National Certificate in Hospitality
Transcription
National Certificate in Hospitality
National Certificate in Hospitality (Basic Cookery) Level 3 - Marae Cookery 2014 For NZ citizens/permanent residents School of Tourism and Hospitality - Te Kura Taki Qualification National Certificate in Hospitality (Basic Cookery) Level 3 - Marae Cookery Programme level: The National Certificate in Hospitality (Basic Cookery) Level 3 Length: 19 weeks Start dates: July Study options: Full-time Fees: The following provides a guide only. All costs quoted include GST. Fees apply to NZ Citizens and New Zealand Permanent Residents only. Fee FREE Total no of credits: 73 Class times: Classes are scheduled between 9.00 am and 3.00 pm, three days a week (to be confirmed) Individual study hours: One hour for each classroom hour Maraenui (Pukemokimoki Marae) Location: Flaxmere (Te Aranga Marae) Gisborne - Manutuke (Te Pahou Marae) Programme Secretary: Gillian Lawrie Phone: 06 974 8000 ext 5033 Email: [email protected] (Hawke's Bay) Angelan Taylor Phone: 06 8690810 ext 7682 Email: [email protected] (Tairäwhiti, Gisborne) The National Certificate (Basic Cookery) Level 3 – Marae Cookery introduces students to a career working in commercial kitchens. It develops initial skills and knowledge to work safely with the main food ingredients using basic preparation techniques and cookery methods, as part of a team. Practical learning will be in a local Marae with possible Master classes in EIT’s Commercial Production Kitchens. Graduates from this programme could staircase into higher level catering and hospitality programmes. JOB OPPORTUNITIES With their new skills and knowledge, graduates’ chances of employment within the catering and hospitality Enrol now 0800 22 55 348 www.eit.ac.nz industry will also be greatly enhanced, particularly those employment opportunities based on Maori cuisine or within the Marae environment. ASSESSMENTS Throughout this programme students are required to achieve competency in the outcomes of each course. The assessment of practical skills is by observation of performance during classes and set assessment activities. All assessments must be completed by the dates specified in course books. Students are expected to successfully complete assessment tasks at their first attempt. Reassessment is available where a genuine first attempt occurred. PROGRAMME DATES Maraenui and Flaxmere Semester Two Starts Tuesday, 22 July Term Three Holidays 29 September - 3 October (One week only) Term Four Starts Monday, 6 October HB Anniversary Day Friday, 24 October Labour Day Monday, 27 October Programme Ends Friday, 28 November 2014 Gisborne Semester Two Starts Tuesday, 5 August Term Three Holidays 29 September - 3 October (One week only) Term Four Starts Monday, 6 October HB Anniversary Day Friday, 24 October Labour Day Monday, 27 October Programme Ends Thursday, 11 December 2014 ENTRY REQUIREMENTS National Certificate in Hospitality (Basic Cookery) Level 3: Applicants must: • This pathway of study leads to the award of nationally approved qualifications. These qualifications may be taught at a number of other tertiary institutes around New Zealand. If you were to transfer to one of those other institutes you may be granted academic credit for some of the courses completed but this is at the discretion of the other institute. Meet the NCEA Level 1 Literacy and Numeracy requirement, or provide evidence of achievement at a higher level. OR If over 20 and not able to satisfy the academic requirement above, be able to demonstrate interest in the industry and the potential to succeed • Please note: Fees are not transferable between institutes LITERACY AND NUMERACY SKILLS Have basic computer skills OR • A literacy and numeracy assessment is part of the preparation for all levels one to three programmes. This is a national requirement from the Tertiary Education Commission (TEC). This information gives your tutors information on what you already know to help them provide the help that you may need in your studies. Have successfully completed the EIT Certificate in Café and Bar Operations ENTRY PROCESS: Students with the NCEA Level 1 Literacy and Numeracy requirements and evidence of or an attestation to basic computer skills automatically qualify for the programme. There are two assessments. The first assessment will take place within the first three weeks of the programme. The second will be a week or two before you finish the programme. This final assessment will show how you have improved with your Literacy and Numeracy skills. A personal declaration will be required of those over 20 without NCEA criteria to demonstrate their potential to succeed Acceptance onto the programme will be on a first come, first served basis. There will always be a tutor to help you when doing the assessment. The most important thing to know about this assessment is that you CANNOT fail. You will merely get information on your literacy and numeracy skills. The result will NOT have an impact on any of your assessment marks in your course work. ENTRY WITH CREDIT For information and enquiries about Recognition of Prior Learning and Cross Credit please contact Celia Kurta, telephone 974-8000, ext 5046. 2 ACADEMIC STAFF Our lecturers are highly trained professionals with particular areas of expertise in culinary arts and food and beverage service. The staff maintains contact with other professionals through organisations such as HCIMA (Hotel and Catering Industry Management Association), London City & Guilds Association, RANZ (Restaurant Association of New Zealand), HANZ (Hospitality Association of New Zealand), Service IQ (Service Industry Qualificatons), NZCA (New Zealand Chefs Associaton) and, CFANZ (Cookery and Food Association of New Zealand). We value our partnership with students and aim to provide quality education in a supportive environment, encouraging personal growth and professional development. Name Qualification Grant McHenry City & Guilds-Chef, Diploma 706/1 & 706/2 Mark Caves Workplace Assessor, NZQA 751, 752 & 753 Professional Chef Korey Field NZQA 751, 752 & 753 - Professional Chef Celia Kurta Dip Hotel Management & Admin, London Wine & Spirit Education Trust Certificate and Higher Certificate in Wine Chris Toomey Master Professional Studies, Workplace Assessor Hospitality Standards Institute (HSI), Institute of Hospitality (AIH), Accredited Trainer Australian Hospitality Review Panel STUDENT FINANCE STUDYLINK StudyLink is a service of the Ministry of Social Development, it administers Student Allowances and Student Loans as well as other forms of financial assistance for students. The StudyLink website provides tools, calculators and information to help students who are thinking about study to plan their finances and only borrow what they need. Use StudyLink’s What You Can Get eligibility test to find out what you may be eligible for. STUDYLINK on 0800 88 99 00 or online at www.studylink.govt.nz COURSE DESCRIPTIONS Course No. Year One Brief Description No. of Credits NZQA Level NCH3.01 Hospitality Fundamentals 14 2 NCH3.02 Introduction to Kitchen Practice 19 3 NCH3.03 Intermediate Cookery 1 21 3 NCH3.04 Intermediate Cookery 2 22 3 TOTAL 73 3 APPLICATION/ENROLMENT PROCESS YOU APPLY/ENROL YOU ENQUIRE DOCUMENTATION TO INCLUDE: Enrolment form (signed) and all seven (7) forms included in the Enrolment Pack (completed, dated and signed) You may be invited to attend an interview You are accepted into the programme NO YES You will receive a letter of acceptance DISCLAIMER Information contained in this publication is correct at the time of printing, but may be subject to change. While all reasonable efforts will be made to ensure listed programmes/courses are offered and regulations are current, the Institute reserves the right to change content or method of delivery, to withdraw any programme or course of study, or to impose limitations on enrolment, should circumstances require this. Some programmes/courses mentioned in EIT publications are offered subject to final approval and accreditation or to efficient enrolments being received. For the latest information visit our website. For more information phone EIT Info Line 0800 22 55 348 You will be encouraged to enrol into another programme NATIONAL CERTIFICATE IN HOSPITALITY (BASIC COOKERY) LEVEL 3 - MARAE COOKERY 2014 Please Ensure you have returned the following information. Your application cannot be considered if any of this information is missing • • • • • • • ENROLMENT CHECKLIST Application Form - completed, signed and dated Course Selection Form - completed, signed and dated Evidence of Learning - if you are seeking the cross credit of any courses Computing Skills Declaration Form - completed, signed and dated Health and Fitness Declaration - completed, signed and dated with support information if required Personal Statement Form - ccompleted, signed and dated and in your own words and handwriting Uniform Order Form - completed, signed and dated If you do not have an active National Student Index number you may need to provide the following information: • • Birth Certificate Marriage Certificate or Change of Name document - if you are enrolling under a different name from your birth certificate A current passport may be submitted for name and birth date identification instead of the above documents. Please be aware that copies of these identification documents must be certified by a JP. Alternatively, originals can be sighted, copied and certified by EIT Registry staff. 5 NATIONAL CERTIFICATE IN HOSPITALITY (BASIC COOKERY) LEVEL 3 - MARAE COOKERY 2014 COURSE SELECTION FORM Applicant's Name: _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ PLEASE INCLUDE THIS PAGE WITH YOUR ENROLMENT FORM Your enrolment cannot be processed without this form Please fill out your course selection form by ticking each course that you need to be enrolled into and ticking any courses that you have already achieved and would like cross credited. Evidence that you have achieved a course is required to be sent for you to gain a cross credit. You must have achieved all unit standards within a course to apply for a cross credit Please note: RPL and Cross Credit cannot be awarded for a course if you are enrolled in that course. You must apply prior to enrolment, using this Course Selection Form. Please tick (P) Course No. NCH3.01 NCH3.02 NCH3.03 NCH3.04 Course Name Hospitality Fundamentals: Incorporating unit standards 377, 9677, 13285, 19769 and 24525 Introduction to Kitchen Practice: Incorporating unit standards 167, 168, 13300, 13282 and 24526 Intermediate Cookery 1: Incorporating unit standards 13310, 13314, 13315, 13316 and 13329 Intermediate Cookery 2: Incorporating unit standards 13288, 13293, 13304 and 13322 Applicant's Signature: Credits 2 4 3 4 2 2 2 3 To Enrol ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Programme Coordinator/Secretary Signature: Date: Level ______________________________________________________________________________________________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________________________ 6 NATIONAL CERTIFICATE IN HOSPITALITY (BASIC COOKERY) LEVEL 3 - MARAE COOKERY 2014 BASIC COMPUTING SKILLS DECLARATION PLEASE INCLUDE THIS PAGE WITH YOUR ENROLMENT FORM Your enrolment cannot be processed without this form Applicant Name: _________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ I currently have: • • • • Unit 111 Other Computing Unit Standards Community Computing Other (Please explain) Applicant's Signature: Date: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________________________________________ 7 NATIONAL CERTIFICATE IN HOSPITALITY (BASIC COOKERY) LEVEL 3 - MARAE COOKERY 2014 HEALTH AND FITNESS DECLARATION Applicant's Name: _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ PLEASE INCLUDE THIS PAGE WITH YOUR ENROLMENT FORM Your enrolment cannot be processed without this form Please answer the following questions. Answering YES to any of these questions will not necessarily result in being excluded from the programme. Hospitality programmes require strength and stamina. Do you have any problems involving addiction to alcohol or illegal substances? Yes No Do you have any medical difficulties that may affect your ability to study at EIT? Yes No Do you have any physical difficulties that may affect your ability to study at EIT? Yes No Do you have any psychiatric or psychological difficulties that may affect your ability to study at EIT? Yes No If you answered YES to any of these questions please provide further information on a seperate sheet or include the details on the Personal Statement form. You will need to attach a letter from your Health Professional stating that you are fit to study on the programme. Hospitality programmes are challenging and require commitment. 90% attendance is also required. Are there any personal circumstances e.g. young children, other dependants or transport problems that may affect your ability to attend regularly? Yes No If you answered YES to any of these question please provide further information on a seperate sheet or include the details on the Personal Statement form. I confirm that all the information contained in this document is true and correct. I understand that giving a false declaration or failing to disclose information may: prevent me from being accepted onto the programme or if accepted, prevent me from continuing on the programme Applicant's Signature: Date: ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________________________ 8 NATIONAL CERTIFICATE IN HOSPITALITY (BASIC COOKERY) LEVEL 3 - MARAE COOKERY 2014 PERSONAL STATEMENT Applicant's Name: _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ PLEASE INCLUDE THIS PAGE WITH YOUR ENROLMENT FORM Your enrolment cannot be processed without this form Please give a statement outlining why you have chosen this particular programme (this must be in your own words and handwriting). Applicant's Signature: Date: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________________________ 9 NATIONAL CERTIFICATE IN HOSPITALITY (BASIC COOKERY) LEVEL 3 - MARAE COOKERY 2014 UNIFORM ORDER FORM Applicant's Name: _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ PLEASE INCLUDE THIS PAGE WITH YOUR ENROLMENT FORM Your enrolment cannot be processed without this form The following items are provided to students prior to the commencement of the programme. The cost of these items is incorporated within the programme fee. Our local suppliers are Total Food Equipment & Southern Hospitality. NB: If you already own any of these items and they are in pristine condition you may discuss using your own items rather than those below. Please indicate below which items you already own and you will have an opportunity to discuss their use with the Programme Co-ordinator prior to the commencement of the programme. Please indicate your size requirement in centimetres only. Male Female (Please tick) Item Description QTY I already own this item Size CHEF UNIFORM CHEF JACKET COTTON WHITE 77cm - 122cm (your chest in cm) TROUSER D/STRING COT H/T 76cm - 120cm (your waist in cm 2 cm 2 cm APRON 88 x 88cm COTTON WHITE 2 SKULL CAP MESH TOP ELASTIC WHITE 1 NECKERCHIEF COTTON DRILL HEAVY 2 BUTTONS BLACK SET OF 10 2 IMPORTANT - DO NOT FORGET TO INCLUDE YOUR SIZING FOR YOUR JACKET AND TROUSERS AS REQUESTED ABOVE. YOUR ENROLMENT WILL NOT BE ACCEPTED WITHOUT THIS INFORMATION 10