Hospitality Management Course
 

Hi Everyone

I start my course in two weeks and was hoping to get an idea of a few things from anyone currently on the course.

1. What equipment will I need? I've got loads of stuff in the UK and could bring a fair bit with me - the college are proving a bit difficult to speak to at the moment due to time difference etc... I know they give you a list on orientation day but could do with a heads up asap.

2. How many hours do you put in on the course per week.

3. How much work is there away from college. eg. is there a lot of written coursework etc...

4. How hard is it? I've worked in a busy kitchen for the past 6 months and I love it - is it pretty fast paced in the training kitchens?

Thanks in advance
Lee