Certificate in Hospitality Operations

About the Programme

The Certificate in Hospitality Operations provides an introduction to the hospitality industry. It is practical and theory-based, and prepares students for further study. Successful students can enter a fast growing and exciting industry which offers excellent career opportunities. Students will develop skills and knowledge in a variety of areas, such as kitchen, restaurant, bar and accommodation operations. This programme is the first year of the National Diploma in Hospitality Management from which successful students can enter a fast growing and exciting industry which offers excellent career opportunities. The programme includes compulsory evening classes.

Offered by

Faculty of Consumer Services - School of Culinary and Hospitality Studies

Entry Requirements

Applicants must meet the following entry requirements:

• Completed three years secondary schooling with 40 NCEA credits at Level 1 including 8 credits in English and 8 credits in maths or
• Have successfully completed a programme of at least 40 credits at Level 2 or above or
• Completed at least 1000 hours of relevant industry experience, supported by a CV and referees and
• Be physically capable of completing the practical aspects of the programme
• Have English language competence to undertake this programme which is taught and assessed in English.

Any applicant whose first language is not English or does not demonstrate the English competency requirement may be asked to undertake a test to provide evidence of an overall IELTS (Academic) band score of 5.5 (with no score below 5.0) or equivalent.

All applicants are required to attend an interview as part of the selection process. The interview will provide an opportunity for the applicant to demonstrate a positive attitude, good personal presentation and show a commitment to the catering and hospitality industry. Academic achievement and work experience (references may be required) also form a basis for selection. Subject to fulfilment of the above criteria, applicants will be accepted in order of their application.

Cost

$5,695 (approx) plus $680 (approx) additional costs

International Student Fees

$18,050 per year (additional costs up to $1,000)

Programme Summary

Courses include restaurant operation, beverage service, commercial cookery, guest services, accommodation services, safety and legislation, and customer communication. The programme covers the practical requirements for the City & Guilds Certificate in Food and Beverage Service, which students may gain in November/June of each year.

This programme covers the following seven courses.

Restaurant Operation Practices
Students will be trained in the skills necessary to perform the duties of a food attendant. This includes restaurant, menu and service styles, table food service, customer service, and cashiering.

Beverage Service Practices
Students will be trained in skills to perform the duties of a beverage attendant. This includes preparation and service of hot beverages, alcoholic and non-alcoholic beverages, bottled wine, beer, and coffee.

Commercial Cookery Practices
Students will learn basic catering skills and knowledge and gain an appreciation of kitchen operations. This includes nutritional value of food, special diet and religious food methods, Maori commodities and cooking methods, cookery skills and methods, catering applications of kitchen commodities, equipment and facilities, food costs and portion control, handling and maintenance of knives, and preparation of cold buffet products.

Guest Services – Front Office
Students will learn about the operation of the guest services (Front Office) area of a hospitality environment. This includes basic word processing, the Fidelio reservation system and services, reception services, and telephone systems.

Accommodation Service Practices
Students will learn the operation of accommodation services and basic skills in each area. This includes key systems, linen, work procedures for cleaning, turndown procedures, commercial accommodation services, porter services and housekeeping areas.

Safety and Legislation
Students will gain an understanding of the key legal and safety requirements relating to the operation of hospitality environments. This includes the Treaty of Waitangi, legislation, fire prevention and fighting, handling dangerous substances, security practices, staff characteristics and roles, drinking environments, Sale of Liquor Act 1989, host responsibility, food safety, environment safety and first aid.

Customer Communication
Students will establish customer focused, culturally appropriate communication skills appropriate to the hospitality environment. This includes customer expectations and motives, characteristics of different cultures, pronunciation of Maori greetings, up-selling and
add-ons, customer care and complaints, communication, and team work.

Courses

Further Training or Study

The  Certificate in Hospitality Operations is the first year of the National Diploma in Hospitality Management and leads into the MIT Diploma in Hospitality Management.

Career Opportunities

Employment in entry-level positions in hotels, motels, restaurants, cafés and bars.

Apply here now!