Specialist Award in Tourism & Hospitality

A qualification for people with prior experience or studies who seek to expand and fill in gaps in their knowledge and enhance career or business prospects in the tourism or hospitality industries.

Course Code: VTR001
Fee Code: PA
Duration (approx) Duration (approx) 500 hours
Qualification Specialist Award
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PROFESSIONAL DEVELOPMENT COURSE
The specialist award is made up of three modules and a work place project

The three modules are

Hotel Management

This course has 9 lessons:

1.  Introduction: Scope and Nature of Hotel Management

2.  Organisation of the Hotel Workplace

3.  Staff Management in Hotels

4.  Control Systems

5.  Front Desk Management (Reception)

6.  Servicing Rooms & General Cleaning

7.  Building & Facility Maintenance

8.  Activities Management: tour desk, gymnasium, events (weddings, balls etc)

9.  Food Service

Food and Beverage Management

This subject has 9 lessons:

1.  Human Nutrition

2.  Cooking

3.  Kitchen & Food Management

4.  Planning A Menu

5.  Alcoholic Beverages

6.  Tea, Coffee and Non-Alcoholic Beverages

7.  Scope & Nature Of Catering Services

8.  Personnel Management (waiting skills, staffing a restaurant, kitchen etc)

9.  Management Of Catering Services

Ecotour Management

The course is divided into nine lessons as follows:

1.  Nature and Scope of Ecotourism - Definition of ecotourism; negative ecotourism; principles of ecotourism.

2.  Management Issues - Recreation and the environment; recreational impacts on the environment; ethical and legal concerns; code of practice for ecotourism operators; incorporating ecotourism principles into activities; interpretation; visitor guidelines; planning for minimal impact; quality control.

3.  Industry Destinations - The ecotourism market; what do ecotourists want?; trends in international tourism; understanding the needs of the consumer; consumer expectations.

4.  The Tour Desk/Office - Office procedures; providing information; employment prospects in ecotourism; bookings, business letters; telephone manner.

5.  Accommodation Facilities - Types of accommodation facilities; layout of facilities.

6.  Catering Facilities - Introduction to catering; accepted practice for service facilities; storing and preserving food.

7.  Legal Considerations - National Parks; land use/planning restrictions; code of practice.

8.  Safety- The safety strategy; hazards; first aid.

9.  Planning an Ecotourism Activity - A special project where the student plans out an ecotourism activity including budget, accommodation, licenses, meals and the destination.

INDUSTRY PROJECT OR WORK EXPERIENCE

This is the final requirement that you must satisfy before receiving your award.

There are two options available to you to satisfy this requirement:

Alternative 1.

If you work in the industry that you have been studying; you may submit a reference from your employer, in an effort to satisfy this industry (ie. workplace project) requirement; on the basis of RPL (ie. recognition for prior learning), achieved through your current and past work experience.

The reference must indicate that you have skills and an awareness of your industry, which is sufficient for you to work in a position of responsibility.

Alternative 2.

If you do not work in the relevant industry, you need to undertake a project as follows.

Procedure for a Workplace Project

This project is a major part of the course involving the number of hours relevant to the course (see above). Although the course does not contain mandatory work requirements, work experience is seen as highly desirable.

This project is based on applications in the work place and specifically aims to provide the student with the opportunity to apply and integrate skills and knowledge developed through various areas of formal study.

Students will design this project in consultation with a tutor to involve industry based activities in the area of specialized study which they select to follow in the course. The project outcomes may take the form of a written report, folio, visuals or a mixture of forms. Participants with relevant, current or past work experience will be given exemption from this project if they can provide suitable references from employers that show they have already fulfilled the requirements of this project.

For courses that involve more than 100 hours, more than one workplace project topic may be selected. For example, 200 hours may be split into two projects each of 100 hours. This will offer the student better scope to fulfill the needs of their course and to meet the number of hours required. Alternatively, the student may wish to do one large project with a duration of 200 hours.

Students will be assessed on how well they achieve the goals and outcomes they originally set as part of their negotiations with their tutor. During each 100 hours of the project, the students will present three short progress reports. These progress reports will be taken into account when evaluating the final submission. The tutor must be satisfied that the work submitted is original.

If the student wishes to do one large 200 hour report, then only three progressive reports will be needed (however the length of each report will be longer).


Tips for Larger Scale Catering

Know as far in advance as possible where and when your event will take place. Remember that it will take longer to prepare for a large number of guests than a small dinner party- menus will need to be developed, food must be delivered and additional staffing may also need to be arranged. This does not mean that you cannot take on late notice events but remember that you need to be realistic about what can be delivered.
 
Find out as soon as possible how many people will be attending the event and whether any of the guests have food allergies, food requirements related to their religion or other special requirements. This will allow you to adapt recipes in good time to ensure there are suitable options for everyone. Foods provided at your event will then need to be clearly labeled so that all guests understand what is in it.
 
Establish a budget as it is essential to know how much money can be allocated to catering- food / staffing etc. If you are catering for event for profit you are likely to provide quotes per person based on different menus. Quotes should be realistic but must also make you a worthwhile profit.
 
Check out the location of the event making sure there is adequate cooking/ storage facilities available at the event. Some equipment can be hired for events but this will have cost implications
 
Decide on how food will be served e.g. will the event involve a formal seated meat or buffet service. There will clearly be staffing issues depending on which type of service is used.

When catering for large group/ functions it is essential that the food you prepare is safe as well as being wholesome and tasty. Food poisoning must always be a central consideration as it can be a miserable and potentially fatal illness for those who are affected, while a food poisoning outbreak can also cause a catering business to be closed down. Here are a few considerations to take into account but remember there are likely to be legal regulations that you will need to adhere to so further research into local regulations will be required.
  • Ensure you have adequate storage facilities
  • Cook foods to the correct temperature
  • Check the temperature of refrigerators and freezers at regular intervals
  • Avoid cross contamination for example by bacteria, chemicals and foreign bodies
 
Member of Study Gold Coast Education Network.

ACS Global Partner - Affiliated with colleges in seven countries around the world.

Since 1999 ACS has been a recognised member of IARC (International Approval and Registration Centre). A non-profit quality management organisation servicing education.


How can I start this course?

You can enrol at anytime and start the course when you are ready. Enrolments are accepted all year - students can commence study at any time. All study is self paced and ACS does not set assignment deadlines.

Please note that if a student is being assisted by someone else (e.g. an employer or government subsidy), the body offering the assistance may set deadlines. Students in such situations are advised to check with their sponsor prior to enrolling. The nominal duration of a course is approximately how long a course takes to complete. A course with a nominal duration of 100 hours is expected to take roughly 100 hours of study time to complete. However, this will vary from student to student. Short courses (eg. 100 hrs duration) should be completed within 12 months of enrolment. Certificates, Advanced Certificates and Awards (eg. over 500 hours duration) would normally be completed within 3 -5 years of enrolment. Additional fees may apply if a student requires an extended period to complete.
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Our courses are written in English and we only have English speaking academic staff. If you can read and complete your assignments in English, our courses are ideal for you.

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This course is aimed at providing you with a solid understanding in your selected discipline. It has been designed to take 600 hours, which includes your course reading, assignment work, research, practical tasks, watching videos and more. When you complete the course, will have a good understanding of the area/ industry you want to work in.

It’s up to you. The study hours listed in the course are a rough guide, however if you were to study a short course (100 hours) at 10 hours per week, you could finish the course in 10 weeks (just an example). Our courses are self-paced, so you can work through the courses in your own time. We recommend that you wait for your tutor to mark and return your assignment before your start your next one, so you get the benefits of their feedback.

The course consists of course notes, videos, set tasks for your practical work, online quizzes, an assignment for each lesson (that you receive feedback from your tutor from) and ends in an exam (which is optional, if would like to receive the formal award at the end), using our custom built Learning Management System - Login.Training.

Our courses are designed for adults to gain professional development and skills to further their careers and start businesses.

Our custom online learning portal allows you to conduct your learning online. There may be practical tasks that you can do offline. You have the option of downloading your course notes or print them to read later.

There is also the option to pay an additional fee for printed course notes and or USB (availability limited to location and deliverability).

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We offer printed notes for an additional fee. Also, you can request your course notes on a USB stick for an additional fee.

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We are more learning focussed, rather than assessment focussed. You have online quizzes to test your learning, written assignments and can complete an exam at the end of the course (if you want to receive your certificate). You will not receive a pass/ fail on your course work. If you need to add more details on your assignment, we will ask you to resubmit and direct you where you need to focus. If you need help, you can ask your tutor for advice in the student room.

Each module (short course) is completed with one exam.

Exams are optional, however you must sit an exam if you would like to receive a formal award. You will need to find someone who can supervise that you are sitting the exams under exams conditions. There is an additional cost of $55 (AUS) $50 (O/S) for each exam.
More information is here

There are practical components built into the course that have been designed to be achieved by anyone, anywhere. If you are unable to complete a task for any reason, you can ask your tutor for an alternative.

When you complete the course work and the exams (6 exams) and you will be able receive your course certificate- a Certificate. Otherwise, you can receive a Letter of Completion.

You can bundle the short courses to create your own customised learning bundle, Certificates or Advanced Certificates. More information is on this page.

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Course Contributors

The following academics were involved in the development and/or updating of this course.

Lyn Quirk

M.Prof.Ed.; Adv.Dip.Compl.Med (Naturopathy); Adv.Dip.Sports Therapy
Over 30 years as Health Club Manager, Fitness Professional, Teacher, Coach and Business manager in health, fitness and leisure industries. As business owner and former department head fo

Denise Hodges

Promotions Manager for ABC retail, Fitness Programmer/Instructor, Small Business Owner, Marketing Coordinator (Laserpoint). Over 20 years varied experienced in business and marketing. More recently Denise studied naturopathy to share her passion for healt

Adriana Fraser

Freelance writer, businesswoman, educator and consultant for over 30 years. Adriana has written extensively for magazines including free living publications -Grass Roots and Home Grown; and has authored or co authored many books ranging from a biography





Tutors

Meet some of the tutors that guide the students through this course.

Julia Mayo-Ramsay

PhD (University of Tasmania), Graduate Certificate in Maritime Safety (AMC) LLM (Environmental Law ANU), GDLP (ANU), LLB (SCU), BL&JS (SCU), MAppSc (Hawkesbury), Graduate Diploma Agriculture (Hawkesbury), Certificate IV Training & Assessment, Certificate IV Frontline Management.

Dr Julia Mayo-Ramsay is a practising environmental and agricultural lawyer. She holds a PhD in International Environmental Law, LLM, BLJS, GDLP, LLM (Environmental Law) and a Master of Applied Science (Agriculture).
Julia started out in agriculture working on various dairy farms in the 1980s before working as dairy manager / tutor at Hawkesbury Agricultural College Richmond NSW. Julia then went on to work at Riverina Artificial Breeders at Tabletop (Albury) NSW as an embryo transfer technician assisting vets with artificial breeding and embryo transfer in cattle, sheep and deer. This was followed by two years as a herd manager for a very large commercial dairy herd milking 3,000 cows over three dairies on the outskirts of Sydney before heading overseas. In 1994 Julia accepted a position in NE Thailand at the Sakhon Nakhon Institute of Technology (now a University) training farmers and students in cattle breeding and dairy farm management. On returning to Australia in late 1996 Julia completed a Master of Applied Science in Agriculture at Hawkesbury Agricultural College (UWS) as well as law degrees and maritime studies. Julia now works as a Lawyer in the area of environmental and rural law.
Currently Julia teaches a variety of maritime subjects for Marine Rescue NSW.
As well as teaching Julia is working on a number of environmental research projects.

Megan Cox

Megan has completed a Bachelor of Science (Environmental Conservation) with Honours from Writtle University College, as well as a Master of Science Degree in Countryside Management from Manchester Metropolitan University.

Her experience includes working as a Botanist, Ecologist, Head Gardener, Market Gardener and a Farming and Conservation Officer.

She has worked in various roles in Horticulture, Agriculture and Ecology since 2005. Megan has worked for the Natural Environment Research Council (NERC) and the Centre for Environment and Rural Affairs among other organisations in the UK, as well as in Australia and Cambodia.

Diana Cole

Diana Cole B.A. (Hons), RHS Diploma in Horticulture, BTEC Higher Diploma in Garden Design, Diploma Chartered Institute of Personnel & Development, PTLLS (Preparing to Teach in the Life Long Learning Sector), P.D.C.
In addition to the qualifications listed above, Diana holds City & Guild construction qualifications and an NPTC pesticide spraying licence (PA1/PA6). Diana runs her own landscape gardening business (Arbella Gardens). She also has skills gained through leading a group of volunteers renovating a local park on behalf of a local council and has been a volunteer leader with the British Trust for Conservation Volunteers. She continues to teach the Royal Horticultural Society qualifications (Levels 2 and 3) at her local college. She is a member of The National Society of Allotment and Leisure Gardeners Ltd.

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