Programme Handbook - foxyMSlogin.foxyms.co.nz/files/taitokerau/Diploma-of-Hospitality... · 2.17 Progression from terms 1 and 2 ... 901.014 Food Service Studies Diane Langman diane.langman@qrc

Printed April 2016 1 TT Diploma of Hospitality Management- Programme Handbook

DIPLOMA OF HOSPITALITY MANAGEMENT

Programme Handbook

April 2016

QRC TAI TOKERAU RESORT COLLEGE

22 - 24 Selwyn Road

Selwyn Court PO Box 246, Paihia 0247

New Zealand Tel 09 402 6126

www.taitokerauresortcollege.com [email protected]

http://www.taitokerauresortcollege.com/

mailto:[email protected]


Foreword

Kia Ora Queenstown Resort College

Together with the Chairman and Board of Directors, I welcome you to Queenstown Resort College (QRC) Tai Tokerau, to study and embark on a new and rewarding life experience. QRC staff, residents of Northland and other students of the College will do all that is possible to ensure that you achieve your goals and have a positive and memorable time with us. Charlie Phillips Chief Executive Message from Head of School

Kia ora Welcome to Paihia and QRC Tai Tokerau. You are about to start on an amazing 21 month programme which will not only prepare you for a leadership role in the Hospitality industry but also inspire and challenge you as an individual along the way. As Head of School, I can assure you that you will have every opportunity to take full advantage of not only the professional and focused staff we have here at the College, but also the wonderful setting you will now be living in. While the range of abilities will vary greatly within your intake, you will succeed in this course with planning, passion and commitment. It is up to you to get as much from this opportunity as you can and for you to become the employee of first choice. Harvey Bourne Head of School


QRC Mission, Vision & Values

MISSION: Deliver an Education you can use – and will be loyal to!

VISION: Ensure the QRC Graduate will be equipped with the skills and confidence to become the employee of first choice.

VALUES: Straight Talking (tell the truth)

Authentic Engagement

Professional Enthusiasm

Humility

Fun & Collaborative Work

Continuous Improvement

Learn By Doing


Diploma of Hospitality Management

Welcome to the QRC Tai Tokerau, School of Tourism and Hospitality Management. This handbook contains the general paper outlines, Academic and Conduct Regulations and information about your programme of study. You should refer to it during your course of studies.

Table of Contents

Paper outlines and Tutor and Administration Staff 5

Diploma Course Description 8 Diploma Course Details 8 Elective Papers 8 Community Contribution Scheme 9

1.0 Professional Excellence System 9

1.1 Overview 9 1.2 Table of Demerits 10 1.3 Grooming Standards 10 1.4 Attendance Regulations 12 1.5 Failing the PE System 13 1.6 Tracking and Recording the PE Points 14 1.7 Regaining PE Points Lost 14 1.8 Professional Excellence Discipline Procedures 15 1.9 Academic Discipline Procedures 16

2.0 Academic Regulations 17

2.1 Assessment 17 2.2 Assessment Strategies 17 2.3 Extension of assessment deadlines 17 2.4 Lateness penalties 18 2.5 Keeping a copy of your work 18 2.6 Controlled Assessments (Examinations, tests, quizzes) 18 2.7 Re-sitting assessment in a failed paper 18 2.8 Special assessment conditions 21 2.9 Assessment in Te Reo 21 2.10 Aegrotat 21 2.11 Assessment Misconduct 22 2.12 Recognition of Prior Learning 22 2.13 Accelerated assessment 23 2.14 Appeals 23 2.15 Bad Weather Procedures 23 2.16 End of term travel arrangements 24 2.17 Progression from terms 1 and 2 to Internship 24 2.18 Grading system for the Diploma of Hospitality Management 25 2.19 Credit Points 25 2.20 Grade Point Average calculation 25 2.21 Term Administration 26 2.22 Printing allocation 26 2.23 Social media Regulations 26 2.24 Flow Chart Student Support 27 3.0 Guidelines for Presentation of Projects and Assignments 28 4.0 Overview: Individual Course Components (Papers) 29 5.0 Appendices 46


QRC Tai Tokerau Diploma of Hospitality Management Course, Paper Outline and Tutoring Staff

All teachers can be contacted by email or via Reception

Paper Paper Title Tutor Email Level

Year 1 - Term One

901.013 Business Communications Harvey Bourne [email protected] 5

901.008 Facilities Management Harvey Bourne [email protected] 5

901.014 Food Service Studies Diane Langman [email protected] 4

901.015 Food Service Operations Diane Langman [email protected] 4

901.016 Beverage & Bar Service Diane Langman [email protected] 4

901.021 Computer Software Applications Samantha Romeyn [email protected] 5

901.010 Elective: Advanced Wine Studies Diane Langman [email protected] 4

901.039 Elective: Introduction to Event Management Diane Langman [email protected] 4

901.035 Elective: Introduction to the Resort Industry Diane Langman [email protected] 4

Year 1 - Term Two

901.007 Accounting Fundamentals 4

901.011 Intercultural Management Harvey Bourne [email protected] 5

901.003 Food Production Studies 4

901.004 Food Production Operations 4

901.005 Rooms Division Operations 4

901.018 Elective: Promotion & Marketing of Wine 4

901.040 Elective: International Convention & Event Planning

4

901.036 Elective: Introduction to Resort Management 4

901.019 901.020

Internship (1000 hours/ 9 months) Industry Internship

4

Year 2 - Term Five

901.022 Academic Writing & Research Skills 5

901.023 Principles of Marketing 5

901.024 Rooms Division Management 5

901.025 Operational Management & Cost Control 5

901.012 Business Organisation Principles 5

901.027 Elective: International Wine & Cuisine 5

901.042 Elective: Audio-visual Management & Event Production

5

901.037 Elective: Resort & Day Spa Operations 5

Year 2 - Term Six

901.028 Managerial Accounting 5

901.029 Macro Economics 5

901.030 Business & Hospitality Law 5

901.031 Organisational Behaviour & Human Resources 5

901.032 Hotel Management Simulations 5

901.034 Elective: Planning and Structuring Cellar Door 5

901.041 Elective: Event Management Project 5

901.038 Elective: Resort Marketing & Recreation Planning 5


QRC Tai Tokerau Management and Administration Staff

Charlie Phillips Chief Executive 03 441 1690 Ext 810 [email protected] Harvey Bourne Head of School 09 402 6126 [email protected] Kelly Kahukiwa Operations Manager 022 0347330 [email protected] Nikki Maunder Internship Manager [email protected]

Hamish Small Academic Director 03 441 0257 [email protected] Jacqui McLean Academic Manager 03 409 0500 Ext 802 [email protected] Angela Marinkovic Student Administrator 09 402 6126 [email protected] Sophie Feeney Admissions Officer 03 409 0500 Ext 9022 [email protected] Sean Fitzgerald Financial Administrator 0800 441 114 [email protected] Andrea Preston International Recruitment Manager 0800 441 114 [email protected] Meg Soper Domestic Recruitment Coordinator 0800 441 114 [email protected] Sam Beck Domestic Recruitment Coordinator 0800 441 114

[email protected]






Mentor

Year 1 – Kelly Kahukiwa [email protected]

Year 2 – Kelly Kahukiwa [email protected]

Each academic term group at QRC is assigned a mentor. The role of the mentor is to help guide and assist you with your studies and out of campus hours. Involvement within the community through sports and recreation along with community activities will play a major role in establishing you as a potential leader for the industry and to become employee of first choice.


Diploma of Hospitality Management

Qualification

Upon successful completion of the programme, students are awarded the QRC Diploma of Hospitality Management. Aims

The programme aims to develop the knowledge, skills and competencies required for work and/or further study and progression in the international hospitality industry at supervisory level. Diploma Outcome Statement

On successful completion of the Diploma Programme students will have a comprehensive foundation for a career in the hospitality industry and/or for further education within the hospitality sector, and will be equipped to perform as immediate operators at supervisory level in the hospitality workplace.

Programme Completion Requirements

A student will qualify for the award of the QRC Diploma of Hospitality Management upon completion of the following programme requirement within 5 years of the date of enrolment:

Achievements of grades not lower than 50% for all papers in the Diploma. Fail grades must be amended by

paper or assessment retake (refer section 2.6).

Achievement of a cumulative GPA of 1.00 or higher for terms one to six (see Grading System).

Achievement of a pass result for the industry training programme (internship).

Achievement of a (minimum) satisfactory result for professional excellence (refer section 1.0).

Fulfilment of all financial obligations to the College.

Successful completion of all competency units/shifts required for the programme.

A result between 50 – 59% is classified as a conditional pass (may affect recommendations for higher level

study).

Elective Streams

Event Management International Resort and Day Spa Management

Wine Studies

Introduction to the Event Industry Introduction to the Resort Industry Advanced Wine Studies

International Convention and Event Planning

Introduction to Resort Management

Promotion and Marketing of Wine

Event Management Project International Resort and Day Spa Operations

International Wine and Cuisine

Audio Visual Management and Event Production

Resort Marketing & Recreation Planning

Planning and Structuring Cellar Door Management

Elective papers are offered each term based on demand and subject to student numbers.


Community Contribution Scheme

The Community Contribution Scheme (CCS) has been developed to encourage and acknowledge voluntary participation within the College and local community. The scheme acknowledges voluntary contribution by students on their academic transcript at the end of each term. The final rating will appear on the student’s final academic transcript. Levels of Acknowledgement All students’ transcripts will display a rating of their contribution for both academic terms year one and two. The rating is based on the number of hours contributed.

Rating Hours

Poor 0 - 4

Good 5 - 6 hours

Excellent 7 to 10 hours

Outstanding Above 11 hours

The rating will appear on the Academic transcript as a footnote beneath the Professional Excellence rating. Below is an example: Community Contribution (Month) 2016 19hrs: Outstanding Approved Contribution The following activities could be considered approved College/Community Contribution activities:

Participating as a Student Representative Council member in all scheduled meetings.

Participation in voluntary College or community activities as approved by the College.

Participation at Tanoa Student accommodation centre for voluntary work. Managing the Community Contribution Scheme Students must have their contribution activity approved by the Head of School prior to the event in order for their hours to be recorded.

1.0 Professional Excellence System

1.1 Overview

Tertiary-level students are expected to behave responsibly. At no time will QRC Tai Tokerau condone any actions or activities that might compromise the safety of you, other students, staff or the property of the College or local community. Serious misconduct may result in dismissal or suspension from the College. This handbook, student support personnel, other office staff, Tutors and the Orientation programme will collectively inform you of QRC Tai Tokerau expectations and clearly outline what is considered appropriate student behaviour. One of the aims of the College is to produce prospective employees who are highly sought after by the tourism and hospitality industry, not only for their skills but also their consummate professionalism. These standards have been consistently highlighted by our Industry Advisory Board. Accordingly, the College demands the highest standards of personal and professional excellence from all its students. The Professional Excellence (PE) system has been developed to encourage students to achieve the level of professionalism expected by the industry. The PE system operates for the on-campus terms in the Diploma. The aspects of a student’s performance which are indicative of a high degree of professionalism and which are assessed under the PE System include:


Regular class attendance

Punctuality

Courtesy and professionalism

Good grooming and personal appearance

Cleanliness

Honesty

Cooperation and helpfulness

Team spirit

Respect for others

Respect for the College community and environment

Students commence each term with the maximum score of 100 PE points. Ideally, the student will maintain this score throughout the term by demonstrating a high level of professionalism.

Note: Term 5 PE points at the end of term will carry over into term 6 as there is an expectation that senior students having completed Internship will maintain their PE points in line with industry expectations.

Any incidents of unprofessional behaviour or behaviour that breaches College guidelines will be reported to the Head of School and may incur a loss of PE points or suspension.

Points will be deducted at the discretion of the Head of School after due consideration of the relevant circumstances.

At any time during the term, a student whose PE points total comes close to the warning mark of 85 points, or who repeatedly fails in the same areas is required to seek counselling from the Head of School. Appropriate measures to remedy any behavioural circumstances and improve the student’s professional conduct will be discussed.

1.2 Table of PE Demerits

The Head of School uses the following table as a guide to demerits

Misconduct

Points Deduction

Absence – unexplained or unacceptable 3

Absence from shift – unexplained or unacceptable 5

Punctuality - Lateness to appointed times (classes, shifts, other College arrangements) 2

Grooming - Poor grooming/unprofessional appearance 1

Note: Any unprofessional behaviour will be dealt with by the Head of School and points deducted will range from 1 to 10 depending on the circumstances. Serious misconduct (theft, serious abuse of property or personnel, serious criminal activity, including breaking social media rules and regulations, etc) falls under the Serious Misconduct regulations, not Professional Excellence System (see section 1.8)

1.3 Grooming Standards

The College has adopted a grooming standard which reflects the highest professional industry standards. The following section outlines the general requirements and expectations of the College.

The College reserves the right to judge whether specific grooming issues not addressed in these guidelines are acceptable or not.

Students are required at all times to follow these guidelines in grooming, and also to follow the spirit of excellence in personal appearance that they articulate.


Business Suits & Personal Hygiene

Business Suits are to be worn: • While in class, or at QRC; Note the jacket only can be removed once in the class room • On duty or shifts or activities associated with the Course; • During open days; • At any other time that the Management deems necessary;

Note: within a hotel, back-of-house refers to the areas where employees do not come into contact with guests and so dress standards are more relaxed. At QRC Tai Tokerau, this applies to the classrooms only. All other areas of the College are deemed “front of house” – i.e., there may be members of the public present, and the highest presentation standards of students is expected.

Students must also maintain the highest standards of grooming and cleanliness and in particular are expected to adhere to the following criteria:

Note: Additional items of corporate wear can be purchased through the QRC Queenstown librarian at students own expense.

Kitchen and Housekeeping Uniforms Uniforms for kitchen and housekeeping duty will be required at different times in each term of study. Kitchen uniforms are issued to students while housekeeping uniforms are held within the hotel. When required, they can be checked-out from the laundry and must be returned to the laundry for cleaning on the date advised by the Head of Housekeeping. Note no nail polish/varnish is acceptable when in the kitchen or F&B classes/shifts.

Females:

All business skirts must be knee length and be issued from QRC Tai Tokerau.

When wearing stockings natural colored or black are permitted (20 denier recommended).

Ensure your Business suit is always clean, well ironed and worn correctly with no stains, holes, or buttons missing.

Black, brightly coloured print and obvious lace-patterned undergarments are not acceptable.

Name badges must be worn on the left lapel of the jacket and cared for (shiny and unscratched).

College pins must be worn on the right lapel of the jacket.

Black woolen scarves may be worn during winter only. Scarves are not to be worn inside any College building, including classrooms.

Head scarves are to be black only (used for cultural, religious or medical reasons).

Make up should be simple and natural. (In many hotels make-up is actually an essential part of the uniform and large department stores have professionally trained make-up consultants who will be happy to show you how to apply make-up to present a professional image. Advise the make-up consultant that the look is for work and should be simple and natural).

Use perfumes sparingly to smell clean and fresh. Avoid overpowering musk perfumes.

Bright coloured nail polish is not permitted, however, natural tones such as French polish, nude or flesh can be worn. Fingernails should be clean and trimmed. Note for Kitchen and F&B classes no nail polish/varnish is acceptable at any time.

Only one small earring, plain stud or sleeper is to be worn per ear (on the ear lobe only). Wear diamond, pearl or silver studs no larger than 10mm in diameter.

Only one very fine short gold or silver necklace may be worn.

One plain bracelet in gold, silver, diamond or pearl may be worn (maximum width 10mm).

Females will be required to remove any item of jewellery considered inappropriate, unsuitable or excessive.

A maximum of two conservative rings per hand. No rings on thumb or index fingers. No jewelry, including watches, is allowed in the kitchen.

Shoulder-length hair should be fully tied back (no pig tails). All hair accessories are to be suited to match natural tones of the hair. Hair is to be fully tied at the back of the head (not on top).

Female hairstyles and colour must be conservative, worn off the face, clean and neat. Hair colour must be a "natural colour", defined as one that could be grown naturally, though not necessarily the natural colour.


Shoes are to be plain, black leather, non-slip court shoes with a rounded toe, (boots are not permitted, however, flats are acceptable). A higher cut court shoe or single strap across the arch of the foot is acceptable, however, there should be no decorations of any kind, including bows, coloured stitching or decorative buckles. For safety reasons, heels must not exceed two inches (five centimeters), and may not be wedge heels, foam rubber heels or platforms. No suede, patent leather or elastic fabrics allowed.

Business socks are to be plain black when wearing trousers.

Shoes must be leather, in good repair, clean, comfortable and well-polished at all times.

Headphones are not permitted when in QRC Tai Tokerau business attire outside of the class room whilst on campus. They can be used in the classroom between breaks or when the teachers give permission in class.

Visible body piercing is not acceptable (including facial area and tongue).

Tattoos are to be covered and never visible when in business attire.

Shower daily and use deodorant.

Over coats, puffer jackets etc. outside of the College business suit are to be removed inside any college building, including classrooms.

Males:

Beards or moustaches must appear to be fully grown, neat and trimmed. However, students should be aware that the grooming standards of the majority of hotels in New Zealand stipulate that males must be clean-shaven and without facial hair. Those choosing to have facial hair may negatively affect their chances of securing a position in New Zealand for industry training. Sideburns must not extend beyond the earlobe nor may they be flared in a “mutton chop” style.

One conservative ring is acceptable as is one plain small stud in the ear lobe. No earrings (other than stud) or other visible jewelry to be worn with uniform. No rings on thumb or index fingers. No jewelry, including watches, is allowed in the kitchen.

Males will be required to remove any item of jewellery considered inappropriate, unsuitable or excessive.

Hair must be conventional and neatly trimmed to above the collar. Male hair colour must be a "natural colour", defined as one that could be grown naturally, though not necessarily the natural colour. “Wet look” is not acceptable.

Ensure that your Business suit is always clean, well ironed and worn correctly with no stains, holes, or buttons missing.

Black woolen scarves may be worn during winter only. You may not wear a scarf inside any College building, including classrooms.

Only black belts may be worn.

Name badges must be worn on the left lapel of the jacket and cared for (shiny and unscratched).

College pins must be worn on the right lapel of the jacket.

Visible body piercing is not acceptable (including facial area and tongue).

Tattoos are to be covered and never visible when in business attire.

Shoes must be in good repair, clean, comfortable and well-polished at all times.

Shoes are to be plain, black-laced, leather business shoes or business style slip on with non-slip soles. There should be no decorations of any kind with the exception of ‘brogue’ style business shoes. Ankle boots are not permitted, nor are buckles, excessively pointed toes, coloured stitching (such as on Doc Martins) or slip on. Plain black business socks only to be worn.

Headphones are not permitted when in QRC business attire outside of the class room whilst on campus. They can be used in the classroom between breaks or when the teachers give permission in class.

Fingernails should be clean and trimmed and nail polish/varnish is not acceptable at any time.

Shower daily and use deodorant.

Over coats, puffer jackets etc. outside of the College business suit are to be removed inside any college building, including classrooms.


1.4 Attendance Regulations

These regulations are intended to reflect common workplace practices, while acknowledging that students are in transition between learning and work environments.

100% attendance per paper is expected for every class/shift/activity/offsite connected with the Diploma and QRC Tai Tokerau.

As you would for an employer, all and every absence or lateness must be explained by phone, text or email to the College. If you are scheduled to be on a shift then you are required to notify the hotel in line with industry expectations and as a matter of courtesy.

For College absences: Call on 402 6126. Alternatively you may email [email protected]

For shift absences – use the hotel/restaurant number given to you. You MUST contact the Hotel/restaurant and the College.

The third class absence per paper (or below 90%) will result in PE points been deducted whether the college has been notified or not.

This also applies to lateness where two late Phone/emails will be accepted; after this, each time the student is late 2 PE points will be deducted.

For any leave requests students must submit a Student Leave Request form (in the appendices in this handbook) and ensure all their tutors sign and approve leave from class. Once this is completed the student submits to the Head of School for formal approval. The HoS will inform the student by email within 24 hours of the outcome. Please note any leave may still incur a loss of PE points. Attendance below 90% per paper will incur Professional Excellence demerit points, unless due to exceptional circumstances agreed to by the Head of School.

1.5 Failing the PE System

At any time during the term, a student who has a PE mark of 69 or less could be suspended from the College.

A student who is suspended for PE failure has the right to appeal as follows:

The student must write a letter of appeal to the Board stating the reasons for the request;

This letter must be submitted to the Head of School within 48 hours of the student receiving notification of suspension;

Within two working days of receiving the student’s letter, the Head of School will convene with Senior Management to review the appeal, and may request the student to attend an interview;

The Head of School will advise the student of the decision reached by Senior Management within 48 hours of the meeting;

If the student’s appeal is unsuccessful, then a minimum one-year suspension from the College will be effective immediately;

If the student’s appeal is successful the student will be reinstated provided they meet criteria specified by the Head of School &/or Senior management;

If the student’s appeal is successful, yet by the end of the term, the student has not demonstrated significant improvement and achieved ‘Very Good’ in relation to their professional excellence requirements, the one-year suspension from College may be reinstated, at the discretion of College Management.

The Head of School will provide more details on the PE System during Orientation. You may approach your Tutors if you have any further questions on the PE system. They will endeavour to help you with your PE and ensure it remains at a high standard throughout the term.



1.6 Tracking and Recording PE Points

The tutor will advise the student at the time when they intend to record lost PE points, and record the reason on the Log Sheet. The Head of School will oversee the recording of the points on the online PE System. Students may access the PE System online via the student intranet. The student will be able to view only their own result. If a student has any problems at this stage, they should contact the Head of School. Students are required to take responsibility for managing their PE score while at the College. To achieve this, students must:

Regularly view their e-mail account as well as check their PE statement online;

Act upon any requests made by the Head of School in PE related e-mails, within 48 hours of receipt;

Inform the Head of School within 48 hours or personally, by appointment, if they cannot view their PE statement online or log in to their e-mail account;

Submit a request for review within 48 hours;

Regularly refer to the PE related misconduct section, viewable in the PE online system. PE points are recorded on the Academic Transcript. This is a permanent record so do be aware of this.

91-100: Excellent; the transcript will state “Has exceeded the Professional Excellence requirements”.

80-90: Very good; the transcript will state “Has met the Professional Excellence requirements”.

70-79: Poor/unacceptable; the transcript will state “Has just met the Professional Excellence requirements”.

69 and below: Fail; the transcript will state “Has not met the Professional Excellence requirements”. 1.7 Regaining PE Points Lost

Students who wish to regain points lost through the PE system can do so through the following method:

For every hour of approved community service over the compulsory 10 hours required, students have the opportunity to earn back 1 point per hour worked. These points will be added to the students PE points after each term ends.

Should students in either terms 2, 5 or 6 need to gain further points back, additional hours may be required above the 10 compulsory hours. Students who wish to regain points through the PE system can do so through the following method: For every hour approved Community Service (CS) over the compulsory 10 required, students have the opportunity to earn back 1 PE point per hour. At the end of each term, CS hours remaining i.e. total CS hours, less those used to earn back PE points, will be carried forward to the following term. N.B. at the end of Term 6 you are required to have a minimum of 10 hours recorded as compulsory CS. This total will show on your Transcript.

Students whose points have fallen between 70 and 79 can earn points back to a value of no more than 91 within the term.

Students who fall below 69 can earn points to a value of no more than 80 within the term, only through approval by the Head of School.

Community service needs to be approved by the Head of School prior to completion of the service. Not afterwards.

Written proof of community service hours needs to be handed to the Head of School.


1.8 Professional Excellence (PE) Discipline Procedures

QRC Tai Tokerau Professional Excellence Discipline Procedures (All students start on 100 points per term)


1.9 Academic Misconduct Procedures (refer to 2.11)


2.0 Academic Regulations

2.1 Assessment

Assessment is the way that we determine whether students have met the learning outcomes of the paper or not. Assessment usually occurs through:

demonstration or performance of skills,

oral presentations, interviews, reports or seminars,

written industry documentation, research assignments, essays or reports,

controlled assessment. Formative assessment does not count towards a final grade. It is designed to help students with their knowledge and understanding of the course material, and to provide feedback opportunities for the student and teacher.

Summative assessment counts towards a final grade and is designed to test knowledge, skills and understanding of course content.

Accelerated assessment is available in some circumstances where students have verifiable and equivalent prior learning, achievement, or experience (see 2.13 Accelerated Assessment).

Moderation: At QRC Tai Tokerau, all assessment activities in every paper are 100% moderated (to ensure that assessment is fair, valid and consistent) both before they are given to students, and after they are marked.

Assessment requirements vary from paper to paper. Students should check paper or programme information or study instructions very carefully.

It is important that students are aware of assessment deadlines. Students are advised to add the due dates of assessments and examinations to a list of important dates in their diary.

2.2 Assessment Strategies

Assessment may take the form of an in-class activity, out of class individual self-directed assignments, oral presentations and controlled exams. The student is strongly encouraged to study and research outside of class time.

2.3 Extension of Assessment Deadlines (excluding one-off tests/exams/quizzes)

Students must demonstrate that every effort has been made to submit work by any specified deadlines. However we realise that because of illness or other sustained interruption to study, students will sometimes be unable to meet a deadline.

As soon as this becomes apparent and before the due date has passed, students must formally apply for an extension to a deadline on the Request for Extension of Assessment/Project form (the form is in the appendices at the back of this handbook).

The Head of School approves or declines the application. Documentary or other verifiable evidence may be required for extensions longer than 3 days.

Assessment items received by QRC Tai Tokerau after any time extension granted may be returned corrected or commented on, but will not be awarded any marks.

Any assessment not submitted prior to a weekend will incur late penalty. Should it be a long weekend a further 5% will be lost for the public holiday. Students can submit their assessment electronically to their teacher on either day (Saturday lose 5%, Sunday lose 10% & Public holiday 15%) however a signed hard copy must be submitted by 9.00am on the first day the College is reopened.


Should QRC Tai Tokerau be closed due to adverse weather conditions and an assessment is due that day, the assessment must be submitted with a signed cover sheet by 9.00am the day the College is reopened to avoid any late penalty.

Assessments are to be submitted with a signed QRC cover sheet to the Post Box system which will be situated at Reception. Note this will be cleared twice daily between 9.00 – 9:30am & 4.30 – 5.00pm.

2.4 Assessment Submissions: Lateness Penalties

Late assessments/projects/essays/reports/case studies/presentations will attract the following penalties:

Days Overdue

Penalty deduction from overall grade total

Maximum achievable result

One 5% 95%

Two 10% 90%

Three 15% 85%

Four 20% 80%

Five 25% 75%

Six 30% 70%

Seven or more Automatic assessment failure 0%

2.5 Keeping a Copy of Your Work - Back up your files

It is the responsibility of students to keep a copy of any work sent for marking. We recommend the use of skydrive/googledocs/dropbox/iCloud as suitable options to secure your work.

When work is returned, students should keep the marked copy of the work for six months after paper completion.

Final exams or exams, tests and assessments worth 40% or more of the paper will be retained by the College for six months after paper completion. Students may apply to view the exam or assessment through the Head of School. 2.6 Controlled assessment

Absence from one-off scheduled tests or exams will incur a zero mark for that assessment, unless a medical certificate or other formal permission has been approved through the Head of School.

If an authentic alternative test or exam occasion can be offered, and permission is granted by the Head of School, the student may sit the test/quiz/exam. The student must apply for this on the Request for Alternative Controlled Assessment Time form (found in the appendices at the back of this handbook), within 48 hours of the original assessment date.

Authentic means that the student has not received any assistance from students who have already sat the test/quiz/exam; the test/quiz/exam and results have not been returned to other students; and/or another version of the test/quiz/exam is to be used.

2.7 Resits

Where a student has not achieved the 50% overall pass mark in a paper, the options which may be offered to the student by the Head of School are as follows:

1. Full Resit: students have the opportunity to re-enrol in a paper for the next time it is available or at other times during the Diploma programme (timing dependant on paper availability or as directed by the Academic Director). Full paper fees apply. For any final grade under 41%, a full resit will apply; unless a component resit is awarded by the Exam Committee.


2. Component Resit: students may have the opportunity to resit failed assessment components of a paper at a cost of $500.00 (timing dependant on paper availability or as directed by the Head of School). The resit mark and previous marks for other assessment tasks will all be taken into account, to calculate the final grade for the paper. This option allows students to gain a final result that can be above the 50% minimum requirement. This option is at the discretion of the Head of School and is based on the student performance throughout the term and understanding of the paper. Any student eligible for this option will be notified in writing when results are released.

3. Partial Resit: students may have the opportunity to resit a controlled assessment/s (test or examination) at a

cost of $150.00 (timing dependant on paper availability or as directed by the Head of School. Students undertake their own self-study of the resit assessment. Students must gain at least 50% or higher for the resit task in order to pass the paper. The highest final grade mark available for the paper, through this process is the 50% pass mark.

4. Resubmission of an assessment task: the student may have the opportunity to resubmit a component or

specified assessment activity during the delivery of the paper- unless the weighting is 30% or more (not controlled activities such as tests or exams). This is at the discretion of the Head of School, to be completed in the student’s own time, and submitted per an agreed submission process. The highest mark available through this process is the 50% pass mark. An admin and marking fee of up to $150.00 per assessment component will apply.

Options 2, 3 and 4 are subject to availability of staff and administrative capability, and are at the discretion of the Head of School, who may also take into account the student’s:

satisfactory Professional Excellence record, especially class attendance

previous resit history

achievement history in the assessments in the paper - likelihood of successful achievement through self-study only will be gauged

If a student does not take up a resit or resubmission opportunity offered, or fails the resit, then the original mark and grade for the paper stands. Full re-enrolment for the paper would then be required at a later date. Note: All resit students are required to wear full QRC uniform or equivalent work attire to all resit classes. Please note that the PE system applies to all resit students.


Resit Flowchart


2.8 Special Assessment Conditions

Where a student wishes to access special assessment conditions due to impairment, illness, injury or learning disability, QRC Tai Tokerau must be supplied with a current medical certificate or other appropriate document that establishes the nature of the significant barrier that may impact on the applicant’s ability to complete assessments without the special assessment conditions applied for. Application for consideration of special assessment conditions must be made to the Head of School, within the first two weeks of the start of a programme or paper, unless due to a subsequent event (e.g. accident). Approval is at the discretion of the Head of School. Special assessment conditions which may be approved are:

Time Allowance: extra time may be granted for examination sessions and, under exceptional circumstances, assignment deadlines.

Modifications to Examination or Test Requirements: Written exams/tests may be approved for modification, such as enlarging the font size, provision for oral responses, etc.

Use of Equipment or Resources: Use of computers, dictionaries, or other aids may be permitted for candidates who have difficulty with reading or writing, if this is the usual method of communication. Approval will not be granted if the request is made on the grounds that a candidate has untidy writing.

Examination Assistant: assistance by a Reader, Writer or a Reader/Writer may be provided. Extra time and a separate examination room may also be given to accommodate the reading/writing assistance.

2.9 Assessment in Te Reo (Maori)

The College will permit assessment to occur in Te Reo provided that:

The student indicates to the Head of School within two weeks after the start of the paper that they wish to be assessed using Te Reo

The paper has no other requirements around communication explicitness in English

The College can assure itself and the student that the assessment material can be written and marked in Te Reo to the same standard as all other assessments in the paper

2.10 Aegrotat

You may apply for an aegrotat grade if:

You are prevented from attending an assessment occasion due to illness, injury, trauma or personal bereavement.

You believe your performance in an assessment has been seriously impaired for one of the above reasons.

The aegrotat process is not available for

Students who have previously been unsuccessful in an assessment and have applied for an assessment re-sit

Students who have previously been unsuccessful in a re-sit application for that paper

Coursework assessments worth less than 15% of the total weighting of the paper

Application must be made in person to the Head of School not later than ten working days after the assessment was held. The student may be asked to provide documentary evidence. Consideration will be given to the applicant’s:


Professional Excellence record, especially class attendance

previous re-sit history (generally only one re-sit per assessment will be available)

achievement history in the assessments in the paper - likelihood of successful achievement through self-study only

Final approval of an aegrotat grade is made by the Head of School. 2.11 Assessment Misconduct

Dishonest or improper practice in formal assessments includes:

Copying from another student.

Plagiarising a piece of work without acknowledging the source.

Cheating in controlled formal assessments (tests, quizzes, examinations).

Extensive inappropriate collaboration on assignments.

Queenstown Resort College Tai Tokerau has procedures for dealing with possible dishonest or improper practice in formal assessments by students. The QRC Tai Tokerau Student Handbook sections Student Rights and Responsibilities and Disciplinary Action explain the rules for student conduct and relevant disciplinary policies, procedures and possible penalties.

Where dishonest or improper practice is suspected, it is referred to the Head of School who follows the procedures outlined in the relevant section. (Student Handbook under Disciplinary Action)

Academic dishonesty, in any form, will result in disciplinary sanctions against the offender. Sanctions may include the assignment of a zero grade for an assessment item, a failing grade (F-grade) for the paper, suspension from the College, or in cases of fraudulent actions, dismissal from the College.

Cheating within a controlled exam/test

Tutor to speak with student and seek as much information as possible

Advise student of the seriousness of their actions

Collect all documented evidence

Remove student from examination keeping all evidence and examination scripts etc

Advise Head of School and tutor to write report on the incident

Head of School to seek all information and bring student in for formal meeting

Discuss consequences and document student responses

Hold programme committee and where require, ask student to attend

Take action as required. Should suspension be sought approval from CEO is required

2.12 Recognition of Prior Learning (RPL)

Applications for RPL must be in writing accompanied by the (non-refundable) application fee per paper and made to the Head of School at least 6 weeks prior to the paper being offered.

Recognition of Prior Learning is available up to but not exceeding 50% of the diploma programme (excluding internships)

Exemption from industry training (internships) is also available under a separate process which is outlined in the Industry Training Guidelines Handbook

Students applying for RPL must provide documentary evidence (e.g. academic transcript, Record of Learning, employer attestation) of the equivalent level of achievement against all specific learning outcomes within a QRC paper. Documentary evidence is the only acceptable form of evidence.


Award of RPL may lead to the student being exempted from attendance at, and assessment in the specified paper/s, and includes exemption from payment of the paper’s fee and course material costs.

Exemption incurs no effect on grade point average. Students are advised that they lose the possibility of achieving a higher grade in the paper/s.

Students are also advised that exemption may affect their eligibility for Student Loans and Allowances.

An application will be declined if it is deemed not to have merit or relevance to the stated course outcomes.

The Head of School will make the decision of award of RPL; the decision is supplied in writing to the applicant.

2.13 Accelerated Assessment

You can apply for accelerated assessment in a paper once delivery of a paper has begun, and within 2 weeks of the commencement of the paper, if you believe you have enough documented evidence to show you have already covered all the Learning Outcomes in the paper in previous study or work. There is no application fee for accelerated assessment. The process is the same as for RPL, except for the timing of an application (post-enrolment in paper). Award of accelerated assessment may lead to the student being exempted from attendance and/or assessment in the specified paper, but does not result in a refund of the paper’s fees or course costs. Accelerated assessment may be applied for in addition to the maximum 50% permitted for RPL purposes but only 2 papers above this limit. 2.14 Appeals

If you feel you have not been treated fairly in an assessment, or you dispute the result, you can appeal the assessment decision on the form Request for Review of an Assessment Task (found in the appendices in the back of this handbook or in the library). Before you do so, it is a good idea to discuss your concern with the teacher/marker first. If there is no resolution then use the appropriate form and submit this to the Head of School. The fee for this is $50. For any type of assessment the student must lodge an appeal within 7 working days of receiving results and the student/class feedback.

2.15 Adverse weather procedures

In the event of adverse weather conditions (flooding), or where there are sufficient health and/or safety risks for students/staff, the following options apply:

1. Option 1: Morning classes postponed and a further update to be notified via QRC Tai Tokerau College

Official Facebook page and through Tanoa Hotel management along with email. 2. Option 2: Classes cancelled, building remains open – attendance is not required. 3. Option 3: College closed – Building will be locked.

QRC Tai Tokerau official Facebook page will be updated with the status throughout the day. Tanoa Hotel Management will notify all live in students of status. Where possible, students will be emailed information on the status of the College.

https://www.facebook.com/queenstownresortcollege?fref=nf

https://www.facebook.com/queenstownresortcollege?fref=nf


2.16 End of term travel arrangements

Students are advised that it is unwise to anticipate end of term travel prior to the Saturday of week 11 (exam week). Make-up classes for closure and postponements may necessitate attendance through to the very end of week 11. 2.17 Progress from Term 1 and 2 into Internship and Year 1 to Year 2

Internship requirements: Students must pass at least 75% of term one papers before internship will be set up within term two. Overall students must pass at least 75% of terms one and two papers to be eligible to move onto their internship. All internship requirements within the internship handbook must also be met. Students not meeting the requirements of internship will be required to repeat all resit papers to gain at least 75% pass overall to be eligible for internship placement. Student PE points must be over 80 at the completion of terms 1 and again in term 2. Note: Student internship can be affected should PE points not meet the required standard of 80+ Progression from Year 1 to Year 2 A student must pass 75% of the Year 1 papers to be eligible to progress to Year 2. The Head of School may make discretionary exceptions to this. 2.18 Grading System for Diploma HOSPITALITY MANAGEMENT GRADING SYSTEM QRC Diploma of Hospitality Management assessments will use the following grading system: Percentage Grade Letter Grade Grade Point 90 + A+ 4.00 85-89 A 3.70 80-84 A- 3.30 75-79 B+ 3.00 70-74 B 2.70 65-69 B- 2.30 60-64 C+ 2.00 55-59 C 1.70 50-54 C- 1.30 0-49 D (Fail) 0.00 RPL (a student has been granted credit transfer or RPL for a paper) I (a paper is incomplete, grade pending paper completion) W (Withdrawn without penalty) FW (a student has withdrawn from the paper with penalty (automatic paper failure) DNS (did not sit the assessment – informal withdrawal) P (Pass – for papers that are Pass/Fail only) F (Fail – for papers that are Pass/Fail only) ACC (with no attendance showing: a student has been granted Accelerated. Assessment for the paper but can only receive a minimum pass grade of 50%) 2.19 Credit Points

Each paper is given a National Qualifications Framework credit point rating based on a weighting of the class workload involved. The ICMS credits are determined by that institution.


2.20 GPA Assessment (Grade Point Average) for Transfer to ICMS (subject to change)

A student’s academic performance is assessed based on the GPA for each term. The GPA is calculated using the number of ICMS credit points for the paper and the point value for the percentage grade achieved. The table below shows an example of the calculation method (please note that a normal curriculum contains between five and eight papers, not two as shown).

Example paper I Example paper II

Paper 901.003 Paper 901.004

ICMS Credit points 3 ICMS Credit points 9

Grade achieved 85% Grade achieved 71%

Corresponding point value 3.30 Corresponding point value 2.00

3 credit points for 901.003

X multiplied by 3.30 point value for

85% =

equals 9.90

point grade

2 credit points for 901.004

multiplied by

2.00 point value for 71%

= equals

4.00 point grade

13.90 total point grade (9.90 + 4.00)

÷ divided by

5 total credits (3 + 2)

= equals

2.78 grade point average

2.21. Term Administration All student documentation, forms and information can be found on Moodle under Term Administration. This includes Programme Handbooks, Assessment Documents, and Information on leave, Professional excellence (PE), Plagiarism, Resits, Emergency procedures, Student support and Student Council. 2.22. Printing costs An allowance for each term is given to cover printing costs. Note for some terms printing will be less and the credit balance moved over to the next term. It is important to be aware that in other terms printing requirements are a lot more and the need for the additional credit saved from previous terms will be essential to ensure you do not go over your allocation of printing costs. 2.23. Social Media regulations As a student I undertake to:

Comply with QRC College rules, regulations and code of conduct, including the professional excellence system

Behave in a professional manner that does not offend others and is not discriminatory in anyway

Accept responsibility for safeguarding the relationships between QRC and its stakeholders.

Act in a manner that is consistent with the College Values when using social network websites or any other means

Any breach of social media regulations falls under Serious Misconduct and will be dealt with by Senior Management of the college.


Your media represents you. That probably seems obvious, but remember it can keep on representing you well into the future, because content posted online or with phones is pretty impossible to take back. So it’s a good idea to think about how what you post now will reflect on you down the line. If you think it might impact on an employment prospect, damage a relationship or upset your grandmother, consider not sharing it. Manage your visibility. Consider the whole image. What’s in the background of a photo or video could indicate where it was taken or what the people in it were doing at the time. Is that information you want to convey? Your media could show up anywhere.


2.24 Flow chart student support


3.0 Guidelines for Presentation of Assessments

3.1 Submission of Assessments

All assessments must be submitted by the specified due date and time. Assessments are to be submitted with a signed QRC Tai Tokerau cover sheet to the Post Box system which is situated at reception. Note this will be cleared twice daily between 9.00 – 9:30am & 4.30 – 5.00pm. Assessments must be submitted by hard copy, unless electronic submission has been approved prior by the teacher. The student will still be required to submit a signed cover sheet with the electronic submission.

3.2 Professional Appearance

Visual impact of your project does influence your marks. The marker will expect you to produce work which would appear credible in the business/management work environment.

3.3 Assessment Cover Sheet

An assessment cover sheet must be filled in, signed and placed on the front of every submission.

A copy of the cover sheet is included with your Programme Handbook material and is on moodle under advisor administration page - please photocopy as required.

This sheet is a signed statutory declaration of authenticity made by you.

3.4 Layout

Unless specified the font used must be Calibri light, 10pt, 1.5 spacing.

Leave a 3cm margin on the left hand side of the page, and a 5cm margin on the right hand side; the marker will use this for comments. Margins must be justified.

Print on both sides of the paper and write your name on the top of each page and number each page bottom right of the page.

3.5 Editing

Edit and spell check prior to submission. If handwriting please ensure your work is readable otherwise it may not be assessed. 3.6 Recommended Textbook

Emerson, L. (Ed.). (2014). Writing guidelines for business students. (5th ed.). South Melbourne: Cengage Learning.

3.7 APA Referencing

Referencing is an important part of all tertiary academic work. Sources of information should be acknowledged, using the APA style (refer to the Emerson book above and information taught in the Business Communications paper) for the following reasons:

To distinguish between your ideas and someone else's.

To show readers the range and quality of your reading.

To direct readers to the sources used, if they want further information.

Failure to acknowledge a source of information, or using other people's ideas as your own, is called plagiarism, is a serious form of academic dishonesty, and will incur penalty or disciplinary procedure.


4.0 Overview: Individual Course Components (Papers)

901.013 Business Communications

Content Summary

This paper covers the knowledge, skills and attributes necessary to communicate effectively in the workplace and beyond. The component develops proficiency in composing and delivering various types of oral and written communication necessary for both business and further study. There is a premium on practitioners who can perform and lead orally, in writing, and on-line, and the effectiveness of this performance is critical to business success. Business communication must be fit for purpose, clear, accurate, and purposeful. Level: 5 Contact hours: 45 Self-study hours: 30 Learning Outcomes On successful completion of this paper students will be able to:

1. Demonstrate and apply the key characteristics of effective written business communications (reports,

memos, emails, CV) 2. Research and reference information and present it in report format to justify an opinion, point of view, or

proposal. 3. Plan and write business letters, including covering letter to support a job application. 4. Plan, deliver and evaluate an oral business presentation

901.008 Facilities Management

Content Summary This paper provides a basic introduction to property maintenance and management as it applies to the hospitality industry. It covers the monitoring of work operations, including the management of assets, and the implementing of Workplace and Public Health, Safety and Security requirements. Level: 5 Contact hours: 45 Self-study hours: 30 Learning Outcomes On successful completion of this paper, students will be able to:

1. Demonstrate an understanding of appropriate security, health and safety legislation (OSH and ACC), policies, procedures and preventative strategies related to occupational health and safety and fire and other emergencies, including emergency building evacuation and security.

2. Demonstrate an understanding of the basic principles of asset and operating systems management within a hospitality facility, including planning for acquisition and installation, maintenance, refurbishment and replacement of equipment and plant;

3. Demonstrate an understanding of policies and procedures to manage the impact on both the facility and the environment of water, energy, waste and construction issues and systems.


901.014 Food Service Studies

Content Summary

This paper provides students with knowledge and experience in food service concentrating on practical skills of providing specialist food service advice. The paper relates services to marketing strategies to good customer service and outlines modern menu composition. The steps of sales and order taking are examined and students are made familiar with the various meal accompaniments. The correct procedures with regard to restaurant reservation plans are demonstrated and a list the important characteristics of quality customer service are examined. Students are shown the procedure for payment of meals and service of coffee and tea as part of the food and beverage service department. Level: 4 Contact hours: 42 Self-study hours: 30

Learning Outcomes On successful completion of this paper students will be able to:

1. Outline the importance of the service encounter in different food service situations. 2. Outline the systems involved in managing the food service operation Including:

a) Order taking, sales and the use of technology b) Job descriptions for the different positions within F & B c) Rosters for different operations 3. Identify and describe the different food service styles relevant to different meal occasions 4. Demonstrate knowledge of menu terminology 5. Set out restaurant reservation plans, identify and solve seating and serving issues

901.015 Food Service Operations

Content Summary

This paper examines the basic technical knowledge, practical and social skills required, to enable the food and beverage operator to achieve a proficient standard for a range of service types and situations in the international hospitality industry. Various service styles and methods used in restaurants and dining rooms are identified. Seating and serving various numbers of guests is practiced and students are introduced to the various meal accompaniments and kitchen requirements. The paper also sets out the procedures for billing guests and accepting payment for meals.

Level: 4

Contact hours: 90 Self-study hours: 45


1. Recognise the importance of staff grooming, positions and duties and service attitudes in the service encounter

2. Demonstrate a range of professional competencies required to operate successfully in a variety of food and beverage service situations.

3. Operate a range of equipment used in the F&B industry 4. Recognise the related technology available in a competent, safe, secure and hygienic manner 5. Outline a range of procedures for billing guests and accepting payment 6. Demonstrate the social and personal skills required to manage a range of service encounters

a) Customer service b) Complaint handling

7. Outline the kitchen requirements from food service personnel


901.016 Beverage and Bar Service

Content Summary: The aim of this paper is to provide students with knowledge and experience in bar and beverage operations covering all aspects related to bar work. Students will gain knowledge of the wine industry, vinification methods and vineyards, along with bar service including alcoholic and non-alcoholic beverages. They will gain knowledge of host responsibility requirements as a Liquor License Controller and demonstrate knowledge of the Sale of Liquor Act 1989 in order to apply for a License Controller Qualification. Barista skills will be included to ensure students gain an overall knowledge of running and servicing a bar operation. Level: 4 Contact hours: 45 Self-study hours: 30 Learning Outcomes On successful completion of this paper students will be able to:

1. Demonstrate barista skills to industry standard 2. Demonstrate knowledge of the wine industry and vinification methods 3. Professionally describe the characteristics of wine and knowledge related to matching food & wine 4. Demonstrate knowledge of various alcoholic & non-alcoholic drinks served in a Bar 5. Prepare and serve a variety of cocktails, including alcoholic and non-alcoholic beverages 6. Demonstrate knowledge of host responsibility requirements as a liquor license controller 7. Demonstrate knowledge of the Sale of Liquor Act 1989.

901.021 Computer Software Applications

Content Summary This paper seeks to ensure that students are equipped with the basic IT Applications knowledge for further study and for use in management or business settings related to their industry. Level: 5 Contact hours: 45 Self-study hours: 20 Learning Outcomes On successful completion of this paper students will be able to:

1. Show understanding of computer fundamentals and file management tools 2. Use Word for common business practices 3. Demonstrate the methods necessary to create a presentation based on suitable subject material 4. Utilise Excel's most used calculation functions and create charts and summary statistics from data stored in

an Excel spread-sheet 5. Demonstrate an understanding of the principles of relational database design 6. Use Access to create a simple relational database system 7. Operate the processes involved in integrating the above mentioned applications in a variety of business

situations 8. Demonstrate and understand the principles of basic Photoshop operation


901.007 Accounting Fundamentals

Content Summary

This paper provides the students with the basic information and skills relevant to understanding and evaluating accounting as an information system and process. It includes the processing of financial data, the completion of the accounting cycle and the preparation of basic financial reports from the trial balance. The paper serves as an introduction to the financial accounting environment, including general concepts of accounting, the flow of accounting through the business system, conventions and principles. It also covers such aspects as definitions and the relationship of accounting to decision-making, preparing a petty cash book within the system and carrying out a bank reconciliation.

Level: 4

Contact hours: 45 Self-study hours: 30

Learning Outcomes On successful completion of this paper, students will be able to:

1. Determine the types of accounting environments and accounting reports 2. Identify and describe the forms of business organisation’s and determine the main advantages and

disadvantages 3. Demonstrate knowledge of the users and uses of financial accounting information 4. Explain the key assumptions and principles, other concepts and qualitative characteristics, which underlie

accounting information 5. Verify the accounting equation manually classify, record and analyse accounting data 6. Construct useful financial accounting reports, and be alert to the usual end of period adjustments 7. Prepare bank reconciliations and reconcile petty cash 8. Evaluate the ratios calculated from the financial reports and understand their importance as a decision

making tool

901.011 Intercultural Management

Content Summary

Diversity within the tourism and hospitality industry, if not anticipated, planned for, and managed, is likely to be associated with significant barriers to communication and therefore to achievement of outcomes which rely on that communication. Managers need to become leaders adept at dealing with all types of personalities and cultures. The ability to objectively explain, predict and appropriately respond to both verbal and non-verbal behaviours of guests, clients and staff is a significant management quality.

Level: 5 Contact hours: 45 Self-study hours: 30


1. Describe the significance of cultural, sub cultural and target market awareness in the Tourism & Hospitality industry

2. Explain the cultural requirements for the major tourist groups in relation to guest products & services 3. Identify potential issues and barriers communicating with people from other cultures 4. Apply verbal, non-verbal, written, media and design communication strategies to a range of workplace

scenarios. 5. Apply cultural intelligence and experience design concepts to a range of hospitality scenarios/products 6. Assimilate (or incorporate) the laws from the NZ Human Rights Act that relate to working in a culturally

diverse environment (no direct assessment, applied throughout the course).


901.003 Food Production Studies (co-requisite 901.004)

Content Summary: This paper provides an introduction to the basic principles of food preparation, including safety, HACCP and sanitation. The student will cover the fundamentals of nutrition, cookery, cooking methods and food preparation to enable them to make informed decisions about all aspects of food production. The components of purchasing, receiving, storing and issuing food are analysed as they relate to menu planning. The creation of menus is demonstrated for a range of catering outlets and consumer requirements. The paper includes a basic evaluation of food cost and wastage in relation to kitchen accounting. Level: 4 Contact hours: 45 Self-study hours: 30 Learning Outcomes On successful completion of this paper, students will be able to:

1. Demonstrate knowledge of HACCP, identify critical control points in the food production system 2. Food hygiene - how to prevent food borne illness, bacteria & viruses

a) Plan a lunch menu b) Calculate components of purchasing and costing in relation to menu planning

3. Understand the components of receiving, storing and issuing relating to kitchen management 4. Analyse and create menus for a range of catering outlets 5. Apply seasonal and nutritional concepts to a range of lifestyles, cultural, religious & medical requirements

901.004 Food Production Operations

Content Summary:

This paper provides the practical component associated with 901.003. The teaching methodology is such that the students are required to place themselves in the position of a Chef faced with making a range of decisions related to food and kitchen service, which not only tests theoretical knowledge of the subjects but enhances their ability to make informed and appropriate decisions based on that knowledge.

Level: 4 Contact hours: 75 Self-study hours: 15 Learning Outcomes On successful completion of this paper, students will be able to:

1. Follow workplace hygiene, health, safety and security procedures 2. Demonstrate knowledge of relevant first aid and emergency procedures 3. Maintain safe personal presentation standards 4. Prepare food for service 5. Portion and plate food 6. Select and use cooking equipment and apply methods of cookery 7. Handle waste and linen. 8. Clean and demonstrate effective sanitation procedures in kitchen environments 9. Prepare dairy, dry goods, meat, seafood, poultry, fruits and vegetables 10. Prepare basic stocks, soups and sauces 11. Prepare and present a catered event


901.005 Rooms Division Operations

Content Summary This paper provides an introduction to Rooms Division operations, through the study and practical application of front office and housekeeping operational procedures. The students will acquire knowledge in the classroom, and in hotels when on shift, to a range of front office and housekeeping tasks and situations in a professional environment. The aim is to develop the students’ operational procedural intelligence as well as an understanding of the various aspects of the guest journey by way of theoretical study and industry immersion. The paper also covers how to provide porter and accommodation reception services, and perform office procedures, including reservations systems. Level: 4 Contact hours: 60 Self-study hours: 20 Learning Outcomes On successful completion of this paper, students will be able to:

1. Demonstrate an understanding of how the various departments in the Rooms Division of a hotel operate and what is required to successfully work in those departments.

2. Understand and be able to perform the roles and tasks of the Front Office department in a hotel. 3. Demonstrate how to clean a guest room to industry standard within the appropriate timeframe. 4. Understand how the property management systems in a hotel work and be able to apply those skills to any

property management system in the future

901.019 & 901.020 Industry Internship

Content Summary This part of the diploma programme aims to give the student practical skills and underpinning knowledge of the hospitality industry. The Industry Training period is for a minimum of 1000 hours and students will be able to accrue their 1000 hours in either one or a multiple number of areas in the hospitality industry, preferably with the one employer. The student, as an employee, is expected to take advantage of opportunities to work in teams, foster networks and participate in shared projects. The Internship Manager assists with placements and the contractual arrangements with employers, and feedback from employers is given directly to students. Students are encouraged to excel at their work and must complete a minimum of 500 hours and an interim report before returning to College for Year 2 papers. A final report and the full 1000 hours must be completed before the full internship is credited. Level: 4 Total number of hours required over two papers: 1000 Self-study hours: 40 Learning Outcomes On successful completion of the internship, students will be able to:

1. Demonstrate participation in the practical skills associated with the area of approved work placement in the hospitality industry.

2. Relate theoretical knowledge learnt in the classroom to that of on the job training


901.022 Academic Writing and Research Skills

Content Summary

This paper recognises that the corporate workplace offers an increasingly diverse range of communicative

demands on managers. Managers often have to present to general managers new processes or systems they want

implemented, with research evidence for support. This real-life application highlights the need for research to be

from reputable sources and referenced correctly for further reading on the subject. Additionally, ideas and

research need to be presented coherently and concisely. The aim of this paper is to refresh writing and research

skills with an emphasis on demonstrating the key principles of analyzing, reasoning and arguing to an industry

standard.

Level: 5 Contact hours: 45 Self-study hours: 30 Pre-requisites: 901.013 Learning Outcomes On successful completion of this paper students will be able to:

1. Analyse and provide a synthesis of opinion in a formal written literature review. 2. Deliver a comprehensive argument in a structured, oral presentation. 3. Produce a formal essay in which incorporates primary and secondary research material

901.023 Principles of Marketing

Content Summary This paper is designed to introduce the fundamentals of marketing for the tourism and hospitality industries. In particular, it will look at the concept of marketing, its historical background, marketing in relation to tourism, the basic building blocks of good marketing and the necessary steps to developing a marketing plan.



1. Explore aspects of marketing products, businesses and brands that are unique to the tourism and hospitality industry

2. Conduct a marketing audit to perform marketing research 3. Match target markets to product, price, location (place) and seasonality. 4. Critique branding, media, collateral, pricing and promotional strategies used in tourism and hospitality

promotion. 5. Analyse a range of products and business using SWOT analysis. 6. Select, prioritise and apply promotional strategies and distribution channels to a range of tourism or

hospitality products and businesses. 7. Develop a marketing strategy for a tourism & hospitality business.


901.024 Rooms Division Management

Content Summary:

This paper focuses on a holistic approach to Rooms Division Management Operations and concentrates on ensuring quality guest service, managing staff and maximising revenue. It also aims to glean from students relevant industry information gained from their industry immersion during their internship, as well as the continued development of their operational & procedural intelligence and various concepts. The overall aim is to ensure that the student has a sound knowledge of financial responsibilities of running a Front Office. Lodging segmentation, pricing and customer service and revenue management strategies and tactics are examined. Operational & business management skills from this paper are transferrable to other hospitality and tourism sectors.


Pre-requisites: 901.005


1. Examine the guest experience & guest journey concepts while incorporating social media, feedback & complaint handling models.

2. Understand and interpret various financial operating reports. 3. Explore sales & revenue management by applying the various models & concepts of 'yield management’. 4. Apply the concept of Overbooking and set relocating strategies to a range of scenarios. 5. Prepare an accurate roster for a Rooms Division Department. 6. Apply a range of operational management procedures to Rooms Division scenarios.

901.025 Operation Management and Cost Control

Content Summary The hospitality industry is a problematic environment from a profitability perspective. The mix of permanent and casual labour, procurement issues, and fluctuating levels of business and 24 hours of operation are challenges that face the industry. This paper will instill the necessity for standards and control at every level of the operation thus enabling optimum returns for all hospitality focused businesses. At the same time students will need to recognise that quality of service is paramount. Throughout the paper students will develop an understanding of the importance of interpreting financial data and making effective decisions based on their analysis. A sound theoretical base in cost control will have a significant impact on the profitability of food and beverage operations.



1. Apply the key control factors that influence Food & Beverage profitability 2. Discuss the requirements and procedures for effective stocktaking and inventory management 3. Use historical data and trends to forecast procurement levels required for Food & Beverage businesses 4. Complete a quality control purchase specification for goods and services 5. Prepare and interpret a range of Food & Beverage control reports and analyze actual compared to forecast

and/or budgeted results 6. Recommend corrective and preventative measures based on these reports 7. Explain the importance of employee mix in relation to fixed and variable labour costs. 8. Interpret and apply labour forecasting techniques and critique why they are so significant in overall profit

performance 9. Complete situational analysis that show the impact of fluctuating revenues on cost containment and

profitability 10. Demonstrate professional communication, time, task and project management skills by organizing and

implementing an industry standard event


901.012 Business Organisation Principles

Content Summary This paper aims to show students that organisations bring people together with a vision and values to achieve what they could not possibly achieve individually. An historical perspective of the management of organisations is developed including current management approaches and their origins, vision and value management, as well as structure, strategy and communication as foundations of organisations. The paper also covers the preparation of a business plan. Level: 5 Contact hours: 45 Self-study hours: 30 Learning Outcomes On successful completion of this paper, students will be able to:

1. Outline the challenges for contemporary hospitality and tourism organisations 2. Describe how vision and values create committed employees and customers 3. Apply the concept of ‘best practice’ that lays the foundations of committed organisations. 4. Examine models for leading change, establishing and renewing vision and values. 5. Prepare a business plan.

901.028 Managerial Accounting

Content Summary The overall aim of the paper is to provide the students with the operational information and skills relevant to planning, controlling and evaluating information in the accounting systems. The paper will also examine management decision-making techniques. The paper examines the use of financial statements within several contexts, giving the students every opportunity to be familiar with the basic tools of managerial accounting concepts and the assumptions upon which they are based.

Level: 5 Contact hours: 45 Self-study hours: 30 Pre-requisites: 901.007 Learning Outcomes On successful completion of this paper the student, in the context of given business scenarios will be able to:

1) Analyse the relationship between financial accounting and management accounting. 2) Apply ethics in management accounting. 3) Develop master budgets, operational budgets, cash budgets, undertake variance analysis and determine

benchmarks. 4) Review and develop analysis of financial reports and describe the limitations of ratio analysis. Apply trend

analysis. 5) Develop and manage decision making, attention directing and problem solving. 6) Analyse cost behaviour and apply it when predicting total costs of an organisation. 7) Analyse product costing and apply cost allocation methods to distribute overheads. 8) Demonstrate how to maintain an effective Management Control System and evaluate Management

Performance.


901.029 Macro Economics

Content Summary

The aim of this paper is to relate economic theory to real world commercial events. While students need to be equipped with the practical and personal skills necessary to work successfully in a highly competitive global environment, they also must be motivated by a demonstration of the relevance of economic principles to everyday life and business. The main characteristics of the economy are analyzed: unemployment, growth, aggregate supply, aggregate demand, GDP, business cycles, including in the context of social policies.



1. Define the term economics 2. Describe the economic factors which alter the economy 3. Identify economic factors which affect the tourism and hospitality sectors 4. Outline the economic factors which alter economic concepts of the circular flow of income, and national

income accounts 5. Outline the main characteristics of the goods market (GDP) 6. Explain the money market and monetary policy 7. Identify the social context of economic decisions with reference to unemployment, inflation, and monetary

and fiscal policies. 8. Identify the social context of economic decisions with reference to unemployment and inflation

901.030 Business and Hospitality Law

Content Summary: The aim of this paper is to provide the student with basic knowledge of the relevant New Zealand Law pertaining to the Tourism and Hospitality Industry. The paper requires the student to research the legal information required for business compliance and update legal knowledge. An overview of the adversary system in New Zealand is given, including contractual agreements, the legal requirements in setting up a business, applying licensing of premises laws, insurances and relevant Trade Practices Act requirements of licensees, guests and their property. Club management and the gaming laws and basic issues in workplace industrial relations are also covered.



1. Research the legal information required to ensure business compliance 2. Explain aspects of the adversary system that operates in New Zealand 3. Describe elements and remedies in contract and insurance law and explain agency law 4. Explain the legal requirements involved in setting up and operating a business 5. Describe the application and operation of consumer law for the hospitality industry 6. Examine liability (tort) law, bailment law and employment law, and outline the impact of criminal law on

both the hospitality and tourism industries 7. Describe how the gaming and licensing laws, including the Innkeepers Act 1962, affect the hospitality &

tourism industry 8. Describe the fundamental legal aspects of the Treaty of Waitangi.


901.031 Organisational Behaviour, Human Resources

Content Summary Managing human resources requires the ability to work with, motivate and understand other people, both individually and in groups. Modern managers must possess these human skills, and be capable of assessing values, beliefs and attitudes of the people in their organisation so that they are able to handle all situations that may arise. This paper will examine the foundations of individual behaviour, values, attitudes and job satisfaction, including basic motivation concepts and theories and their application to determine why performance benchmarks play a role in appraisal and remuneration. The issues of communication, leadership and trust and the structure of organisations are also covered. Level: 5 Contact hours: 45 Self-study hours: 30 Learning Outcomes On successful completion of this paper students will be able to:

1. Explore the concepts of human resources and organisational behaviour. 2. Examine the importance of communication, leadership and management. 3. Describe how organisational structure and culture affects job design in a range of workplace environments. 4. Critically evaluate the foundations of individual behaviour, personality, values, attitudes and perceptions in

terms of understanding workplace behaviour 5. Identify the theories and concepts of motivation and how these can be applied to workplace performance

appraisals.

901.032 Hotel Management Simulations

Content Summary

This paper utilizes a software simulation programme to foster students' confidence in analyzing and implementing decisions in a semi-complex safe business situation. The segments of the simulation program concentrate on front office operations, the guest journey cycle and the application of yield management principles in forecasting demand. The input of data into the computer allows students to test out their decision making skills in a simulated but highly realistic environment. Students will be able to evaluate broad ranges of accumulated learning by running a business within a safe accelerated environment. Students must present a financial report based on the results of their simulated property.

Level: 5 Contact hours: 45 Self-study hours: 30 Learning Outcomes On successful completion of this paper students will be able to:

1. Identify business opportunities and threats through analysis of a background document. 2. Prepare, implement and monitor aspects of a business plan for their simulated property. 3. Manage their finances by developing and remaining within the confines of an operating budget. 4. Apply administration skills by producing regular progress reports. 5. Forecast and evaluate business performance and report results on a timely basis 6. Demonstrate involvement in the decision making and problem solving process. 7. Compare results and investigate variances.


Elective Papers:

901.035 Introduction to the Resort Industry

Content Summary This paper introduces students to the resort industry. Topics include an introduction to the industry, career opportunities, differences between a resort and a hotel, recreation requirements and leadership. The paper focuses on the resort segment of the hotel industry, its history, planning, operations and special considerations. Emphasis is placed on the study of recreational activities as they relate to the operations of a resort hotel. Special attention of the interaction between tourism and its relationship to the resort hotel industry will be studied in its broader context. Level: 4 Contact hours: 8 Self-study hours: 10 Learning Outcomes On successful completion of this paper, students will be able to:

1. Explain the key differences between a resort property and a city hotel and demonstrate clear understanding of the complexity of resort operations

2. Analyse the broad range of resort options and choices available and their attractiveness and appeal by customer profile – domestic and international

3. Analyse recreational activities within a resort environment 4. Identify career opportunities within the Resort Industry 5. Demonstrate a basic understanding of guest types, expectations and experiences

901.036 Introduction to Resort Management

Content Summary Successful resort operations rely on well-trained managers. This paper is designed to introduce students to the specialised profession of destination resort management, and to the reality that the resort industry is in a constant state of evolution. Managing resorts requires unique knowledge and skill sets, including managing guest activity planning and packaging adventure experiences, managing owner-relations and dealing with high rates of seasonal staff turnover. On completing this course, students will have developed a real appreciation for both the challenges and excitement associated with destination resort management.

Level: 4

Contact hours: 25 Self-study hours: 20 Learning Outcomes On successful completion of this paper, students will be able to:

1. Describe the role of a resort manager and demonstrate a clear understanding of their responsibilities,

including internal and external interactions and relationships 2. Demonstrate knowledge and understanding of customer needs and expectations and how service drivers

and reputation play a critical role in a competitive landscape 3. Analyse critical business issues & trends that relate to the resort industry 4. Explain the importance of effective departmental collaboration 5. Identify issues between Resort Management & Property ownership


901.037 Resort and Day Spa Operations

Content Summary This paper introduces students to Resort and Day Spa Operations. Topics include operational issues such as timetabling, costing, understanding the various written procedures required as an operations manager along with an insight into the requirements of unit owner-relations within a resort. An in-depth study will also focus on Day Spa Operations and the issues management faces within a resort environment.


Learning Outcomes On Successful completion of this paper the student will be able to:

1. Analyse the strategic positioning of spas by industry type (stand-alone, integrated, destination) and their

primary purpose 2. Identify different customer groups who use spas - why, when and to what benefit 3. Critique the financial considerations and constraints of spa types and how to integrate a

model of commercial acumen 4. Describe operational requirements that should be considered and implemented

to manage a successful and evolving spa business

901.038 Resort Marketing and Recreation Planning

Content Summary The course will first address the challenge of developing a resort marketing plan which identifies the specific needs and wants of target customer groups. Students will learn how to address those needs with a mix of products and services that will command prices sufficient to provide a level of income acceptable to the resort’s management and ownership stakeholders. The latter half of the course will deal with the challenges faced by resort developers and management in measuring customer satisfaction, quality of product and management. Level: 5 Contact hours: 45 Self-study hours: 30

Learning outcomes On Successful completion of this paper the student will be able to:

1. Identify and understand the various consumer market segments that dominate the resort industry and how to market within the resort to ensure their stay exceeds expectations

2. Explore the principles of resort loyalty marketing and how effective programmes drive share and repeat business

3. Demonstrate the relevance and importance of driving revenue and profit to the hotel through enhanced guest satisfaction and comprehensive resort services

4. Examine the relationship between investor cost, shareholder returns and guest satisfaction provided by robust activity and recreational planning

5. Explain the importance of food, beverage and entertainment within a resort complex


901.039 Introduction to Event Management

Content Summary

This paper introduces students to the event industry. It includes an introduction to the industry, career opportunities, requirements of an event manager and leadership. To the Event Manager, the special event is a challenge to create the right mix of content, presentation, venue and outcomes to achieve the goals of the client in the most cost effective and high impact manner. To do this effectively requires a range of skills and attributes - imagination, design, coordination, and the ability to lead a team and to keep track of detail. This paper evaluates and discusses the role of the event industry and the event manager today and into the future.

Level: 4 Contact hours: 8 Self-study hours: 10 Learning Outcomes On successful completion of this paper, students will be able to:

1. Describe the evolution of the event industry including different types of events and venue sites 2. Describe the role of an event manager and identify career opportunities within the event industry 3. Identify factors influencing future growth of the industry 4. Understand the range of events and how the growth of these events can be directly impacted 5. Outline the challenges and trends that affect and influence events 6. Understand, assess and consider the impacts an event can have on the region 7. Apply basic event set ups (including basic Venue and AV specific considerations

901.040 International Convention and Event Planning

Content Summary The focus of this paper is identifying the skills and knowledge required for developing proposals and bids for the staging of conventions and events. It includes detailed reviews of developing and co-ordinating event plans, producing gnat charts, run-sheets and with preparing accurate costing’s for products and services. Presentation and Proposal skills will be developed and tested. Level: 4 Contact hours: 25 Self-study hours: 20 Learning Outcomes On successful completion of this paper students will be able to:

1. Recognise & analyse requirements needed to run a successful event 2. Understand the action and processes required for an event including the preparation of gnat charts & run-

sheets 3. Develop & present event proposals for an event 4. Compile accurate and profitable cost sheets, quotations and budgets


901.041 Event Management Project

Content Summary A practical base project for students to develop an event concept using the skills and knowledge gained from the theoretical components of the course. Marketing, sponsorship planning, teamwork and leadership will all be part of the focus for the course. This subject allows students to apply theory and practical knowledge into running or assisting in the running of an event.



1. Develop an event idea and proposal including all relevant documentation including:

a. Tenders b. Marketing collateral c. Ordering, invoicing & budgets

2. Demonstrate professional communication, time, task and project management skills by assisting with the organising and implementation of an industry standard event

3. Prepare effective evaluation reports for the client including financial 4. Evaluate and provide recommendations for all interested parties, (clients, stakeholders, sponsors)

901.042 Audio-visual Management and Event Production

Content Summary

This course provides students with a practical knowledge of video and recording equipment, audio visual equipment, lighting, staging, computer systems, multimedia projection, and conference equipment used in event management: all essential requirements for the successful implementation and running of any form of event. Students will understand all the requirements needed for event production.


1. Identify and operate a variety of audio visual equipment 2. Identify the equipment and resource requirements needed for a variety of different conferences and events 3. Demonstrate an understanding of all components required for event production. 4. Programme a range of components for events. 5. Identify & analyse issues and provide recommendations for event production


901.010 Wine Studies

Content Summary The wine industry inside New Zealand has reputation of producing world class wines. Wine Tourism is an important aspect of this. This paper further explores the knowledge learnt from the beverage and bar management paper and identifies the evolution and history of wine. Viticulture will be discussed and leading wine regions identified. Students will experience taste local and international wines giving them a comprehensive knowledge of the global wine industry and the important role it plays within the Tourism Industry. Level: 4 Contact Hours: 8 Self-Study Hours: 10 Learning Outcomes On successful completion of this paper students will be able to:

1. Discuss and describe the evolution of the wine industry and the development of wine tourism 2. Explain viticulture and the wine making process 3. Identify leading wine producers and regions globally 4. Explore the structure of the distribution of wine from winery to customer 5. Prepare structured tasting notes for a range of wines

901.018 Promotion and Marketing of Wine

Content Summary As the wine industry continues to grow, the development of sound marketing strategies for wine producers is crucial to maintain a competitive edge in this dynamic industry. Students will learn the principles of marketing and why branding and labelling are so important. Students will develop skills to identify appropriate sales and distribution channels for effective wine marketing. Level: 4 Contact Hours: 25 Self-Study Hours: 10 Learning Outcomes On successful completion of this paper students will be able to:

1. Identify the main areas of sales and distribution and explore alternative methods of wine sales and

promotion. 2. Apply the principles of wine promotion and marketing. 3. Explain why branding and labelling are so important when marketing wine


901.027 International Wine and Cuisine

Content Summary Advising customers and clients on suitable wines to enjoy with their food is an excellent way of demonstrating wine knowledge together with selling and promoting the wine industry. Correct matching is important to bring out the best in flavour, aroma and tastes in both wine and food. Students will appreciate the differences between international and local wines and experience the tastes of exotic cuisine in order to match wines with the foods or match the food with wine.


1. Examine the techniques used to distinguish the flavour and aroma of wine 2. Analyse a range of food & wine matches 3. Apply appropriate strategies for effective food & wine pairing 4. Advise customers of appropriate wines to accompany their food choice

901.034 Planning and Structuring Cellar Door Management

Content Summary

The paper begins with the underlying principles and practice when selling to customers. Students will learn marketing strategies essential to maintain a leading edge in a competitive environment. Applying the principles of wine tasting together with the selling techniques within a cellar door operation will be covered in detail. The concept, planning and structuring of a cellar door operation will be discussed in detail. Internal influences on the consumer will be reviewed when planning and operating a cellar door.



1. Discuss the nature of consumer behaviour and its relevance for the development of effective marketing strategies for the wine industry.

2. Apply the principles and practice related to selling when conducting a wine tasting session. 3. Conduct a wine tasting in a professional manner. 4. Understand the concepts for planning and structuring a cellar door management operation. 5. Analyse the issues associated with cellar door management.


Appendices

Student leave form

Notes:

To be submitted to the Advisor at least 5 working days prior leave except in extenuating circumstances.

Please keep a copy of this form for your records

Note – only very important or unavoidable obligations will be taken into account.

OFFICIAL DECISION

Leave APPROVED without PE point deduction

Leave APPROVED PE point deduction after the 3rd absence of class

Leave DECLINED PE points will be deducted

Head of School Signature:

Date:

Student name & ID number:

Start & end date of leave:

Reason for leave request (tick one):

Compassionate Leave (Immediate family, medical etc)

Holiday

Work

Internship

Other

Paper Names Date and Time of affected

classes

Teacher approval/decline

Teacher comments Leave approved

Leave declined

If your leave is approved it is approved subject to the following:

You have no scheduled shifts (Term 1 and 2 Hospitality).

You have no form of assessments due during the leave period.

You agree that you are responsible for catching up on all class materials and content missed.

You take the risk of missing content that may be strongly linked to exams/assessments immediately on your return.

PE points could be deducted from the 3rd class for each paper depending on approval type granted.

No special condition will be given for extensions on assignments/projects due because of your leave.

Signature of student ……………………………..…………… Date ………………………


ASSIGNMENT/ESSAY COVER SHEET

Student Name / ID No:

Paper name/number:

Assignment title:

Teacher:

I declare that:

This is an original assignment and is entirely my own work.

I have read the QRC regulations on assessment misconduct and plagiarism and understand what plagiarism is.

I am aware of the penalties for plagiarism as laid down by QRC.

Where I have made use of the ideas of other writers, I have acknowledged the source in every instance.

Where I have used any diagrams or visuals I have acknowledged the source in every instance.

STUDENT SIGNATURE ___________________________________

For Office Use:

Time and Date received:

Grade/Mark

Comments

Teacher signature:

-------------------------------------------------------------------------------------------------- (tear off)

Acknowledgement of receipt of submission for Paper:

Time and Date received:

Signed:


REQUEST FOR EXTENSION OF ASSESSMENT

(Submit this completed form to the Head of School)

Student name:

Today’s date:

Date assessment due:

Date assessment handed out:

Paper Title & Number:

Assessment Title

Type of assessment:

Weighting of assessment:

Reasons for extension:

Supporting documents:

Medical certificate

Other (Specify)

Students signature:

Office use only:

Approved

Not approved

New due date & time

Teacher /supervisor’s name

Teacher informed

Authorising signature of Head of School:


REQUEST FOR ALTERNATIVE CONTROLLED ASSESSMENT TIME


Student’s name:

Today’s date:

Date of Assessment missed or to be missed:

Name/number of paper:

Type of Assessment missed or to be missed:

Controlled Assessment Oral presentation Other (specify)

% Weighting of assessment:

Detailed reason for absence:

Supporting documents attached:

Medical certificate Other (specify)

Student signature:

Office use only:

Not Approved

Approved and Assessment session arranged for:

Date & Time

Location

Teacher

Authorising Signature of Head of School

Copies of this form to student, teacher and file


REQUEST FOR REVIEW OF AN ASSESSMENT TASK

Note: A review request must be accompanied by a $50 appeal fee, which is refunded if the original assessment decision is

overturned.


Student Name:

Today’s date:

Date of Assessment or deadline (must be within 7 working days of receiving result and teacher feedback)

Paper Name & Number

Assessment Task to be reviewed:

Examination

Oral presentation

Assessment

Other (specify) …………………………………….

Specific aspects requested for review (if any):

Student signature:

Office Use only:

Reviewer’s decision:

Reviewer’s comments:

Reviewer’s signature:

Copies of this form to student, teacher and file