Certificate in Espresso, Bar & Restaurant (TK9710) Level 3 THIS PROGRAMME INFORMATION SHEET SHOULD BE READ IN CONJUNTION WITH THE WITT PROSPECTUS GRADUATE PROFILE Graduates will be able to display a range of skills required for entry into the hospitality industry. The programme is designed for people with no prior qualifications. Graduates’ skills and knowledge will include: • The ability to work in food and beverage service roles. These skills will include: preparation for service, serving food, wine and alcoholic beverages to customers, with an emphasis on barista and full table service skills. • The knowledge required to comply with Health and Safety legislation. This knowledge includes: minimising wastages, cleaning service areas and equipment, understanding guests’ expectations and requirements in relation to cutlery, crockery, glassware, dining area, table settings etc. Students will be able to identify food contamination hazards and practice food safety methods. • A range of personal presentation, customer care and cash handling skills. ENTRY AND SELECTION CRITERIA Applicants should demonstrate an ability to succeed in tertiary study, shown by the completion of any of the following qualifications or courses of study: • A minimum of three years secondary education; and • 48 or more credits at NCEA Level 1, with no fewer than 12 credits in each of four subjects; and/or • Equivalent NQF standards English language Applicants whose first language is not English, or who come from a country where the language of instruction in schools or other teaching institutions is not English, are required to provide evidence of having passed such test of English language competence as the Academic Board will from time to time approve. Life skills/work experience Applicants who do not meet the academic entry criteria above may be admitted to the programme if they are able to demonstrate: • Equivalent knowledge and skills; and/or • Previous and relevant life skills or work experience; and/or • Other formal or informal study such as to suggest likelihood of successful programme completion. Entry to the programme will be in order of receipt of applications by applicants who meet the entry criteria above. Applicants who seek entry to the programme under the Life skills/work experience clause of the entry criteria above, may be required to attend an interview, and/or supply references or other supporting documentation. RECOGNITION OF PRIOR LEARNING Opportunities for RPL are advised through the WITT Student Handbook and Policy and Procedure Recognition of Prior Learning. Last Updated 1 October 2009 WITT Reserves the right to withdraw or adjust any of the programmes listed, alter start dates or fee schedules, and make any other changes as it may deem desirable or necessary, without prior notice. All programmes listed are subject to a sufficient number of enrolments and completion of all approval and accreditation requirements. PROGRAMME STRUCTURE NQF WITT COURSE CODE COURSE TITLE LEVEL CREDITS CREDITS CEB3.002 Safety and work practices 3 8 15 CEB3.003 Service operations 3 - 15 CEB3.004 Barista 3 16 15 CEB4.002 Communication skills 4 - 15 TOTAL CREDITS 24 60 NQF WITT CODE TITLE LEVEL CREDITS CREDITS CEB3.002 Safety and work practices 3 8 15 167 Practise food safety methods in a food business 2 4 4 6400 Manage first aid in emergency situations 3 2 2 6401 Provide first aid 2 1 1 6402 Provide resuscitation level 2 1 1 1 FBS103 Security at work 3 - 3 FBS104 Personal skills 3 - 4 CEB3.003 Service operations 3 - 15 FBS205 Menu knowledge 3 - - FBS206 General billing procedures 3 - - FBS207 Pre-service procedures 3 - - FBS208 Provide a table service 3 - - FBS209 Provide a beverage service 3 - - CEB3.004 Barista 3 16 15 Demonstrate knowledge of coffee origin and 17284 3 3 - production Demonstrate knowledge of commercial espresso 17285 coffee equipment and prepare espresso beverages 2 4 - under supervision 17286 Prepare and present pressed coffee for service 2 2 - 17287 Prepare and present filtered coffee for service 2 2 - 17288 Prepare and present espresso beverages for service 3 5 - CEB4.002 Communication skills 4 - 15 Module 1 COM4101 Introduction to communication 4 - 6 Module 2 COM4204 Interpersonal communication 4 - 3 COM4205 Workplace communication 4 - 3 COM4206 Speaking 4 - 3 TOTAL CREDITS 24 60 WITT Reserves the right to withdraw or adjust any of the programmes listed, alter start dates or fee schedules, and make any other changes as it may deem desirable or necessary, without prior notice. All programmes listed are subject to a sufficient number of enrolments and completion of all approval and accreditation requirements. COURSE PURPOSE COURSE CODE COURSE TITLE PURPOSE CEB3.002 Safety and work practices This course aims to provide students with an understanding of the importance of regulations relating to food hygiene and safety in the workplace. Students will gain an understanding of the basic principles of how to protect people and property, and how to maintain a secure environment. Students will have the skills to provide/manage first aid and provide resuscitation in an emergency situation. CEB3.003 Service operations This course aims to provide students with skills in table and beverage service and an understanding of the importance of completing all pre-service procedures before opening a restaurant, bar or café. Students will be able to demonstrate food service skills and an understanding of menu styles and billing procedures within the industry. CEB3.004 Barista This course aims to provide students with skills in coffee making and coffee presentation for pressed, filtered and espresso style coffee. Students will gain knowledge of coffee heritage, production, culture, recipes and relevant equipment. CEB4.002 Communication skills This course aims to develop students’ reading, writing and interpersonal communication skills. Note: The communication course that you are required to complete as part of your programme of study is delivered using flexible/blended delivery. This type of delivery gives you the flexibility to learn in your own time. You will also have scheduled tutorials on campus. The course will be delivered via Moodle (WITT’s on-line learning management system). This way of learning gives you valuable skills for the modern workplace. The tutorial staff will guide you in the use of online learning tools. PROGRAMME FEES Domestic $2,360 International $7,700 ADDITIONAL EXPENSES ITEM EXPECTED COST Stationery Approx $20 *Shoes Approx $80 *Heavy-duty black Kitchen Shoes. Stout leather closed in footwear with an appropriate non-slip, non- marking sole. PROGRAMME SPECIFIC INFORMATION WORK EXPERIENCE There is no work experience component in this programme, however work experience or part-time employment is strongly recommended. WITT Reserves the right to withdraw or adjust any of the programmes listed, alter start dates or fee schedules, and make any other changes as it may deem desirable or necessary, without prior notice. All programmes listed are subject to a sufficient number of enrolments and completion of all approval and accreditation requirements. QUALIFICATION REQUIREMENTS Certificate in Espresso, Bar & Restaurant 60 WITT credits must be achieved. Additional Qualification City & Guilds 7066 Certificate in Food and Beverage Service A “Pass” must be achieved in both the practical and theory components to be awarded the City & Guilds 7066 Certificate in Food and Beverage Service. The theory examination is externally run by City & Guilds and the practical component is assessed as part of the WITT programme. Subsumed Qualification Hospitality Standards Institute Barista Certificate of Achievement The following compulsory Unit Standards must be achieved: 17284, 17285, 17286, 17287, 17288. WITT Reserves the right to withdraw or adjust any of the programmes listed, alter start dates or fee schedules, and make any other changes as it may deem desirable or necessary, without prior notice. All programmes listed are subject to a sufficient number of enrolments and completion of all approval and accreditation requirements.