PROGRAMME GUIDE 113

2012 NORTHTEC ACADEMIC CALENDAR

National Diploma in Hospitality (Operational Management) (Level 5) with strands in Kitchen Management, Food and Beverage Management, Rooms Division Management, and Functions Management

MOE Code ND1245 NZQF Level 5 Version 2 Intake(s) Semesters 1 and 2 Site(s) Whangarei Delivery Full- and part-time, Intramural Duration 1 year Aim This qualification is intended for people with prior experience in hospitality and who wish to acquire the

knowledge and skills to manage a business unit within a large enterprise. It is suitable for people who hold, or aspire to hold an operational manager’s position in the kitchen, food and beverage, or rooms division areas.

This qualification can lead on from the National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine Service, and Guéridon and Silver Service; National Certificate in Hospitality (Hotel Reservations) (Level 4); National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service, Gaming, Accommodation, and Front Office; National Certificate in Hospitality (Professional Cookery) (Level 4) with strands in Pasta and Rice, Pâtisserie, Larder, and Fish and Shellfish; and the National Certificate in Hospitality (Functions Coordination) (Level 4).

People currently working in general management positions in the hospitality industry and who wish to have their knowledge and skills recognised are advised to consider the attainment of the National Diploma in Hospitality (Business Management) (Level 5).

Graduate profile Graduates of this programme will have attained the skills required for: developing and coordinating people, supervisory management, training and assessment, hospitality operations and hospitality management. The strands enable candidates to select standards that reflect their specialist work areas and the core elective section enables candidates to select standards from business, computing, communication skills and hospitality areas that are required to complement their skill sets.

Career options This programme prepares students for working in the hospitality industry, at beginning management level, equipped with the skills to begin in operational positions.

These may include bar, restaurant, outlet or functions supervisor in hotels, restaurants and/or tourism operations and can progress to an exciting career that can have you working in management positions in some of the most beautiful places in the world.

Further study Further tertiary study could include the Bachelor of International Hospitality Management, offered by AUT. Award(s) National Diploma in Hospitality (Operational Management) (Level 5) with strand in Kitchen Management, Food

and Beverage Management, Rooms Division Management, or Functions Management Awarded by NZQA following application

Completion requirements

122 credits, as listed in Programme Structure As well as meeting NorthTec requirements, students must meet any additional requirements of this National Qualification as determined by NZQA and the relevant standard setting body. Refer to NZQA website for further details of completion requirements.

This programme is assessed against NZQF unit standards and credits gained will be reported to NZQA. Credits toward other qualifications

Students can have the opportunity to be assessed against NZQA Unit Standards that can contribute toward a National Diploma in Science (Level 5)

Admission information

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 5 4098 Use standards to assess candidate performance 5 4 7108 Deliver on-job training to adults 8 4 8503 Interpret and use financial data and reports for decision making 5 5 16894 Demonstrate knowledge of hospitality management control systems 6 5 17553 Plan and implement hospitality staff rosters 4 4 23394 Plan for and carry out staff selection 4 5 23397 Plan and monitor performance of others 6 5 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 credits at Level 5 or above; these may come from the following:

Field Subfield Domain Business Business Environment Business Culture and Environment

Business Operations and Development Any Computing and Information Technology Computing Generic Computing Humanities Communication Skills Any Service Sector Hospitality Any

Kitchen Management Strand Compulsory units 16895 Demonstrate knowledge of purchasing and stores management in a hospitality

environment 10 5

22031 Design a commercial kitchen 15 5

114 PROGRAMME GUIDE

2012 NORTHTEC ACADEMIC CALENDAR

Code Title Credits Level 22032 Develop a maintenance schedule in the hospitality industry 5 5 22033 Plan, develop, implement, and evaluate a menu in the hospitality industry 20 5 Elective units – choose a minimum of ONE unit: 22034 Investigate and present a regional cuisine topic in the hospitality industry 10 5 22035 Investigate and present a culinary product topic in the hospitality industry 10 5 22036 Investigate and present a nutritional and/or dietary topic in the hospitality industry 10 5 22037 Investigate and present a culinary production system topic in the hospitality industry 10 5 22038 Investigate and present a gastronomy topic in the hospitality industry 10 5 Food and Beverage Management Strand Compulsory units 16892 Demonstrate knowledge of food and beverage management in a hospitality

environment 15 5

16895 Demonstrate knowledge of purchasing and stores management in a hospitality environment

10 5

22340 Manage a food and/or beverage operation in a commercial hospitality environment 20 5 Elective units – choose a minimum of ONE unit 7458 Maintain compliance with policy, procedures and legal requirements 5 5 22033 Plan, develop, implement, and evaluate a menu in the hospitality industry 20 5 Rooms Division Management Strand Compulsory units 16891 Demonstrate knowledge of commercial accommodation management 5 12 16893 Demonstrate knowledge of hospitality facility utilisation 5 5 Elective units – choose a minimum of ONE unit: 4646 Demonstrate knowledge of the Sale of Liquor Act 1989 and its implications for licensed

premises 4 2

16705 Demonstrate knowledge of host responsibility requirements as a duty manager of licensed premises

4 3

Functions Management Strand Compulsory units 24516 Manage a functions operation in a commercial hospitality environment 15 5 24517 Plan a function for a commercial hospitality establishment 8 4 24518 Generate function sheets for commercial hospitality establishments 5 4