page 16
Portfolio 2018
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 • 18+ • Community Learning • ESF • Local Flexibility
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
UK Funding eligibility: • 16-19 • 18+ • Community Learning • ESF • Local Flexibility
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
Page 17
Portfolio 2018
Level 2 Award in Healthier Cooking & Eating
Students must achieve:- All 3 mandatory units, providing a combined 7 credits, all at level 2
Credit Value (CV): 7 QAN: TBC
UK Funding eligibility: TBC
Assignment &
2PHD Produce healthier dishes 2 3 35 TBC
Practical exam
Online exam &

2FVS Prepare & cook fruit, vegetables & salads 2 2 20 TBC
practical exam
Prepare & present food for cold Online exam &

2FFCP 2 2 20 TBC
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
UK Funding eligibility: • 16-19 • 18+ • Local Flexibility
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
Page 18
Portfolio 2018
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

UK Funding eligibility: • 16-19 • 18+ • Community Learning • Local Flexibility
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
Page 19
Portfolio 2018
CTH Level 2 Diploma in Culinary Skills

UK Funding eligibility: • 16-19 • 18+ • Community Learning • 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
Page 20
Portfolio 2018
CTH Level 3 Certificate in Professional Cookery

UK Funding eligibility: • 16-19 • 19+ • Other
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
Page 21
Portfolio 2018
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: • 16-19 • 19+
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.
Page 22
Portfolio 2018
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
Page 23
Portfolio 2018
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
Optional Units (choose 4 from 9)
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
Page 24
Portfolio 2018
CTH Level 3 Diploma in Professional Cookery - Confectionery & Patisserie
For the Diploma, students must achieve:

UK Funding eligibility: • 16-19 • 19+ • Other
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
Page 25
Portfolio 2018
CTH Level 4 Diploma in Professional Culinary Arts

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
Page 26
Portfolio 2018
CTH Level 5 Advanced Diploma in Culinary & Hospitality Management

Assessment
Method
Customer relationship &

CRMHM marketing hospitality 5 30 230 M/506/9432 Assignment
management
Business principles & governance

BPGH 5 40 330 A/506/9434 Assignment
in hospitality
Human resource management in

HRMH 5 30 230 J/506/9436 Exam
hospitality
Work-based
Procurement & management of Assessment
PMKR 5 30 225 Y/506/9439
kitchen resources or
Assignment
Work-based
Assessment
PKM Professional kitchen management 5 30 225 R/506/9441
or
Assignment
Page 27
Portfolio 2018
Career Skills
Programmes
Page 28
Portfolio 2018
Page 29
Portfolio 2018
CTH Level 1 Certificate in English for Tourism & Hospitality

- All 3 mandatory units, providing a combined 20 credits (230 hours TQT)
UK Funding eligibility: • 16-19 EFA • Other
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
Page 30
Portfolio 2018
CTH Level 2 Certificate in Hospitality Practice
For a CTH Hospitality Practice Certificate qualification, students must achieve:

• All 5 five units, providing 15 Credits or 150 hours of Total Qualification Time
Guided Learning Hours (GLH): 125 hours Total Qualification Time (TQT): 150 hours
CSS Customer service skills 2 3 25 TBC For each unit:

• a Portfolio of evidence
RBS Restaurant & bar service 2 4 35 TBC of activities
• an observed practical
HK Housekeeping 2 3 25 TBC assessment
Plus
REC Reception & reservations 2 3 25 TBC • a single on demand
test covering all units
CGS Concierge & guest services 2 2 15 TBC
CTH Certificate Total (5 units) 15 125
Page 31
Portfolio 2018
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 32
Portfolio 2018
CTH (IoH) Level 4 Diploma in Advanced Hospitality & Tourism Management

- All 14 units, providing 63 Credits, all at Level 4
UK Funding eligibility: • 16-19 • Other • 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
Page 33
Portfolio 2018
CTH Level 3 Award in

Inspirational Team Leadership for Hospitality, Leisure, Travel & Tourism
Students must achieve: one mandatory unit, providing 2 credits, at level 3

Inspirational team leadership for

ITL 3 2 16 A/602/2396 Exam
hospitality, leisure, travel & tourism
Award Total (1 unit) 2 16
Page 34
Portfolio 2018
CTH Level 2 Award in VA Fares & Ticketing

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

UK Funding eligibility: • 16-19 • Other
Open book written

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


UK Funding eligibility: • 16-19 • Other • Local Flexibility
Open book written

VA3 VA fares & ticketing 3 5 40 T/506/7018
examination
Page 35
Portfolio 2018
CTH Level 2 Award in the Sabre System


UK Funding eligibility: • 16-19 • 18+ • Community Learning • ESF • Other
SS2 The Sabre system 2 5 40 T/506/0148 Open book written examination
CTH Level 2 Award in VA Earth

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
Page 36
Portfolio 2018
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 37
Portfolio 2018
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 38
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Tel: +44 (0)20 7258 9850
E-mail: info@cthawards.com
Web: www.cthawards.com
A non profit making company limited by guarantee. Registered in England No: 2090576.
Important notice: Whilst every effort is made to ensure that this document is correct at the time of going to press
CTH reserves the right to alter its programmes & specifications. Please check the CTH website to verify current details.

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CTH Portfolio March 2019各种考试分数对比

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Portfolio

March 2019 Edition

Gold standard qualifications

TABLE OF CONTENTS: Page

Career Skills Qualifications

Glossary of Terms in this Portfolio 38

Tourism & Hospitality

CTH Level 3 Foundation Diploma in Tourism & Hospitality

Students must achieve:

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

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: • 16-18 • 18+ • 19+

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: • 16-18 • 18+ • 19+

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: • 16-18 • 18+ • 19+

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: • 16-18 • 18+ • 19+

Unit Unit Title L CV GLH URN. Assessment Method

Strategic marketing in the

Contemporary issues in the