USP to offer new qualifications in Tourism & Hospitality
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Mr Hasmukh Lal, Executive Director, Pacific TAFE.
The 85th Council of The University of the South Pacific (USP) instituted two new programmes for Pacific Technical and Further Education (Pacific TAFE) including the Diploma of Culinary Arts & Management (Level 5) and Diploma of Hospitality Management – Events, Food & Beverage and Front Office (Level 5).
Both programmes are stair-casing qualifications and builds from current programmes offered by Pacific TAFE.
Diploma of Culinary Arts & Management (Level 5) builds from Certificates III and IV in Commercial Cookery and Diploma of Hospitality Management – Events, Food & Beverage and Front Office (Level 5) builds from Certificate IV in Hospitality Operations (Events, Food & Beverage and Front Office).
Diploma of Culinary Arts & Management (Level 5) will also enable the Cookery programme at Pacific TAFE to incorporate international standards and Pacific culinary techniques into the curricula ensuring that graduates are competent with current international food trends and the unique food preparation practices and products of the Pacific in order to create and offer unique food experiences for the regional visitors.
This programme emphasises the culinary standard of skills and knowledge required in the preparation and service of international and Pacific menu items.
The course content will draw from international menus and focus on planning, preparing, serving and measuring dish quality.
An important focus of the programme will be on Pacific food, ingredients and menu preparation techniques.
The training will cover the use of ‘local produce’ and how this can influence the quality of the Pacific tourists’ food experience and the advantages of the use of local produce to regional communities and economies.
The Diploma of Hospitality Management – Events, Food & Beverage and Front Office (Level 5) programme addresses the process of leading and managing service teams and covers workplace diversity in relation to standards, operating objectives and customer experience.
The programme also assesses tips on managing customer complaint and an understanding or related legislation to service delivery and hospitality operations.
Mr Hasmukh Lal, Executive Director of Pacific TAFE said that with growing visitors in the Pacific, it is imperative to increase quality of food and service, and this, he added can be done with quality graduates for the workforce.
“Pacific TAFE offers internationally accredited levels III and IV and these Diplomas will be advance knowledge, skills and attributes of graduates. The qualifications are industry driven and will be delivered from Laucala Campus and Nadi Centre,” Mr Lal said.
Mr Lal further highlighted that both competency based Diplomas are developed based on market demand and with a vision to expand and diversify hospitality offerings in the region as a regional provider.
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