: Advanced Diploma of Hospitality Management THH60202
: Certificate IV in Patisserie THH41402
PROGRAM DESCRIPTION
One of the fastest growing service based industries in the world requires outstanding employees with a high quality approach to work. This program is designed to enhance students training and knowledge in the hospitality management area. Collecting, analysing and organising information, learning and applying practical skills and demonstrating management capabilities are a key focus in this course. These industry-based competencies are integrated into the practical and theoretical elements of this program.
TEACHING METHODS
A combination of lecture, tutorial and practical sessions are used in the delivery of this program.
ASSESSMENT
Assessment is ongoing throughout the course and is based on student participation and demonstration and application of both practical and theoretical elements. Assessment may include examinations, essay / reports, presentations, group projects, design projects, research projects, practical assignments.
DURATION
Advanced Diploma: 18 Months , full-time (8 terms) 104 weeks
Certificate IV: 12 months, full-time (5 terms) 61 weeks
Please note: Part-time study is not available to international students.
ENTRANCE REQUIREMENTS
Applicants must be a minimum of 18 years and have an appropriate English proficiency level.
STUDY PATHWAYS
Graduates are eligible for credit exemptions in the Bachelor ofHospitality (Management) at the University of Southern Queensland.Hales Institute accepts Australian Qualifications Framework(AQF) statement of attainment by Registered TrainingOrganisations (RTO’s). Credit exemptions will be given for units where appropriate certification is produced.
STUDY PATHWAYS
This Advanced Diploma of Hospitality Management is a formal qualification recognised throughout Australia. Additionally, the graduate will receive formal certification for the Responsible Service of Alcohol.
CAREER PROSPECTS
Graduates will find employment in a wide range of areas, these typically include: major hotel and hospitality venues, tourism and gaming venues.
CERTIFICATE IV IN PATISSERIE THH41402
MODULE 1 |
UNIT CODE |
UNIT NAME |
THHBCC11B |
Implement Food Safety Procedures |
THHCOR03B |
Follow Health, Safety & Security Procedures |
THHGHS01B |
Follow Hygiene Procedures |
THHHCO01B |
Develop update food & beverage knowledge |
THHCOR01B |
Work with colleagues and customers |
THHCOR02B |
Work in a Socially Diverse Enviroment |
THHGCS03B |
Deal with Conflict Situations |
| |
|
MODULE 2 |
THHBKA01B |
Organise and prepare food |
THHBKA02B |
Present food |
THHBKA03B |
Receive and store kitchen supplies |
THHBKA04B |
Clean and maintain kitchen premises |
THHBCC01B |
Use basic methods of cookery |
THHCCH01A |
Prepare, cook and serve food (holistic unit) |
THHBCC08B |
Prepare hot and cold desserts |
THHGTR01B |
Coach others in Job Skills |
THHGGA01B |
Communicate on the telephone |
THHGCS02B |
Promote Products and Services |
THHGLE01B |
Monitor Workplace Operations |
THHGLE08B |
Lead & Manage People |
THHGLE09B |
Manage Workplace Diversity |
| |
|
MODULE 3 |
THHBPT01B |
Prepare and produce pastries |
THHBPT02B |
Prepare and produce cakes |
THHBPT03B |
Prepare and produce yeast goods |
THHADPT01B |
Prepare bakery products for patissiers |
THHADPT02B |
Prepare & present gateaux, torten & cakes |
THHADPT03B |
Present desserts |
THHS2CC1B |
Monitor catering revenue and costs |
THHS2CC2B |
Establish and maintain quality control |
THHGLE02B |
Implement Workplace Safety Procedures |
| |
|
MODULE 4 |
THHADPT04B |
Prepare and display petit fours |
THHADPT05B |
Prepare and model marzipan |
THHADPT06B |
Prepare desserts to meet special dietary requirements |
THHADPT07B |
Prepare and display sugar work |
THHADPT08B |
Plan, prepare display sweet buffet show pieces |
THHADCC06B |
Prepare chocolate and chocolate confectionary |
THHGGA06B |
Receive and Control Stock |
THHGGA07B |
Control and Order Stock |
THHGCS08B |
Establish Business Relationships |
| |
|
MODULE 5 |
THHGLE12B |
Develop/ Manage Marketing Strategy |
THHGFA06B |
Interpret Financial Information |
THHGLE13B |
Manage Finances within a Budget |
THHGLE14B |
Prepare & Monitor Budgets |
THHS2CC3B |
Develop a food safety program |
ADVANcED DIPLOMA IN HOSPITALITY MANAGEMENT THH60202
MODULE 6 |
UNIT CODE |
UNIT NAME |
THHGLE03B |
Develop Operational Plans |
THHGLE06B |
Monitor Staff Performance |
THHGLE07B |
Recruit & Select Staff |
THHGLE05B |
Roster Staff |
THHGLE04B |
Establish and maintain a safe and secure workplace |
| |
|
MODULE 7 |
THHGLE15B |
Manage Financial Operations |
THHGLE16B |
Manage Physical Assets |
THHGLE11B |
Manage Quality Customer Service |
THHGLE20B |
Legal knowledge for Business Compliance |
| |
|
MODULE 8 |
THHGLE19B |
Develop & Implement a Business Plan |
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