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 SERV1100 constitutes 6 UOC of your degree.
Furthermore students completing this subject sucessfully will also
be entitled to receive a Certificate III in Events and a
Certificate III in
Hospitality*.
As per the UNSW Handbook: “The normal workload expectations of a
student are approximately 25 hours per Semester for each UOC,
including class contact hours, other learning activities,
preparation and time spent on all assessable work. Thus for a
full-time enrolled student, the average workload across the 16
weeks of teaching, study and examination periods equates to
approximately 37.5 hours per week”.
Qualifications awarded for
SERV1100
Certificate III in Events
(SIT30607)
Certificate III in Hospitality
(SIT30707)*
*Students must complete hospitality
industry placement in order to receive this award (further details
will be provided at enrolment)
This course is made up of four modules which
are: Occupational Health & Safety (OHS), Business
Communication, Event Management and Food and Beverage. Please check
individual module’s outlines for their duration (in weeks) within
the UNSW university calendar.
All modules are taught in tutorial style
lectures with class activities, case studies, and practical
exercises. Classes are held on Fridays at Kenvale College, Academic
Building. Start time: 9am. Finish Time: 3.45pm. Class time per
module is as follows:
| Module
Name |
Hours per week
|
Length of course
|
| OHS** |
2
|
2 Weeks
|
| Business
Communication |
1.5
|
11 Weeks
|
| Event
Management |
2
|
13 Weeks
|
| Food and
Beverage |
2
|
13 Weeks
|
**Students who have completed Certificate
II in Hospitality Operations may apply for exemption from
OHS
Other
information:
All
student undertaking SERV1100 must complete an RSA course prior to
the commencement of classes. For more information regarding where
to do this course, please follow this link: http://restaurantcater.asn.au/index.php?tgtPage=training
Recognition of Prior
Learning (RPL)
Exemptions from subjects on grounds of previous studies or
experience need to be requested by week
One.
Relevant documents should be submitted with the application form so
that a proper assessment of the advanced standing can be
evaluated.
International students need to provide certified copies of all
documents, in English.
Course
Summary
An overall summary of each module is
enclosed below:
| Module |
Summary |
| OHS |
This subject covers the importance of health and
safety in the workplace, and in providing a safe working
environment for both staff and customers.
|
| Business
Communication |
Business Communications aims to help students
learn effective skills in communicating with customers and guests
and examines various aspects of managing with a focus on
professionalism and service. It aims to provide students with the
knowledge and skills necessary for effective management and to
enhance students’ ability to continually monitor their progress,
assess areas in which they need to improve, and to develop
appropriate strategies for putting action plans into
effect.
|
| Event
Management |
This subject introduces students to the
development, planning, marketing and management of events -
including meetings and conventions. Participants will be able
to apply the knowledge and skills required for developing an event
concept, managing an event project and event
evaluation.
|
| Food &
Beverage |
Students will learn the theory and practical
skills needed to be a competent waiter and bar tender as well as
some basic management skills. Students will acquire specialist
industry knowledge of wine theory and service, advanced cuisine
knowledge and food and beverage administration |
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