Course details

Summary

Build on your opportunities with supervisory skills for a broad range of food and beverage outlets, and get the advantage of real-world experience at events and functions.

Develop advanced restaurant and beverage service skills, and combine these with the knowledge to monitor and maintain customer service, and policies and procedures for a broad range of hospitality environments. Learn how to interact with colleagues and customers so you can provide a memorable high-quality dining experience. Gain the confidence to supervise food and beverage operations while ensuring you meet any legislative requirements.

Includes 60 hours of industry placement at leading Auckland hotels, restaurants, function and event centres.

Career opportunities

Intermediate level positions in high end restaurants, barista, cafes, bars, functions and events.

Programme structure

Students complete the following courses:

• Operational Restaurant Service
• Operational Beverage Service
• Hospitality Service Standards.

Further training or study

• New Zealand Diploma in Hospitality Management (Level 5)

Entry criteria

Applicants must meet the following criteria for admission into the programme:

Academic

There are no academic requirements for entry onto this programme.

English Language Requirements for International Students

International students are required to meet the minimum English language requirements for this level programme.

• IELTS test - General or Academic score of 5.5 with no band score lower then 5
• TOEFL Paper-based test (pBT) - Score of 530 (with an essay score of 4.5 TWE)
• TOEFL Internet-based test (iBT) - Score of 46 (with a writing score of 20)
• Cambridge English Examinations - FCE or FCE for schools with a score of 162. No less than 154 in each skill OET at Grade C in all sub-tests
• NZCEL a) Expiring b) Current - a) Level 3 (Academic) b) Level 3 (Applied)
• Pearson Test of English (Academic) - PToE (Academic) score of 42
• City & Guilds IESOL - B2 Communicator with a score of 42

Recognition of current competence
Students who believe they have significant experience which covers parts of these programmes should contact the School of Culinary and Hospitality Studies to check whether they meet the unit learning outcomes and qualify for recognition of current competence (RCC). There is a fee for RCC assessment based on credit value.

Provisional Entry

Students who have attained the age of 20 years and do not hold the minimum entry requirements for a programme will be eligible to be enrolled as a student where their previous educational, work or life experience indicates they have a reasonable likelihood of success. Students who have not attained the age of 20 years and do not hold the required minimum entry requirements for a programme may also be eligible to enrol in exceptional circumstances.