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The Culinary Collective

PRIVATE TRAINING ESTABLISHMENT

The Culinary Collective

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New Zealand Diploma in Hospitality Management (Level 5)

Key information

Level of study:
Diploma
Tuition fees:
Duration:
35 weeks
Start date: Expected November-2022
Campus:
Sylvia Park Campus
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Course details

Summary

This diploma-level course will give you the skills to become a junior manager in a hotel or hospitality business. Focused around food and beverage, you’ll learn about management techniques and effective teamwork as well as how to develop menus and how marketing for hospitality works.

You’ll be able to put your leadership skills to the test by managing events and get the chance to be in charge of The Culinary Collective’s training restaurant on a regular basis too. This will give you practical experience with cash handling, restaurant service and functions.

Outcomes

Start working as a junior manager in food businesses or hotel operations

A TASTE OF WHAT YOU'LL EXPERIENCE

Management theory and practice

You’ll be introduced to the fundamentals of facilities and resource management, operating procedures and to the laws and standards you need to know as a manager. You’ll get to apply the knowledge you learn during the hands-on part of the course.

Building food service teams

We’ll teach you how to develop and maintain effective teamwork and manage staff relationships within a hospitality team.

Menu development and staff training

Over the course, you’ll become good at developing food and beverage menus that meet a budget and take into account the training staff will need to do to deliver it.

Marketing and event management

Learn about the key marketing and sales tools people use for hospitality products and services. Then get to put your team leadership skills to the test by managing a real event.

A foodie field trip

As part of your course, you’ll get to visit a New Zealand food supplier to see where some of the food or ingredients you work with comes from and how they are harvested or produced.

CAREER OPPORTUNITIES

  • Bar, Functions or Restaurant Manager
  • Front Office/Hotel Manager
  • Duty Manager (General Manager's Certificate required)
  • Food and Beverage Manager
  • Guest Services Representative

Entry criteria

  • You need to be a minimum of 18 years old at the start of the course.

  • Have completed secondary school overseas or New Zealand Year 11 or have equivalent work experience.

  • If English is your second language, you need an English level of 5.5 IELTS or equivalent with no band score lower than 5 (other English tests or evidence of your English language ability may be approved as advised by NZQA).

  • You must have travel and medical insurance and a valid visa.

  • You need to be physically able to do the practical parts of this course.

Course variations

Expected January-2022 - The Culinary Collective

Campus:
The Culinary Collective
Tuition fees:
Duration:
35 weeks
Start date: Expected January-2022
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17-May-2021 - Hamilton Campus

Campus:
Hamilton Campus
Tuition fees:
Duration:
35 weeks
Start date: 17-May-2021
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