Training Facilities

The International College of Hospitality Management has more than 120

professional lecturers and international-standard, training facilities. These

;; include three public restaurants, ten commercial training kitchens,

simulated front office training facilities, four computer suites, a fully

operational winery, and a food science laboratory. The Learning Resource

Centre collection is extensive. The student support services provide

professional counselling in the areas of health, learning support,

language skills, accommodation and welfare. Childcare facilities are also

available on campus.

International Home

The International College of Hospitality Management has students

enrolled from more than 20 countries, some of whom stay on campus in

International House. Built in 1999, International House is accommodation

comprising villa-style units. Each student has their own bedroom, sharing

en suite facilities with another student. An adjoining kitchenette and

lounge area is shared by the four students in the villa. All meals are

served in the College dining room which is next to the student common

room. Student privacy and security are priorities. A computer outlet in

each bedroom enables student to connect into the College network,

providing 24 hour-a-day access. The residence is a two-minute walk to

the College’s sporting and training facilities, and is on a regular bus

service to the city centre 10 km away.

International House is also being used to enhance on-campus training,

from Monday to Friday, Year 1 students, supervised by 2nd Years, are

assigned kitchen, waiting, housekeeping and receptionist duties.

Simulated check-in/check-out exercises, receptionist duties and breakfast

service to a limited number of rooms are also part of the program.

This certificate is designed for participants wishing to acquire the skills to perform

duties relevant to a front office receptionist working within a range of hospitality

establishments. Course includes: front office and organisational structure, role and

duties of front office personnel, guests’ reservations and registrations, check-in and

check-out procedures, guest accounting and management reports.

This certifícate is designed for participants wishing to develop a solid understanding

of, and the ability to perform duties and skills required in advanced front office

operations and night auditing. Course includes: night auditing procedures, daily

records and reports, early and late arrivals, security duties, bell desk/concierge,

guest service and information, advanced cashiering, supervision of payments,

banking operations, debtor control and financial reports.

This certificate is designed for participants wishing to acquire the skills relevant to

table attendant duties within an a la carte restaurant. Course includes: table setting

for a variety of menus, plate and silver service, tray and wine service, ordering and

docket systems, wine styles and label identification, food and wine combinations.

This certificate is designed for participants wishing to acquire the skills to

perform a bar attendant’s duties within range of industry settings. Course includes:

bar preparation, cash handling, beer service, patron care, basic cocktail mixing,

product knowledge.

A.

…indudes work experience placements overseas.

B.

…can be done by distance mode.

C.

…requires foreign language studies.

D.

…has links with overseas institutions.

E.

…must be completed in Australia.

F.

…combines study with industry placements.

G.

…offers expanding opportunities for employment.

H.

…must be completed in one year.

I.

…takes 3 years to complete, part-time.

J.

…consists of several campuses.

YES.

if the statement agrees with the views of the writer

NO.

if the statement contradicts the views of the writer

NOT GIVEN.

if it is impossible to say what the writer thinks about this

i.

Food and Wine Service

ii.

Housekeeping Procedures

iii.

Cocktails and Mixed Drinks

iv.

Hotel Front Office Management

v.

Bars and Service of Drinks

vi.

Resort Operation and Management

vii.

Catering Control

viii.

Hotel Front Office Reception