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Course Information

graduation_06.jpgSERV1100 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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