[호주유학☆호주어학연수]호주정부기술대학 Hospitality Management

<H2> <P><SPAN style="FONT-SIZE: 10pt">[호주유학☆호주어학연수]호주정부기술대학 Hospitality Management</SPAN></P></H2> <H2> </H2> <H2>Diploma of Hospitality Management </H2> <P class=style3>(includes 2675 Certificate 4 in Commercial Cookery)</P> <P> <TABLE class=table cellSpacing=0 cellPadding=0 width=490 border=0> <TBODY> <TR> <TD vAlign=baseline width=304> <H3>Course T9545 </H3> <P><STRONG>CRICOS Code </STRONG>059798C<BR><STRONG>National Code </STRONG>THH51202</P></TD> <TD vAlign=baseline width=186></TD></TR></TBODY></TABLE> <IMG height=11 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fwww.detinternational.nsw.edu.au%2Ftafe%2Fimages%2Fh_rule.gif" width=490> </P> <H3>Duration </H3> <P>2 years full time</P> <H3>Tuition fee</H3> <P><STRONG>2009:</STRONG> A$ 30,280 per course <BR></P> <P>Additional costs for uniforms, equipment, textbooks and materials (if applicable) range from A$300 - A$1,000 per course.</P> <H3>Locations and intakes</H3> <P> <TABLE cellSpacing=0 cellPadding=0 width=490 border=0> <TBODY> <TR> <TD class=style1 width="35%">Campuses in Sydney</TD> <TD class=style1 width="20%">Intakes 2009*</TD> <TD class=style1 width="20%"> </TD> <TD width="25%"><SPAN class=style2>> <A href="http://www.detinternational.nsw.edu.au/tafe/l_maps.html" target=_self><U><FONT color=#0000ff>View locations map</FONT></U></A>  </SPAN></TD></TR> <TR> <TD class=style2>Northern Beaches</TD> <TD class=style2>Feb, Jul</TD> <TD class=style2> </TD> <TD class=style2> </TD></TR> <TR> <TD class=style2 width="35%">Ryde</TD> <TD class=style2 width="20%">Feb, Jul</TD> <TD class=style2 width="20%"> </TD> <TD class=style2 width="25%"> </TD></TR></TBODY></TABLE><BR> <TABLE cellSpacing=0 cellPadding=0 width=490 border=0> <TBODY> <TR> <TD class=style1 width="35%">Campuses outside Sydney</TD> <TD class=style1 width="20%">Intakes 2009*</TD> <TD class=style1 width="20%"> </TD> <TD width="25%"><SPAN class=style2> > <A href="http://www.detinternational.nsw.edu.au/tafe/l_maps.html" target=_self><U><FONT color=#0000ff>View locations map</FONT></U></A> </SPAN></TD></TR> <TR> <TD class=style2 width="35%">Coffs Harbour</TD> <TD class=style2 width="20%">Feb</TD> <TD class=style2 width="20%"> </TD> <TD class=style2 width="25%"> </TD></TR> <TR> <TD class=style2>Grafton</TD> <TD class=style2 width="20%">Feb</TD> <TD class=style2 width="20%"> </TD> <TD class=style2 width="25%"> </TD></TR> <TR> <TD class=style2>Hamilton</TD> <TD class=style2 width="20%">Feb</TD> <TD class=style2 width="20%"> </TD> <TD class=style2 width="25%"> </TD></TR> <TR> <TD class=style2 height=15>Wagga Wagga</TD> <TD class=style2 width="20%">Feb, Jul</TD> <TD class=style2 width="20%"> </TD> <TD class=style2 width="25%"> </TD></TR></TBODY></TABLE></P> <P> </P> <P>*Intakes shown in red have already been filled.</P> <H3>Description</H3> <P>Acquire the skills to work as a manager in the hospitality industry. Learn how to plan and control a range of hospitality products, control stock, promote goods and services to customers, maintain premises and outlets, maintain business compliance within legislative requirements, develop and manage financial budgets and develop operational plans. You will also learn how to lead, supervise and manage a team of people.</P> <H3>Career Opportunities</H3> <P>Food and beverage manager, rooms division manager, operations manager, hospitality manager</P> <H3>Articulation </H3> <P>When you finish this course you can get advanced standing in range of other diplomas or advanced diplomas including the Advanced Diploma of Hospitality Management (9546).</P> <H3>Entry Requirements</H3> <UL> <LI>Year 12 or equivalent <LI>IELTS 5.5 or TOEFL 197 or successful completion of the Certificate 3 in English for Further Studies at TAFE NSW or equivalent </LI></UL> <H3>Exit Points</H3> <P>Learners who exit the course before completion will receive a statement listing their completed modules. A statement of units of competency achieved will also be issued. Learners may also be eligible to receive a qualification at AQF 1,2,3 or 4 provided all requirements for those qualifications are met. These qualifications include:</P> <UL> <LI>Certificate 1 in Hospitality (Kitchen Operations) (2672) <LI>Certificate 2 in Hospitality (Operations) (9542) <LI>Certificate 2 in Hospitality (Kitchen Operations) (2673) <LI>Certificate 3 in Hospitality (Operations) (9543) <LI>Certificate 4 in Hospitality (Supervision) (9544) </LI></UL> <H3>Course Structure</H3> <P>To receive the Diploma of Hospitality (Management) students must complete 25 core units and a range of elective modules.</P> <H3><A></A>Core Units</H3> <UL> <LI>Control and order stock <LI>Hospitality colleagues & customers <LI>Hospitality industry <LI>Hospitality marketing <LI>Coach job skills <LI>Managing customer service <LI>Establish/maintain a safe/secure workplace <LI>Interpret financial information <LI>Preparing & monitoring budgets <LI>Managing budgets <LI>Tourism & hospitality law <LI>Management fundamentals <LI>Business relations <LI>Lead and manage people <LI>Roster staff <LI>Monitor workplace operations <LI>Monitor staff performance <LI>Recruit and select staff <LI>Manage workplace diversity <LI>Managing financial operations <LI>Manage physical assets <LI>Develop and implement a business plan <LI>Workplace hygiene <LI>Learner orientation/recognition <LI>Receive and store stock <LI>Hospitality conflict resolution <LI>Hospitality products and services <LI>Hospitality health, safety & security <LI>Hospitality operational plans <LI>Hospitality work placement 4 <LI>Hospitality work placement 5 </LI></UL> <H3><A></A>Elective Units</H3> <P>The full range of elective units is listed below. Elective units actually offered may vary between each semester and campus, and will depend on a number of considerations including the packaging rules for the qualification and demand for the unit.</P> <UL> <LI>Focus on reading <LI>Focus on writing <LI>Clerical administration <LI>Event staging <LI>Bell desk/concierge <LI>Night auditing <LI>Valet/butler <LI>Organise and prepare food <LI>Clean and maintain kitchen premises <LI>Present food <LI>Receive and store kitchen supplies <LI>Use basic methods in cookery <LI>Prepare appetisers and salads <LI>Prepare sandwiches <LI>Prepare stocks, sauces and soups <LI>Prepare vegetables, eggs and farinaceous <LI>Prepare and cook poultry and game <LI>Prepare pastry cakes and yeast goods <LI>Prepare, cook & serve food <LI>Prepare and cook meat <LI>Prepare hot and cold desserts <LI>Buffet preparation <LI>Prepare, cook & serve food for menus <LI>Prepare and cook seafood <LI>Package prepared food <LI>Food transport and storage <LI>Catering control principles <LI>Catering planning and control <LI>Cafe/fast food operations <LI>Nutrition applications in food service <LI>Catering quality control <LI>Monitor catering revenue and costs <LI>Planning for nutritional needs <LI>Senior first aid <LI>Ecologically sustainable tourism develop <LI>Responsible conduct of gambling <LI>Hospitality research & reports <LI>Laundry practices <LI>Non alcoholic beverage service <LI>Wine and beverage service <LI>Food, beverage and customer service <LI>Business & economic studies - T&H <LI>Organisational behaviour <LI>Nutrition <LI>Bars and service of drinks <LI>Cellar operations <LI>Bottle shop operations and service <LI>Room service <LI>Cocktail service <LI>Gueridon service <LI>Club reception <LI>Responsible service of alcohol <LI>Sustainable tourism operations <LI>Business and the Australian economy <LI>Tourism industry systems <LI>Hospitality information technology <LI>Hospitality quality management <LI>Update local knowledge <LI>Tourism & hospitality computing <LI>Promotional displays & stands <LI>Prepare business documents <LI>Make presentations <LI>Plan & manage meetings <LI>Tourism product development <LI>Tourism industry knowledge <LI>Manage workplace relations <LI>Event industry knowledge <LI>Manage risk <LI>Prepare and display floristry stock <LI>Food safety and inspection <LI>Managing strategically <LI>Business statistics <LI>Negotiation skills <LI>Presenting reports <LI>Writing technical documents <LI>Writing workplace documents <LI>Job seeking skills <LI>Tutorial support (optional) <LI>Restaurant preparation and service <LI>Espresso coffee service <LI>Reservation procedures and service <LI>Housekeeping practices <LI>Hospitality financial transactions <LI>Housekeeping services <LI>Gaming machine attending <LI>Wine eval‎uation <LI>Keno overview <LI>Accommodation reception services <LI>TAB overview <LI>Hospitality work placement 3 <LI>Financial record keeping <LI>Wine production and eval‎uation <LI>Australian wine <LI>Gaming machine analysis <LI>Gaming management <LI>Australian and imported wine eval‎uation <LI>Wine management <LI>Event planning & coordination <LI>Cuisine knowledge <LI>Implement food hygiene procedures <LI>Food safety programs <LI>Hospitality systems and procedures <LI>Manage and purchase hospitality stock <LI>T&H workplace project <LI>Create & use simple spreadsheets <LI>Handle mail <LI>Create & use databases <LI>Create electronic presentations <LI>Prepare routine financial reports <LI>Manage payroll <LI>Access to vocational studies <LI>ESD principles </LI></UL> <P> </P> <P> </P> <P> </P> <P>[호주유학☆호주어학연수]호주정부기술대학 Hospitality Management</P>