Certificate in Foundation Studies Level 2 (Hospitality Supported Learning).xml Hospitality Supported Learning

Qualifications and courses Study options
hospitality supported learning

ProgrammeFull time - 6 months

Annual Fees(indicative 2017)

Qualification name

Certificate in Foundation Studies Level 2 (Hospitality Supported Learning) YG Please Enquire

Programme code

OT5062

Starts

February

NZQF Credits

60

Level

2

Domestic Applications due

Provider

Christchurch - Madras Street

Vocational Pathways

Service Industries

For more information visit

youthguarantee.net.nz/vocational-pathways

Programme Content

Youth Guarantee programmes are a great way to learn practial skills and gain a qualification. You can apply for these options if you're 16 to 19 years of age and no longer at school, or if you're planning on leaving school.

Gain practical skills and knowledge for entry level employment in the hospitality sector.

This course is ideal if you want to learn a broad range of skills for the hospitality industry within a supported learning environment. It covers a variety of skills including housekeeping, budgeting and other basic skills used in hotel and cafe settings including food preparation. You'll also learn essential customer service skills required for almost all hospitality roles.

You will be awarded the NZQF credits for this programme.

Entry requirements

Academic requirements
  • If you're a New Zealand citizen or permanent resident and between 16 to 19 years old, you can apply to study regardless of the qualifications you've achieved at school.

Alternative requirements
Additional requirements
English requirements
  • If English isn't your first language, you may be required to provide evidence of your English language skills. Refer to the Acceptable Alternatives Chart or contact us for an assessment.

Acceptable Alternatives Chart

Next steps

To apply for this programme please complete:

  • A Youth Guarantee application form

Application Documents

Career opportunities

This course will give you the skills needed for entry level hospitality jobs such as catering assistant, hotel porter or room attendant.

Study pathways

You can build on the skills and knowledge you gain on this course with further foundation courses in related subjects.

Unit / Achievement Standard Number Unit Standard Title Version No NZQF Credits Level 1 Credits Level 2 Credits Level 3 Credits
11901 Identify situations that trigger stress and the symptoms it may create, in a supported learning context 5 2 2
10790 Converse with others. 4 2 2
3501 Demonstrate knowledge of and apply listening techniques. 5 3 3
62 Maintain personal presentation and a positive attitude in a workplace involving customer contact. 7 3 3
11861 Demonstrate knowledge of personal hygiene, in a supported learning context. 5 3 3
11878 Perform domestic tasks, in a supported learning context 4 3 3
11871 Identify effective work relationships and practices, in a supported learning context. 4 4 4
1294 Be interviewed in a formal interview. 6 2 2
11896 Use a calendar in a supported learning context. 4 2 2
4252 Produce a personal targeted CV (curriculum vitae). 6 2 2
24871 Complete workplace forms. 2 2 2
14469 Provide customers with information about an establishment in the hospitality industry 6 2 2
14466 Demonstrate knowledge of maintaining a safe and secure environment for people in the hospitality industry 6 2 2
14462 Maintain personal presentation and greet customers in the hospitality industry 7 2 2
9677 Participate in a team or group which has an objective 8 3 3
57 Provide customer service 7 2 2
13277 Cook food items by braising and stewing 4 2 2
13276 Cook food items by grilling 4 2 2
22234 Compare characteristics of International dishes and prepare and present International dishes 3 4 4
13285 Handle and maintain knives in a commercial kitchen 4 2 2
17288 Prepare and present espresso beverages for service 5 5 5
17285 Demonstrate knowledge of commercial espresso equipment and prepare espresso beverages under supervision 7 4 4
17284 Demonstrate knowledge of coffee origin and production 6 3 3
TOTAL: