Certificate in Hospitality and Tourism

If you are interested in this course, please request your free course information pack by completing the form to the right of screen.

Core Modules:    These modules provide foundation knowledge for the Certificate in Hospitality and Tourism.

•      Food & Beverage Management BTR102
•      Tourism 1 BTR103
•      Bed & Breakfast Management BTR203
•      Hotel Management BTR202
•      Tourism II Special Interest Tourism BTR204

Elective Modules:    In addition to the core modules, students study any 1 of the following 4 modules.

•      Wedding Planning BTR104
•      Bar Service VTR204
•      Food Preparation - Foundations of Cooking BRE212
•      Adventure Tourism BTR302

 
Note that each module in the Certificate in Hospitality and Tourism is a short course in its own right, and may be studied separately.

TOURISM I

This involves ten lessons followed by a 1.5 hour exam. Assessment is based upon both assignments in each lesson, and the exam.

1. Travel Industry Overview/Introduction Holidaytravel, Business travel, Resources, Components of travel (Accommodation, Transport, Food, Luggage/what to take, Health, Money, etc)
2. Destinations Local, State, Interstate, International; health before departure.
3. Money, Insurance & Legalities Credit cards, travellers cheques, exchange rates, International driving, quarantine laws, Islamic law, political concerns, tariffs, duty free, departure taxes etc.
4. Transport - Airline reservations International Air Transport Assn, Aircraft types, Flight information, transfers, time zones, passports, visas, baggage, travelling with animals, making a reservation, etc.
5. Transport - Car Rental   Types of hire cars, reading manuals, different road rules, making reservations, cost structures, etc
6. Transport-Other, boat (ferries, cruising), bus, rail etc
7. Accommodation Camping, Caravans, Tents, B & B's & Guesthouses, Hotels, Youth Hostels, Resorts, etc
8. Package Tours
9. Travel Agency Systems Ethics, Tourist organisations, Client records and accounts procedures, etc.
10. Special Project-planning a trip

TOURISM II

There are ten lessons in this module followed by a 1.5 hour exam. Assessment is based upon both assignments in each lesson, and the exam.

1. Sectors of the Tourism Industry -Scope of the travel product (natural & cultural, events & sites)
2. Types of Tourism -Regional, Rural, Urban.
3. Accommodation Types: Resorts and Hotels, Camping, Back packers, Cruise etc
4. Cultural Tourism -Museums, Art galleries, Theatre, Indigenous tourism, Historic parks, Cultural vs Heritage tourism
5. Events & Festivals -Concerts, Exhibitions, Performances, Seminars, etc
6. Environmental Tourism -Zoos, National Parks, Wilderness Areas, nature based tourism, wildlife tourism and ecotourism etc
7. Health & Adventure Tourism -Health resorts, Bicycle & Walking Tours, Soft vs Hard Adventure Tourism
8. More Special Interest Tourism -Food & Wine, Tourism for demographic groups, Sex tourism
9. Visitor Management & Contingency Planning -Risk management (safety, financial, etc), insurance, environmental impacts, etc
10. Packaging a Tour - Planning the Itinerary; costing; delivery; review etc

BAR SERVICE

This subject has 7 lessons followed by a 1.5 hour exam. Assessment is based upon both assignments in each lesson, and the exam.

1. Introduction - industry orientation, presentation, bar equipment and layout, etc.
2. Alcoholic Products - orientation - Become familiar with the range of alcoholic products found commonly in a bar including spirits, beer and wine.
3. Non Alcoholic Drinks - To become familiar with the range of non-alcoholic drinks that can be found at a bar; different coffee and tea types.
4. Service Procedures - Protocol - Dealing with customers, food handling, tray service, accounts, etc. Learn the service procedures for a range of situations from an a la Carte restaurant to a bar and grill.
5. Mixing Drinks - To develop an ability to mix a range of cocktails and other drinks in a bar. Learn the art of flairing and how to make a Tequila Sunrise.
6. Wine Appreciation - To further develop an understanding and appreciation of different wines. Learn which wines go best with seafood, meat and cheese platters.
7. Establishing a Bar Service - To consolidate skills so far developed to establish or improve the management of a bar service

FOOD AND BEVERAGE MANAGEMENT

This subject has 9 lessons followed by a 1.5 hour exam. Assessment is based upon both assignments in each lesson, and the exam. 

1. Human Nutrition- This covers all the major food groups and their importance in a nutritional diet. Also including factors in nutrition from compatibility and range of ingredients through to healthy cooking and eating methods.
2. Cooking- Includes various cooking methods for a variety of different foods, covering both palatability and digestibility through to the nutritional value in processing foods.
3. Kitchen & Food Management- Learn to maximise efficiency and service through proper management of kitchen facilities, including the handling of food storage and preparation, hygiene and ethics.
4. Planning A Menu- Covering menu planning for the needs of special groups in different situations, including children; adolescents; elderly people; expectant and nursing mothers; immigrants; vegetarians and other health related diets.
5. Alcoholic Beverages- Learn how to provide adequate variety and product knowledge in order to manage the provisions of alcoholic beverages appropriately for different situations.
6. Tea, Coffee and Non-Alcoholic Beverages- This lesson provides an understanding of non-alcoholic beverages available in the catering industry and how they should be made and served.
7. Scope & Nature Of Catering Services- Learn to understand the differences in appropriate management and catering for a variety of situations from pubs to a-la-carte.
8. Personnel Management-(waiting skills, staffing a restaurant, kitchen etc) This lesson covers the management of people in the food and restaurant industry, including training programs, job specifications, recruitment etc.
9. Management Of Catering Services- By consolidating the skills developed throughout this course you are given a comprehensive understanding of marketing through to food purchasing in order to effectively manage in the food and beverage industry.

BED AND BREAKFAST MANAGEMENT

This subject has seven lessons followed by a 1.5 hour exam. Assessment is based upon both assignments in each lesson, and the exam.

1. Introduction to Management & Marketing
2. Facilities and Decor
3. Customer Service
4. Equipment
5. Supplying Meals
6. Food Purchasing
7. Records and Financial Management

HOTEL MANAGEMENT

There are 9 lessons  followed by a 1.5 hour exam. Assessment is based upon both assignments in each lesson, and the exam.

1. Introduction: Scope and Nature of Hotel Management
   The Hotel Industry, The Scope of the Industry, The Firm in the Hotel and Catering Industry, Hotel Management, Planning, Policy
2. Organisation of the Hotel Workplace
   Organisation, The Nature and Purpose of Organisation, The Mechanistic View of Organisation, The Human Relations View of Organisation, The Systems Approach to Organisation, Organisation Structure, The Informal Structure, Hotel Organisation
3. Staff Management in Hotels
   Work Charts, Communication and Coordination, Staff Management, Monitoring Workloads and Work Procedures, Authority/Chain of Command, Career Structure.
4. Control Systems
   Sources and Storage of Information, Creating and Maintaining Information, Creating and Maintaining Control Systems, Types of Control, Production Control, Quality Control, Sales Control, Labour Utilisation Control, Materials Control, Maintenance Control, Financial Control, Setting Standards and Corrective Action, Work Study, Organisation and Methods
5. Front Desk Management (Reception)
   The Functions of the Front Office, Customer Service, Dealing with Grievances & Complaints, Understanding Communication, Conversation Development, Using the Telephone, Business Letters, Promotions and Customer Relations, Client Interpersonal Skills, Self Esteem & Reinforcement, etc.
6. Servicing Rooms and General Cleaning
   Service Equipment, Direct Purchase of Hire of Equipment, Linen: Purchase or Hire, Choice of Fabrics, Structure and Properties of Fibres, Linen Room Organisation.
7. Building and Facility Maintenance
   Daily, Periodic and Planned Preventative Maintenance, Frequent Maintenance Problems, Safety, Furniture, Fittings, Managing Maintenance, Building Maintenance, Toilets and Locker Rooms.
8. Activities Management
   Tour desk, gymnasium, events (eg. Weddings, balls etc), In house Services, Recreation Facilities, Guest Information Services, Swimming Pools, Spa & Sauna Facilities, Activities Management, Tourism.
9. Food Service
   Types of Food Service (eg. Room Service, Bar, Restaurant, Coffee Shop etc), Kitchen Design & Equipment, Service Facilities, Food Service Management, Food Purchasing, Dealing with Complaints.