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Graduate profile
Career options
Completion requirements
Students can have the opportunity to be assessed against NZQA Unit Standards that can contribute toward a National Diploma in Science (Level 5) Applicants will have demonstrated operational skills at Levels 2 and/or 3 and/or 4 that are relevant to their chosen strand, or will have equivalent experience.
English Language Entry Requirements is for the equivalent of an IELTS Score of no less than 6.0. Programme structure Students must attain a minimum of 120 credits at Level 4 or above, of which a minimum of 72 credits is at Level 5 or above. This includes the Core Compulsory standards and the balance of Core Elective credits, if required. One of the following strands is required: Kitchen Management Strand Food and Beverage Management Strand Rooms Division Management Strand Functions Management Strand.
Note: Unit Standards listed in this programme structure are correct at the time of printing, but may be subject to change as required by NZQA. A range of unit standards are offered as electives for this programme. A full list of the electives available for the current academic year will be provided when the programme commences.
Code Title Credits Level
Core Compulsory Units 1988 Supervise workplace operations 6 4098 Use standards to assess candidate performance 5 7108 Deliver on-job training to adults 8 8503 Interpret and use financial data and reports for decision making 5 16894 Demonstrate knowledge of hospitality management control systems 6 17553 Plan and implement hospitality staff rosters 4 23394 Plan for and carry out staff selection 4 23397 Plan and monitor performance of others 6 Core Elective The balance of credits, if required, to achieve a minimum of 120 credits at Level 4 or above of which a minimum of 72 5 or above; these may come from the following:
Field Business Computing and Information Technology Humanities Service Sector Hospitality Subfield Business Environment Business Operations and Development Computing Communication Skills Any
5 4 4 5 5 4 5 5 credits at Level
Kitchen Management Strand Compulsory units 16895 Demonstrate knowledge of purchasing and stores management in a hospitality environment 22031 Design a commercial kitchen
10 15
5 5
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PROGRAMME GUIDE
Code
Title
Credits
Level
22032 Develop a maintenance schedule in the hospitality industry 22033 Plan, develop, implement, and evaluate a menu in the hospitality industry Elective units choose a minimum of ONE unit: 22034 Investigate and present a regional cuisine topic in the hospitality industry 22035 Investigate and present a culinary product topic in the hospitality industry 22036 Investigate and present a nutritional and/or dietary topic in the hospitality industry 22037 Investigate and present a culinary production system topic in the hospitality industry 22038 Investigate and present a gastronomy topic in the hospitality industry Food and Beverage Management Strand Compulsory units 16892 Demonstrate knowledge of food and beverage management in a hospitality environment 16895 Demonstrate knowledge of purchasing and stores management in a hospitality environment 22340 Manage a food and/or beverage operation in a commercial hospitality environment Elective units choose a minimum of ONE unit 7458 Maintain compliance with policy, procedures and legal requirements 22033 Plan, develop, implement, and evaluate a menu in the hospitality industry Rooms Division Management Strand Compulsory units 16891 Demonstrate knowledge of commercial accommodation management 16893 Demonstrate knowledge of hospitality facility utilisation Elective units choose a minimum of ONE unit: 4646 Demonstrate knowledge of the Sale of Liquor Act 1989 and its implications for licensed premises 16705 Demonstrate knowledge of host responsibility requirements as a duty manager of licensed premises Functions Management Strand Compulsory units 24516 Manage a functions operation in a commercial hospitality environment 24517 Plan a function for a commercial hospitality establishment 24518 Generate function sheets for commercial hospitality establishments
5 20 10 10 10 10 10
5 5 5 5 5 5 5
15 10 20 5 20
5 5 5 5 5
5 5 4 4
12 5 2 3
15 8 5
5 4 4