THH51202 Diploma of Hospitality Management
Qualification: Diploma (AQF)
Training Package: THH02 Hospitality
TAFE NSW Course No: 9545
This course is for people who want to work as a manager in the hospitality industry. You will 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. You must complete 25 core modules plus elective modules to make up the required 18 units of competency.
Career Opportunities: Food and beverage manager, rooms division manager, operations manager, hospitality manager.
Articulation: When you finish this course you can get advanced standing in range of other diplomas or advanced diplomas including the THH60202 Advanced Diploma of Hospitality Management, TAFE course no: 9546.
Entry Requirements: Satisfactory completion of Year 12 with a minimum of 10 HSC units (or equivalent statement from another educational authority) OR Completion of THH42602 Certificate IV in Hospitality (Supervision) or equivalent educational qualification OR Industry Experience, especially at supervisory level. LEARNERS SELECTING MODULES THAT INVOLVE HANDLING ALCOHOL MUST BE 18 YEARS OR OLDER TO COMPLY WITH THE NSW LIQUOR ACT.
Student Selection: Your application will be assessed using the following criteria: 1. Previous education and training 2. Relevant workplace and life experience, including part-time, casual and voluntary work 3. Relevance of course to further learning and/or career plans.
Selection Method: Your selection into this course will be based on the information provided on the TAFE NSW Application Form.
| Competency Units | |
| BSBADM305A | Create and use databases |
| BSBADM306A | Create electronic presentations |
| BSBCMN205A | Use business technology |
| BSBCMN212A | Handle mail |
| BSBCMN213A | Produce simple word-processed documents |
| BSBCMN214A | Create and use simple spreadsheets |
| FDFCDSCPTA | Conduct a product tasting (standard) |
| FDFCDSEWA | Evaluate wines (standard) |
| FDFCDSEWAA | Evaluate wines (advanced) |
| FDFCDSSPTA | Conduct a product tasting (specialised) |
| FDFCDSWTIA | Promote wine tourism information |
| ICAITU133A | Send and retrieve information over the Internet using browsers and email |
| ICPMM63BA | Access the Internet |
| THHADCAT02B | Develop menus to meet special dietary and cultural needs |
| THHADCC01B | Prepare pates and terrines |
| THHADFB01B | Provide specialist advice on food |
| THHADFB02B | Provide specialist advice on wine |
| THHADFB03B | Prepare and serve cocktails |
| THHADFB06B | Provide gueridon service |
| THHADFB07B | Provide silver service |
| THHADFB08A | Manage wine for a wine outlet |
| THHADG01B | Analyse and report on gaming machine data |
| THHADG02A | Develop and manage gaming activities |
| THHADG03B | Provide responsible gambling services |
| THHASC01A | Use basic Asian methods of cookery |
| THHASC02A | Produce appetisers and snacks for Asian cuisines |
| THHASC03A | Prepare stocks and soups for Asian cuisines |
| THHASC04A | Prepare sauces, dips and accompaniments for Asian cuisines |
| THHASC05A | Prepare salads for Asian cuisines |
| THHASC06A | Prepare rice and noodles for Asian cuisines |
| THHASC07A | Prepare meat, poultry, seafood and vegetables for Asian cuisines |
| THHBCAT01B | Prepare foods according to dietary and cultural needs |
| THHBCAT02B | Package prepared foodstuffs |
| THHBCAT03B | Transport and store food in a safe and hygienic manner |
| THHBCAT04B | Operate a fast food outlet |
| THHBCAT06B | Apply catering control principles |
| THHBCC00B | Prepare sandwiches |
| THHBCC01B | Use basic methods of cookery |
| THHBCC02B | Prepare appetisers and salads |
| THHBCC03B | Prepare stocks, sauces and soups |
| THHBCC04B | Prepare vegetables, eggs and farinaceous dishes |
| THHBCC05B | Prepare and cook poultry and game |
| THHBCC06B | Prepare and cook seafood |
| THHBCC07B | Select, prepare and cook meat |
| THHBCC08B | Prepare hot and cold desserts |
| THHBCC09B | Prepare pastry, cakes and yeast goods |
| THHBCC10B | Plan and prepare food for buffets |
| THHBCC11B | Implement food safety procedures |
| THHBCC13B | Plan and control menu-based catering |
| THHBFB00B | Clean and tidy bar areas |
| THHBFB01B | Operate a bar |
| THHBFB02B | Provide a link between kitchen and service areas |
| THHBFB03B | Provide food and beverage service |
| THHBFB04B | Provide table service of alcoholic beverages |
| THHBFB05B | Operate cellar systems |
| THHBFB06B | Complete retail liquor sales |
| THHBFB08B | Provide room service |
| THHBFB09B | Provide responsible service of alcohol |
| THHBFB10A | Prepare and serve non alcoholic beverages |
| THHBFB11B | Develop and update food and beverage knowledge |
| THHBFB12B | Prepare and serve espresso coffee |
| THHBFO02B | Provide accommodation reception services |
| THHBFO08B | Conduct night audit |
| THHBFO09B | Provide club reception services |
| THHBFO10A | Provide porter services |
| THHBG01B | Attend gaming machines |
| THHBH01B | Provide housekeeping services to guests |
| THHBH03B | Prepare rooms for guests |
| THHBH05B | Launder linen and guest clothes |
| THHBH06B | Provide valet service |
| THHBKA01B | Organise and prepare food |
| THHBKA02B | Present food |
| THHBKA03B | Receive and store kitchen supplies |
| THHBKA04B | Clean and maintain kitchen premises |
| THHCCH01A | Prepare, cook and serve food |
| THHCCH02A | Prepare, cook and serve food for menus |
| THHCOR01B | Work with colleagues and customers |
| THHCOR02B | Work in a socially diverse environment |
| THHCOR03B | Follow health, safety and security procedures |
| THHGCS01B | Develop and update local knowledge |
| THHGCS02B | Promote products and services to customers |
| THHGCS03B | Deal with conflict situations |
| THHGCS04B | Make presentations |
| THHGCS08B | Establish and conduct business relationships |
| THHGFA01B | Process financial transactions |
| THHGFA02B | Maintain financial records |
| THHGFA06A | Interpret financial information |
| THHGGA01B | Communicate on the telephone |
| THHGGA02B | Perform office procedures |
| THHGGA04B | Prepare business documents |
| THHGGA05B | Plan and manage meetings |
| THHGGA06B | Receive and store stock |
| THHGGA07B | Control and order stock |
| THHGGA08B | Plan and establish systems and procedures |
| THHGHS01B | Follow workplace hygiene procedures |
| THHGHS02B | Clean premises and equipment |
| THHGHS03B | Provide first aid |
| THHGLE01B | Monitor work operations |
| THHGLE02B | Implement workplace health, safety and security procedures |
| THHGLE03B | Develop and implement operational plans |
| THHGLE04B | Establish and maintain a safe and secure workplace |
| THHGLE05B | Roster staff |
| THHGLE06B | Monitor staff performance |
| THHGLE07B | Recruit and select staff |
| THHGLE08B | Lead and manage people |
| THHGLE09B | Manage workplace diversity |
| THHGLE10B | Manage workplace relations |
| THHGLE11B | Manage quality customer service |
| THHGLE12A | Develop and manage marketing strategies |
| THHGLE12B | Develop and manage marketing strategies |
| THHGLE13B | Manage finances within a budget |
| THHGLE14B | Prepare and monitor budgets |
| THHGLE17B | Manage and purchase stock |
| THHGLE18B | Monitor and maintain computer systems |
| THHGLE20B | Develop and update the legal knowledge required for business compliance |
| THHGLE22A | Manage risk |
| THHGTR01B | Coach others in job skills |
| THHHCO01B | Develop and update hospitality industry knowledge |
| THHINDN07B | Prepare and produce tandoori food items |
| THHINDN09B | Prepare and produce Indian breads |
| THHINDN10B | Prepare and produce Indian sweetmeats |
| THHINDN11B | Prepare Indian pickles and chutneys |
| THHS2CC1B | Monitor catering revenue and costs |
| THHS2CC2B | Establish and maintain quality control |
| THHS2CC3B | Develop a food safety program |
| THTFME02B | Provide on site event management services |
| THTFME03A | Develop and update event industry knowledge |
| THTPPD01B | Create and implement strategic product development initiatives |
| THTPPD02B | Research tourism data |
| THTPPD04B | Plan and implement minimal impact operations |
| THTPPD06B | Plan and develop ecologically sustainable tourism operations |
| THTSMA02B | Create a promotional display/stand |
| THTSOP06B | Receive and process reservations |
| THTSOP08B | Operate a computerised reservations system |
| THTTCO01B | Develop and update tourism industry knowledge |
| WRFO203B | Prepare and display floristry stock |
Applying and Enrolling:
YOU MUST BE 18 YEARS OF AGE OR OLDER TO COMPLETE THE FOOD AND BEVERAGE MODULES.
Applying and Enrolling:
Semester 2, 2008: Places may be available in some units. Contact the campus for details.
Campuses:
Coffs Harbour Education Campus -
Contact Jacqui Hambly on (02) 6659 3000
Grafton - contact the campus on (02) 6641 1700.
Kingscliff - contact the campus on (02) 6674 7200
Wollongbar -
Contact the Tourism and Hospitality section on (02) 6620 4700 (Monday - Wednesday).
Semester 1, 2009: TAFE NSW Statewide Application form by 31 October 2008. Late applications will be accepted.
Campuses:
Coffs Harbour Education Campus -
Full-time, 4 days (approx 20 hours) per week for 1 year.
(TAFE NSW application code: 095452631).
For more information contact Jacqui Hambly on (02) 6659 3000.
Grafton - Full-time, Mondays - Fridays, 9.00 am - 3.30 pm (TAFE NSW application code: 095450381)
or
Part-time day (TAFE NSW application code: 095450382)
.
For more information contact the campus on (02) 6641 1700.
Kingscliff - Full-time day/evening (TAFE NSW application code: 095452621)..
Ring (02) 6674 7200 for more information.
Port Macquarie -
Full-time, Monday-Thursday, 9.00am - 3.30pm for 1 year. (TAFE NSW application code: 095451201)..
For more information contact Amanda Simm on (02) 6581 6200.
Wollongbar - Full-time 5 days per week for 1 year, Mondays - Fridays, 9.00 am - 5.00 pm plus 1 night per week, including one day per week work placement in industry (TAFE application code: 095452511).
Part-time day study available (TAFE application code: 095452512).
Students who have completed a Certificate IV qualification in Hospitality may be able to join this course.
Contact the Tourism and Hospitality section on (02) 6620 4700 (Monday - Wednesday) for more information.
