ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

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					                                                           ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

     CRICOS No. 02506B RTO No. 21368
                                                                                                   (PATISSERIE)

               Course Description                          Certificate III in Hospitality (Patisserie) - THH31602 (CRICOS course code 053932F)
                                                           - Duration: 1 year -
                                                           THHCOR01B      Work with colleagues and customers               THHBPT01B    Prepare and produce pastries
                                                           THHCOR02B      Work in a socially diverse environment           THHBPT02B    Prepare and produce cakes
           Graduates of this course                        THHGCS02B
                                                           THHCOR03B
                                                                          Promote products and services to customers
                                                                          Follow health, safety and security procedures
                                                                                                                           THHGCS03B
                                                                                                                           THHBPT03B
                                                                                                                                        Deal with conflict situations
                                                                                                                                        Prepare and produce yeast goods
           will have gained an                             THHGHS01B      Follow workplace hygiene procedures              THHADPT04B   Prepare and display petits fours
                                                           THHHCO01B      Develop and update hospitality industry          THHGTR01B    Coach others in job skills
           excellent foundation in                                        knowledge                                        THHADPT05B   Prepare and model marzipan
           all areas of Hospitality                        THHGGA01B
                                                           THHBKA03B
                                                                          Communicate on the telephone
                                                                          Receive and store kitchen supplies
                                                                                                                           THHBCC13B
                                                                                                                           THHADPT01B
                                                                                                                                        Plan and control menu-based catering
                                                                                                                                        Prepare bakery products for patissiers
           Management                                      THHBKA04B      Clean and maintain kitchen premises              THHADPT02B   Prepare and present gateaux, tortes &
                                                           THHBCC11B      Implement food safety procedures                              cakes
                                                           THHBKA01B      Organize and prepare food                        THHS2CC3B    Develop a food safety plan
                                                           THHBKA02B      Present food                                     THHBCAT04B   Design menus to meet market needs
                                                           THHBCC01B      Use basic methods of cookery                     THHADPT03B   Present desserts
                                                           THHBFB11B      Develop and update food and beverage             THHCCH01A    Prepare, cook and serve food
                                                                          knowledge                                        THHBCC10B    Plan and prepare food for buffets
                                                                                                                           THHBCC09B    Prepare pastry, cakes and yeast goods




                                                           Diploma of Hospitality Management - THH51202 (CRICOS course code 048652A)
                                                           - Duration: 1.5 years (including pre-requisite THH31602) -
                                                           THHGLE03B Develop and implement operational plans               THHGGA07B    Control and order stock
                                                           THHGLE04B Establish and maintain a safe and secure              THHGLE01B    Monitor work operations
                                                                     workplace                                             THHGLE02B    Implement workplace health, safety and
                                                           THHGCS08B Establish and conduct business relationships                       security procedures
                                                           THHGLE13B Manage finances within a budget                       THHGLE11B    Manage quality customer service
                                                           THHGLE14B Prepare and monitor budgets                           THHGLE05B    Roster staff
                                                           THHGGA06B Receive and store stock                               THHGLE20B    Develop and maintain legal knowledge
                                                           THHGFA06A Interpret financial information                                    required for business compliance
           S t u d e n ts w i l l be                       THHGLE08B Lead and manage people                                THHGLE09B
                                                                                                                           THHGLE06B
                                                                                                                                        Manage workplace diversity
                                                                                                                                        Monitor staff performance
           equipped        with   the
           technical skills and basic
           supervisory/managerial
           competencies in the                             Advanced Diploma of Hospitality Management - THH60202 (CRICOS course code 048653M)
           area of patisserie.                             - Duration: 2 years (including pre-requisites THH31602 and THH 51202) -
                                                           THHGLE19B     Develop and implement a business plan
                                                           THHGLE15B     Manage financial operations
                                                           THHGLE16B     Manage physical assets
                                                           THHGLE07B     Recruit and select staff
                                                           THHGLE12B     Develop and manage marketing strategies




                                                         Mandy Ng-Gean [Malaysia]
                                                         “I was an international student at ANIBT. The learning environment is very good
                                                         because the lecturers and management are well qualified and helpful. The small
                                                         class size encouraged me to participate and extended my learning to the full. I
                                                         enjoyed learning how to make bread, cakes, desserts and pastries. The practical
                                                         classes were fun because I could actually practice what I had learnt at home.
                                                         ANIBT helped equip me to take up the challenge and prepare to work
                                                         professionally once I graduated.”


                                            COURSE FEE SCTRUCTURE (FOR COMMENCEMENT IN 2008)
                                                                                                                                              COURSE COMMENCEMENT
        Tuition fee                                                                                     Duration           Amount                     DATES
        Certificate III in Hospitality (Patisserie) - THH31602

        Diploma of Hospitality Management - THH51202
                                                                                                         1 year

                                                                                                       1.5 years
                                                                                                                          A$ 8,900

                                                                                                                          A$15,450
                                                                                                                                                         2008
        Advanced Diploma of Hospitality Management - THH60202                                            2 years          A$17,950

        Other compulsory fees                                                                                                                             29 January
        Application fee (non-refundable)                                                               Once only          A$   200

        Course materials (including workbooks, text books, raw materials, patisserie kit                 2 years          A$ 2,000                        21 April
        and uniform)

        Overseas Student Health Cover                                                                  24 months          A$   684
                                                                                                                                                          14 July

        This flyer was prepared in early December 2007. Applicants are advised to contact ANIBT to confirm course
        details before making an application for enrolment.                                                                                               6 October

                               Australian National Institute of Business and Technology Pty Ltd
                            Level 7, 474 Flinders Street, Melbourne VIC 3000, Australia
                    Tel: +613 9620 2922 Fax: +613 9620 2933 Email: info@anibt.vic.edu.au
                                            Website: www.anibt.vic.edu.au
                                                                                                                                         CRICOS No. 02506B RTO No. 21368
ANIBT— Patisserie Flyer v. 12 (18 January 2008)
                                                         ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

  CRICOS No. 02506B              RTO No. 21368
                                                                         (PATISSERIE)

                                     Entry Requirements                                  Assessment Methodology
   ANIBT has in place the following entry requirements to ensure        ANIBT follows the standards of the Australian Quality
   that successful applicants have every chance to complete their       Training Framework (AQTF) and incorporates good
   chosen courses satisfactorily. Equal opportunity is also an          educational practices into teaching and assessment. Assessment
   intrinsic part of ANIBT policy and applies to entry into all         methods are to be
   courses.                                                             • Fair—does not disadvantage any individual or group
   Entry requirements for offshore international students:
                                                                        • Flexible—appropriate to a range of learners and
                                                                             contexts
   • Successful completion of Year 12 or its equivalent or, if          • Reliable—consistent over time and within various contexts
        less, a demonstrated ability to succeed in the chosen
        course                                                          • Valid—assess what they claim to assess
   • Being at least 18 years of age                                     Assessment may include a combination of the following: written
   • English language proficiency level of IELTS 5.5 or higher          assignments, oral presentations, role plays, discussions, class
   • A satisfactory outcome of interview with ANIBT                     participation, practical demonstrations, portfolio presentations,
        authorized staff or representatives                             trainer observations, tests and projects.

   Entry requirements for onshore international students:                                     Learning Facilities
   • Minimum education level of Year 11 for entry into
        Certificate and Year 12 for Diploma and Advanced                ANIBT provides the following facilities for students
        Diploma courses. Relevant work experience will be               • Modern, well equipped classrooms
        recognized and considered.                                      • Computer laboratories with Internet access
   • Proficient literacy and numeracy skills                            • Audio visual aids
   • A satisfactory outcome of interview with authorised                • Student lounge and kitchenette facilities
        ANIBT staff or representative                                   • Well-equipped hospitality kitchens and air conditioning/
                                                                            refrigeration workshops
                              Student Support Services                  The main campus is on the western boundary of Melbourne
                                                                        CBD. The Hospitality Centre’s commercial cookery and bakery/
  ANIBT will assist students with general advice on study skills,       patisserie kitchens are in the middle of the city. The
  travel, accommodation, employment and other matters                   air conditioning/refrigeration workshops are located in the
  relevant to personal and academic welfare. Students who               southeastern suburb of Huntingdale, and are easily accessible
  need urgent or intensive help may contact the Student Services        by public transport.
  Officer who will assist them and, if necessary, may refer them
  to an external agency.
                                                                                              Access and Equity
                                           Orientation                  ANIBT management and staff are committed to promoting full
  An introduction to ANIBT is conducted during the Orientation          and equal participation of all students and equal access to the
  Week. This may occur at the beginning of a term or on an              activities and learning environment. ANIBT fosters a study and
  individual basis. Orientation is an introduction to ANIBT             work environment free from discrimination and harassment. Our
  policies and procedures, rules and regulations, facilities and        aim is to promote the principles and spirit of legislation related
  general information on living in Melbourne. It is a chance to         to human rights, equal opportunity and non-discrimination.
  meet ANIBT staff and ask any questions. Each student will
  receive a Student Handbook. International students’ rights and                                Further Details
  obligations will be further explained, as well as fees, charges,
  refund policy and directions for resolving complaints and             For further information and details on ANIBT policies and
  grievances.                                                           procedures, including the refund policy, please refer to the
                                                                        website

                                         Contact Hours
                                                                                    www.anibt.vic.edu.au
  International students must study minimum 20 (twenty) contact
  hours per week, usually over 3 (three) days.                                                     [AGENT]

                                Teaching Methodology
  ANIBT policy takes notes of the diverse learning styles and
  needs of the students. Therefore, we incorporate a range of
  teaching and delivery methods in all courses. These include
  classroom instructions, practical demonstrations, field trips,
  group and individual work, audio and visual presentations,
  problem solving activities, role plays and an emphasis on real
  work situations.



                          Australian National Institute of Business and Technology Pty Ltd
                       Level 7, 474 Flinders Street, Melbourne VIC 3000, Australia.
               Tel: +613 9620 2922 Fax: +613 9620 2933 Email: info@anibt.vic.edu.au
                                       Website: www.anibt.vic.edu.au
ANIBT— Patisserie Flyer v. 12 (18 January 2008)
                                                                                                      CRICOS No. 02506B RTO No. 21368