Tourism is a huge employer worldwide and in many countries it is the largest employer. In short, this is a significant industry that employs large numbers of people. Despite this fact; many of those who work in tourism, are relatively low paid.
If you aspire to a well paid and secure job in tourism; you either need to think about self employment (starting your own tourism business), or developing skills that will enable you to rise to a position of responsibility in a larger organisation such as a hotel, resort or theme park.
This course provides the skills and knowledge needed to build a career, following either of these pathways.
Modules
Note that each module in the Certificate in Tourism is a short course in its own right, and may be studied separately.
Content of Core Modules
Food & Beverage Management
This subject has 9 lessons as follows:
1.Human Nutrition - This covers all the major food groups and their importance in a nutritional diet. Also including factors in nutrition from compatibility and range of ingredients through to healthy cooking and eating methods.
2.Cooking - Includes various cooking methods for a variety of different foods, covering both palatability and digestibility through to the nutritional value in processing foods.
3.Kitchen & Food Management - Learn to maximise efficiency and service through proper management of kitchen facilities, including the handling of food storage and preparation, hygiene and ethics.
4.Planning A Menu - Covering menu planning for the needs of special groups in different situations, including children; adolescents; elderly people; expectant and nursing mothers; immigrants; vegetarians and other health related diets.
5.Alcoholic Beverages - Learn how to provide adequate variety and product knowledge in order to manage the provisions of alcoholic beverages appropriately for different situations.
6.Tea, Coffee and Non-Alcoholic Beverages - This lesson provides an understanding of non-alcoholic beverages available in the catering industry and how they should be made and served.
7.Scope & Nature Of Catering Services - Learn to understand the differences in appropriate management and catering for a variety of situations from pubs to a-la-carte.
8.Personnel Management -(waiting skills, staffing a restaurant, kitchen etc) This lesson covers the management of people in the food and restaurant industry, including training programs, job specifications, recruitment etc.
9.Management Of Catering Services - By consolidating the skills developed throughout this course you are given a comprehensive understanding of marketing through to food purchasing in order to effectively manage in the food and beverage industry.
Tourism 1
There are ten lessons in this module as follows:
1.Travel Industry Overview/Introduction : oliday travel, Business travel, Resources, Components of travel (Accommodation, Transport, Food, Luggage/what to take, Health, Money, etc)
2.Destinations : Local, State, Interstate, International; health before departure.
3.Money, Insurance & Legalities : Credit cards, travellers cheques, exchange rates, International driving, quarantine laws, Islamic law, political concerns, tariffs, duty free, departure taxes etc.
4.Transport - Airline reservations : International Air Transport Assn, Aircraft types, Flight information, transfers, time zones, passports, visas, baggage, travelling with animals, making a reservation, etc.
5.Transport - Car Rental : Types of hire cars, reading manuals, different road rules, making reservations, cost structures, etc
6.Transport -Other, boat (ferries, cruising), bus, rail etc
7.Accommodation : Camping, Caravans, Tents, B & B's & Guesthouses, Hotels, Youth Hostels, Resorts, etc
8.Package Tours
9.Travel Agency Systems : Ethics, Tourist organisations, Client records and accounts procedures, etc.
10.Special Project -planning a trip
Bookkeeping I
There are 10 lessons as follows:
1.Introduction – Nature and Function of Accounting for Service Firms
2.The Balance Sheet
3.Analysing and Designing Accounting Systems
4.Cash Receipts and Cash Payments Journal
5.The General Journal
6.Profit and Loss Statements
7.Depreciation of Non-current Assets
8.Profit Determination and Balance Day Adjustments
9.Cash Control: Bank Reconciliation and Petty Cash
10.Cash Control: Budgeting
Event Management
There are nine lessons in this module as follows:
1.Scope and Nature of Event Management
2.Developing the Concept
3.Physical an Human Resources
4.Project Logistics
5.Marketing an Event
6.Financial Management
7.Risk Management
8.Staging the Event
9.After the Event
