Purpose

This is an entry-level qualification for those: 

• currently engaged in the Hospitality industry; or 
• entering a career in the Hospitality industry.    

The aim of the qualification is to provide a pre-employment qualification for people who are entering the hospitality industry in a range of basic positions. This qualification is to provide for those individuals who are interested in entering the hospitality industry, a credential that will support their future employment opportunities to work, under supervision, across the different hospitality career pathways. 

Course Highlights:

• Nationally Recognised: Fiji National Qualification framework
• Accreditation: Higher Education Commission Fiji
• Programme Moderation by: The National Qualification offered by VIT is moderated by Higher Education Commission Fiji
• Certification by: Higher Education Commission Fiji

Delivery mode:

Blended Delivery (Suva | Lautoka | Nadi)

This qualification will be provided by face-to-face training sessions and online live webinar training via a web-hosted online training service (e.g., Microsoft Teams, Google MEET and GoToMeeting); however, in any special circumstances, the mode of delivery can be adjusted reasonably and fair to the learner cohorts.

Assessment:

Assessments will take the form of written tasks including workbook, quiz, reflective journal, report writing, and case studies and practical tasks including role play, presentation, group discussions, observation, projects and hands on practical lab activities in a simulated work environment. Supplementary evidence will be gathered if required from the course workbook.

Intake dates:

VIT – Quarterly intakes

Study Period (6 Months)

In a year, there are two Semesters:

• The 1st study period: from February to June 
• The 2nd study period: from August to December

Certificates Awarded by

Higher Education Commission Fiji

Credit points:

Total number of units = 15

50 Credit points

15 Core unit

Course Format

Core Subjects

HO00012 

Prepare fruit and vegetable cuts 

HO00023 

Provide office reception services

CG00091 

Describe requirements and expectations faced by employees within the workplace

HO00032 

Demonstrate knowledge of work roles in tourism

CG00462 

Process financial sale transaction

HO00042 

Prepare and clear areas for table service for a commercial hospitality establishment

HO00052 

Prepare and clear areas for counter food service in a commercial hospitality environment

HO00063 

Service guest rooms in a commercial hospitality establishment

HO00073 

Service public areas in a commercial hospitality environment

HO00082

Handle and maintain knives in a commercial kitchen

HO00092 

Demonstrate basic knowledge of contamination hazards and control methods used in a food business

HO00102 

Practise food safety methods in a food business under supervision

HO00112 

Provide customers with information about an establishment in the hospitality industry 

CG00402

Apply safe work practices in the workplace

CG00793 

Work effectively with colleagues and customers

Entry Requirements

A pre-requisite for entry into this qualification will be those who: 

• hold a minimum of Year 11 pass with Math and English; or 
• are able to demonstrate some technical skills and competencies with basic literacy and numeracy in hospitality. 

RPL candidates

Prior to commencing the RPL process, RPL candidates are required to have relevant work experiences and/or any other evidence to match with the training package requirements.

The mode of delivery of RPL candidates depends on the process and outcome of the RPL. The candidates can refer to the process of RPL from the Recognition of prior learning (RPL) Information Kit – RPL Kit and RPL policy.