Certificate Program in Tourism and Hospitality

Top Certificate Programs in Tourism and Hospitality

Tourism and Hospitality

Tourism and hospitality is a field in which a variety of disciplines are studied and brought together to create a solid understanding of the service industry. As part of a global market that changes regularly, it is important to be aware of travel trends and the impact that a small change can make within the entire industry.

What is a Certificate in Tourism and Hospitality? This certificate focuses on concentrations that are currently in demand, creating a specialized niche for those wanting to further their career in the service industry. It allows the student to develop their skills and knowledge in capacities that are instrumental in their chosen area.

The benefits of acquiring a Certificate in Tourism and Hospitality include learning more about planning and how to make correct decisions for situations that are often presented without warning. Students learn how to predict upcoming trends, allowing them to better create an environment that best suits their clientele. They can also increase their knowledge base concerning event planning, management, operations, organizing financials, marketing, and legal aspects of tourism and hospitality.

Different academic institutions may vary in cost based on the time frame expected to fulfill requirements, as well as the school’s location. Before applying for a Certificate in Tourism and Hospitality, thoroughly research the school and the length of time it will take for the preferred program.

With a Certificate in Tourism and Hospitality an individual can either branch into or further their career in a position as a facilities manager or as the manager of a resort or other similar establishment. It can boost those who work within the industry in the legal realm, helping to keep ahead of new developments to understand potential legal pitfalls that may come along with those changes. A certificate of this type can also give marketers and operations managers a competitive edge.

 

There are now international programs with online options, making any location convenient when applying to earn a Certificate in Tourism and Hospitality. Search for your program below and contact directly the admission office of the school of your choice by filling in the lead form.

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Ship's Cook Certificate

Tante Marie Culinary Academy
Campus Full time 4 days August 2017 United Kingdom Woking

Tante Marie Culinary Academy is pleased to announce that we are now providing the Assessment in Marine Cookery – the Ship’s Cook Assessment – a vital step in achieving the Ship’s Cook Certificate of Competency. [+]

Best Course Studies in Tourism and Hospitality 2017. Ship's Cook Certificate Tante Marie Culinary Academy is pleased to announce that we are now providing the Assessment in Marine Cookery – the Ship’s Cook Assessment – a vital step in achieving the Ship’s Cook Certificate of Competency. This course is ideally suited to experienced chefs who are already working on-board and need to update their certification, or to chefs who have solid industry experience and wish to begin a career on-board a vessel. We are located within easy reach of Heathrow and Gatwick airports, central London and the south coast and have a range of local accommodation solutions. Our state-of-the-art facilities combined with our online 'Virtual Learning Environment' (VLE) means we are the ideal place to gain the accreditation you and your crew need, as quickly and simply as possible, to ensure compliance with MLC 2006. What is the SCC and do I need it? All chefs on UK-registered commercial vessels which operate more than 60 miles offshore with 10 or more seafarers on board must hold a Ship’s Cook Certificate. This qualification replaces the previous Merchant Shipping (Certificate of Ship’s Cooks) Regulations 1981. Ship’s cooks may qualify from the age of 18 and minimum sea time has now been reduced from 5 years to one month. Additionally, to be eligible applicants will also need to have completed Standards of Training Certification and Watchkeeping (STCW) basic safety courses and hold a current Medical Fitness Certificate. Therefore this qualification is part of the overall certification process. The new culinary training will additionally encompass cultural, religious and shift worker catering and dietary requirements, and Food Safety in catering. Additionally ALL crew who handle food will also require the minimum of Level 2 Award in Food Safety in Catering. (Supervisors and Head Chefs are strongly recommended to hold a Level 3 Certificate in Supervising Food Safety). Please note that the MCA will now NOT accept on-line or ‘in-house’ Food Safety Certification. These qualifications must be attained through an accredited provider, with a physical supervised examination. Tante Marie will provide Food Safety Levels 2/3 and HACCP training as part of the course, with online access in advance to our Virtual Learning Experience (VLE), after registration. Accredited Prior Learning If you already hold a valid UK Ship’s Cook Certificate under the Merchant Shipping (Certificate of Ship’s Cooks) Regulations 1981 or hold professional chef qualifications, the MCA may accept these as evidence of Accredited Prior Learning and you may only need to complete certain elements in order to apply for your SCC. This table gives you an example of which course would be suitable for you depending on your existing experience and qualifications, and the fee structure of the courses we are offering: The above is a guideline only and for more detailed information or advice please refer to MCA MSN 1846 or contact Tante Marie. COURSE OUTLINE: WHAT IS INVOLVED? The preparation and assessment is run over 4/5 days and we offer flexibility to omit elements where Accredited Prior Learning applies. This assessment forms part of the application to the Maritime Coastguard Agency for full Ship’s Cook Certification. Applicants will additionally need to complete the other requirements as specified under MSN1846. The Course is primarily an assessment of skills in a practical kitchen. There are elements of theory that are covered using pre-course learning through access to our Virtual Learning Environment (VLE) including online support from the Course Leader. Eligibility and Application Process In order to be eligible to complete this assessment candidates must: - be aged 18 years or over - have a proven track record of work experience in a professional kitchen - hold a professional cookery qualification at Level 2 for UK (Tante Marie can advise OR see MCA MSN 1846 for a list of acceptable prior qualifications) - have a proven track record/portfolio of skills that can be cross-referenced to course requirements - have competent spoken and written English and numeracy skills, including using a calculator Tante Marie also requires Candidates to produce a short current CV and covering letter outlining the reasons for wishing to undertake this qualification and to provide us with an insight into your professional cooking competencies and aspirations. This will better enable us to factor the Assessment Days to your specific needs, and therefore these must be submitted to us as part of the initial application process, along with scanned copies of any relevant qualifications or documentation. How to Prepare for this Course – The Tante Marie Virtual Learning Environment (VLE) Candidates should recognise that this is an assessment of skills not a teaching course. It is advised that candidates carefully read the Learning Outcomes and Assessment criteria within the MCA document, MCA MSN 1846, as outlined in Annex 1 & 2. It is important that you identify any areas or skill sets of which you are unsure. This is necessary as any one of the Assessment Criteria may come up either in the written Food Safety or Theoretical Examinations or on the days of Practical Kitchen Assessments. At Tante Marie Culinary Academy we recognise the fact that some subject areas are new, and some skills may not be familiar, even to experienced chefs. Therefore we have created a Virtual Learning Environment (VLE) which, after registration, will allow Ship’s Cook Certificate candidates online access to many useful videos, tutorials, etc., in order to refresh skills and gain knowledge. Access to the VLE is available for 6 months when the course fee is paid, and is an invaluable resource for prospective candidates. To further facilitate your qualification requirements, there will be compulsory elements of offsite VLE assessments and tests by the Tante Marie Course Leader, before you can sit the examination or complete the practical assessments in the Culinary Academy in Woking. These elements will further help you to identify any areas with which you are unsure and help you with valuable feedback. Areas which will be covered will include the relevant MCA requirements, namely: - Health and Safety - Kitchen Operations, costs and menu planning - Dietary Requirements of Shift Workers - Applying work place skills - Cultural and Religious Requirements - Healthier Foods and Special Diets What does the Tante Marie Culinary Academy Assessment involve? (Please note that this is an indicative timetable ONLY as each course is individually tailored to the candidate’s particular requirements and pre-existing levels of Certification). Typically, the course will consist of: For the Kitchen-based assessments candidates will be expected to present themselves in suitable clean Chef Uniform, with own knives etc. Personal presentation and working practices will be factored into the overall Assessment. What subjects are covered? The following learning outcomes will be covered within the Kitchen Practical Assessment and, in addition, some of the criteria will have been be covered in the theoretical examination. Full details of criteria detailed in MCA MSN 1846 Annex 2. In short the Key Food Knowledge and preparation areas to be covered in both theoretical written examination and practical assessment will be: - Prepare and cook soups and sauces - Prepare and cook fruits and vegetables - Prepare and cook meat and offal - Prepare and cook poultry - Prepare and cook fish and shellfish - Prepare and cook rice, pasta, grains and egg dishes - Prepare and cook desserts and puddings - Prepare and cook bakery products The Practical Assessments: The 2 days of Practical Assessment are designed to assess a range of skills encompassed in the learning outcomes. Full details of the range under each Learning Outcome (L.O.) are detailed within MCA MSN 1846 Document, Annex 1 & 2. The whole range will not be covered under this assessment, however candidates must be prepared for all Learning Outcomes (L.O’s) as details of the required food preparation and presentation will not be released until the day of assessment. Furthermore, learning outcomes may be combined holistically into one required dish - for example a starter using shellfish with a velouté sauce would cover three L.O.’s: (Starter, shellfish and sauces). Likewise a dessert using fruits either as part of the recipe or as a garnish will combine two L.O.’s: (dessert and fruit). 1st Practical Assessment: Soups, starters, meats, fish, poultry and vegetables Candidates will be provided the day before, with a menu for assessment. In the first 30 minutes candidates will produce a time plan outlining the order of dishes to be prepared, timings for presentation of each dish and how they will ensure food safety based on HACCP. They will prepare, cook, finish, serve and evaluate each dish under assessment conditions. The assessor will confirm the ranges covered and if competency has been demonstrated. The Chef Assessor may ask additional verbal questions to ensure knowledge and competency in the skills assessment module. Candidates will be allowed to take breaks during the assessment according to their own time management skills. Any breach of safe food practices or health and safety working practices will result in failure of the assessment. 2nd Practical Assessment: Pastry, bakery and dessert Candidates will be provided the day before, with a menu for assessment. In the first 30 minutes, candidates will produce a time plan outlining the order of dishes to be prepared, timings for presentation of each dish and how they will ensure food safety based on HACCP. Candidates will be assessed on hot and cold desserts, fermented goods, bread and pastry. All competencies and food preparation requirements for assessment can be found in MCA MSN 1846 Document, Annex 2. On Completion Tante Marie will provide successful candidates with a recognized Assessment Award (and Level 2 Food Safety Certification, if applicable,) to submit to the Maritime Coastguard Agency (MCA). Candidates must complete the Application for UK (MLC) Ship’s Cook Certificate of Competency (SCC) using application form MSF4395 (available on our VLE). Please note that this Certificate of Competency and Level 2 Food Safety Certification will constitute part of the MCA certification and applicants will also need to comply with the additional requirements as outlined in MCA MSN1846 Section3. Qualifications Gained: Ship's Cook Certificate of Competency [-]

Certificate in Adventure Tourism

Whistler Adventure School
Campus Full time 8 - 12 months Open Enrollment Canada Pemberton

​The WAS Adventure Tourism program consists of seven courses which follows the curriculum of the leading certification agencies in each discipline. The courses will educate students on safe backcountry travel and take students into all terrain types from rivers to mountains from rock walls to alpine peaks. Students will be immersed in all aspects of the world of adventure tourism. Each course can be completed individually or combine all seven courses, including a co-op work placement, for a full program graduation. [+]

Program Highlights ​The WAS Adventure Tourism program consists of seven courses which follows the curriculum of the leading certification agencies in each discipline. The courses will educate students on safe backcountry travel and take students into all terrain types from rivers to mountains from rock walls to alpine peaks. Students will be immersed in all aspects of the world of adventure tourism. Each course can be completed individually or combine all seven courses, including a co-op work placement, for a full program graduation. Course Breakdown: 67.5 hours per course plus a 200 hour co-op work placement. Location: On Campus, Sea to Sky rivers and mountains. Program Summary Program Name: Adventure Tourism Program Hours: 605 (Full Time) Length of Study: 8‐12 Months Credits: 22.5 Credential: Certificate CIC Eligibility: One year study permit and co-op work permit. Work and Study permits expire upon graduation. Entry Requirements: Minimum 18 years old & Proficiency in English. Physical & Skill resume required. Intake dates: April & October Courses within the Adventure Tourism Program: Snowmobile/ATV Guide The mechanized backcountry travel industry has been developing exponentially over the past 5 years. Given the wide range of audiences interested in participating in this activity, the need for capable, well-trained guides has continued to grow. The potential for high exposure and risk are an inherent danger to consumers and operations alike. This class utilizes the established standards that each licensed guide must posses. The course will included hands-on machine operation and handling skills. Note: The snowmobile and ATV guide courses will be substituted depending on winter or summer season. Backcountry Skiing/Snowboarding The snow sport industry is experiencing a boom in backcountry recreation. As snow sport enthusiasts desire to venture deeper into the backcountry, the need for trained, dedicated guides has increased. The Ski & Snowboard Guide course follows ACMG curriculum and educates students on safe backcountry travel for their clientele. Students will be immersed in avalanche training, terrain selection, group management, back country equipment and multiple backcountry trips exploring the Sea to Sky mountains. Rock Climbing Students will learn from our knowledgeable instructors to become competent climbers able to navigate vertical terrain using the skills generated by this course. Students completing this course will understand the basics of rock climbing, including anchor building, belaying, movement, leading and rock protection. Using ACMG standards students will be taught to move safely through vertical terrain while managing the risks and hazards. In addition to classroom sessions most of this course is conducted outdoors in Squamish. Each student will go through rigorous sessions to strengthen their skills, fitness and provide the knowledge to enjoy climbing. Flat Water Canoe This is a course designed as an introduction to the activity of canoeing and to develop the student’s skill and knowledge to a flat-water instructor’s level. Topics include the history of canoeing in Canada, canoe and paddle construction and design, equipment essentials (usage and maintenance), tandem and solo paddling techniques, water safety, rescues, trip preparation and instructional techniques. Sea Kayaking This is an introductory course designed to expose students to the basics of sea kayak guiding and to improve paddling technique. Emphasis is placed on navigation, rescue techniques, surf zone skills, open coast skills, radio operation, and natural history. Risk management and safety essentials are also covered. Alpine Hiking & First Aid The Alpine hiking course provides skills related to wilderness travel and outdoor adventure. Emphasizes knowledge of backpacking skills, survival techniques, proper physical conditioning, route finding, equipment selection, and an understanding and respect for the environment. The course incorporates lecture and discussion sessions followed by a weekend trip in the mountains. The First Aid course teaches the recognition and care for breathing and cardiac emergencies for victims 8 years old and up; identify and care for life-threatening bleeding, sudden illness and injuries. Certification in adult CPR and Standard First Aid is available. Co-Op Work Experience Students enrolled in full time programs complete a minimum of 200 hours of Co-op work experience with an employer related to their field of study. WAS has connections with businesses in Whistler that offer students the chance to practice their skills in a real world setting. These businesses are often looking for future employees and the co-op work experience course allows students an opportunity to impress. WAS and students work together to find a suitable placement and this course is part of the overall grade students will achieve. [-]

Individual Professional Award (Distance Learning)

SOAS University of London
Online & Campus Combined Full time Part time August 2017 United Kingdom London Enfield + 1 more

Whether you’re looking to update your professional skills, or wanting to sample distance learning before embarking on a postgraduate degree, we offer our modules for individual study. The Individual Professional Award (IPA) scheme enables you to study one or more modules outside the structure of a formal CeDEP degree programme. Most students study for IPAs over the course of a study year (30 weeks: February to October). However, for selected modules, there is a second entry point during the year where students can study for an award in a shorter period (15 weeks: June to October). [+]

Best Course Studies in Tourism and Hospitality 2017. Mode of Attendance: Distance Learning Description The Short Course Scheme has been a tremendous experience, enabling my return to higher education while balancing career and family. I have applied the thinking and learning gained to my work with the Ontario Ministry of Natural Resources, designing with stakeholders an incentive-based project for tourism and forestry. Grant A Ritchie – Manager, NER Planning Unit Whether you’re looking to update your professional skills, or wanting to sample distance learning before embarking on a postgraduate degree, we offer our modules for individual study. The Individual Professional Award (IPA) scheme enables you to study one or more modules outside the structure of a formal CeDEP degree programme. Most students study for IPAs over the course of a study year (30 weeks: February to October). However, for selected modules, there is a second entry point during the year where students can study for an award in a shorter period (15 weeks: June to October). Benefiting from the Individual Professional Award In general, the Individual Professional Award caters for three categories of students: Category I – Professional Updating Those wishing to take an individual module or modules on a one-off basis for reasons of professional updating and/or special interest. They may select from any of the modules shown in the list below. Category II – Sampler Those wishing to ‘sample’ a programme before deciding whether to apply for MSc, Postgraduate Diploma or Postgraduate Certificate registration. These students are advised to choose from the modules available, one which is a core module from the programme of interest to them. Category III – Qualifier Those required to pass one module initially in order to qualify for consideration for entry to the Postgraduate Certificate. These students MUST select one module from the list of core modules of your proposed programme of study For further details, please visit SOAS website: https://www.soas.ac.uk/cedep/ipa/ [-]

Certificate IV in Hospitality

ICAE: International College of Advanced Education
Campus Full time 1 year July 2017 Australia Darwin

Certificate IV in Hospitality is a one year course comprising one semester of on-campus study, followed by one semester of paid Industry Placement (students can elect to do unpaid IP if desired). This qualification provides students with a pathway to work as a supervisor in hospitality organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. [+]

Certificate IV in Hospitality Certificate IV in Hospitality is a one year course comprising one semester of on-campus study, followed by one semester of paid Industry Placement (students can elect to do unpaid IP if desired). This qualification provides students with a pathway to work as a supervisor in hospitality organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. In Darwin’s booming hospitality industry, students undertake their Industry Placement in food and beverage or accommodation service. Most students have a hospitality job within a few weeks of commencing their course, and many choose to stay with that employer for their IP. Possible jobs in Industry Placement include: Bar attendant, supervisor or team leader Accommodation receptionist Concierge Duty manager Food and beverage attendant, supervisor or team leader Front office attendant, supervisor or team leader Housekeeping attendant, supervisor or team leader Gaming attendant, supervisor or team leader Curriculum Core Units BSBDIV501 Manage diversity in the workplace SITHIND004 Work effectively in hospitality service SITXCCS007Enhance customer service experiences SITXCOM005 Manage conflict SITXFIN003 Manage finances within a budget SITXHRM001 Coach others in job skills SITXHRM003 Lead and manage people SITXMGT001 Monitor work operations SITXWHS003 Implement and monitor work health and safety practices Elective Units SITHIND001 Use hygienic practices for hospitality service SITHFAB001 Clean and tidy bar areas SITHFAB002 Provide responsible service of alcohol SITHFAB003 Operate a bar SITHFAB004 Prepare and serve non-alcoholic beverages SITHFAB005 Prepare and serve espresso coffee SITHFAB010 Prepare and serve cocktails SITHFAB014 Provide table service of food and beverage SITHGAM001 Provide responsible gambling services SITXFIN001 Process financial transactions SITXHRM002 Roster staff SITXWHS001 Participate in safe work practices [-]

Certificate in International Tourism Management

IUT Valence
Campus Full time 1 semester January 2017 France Valence

Certificate in International Tourism Management French art de vivre in the Rhône Valley - One semester after which you will be able to manage general skills (Tourism finance management, web marketing, processing of statistical surveys, French as a foreign language), but also specialised skills, such as oenology,(wine tasting and marketing), gastronomy, event planning. [+]

Best Course Studies in Tourism and Hospitality 2017. Looking for training in tourism? In the Rhône Valley, France, among vineyards close to the ski slopes and not far from the Mediterranean sea? To acquire skills in the production and marketing of tourism products. To develop skills for strategic tourism and hospitality management. To acquire the skills and expertise to develop tourism products. To learn about the trends and skills needed in the tourism industry. The answer Certificate in International Tourism Management French art de vivre in the Rhône Valley One semester after which you will be able to manage general skills (Tourism finance management, web marketing, processing of statistical surveys, French as a foreign language), but also specialised skills, such as oenology, (wine tasting and marketing), gastronomy, event planning. A place Where you can find some of the best wine makers(Chapoutier, Delas, Jaboulet, La Cave de Tain...) Where some of the best gastronomic restaurants (Maison PIC, Chabran, Kléber, Chartron...) are settled. In the heart of Ardèche,the Pont d’Arc Cavern, the largest decorated cave replica in the world features a collection of paintings, drawings, and engravings reproduced from the Chauvet Cave, a UNESCO World Heritage Site. With its 125km of slopes, the Villard / Corrençon resort offers the largest downhill skiing area in the Vercors. Training 300h, a semester completely delivered in English, open to every student having passed a year 2 University level. This training is conceived as -a door open for students in tourism after their bachelor’s degree, or before -a specialisation for students coming from language or business training programmes On completion of the programme you will have developed management skills in: Tour guiding Wine marketing Law of product or food/wine labelling Cross-cultural Communication Information Technology Business (marketing, human resources, management, enterprise development) Business Planning/Project Management Event management French language skills Taught by specialists (Company professionals for business-specific skills, University lecturers and researchers or visiting professors, for broader topics), using the well-known teaching excellence of the French “Instituts Universitaires de Technologie” IUT). As following Courses and modules ECTS Hours GENERAL SKILLS and KNOWLEDGE Language Skills French as a Foreign Language Fundamentals of Management and Marketing Tourism Finance International Marketing 4 4 72 36 18 18 BUSINESS SKILLS IN AN INTERNATIONAL ENVIRONMENT Web marketing and digital tourism Cross-cultural management Business Law and the EU legal environment Communication across cultures 5 54 18 12 12 12 THE TOURISM INDUSTRY: PRODUCTS AND SERVICES Tourism and Economy : The Economic Geography of Tourism Tourism and Societies: Culture and Sociology of European Countries Local Cultural Tourism: Gastronomy in South-Eastern France (Rhône-Alpes region) Local Cultural Tourism: Oenology in South-Eastern France (Rhône-Alpes region) Tourism and the Hospitality Sector : French Specificities in a Global Environment Quality Certifications 8 84 12 12 18 18 12 12 PROJECT TOOLS and METHODOLOGY Marketing Practice: Conducting a Market Survey Event Planning / Services Marketing Applied Statistics and Quantitative methods Case Studies and Project Management Business Applications and IT Skills 5 60 12 12 12 12 12 INDUSTRY PROJECT / WORK PLACEMENT Project management / Organisation of a Field Trip / Industry Research Project / Event planning 4 30 Total 30 300 Calendar This training programme will first be delivered in the Spring Semester 2017 (beginning in January). It will then be delivered every year during the Fall Semester (starting as from September 2017) Our partnership This certificate is based on a partnership with Karelia University, Joensuu, Finland, with student and staff exchanges and ongoing activities and projects. So, for the first time in 2018, it will be possible to continue, after the fall semester in Valence, with a Spring Semester in Joensuu (in order to complete a one-year training). Conditions to apply Having passed a year 2 in any training programme: tourism, business, hotel management studies,languages... A minimum TOEIC score of 600 points) is required for non-native English speaking students The cost is €1,500 per semester Free of charge for Erasmus students Accommodation: student halls nearby Please contact:Nicolas Robert,head of the degree nicolas.robert@iut-valence.fr Claire Bénéfice, Erasmus coordinator claire.benefice@iut-valence.fr [-]

Certificate in International Hotel & Tourism Management

IMI International Management Institute Switzerland
Campus Full time 22 weeks August 2017 Switzerland Luzern

This 22 week foundaton programme offers ideal preparation for those looking to pursue University level study in a Hospitality, Events or Tourism related discipline at IMI. [+]

The objective of the programme is to give students a sound professional education in the operational management of hospitality and tourism organisations with a particular focus on the management of food and beverages, front office systems and tourism processes. The programme also includes opportunities to acquire fundamental skills in languages, information technology, communication, business planning and self-development.

Requirements for Admission

Minimum 17 years of age High school certificate or equivalent e.g. GCSE O/A Levels Appropriate level of English. 

Applicants who do not have the required English level may join the four week Pre-Sessional English Course or the 10 week University English Preparatory Programme (UEPP).... [-]


Certificate in Applied Tourism & Event Management

ISB International School Of Business Dublin
Campus Full time 1 semester September 2017 Ireland Dublin

This programme is designed for undergraduate business students who have a particular interest in Tourism and Event Management. This is a study abroad program for a duration of three months. Students study these subjects in the context of Ireland which adds to their previous knowledge in these areas. They continue to build on their knowledge and skills in the areas of management, communication and economics in a multi-cultural context. [+]

Best Course Studies in Tourism and Hospitality 2017. This programme is designed for undergraduate business students who have a particular interest in Tourism and Event Management. This is a study abroad program for a duration of three months. Students study these subjects in the context of Ireland which adds to their previous knowledge in these areas. They continue to build on their knowledge and skills in the areas of management, communication and economics in a multi-cultural context. Tourism Marketing Management & Organisations Event Management Social and Economic Aspects of Ireland Business Communication Skills Tourism & Event Management Project Tourism Marketing The aim of this module is to enable international learners to apply a broad understanding of the theory and practice of tourism marketing to a foreign workplace environment. On successful completion of this module learners should be able to: Identify the main components of the marketing mix, segmentation process and strategic decisions for tourism marketers. Recognize the difference between the 7P’s of services marketing from the 4P’s of product marketing and the associated characteristics and challenges of services marketing. Communicate the application of an original and appropriate marketing strategy and communications campaign for a tourist destination. Discuss the specifics of the tourism marketing environment in Ireland and explain how it could be applied in an International setting. Management & Organisations The aim of this module is to familiarise international learners with the theory, principles, practices, roles and functions of management and organisations in the Irish business environment. On successful completion of this module learners should be able to: Identify various definitions and theories of management, recognise their subtleties and appreciate their historical development and the fundamentals of their corporate implementation. Label, describe and apply management tools such as PESTEL and SWOT Analysis, Porters Five Forces and Value/Supply chain concepts. Define and discuss, using clear corporate examples, key management disciplines such as: organisational structures and culture, leadership, team-working, ethics and CSR, decision making and conflict resolution. Explain how the implementation of traditional management functions, tools and disciplines is influenced by organisational structure, culture and internal and external environments. Event Management The aim of this module is to familiarise international learners with the theory, principles and practices of event management. On successful completion of this module learners should be able to: Describe the events environment including categories of events,their origins and development and their relationship with, and impact on stakeholders. Discuss the key phases, stages and elements of the event planning and management process from feasibility study to post event evaluation. Prepare a selection of event related documents including event plan(s), post event reports and event proposals. Communicate a proposed commercial and creative strategy for the planning and execution of an industry based event. Social and Economic Aspects of Ireland This module is designed to inform and enhance the socio-cultural appreciation of Ireland by international learners, and to enable them to use standard economic tools to explore and evaluate fundamental aspects of the Irish economy. On successful completion of this module learners should be able to: Discuss the socio-cultural, political and economic dimensions of contemporary Ireland, identifying similarities and contrasts with the learner’s country of origin Identify the main civilisations, influences and events which have shaped society, politics and the economy of contemporary Ireland Explain the origins of the conflict in Northern Ireland and the progress made since the 1990’s Explain the role of the Irish language in modern Ireland, and assess the causes of its declining usage Explain the standard tools used by economists to analyse certain aspects of a national economy, and explore their applicability to aspects of the Irish economy Discuss the causes and consequences of Ireland’s rise to economic prominence as a Celtic Tiger economy and its subsequent crash Examine and discuss key contemporary issues and options in relation to Irish social and economic policy Business Communications Skills The aim of this module is to enable international students to communicate in the English language with clarity and authority, applying written, electronic, verbal and non-verbal communications skills in a range of business settings and situations. On successful completion of this module learners should be able to: Develop an understanding of the principles of effective communication through theoretical and practical applications of the English language to business communications Appraise primary non-academic business oriented texts and independently generate a measured and articulated response Create, script and deliver an audience-focused business presentation, using appropriate vocabulary, graphs, charts and other visual/ electronic aids Communicate clearly and concisely in written business English, observing the relevant layout, conventions and styles of emails, letters, reports and promotional leaflets Communicate appropriately and persuasively in oral English, including in discussion, debate, interviews, meetings and negotiations Differentiate between varying language registers in a business context (formal, informal, impromptu) for planned and un-predicted life-like business scenarios such as business negotiations and mock product pitching Communicate effectively within a team Tourism & Event Management Project This module is designed to form an essential element which facilitates learners in consolidating the key strands of the Tourism and Event Management programme in an integrative project. On successful completion of this module learners should be able to: Recognise and apply the cross disciplinary relevance of learning achieved in the other Tourism and Event Management Programme modules. Translate the academic theory underpinning Tourism Marketing and Event Management into an applied nature by creating a realistic industry standard Tourist Event. Communicate a proposal that identifies a marketing campaign and detailed event planning for a realistic industry standard Tourist Event. Explain how selected tourism marketing and event management strategies should and can be applied together effectively in an industry setting. [-]

Certificate IV in Hospitality

North Coast TAFE
Campus Full time 1 year Australia New South Wales

This qualification is for people who need the knowledge and skills required to work as a skilled operator using a broad range of hospitality skills combined with sound knowledge of industry operations. You will learn to operate independently or with limited guidance from others and use discretion to solve non-routine problems. You may have supervisory responsibilities and you may need to plan, monitor and evaluate the work of team members. This qualification provides a pathway for you to work as a team leader or supervisor in hospitality organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. [+]

This qualification is for people who need the knowledge and skills required to work as a skilled operator using a broad range of hospitality skills combined with sound knowledge of industry operations. You will learn to operate independently or with limited guidance from others and use discretion to solve non-routine problems. You may have supervisory responsibilities and you may need to plan, monitor and evaluate the work of team members. This qualification provides a pathway for you to work as a team leader or supervisor in hospitality organizations such as restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Pre-requisites: There are no pre-requisites for this course. Core units: You will complete core units of study in the following areas: Manage diversity in the workplace Work effectively in hospitality service Enhance the customer service experience Manage conflict Manage finances within a budget Coach others in job skills Lead and manage people Monitor work operations Implement and monitor work health and safety practices Elective units: Contact us for more information on the elective units offered within this course. Assessments: There are assessments for every unit. Get credit for previous study and life experience: Recognition of Prior Learning (RPL) helps you get your qualification faster. We will review your life and work experiences as well as any previous study you may have completed that might contribute to RPL for this course. TAFE 2 uni pathways: A TAFE NSW Certificate IV or Diploma could give you up to 12 months advanced standing in a university degree. Some Advanced Diplomas offer even more credit. Choosing a TAFE to University Pathway at North Coast TAFE is a great way to get practical 'job ready' skills and then gain entry to a university at an advanced stage. North Coast Institute offers a range of programs to help transition to University study. [-]

ESL + Hospitality and Tourism Management Certificate + Paid Internship Program

Columbia West College
Campus Full time 21 months February 2017 USA Los Angeles

Learn English, earn a Professional Certificate in Hospitality and Tourism Management and land a 12-month paid internship! Don’t miss this once-in-a-lifetime opportunity to advance your career in the hospitality and tourism industry! Now you can study ESL at Columbia West College in fabulous Los Angeles and Hospitality and Tourism Management at Vatel/CIBU in sunny San Diego, PLUS land the paid internship of your dreams! [+]

Best Course Studies in Tourism and Hospitality 2017. Learn English, earn a Professional Certificate in Hospitality and Tourism Management and land a 12-month paid internship! Don’t miss this once-in-a-lifetime opportunity to advance your career in the hospitality and tourism industry! Now you can study ESL at Columbia West College in fabulous Los Angeles and Hospitality and Tourism Management at Vatel/CIBU in sunny San Diego, PLUS land the paid internship of your dreams! CWC Tuition: Depends upon length of study. Please see tuition chart for details. Vatel/CIBU Tuition: $11,750 Hospitality and Tourism Management certificate program 12-month paid OPT AND SO MUCH MORE! 2016 Start Dates February 1st, 2016 August 29th, 2016 About CWC: Located in Los Angeles, CWC provides outstanding English language instruction, experienced and dedicated teachers, warm and helpful staff, great student services, partnerships with higher education institutions, an ethnically diverse student population and all the other benefits you’re looking for in a great language school! Whatever your goals may be, we want to support you every step of the way on your journey to success! About VATEL/CIBU: Vatel is the leading group in hospitality and management education, with 30 schools worldwide. CIBU is one of the few nationally accredited, private business universities in the US. Together, their mission is to educate the next generation of hospitality managers for the world’s largest and most vibrant industry. They achieve their mission through a commitment to excellence in teaching, strong collaborations with hospitality industry leaders, incorporation of practical experience and valuable international exposure. Full List of Program Benefits: 1. Standard ESL or Business English program, and one (1) ESL Program Certificate of Completion (upon successful completion of program requirements). Students will achieve sufficient English proficiency to qualify for the Hospitality and Tourism Management Certificate program. 2. Nine (9) month Hospitality and Tourism Management program, and one (1) Hospitality and Tourism Management Program Certificate of Completion (upon successful completion of program requirements). Students will learn the principles of hotel and tourism management, with an emphasis on customer service best practices and professional conduct. 3. Unique 10-week Career Development course included as part of the Hospitality and Tourism Management program. Students will acquire crucial, lifelong job search skills, such as creating a resume, networking and giving a successful interview. 4. Internship Placement Assistance: Option A. With the assistance and guidance of Career Development course instructors, students can find the perfect internship using the skills learned in their Career Development course OR Option B. Students can take advantage of the internship placement assistance offered by Vatel through ITN (www.internationaltrainee.com), the #1 placement organization for the luxury Hotel & Restaurant Industry in the US. Through ITN, students can apply to be placed at one of Vatel’s 4- or 5-star partner establishments. 5. Twelve (12) month paid Hospitality or Tourism internship, and one (1) Hospitality or Tourism Internship Certificate of Completion (upon successful completion of internship). Students will gain real life experience through paid optional practical training. 6. Housing/accommodations assistance during education program components. [-]

Certificate in Hospitality Management

Apicius International School of Hospitality
Campus Full time 2 semesters October 2017 Italy Florence

The Apicius Professional Program in Hospitality Management offers international students a unique opportunity to specialize in the hospitality field, while studying in one of tourism’s most challenging cities in the world. [+]

The Apicius Professional Program in Hospitality Management offers international students a unique opportunity to specialize in the hospitality field, while studying in one of tourism’s most challenging cities in the world. The program is based not only on theory, but also on practical experience consisting of site visits, guest lectures and internships organized to offer professional, formative experiences for the students. The combination of a dynamic and sophisticated city with a program that provides high levels of expertise in teaching methods ensures a remarkable experience for each A.I.S.H. Hospitality student.

 

Program Curriculum

 

SEMESTER 1  ... [-]


Certificate in Hawaiian Studies

Windward Community College
Campus Full time September 2017 USA Honolulu

The ASC in Hawaiian Studies prepares students for careers in education, the visitor industry, or in fields requiring expertise in Hawaiian subject matter. [+]

Best Course Studies in Tourism and Hospitality 2017. The ASC in Hawaiian Studies prepares students for careers in education, the visitor industry, or in fields requiring expertise in Hawaiian subject matter. Program Outcomes Upon successful completion of this certificate, students will be able to: Access sources of Information about Hawai'i and Hawaiian Studies. Critically analyze information about Hawai'i and Hawaiian Studies. Communicate, applying correct Hawaiian pronunciation, spelling, basic phrase and sentence patterns. Apply a firm foundation to continued Hawaiian language acquisition. Demonstrate a basic understanding of Hawai'i, its natural and social history, and its Hawaiian heritage. Identify Hawaiian environmental and community issues and ways to contribute to Hawai'i by applying information and understanding gained from the ASC in Hawaiian Studies. Understand, appreciate, articulate, and safeguard Hawai'i, its unique heritage and identity through having attained the ASC in Hawaiian Studies. You are eligible to apply if you: Are 18 years of age or older, or Have earned a U.S. high school diploma, GED or equivalency International Student requirements and information Submit an application if you are: Not currently enrolled at any of the UH system campuses A first-time college student A returning student (a person who previously attended but is not currently enrolled at any other UH campus) A transfer student (a person who is currently or was previously enrolled at a non-UH institution) Transfer Credit Search - UH System Course Transfer Database An Early Admit or Running Start student (a junior or senior high school student admitted under the Early Admission or Running Start program) [-]

Short-Term Certificate Program in Hospitality Management

Legacy Business School
Campus Full time 6 months May 2017 USA New York Murray Hill + 1 more

The Short-Term Certificate Program in Hospitality Management provides a strong foundation in the knowledge and tools necessary to excel in this constantly growing field. [+]

SHORT-TERM CERTIFICATE PROGRAMS Legacy Business School’s Short-Term Certificate Programs have been created especially for managers, professionals and aspiring professionals who are seeking highly focused training and a shorter time to course completion. Application Fee: $75 Registration Fee: $100 Tuition: $33,890 Duration of Program: 6 Months HOSPITALITY MANAGEMENT The Short-Term Certificate Program in Hospitality Management provides a strong foundation in the knowledge and tools necessary to excel in this constantly growing field. Students explore in-depth contemporary hospitality and management operations and analyze the policies and principles that best promote a customer-focused culture. Students develop skills that allow them to predict potential trends and pitfalls within the industry. Graduates will be able to design and develop effective strategies to adjust their marketing strategies accordingly. [-]

Hospitality Diploma & Certificate Program

Reeves College
Campus Full time 43 weeks Canada

Tourism/Eco-tourism is one of the fastest growing sectors of the Canadian and world economy. The eco-tourism industry is expected to accelerate as world demand for travel to pristine wilderness areas increases. [+]

Tourism/Eco-tourism is one of the fastest growing sectors of the Canadian and world economy. The eco-tourism industry is expected to accelerate as world demand for travel to pristine wilderness areas increases. Major areas of employment in the industry include Adventure Tourism and Recreation, Tourism Services, Food & Beverage Services, Accommodations, Travel & Trade, Events & Conferences, and Transportation Attractions. Successful graduates will receive an American Hotel & Lodging Association (AHLA) diploma and a Reeves College diploma which are transferable to many colleges and universities.

 

 

Program Objectives

 

The aim of this program is to provide students with a combination of communication, customer service and safe work practices that will enable them to be active and contributing members of a tourism hospitality team.... [-]


One-Year Certificate in Hotel and Tourism Operations

International Hotel and Tourism Industry Management School
Campus Full time 1 year June 2017 Thailand Bangkok

I-TIM’s one-year certificate program in Hotel and Tourism Operations is primarily designed for people who already have a degree in another field but wish to work either in the hotel or travel and tourism industry. [+]

One-Year Certificate in Hotel and Tourism Operations

I-TIM’s one-year certificate program in Hotel and Tourism Operations is primarily designed for people who already have a degree in another field but wish to work either in the hotel or travel and tourism industry.

 

Program

Students will follow the syllabus of the Certificate in Hotel and Tourism Industry Management. This introduces the concept of Hotel and Tourism Management, examines the practical, business functions of a hotel from a supervisor/junior management perspective, tourism management, European culinary and restaurant service and management.

By the end of the first year students will understand the practical elements of the running of a modern hotel. Students will also have an understanding of the social and economic environment in which hotels operate and the role of organizations within that environment. Moreover, they will gain an understanding of both restaurant services and European culinary techniques.... [-]


Certificate III in Commercial Cookery

SILK Education & Training
Campus Full time 52 weeks January 2017 Australia Melbourne

The SIT30813 Certificate III in Commercial Cookery qualification provides individuals with the skills and knowledge required to be competent as a qualified cook. This course covers a wide range of hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafés, cafeterias and coffee shops. [+]

Best Course Studies in Tourism and Hospitality 2017. The SIT30813 Certificate III in Commercial Cookery qualification provides individuals with the skills and knowledge required to be competent as a qualified cook. This course covers a wide range of hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafés, cafeterias and coffee shops. This course also gives individuals the ability to provide technical advice and support to a team within a commercial kitchen environment. Requirements: To undertake the SIT30813 Certificate III in Commercial Cookery qualification participants must have; IELTS 5.5 (Academic or General) Minimum 18 Years of age Satisfactorily complete a minimum of Year 12 or equivalent and or relevant industry experience NOTE: If you do not have an English Language ranking equivalent to IELTS 5.5 and you wish to apply for a vocational course you are required to sit SILK’s Vocational English Test. Program Structure: To successfully complete the SIT30813 Certificate III in Commercial Cookery qualification students must complete a total of twenty five (25) Units which consist of twenty two (22) Core and three (3) Elective Units. Course costs: Tuition Fee: $12,000 Material Fee: $0 Administrative Fees: $200 Uniform & Equipment: $450 Location: Melbourne City, South Melbourne and North Melbourne Duration: 52 weeks [-]