The aim of this programme is to prepare graduates with advanced knowledge, skills and understanding of food and beverage service and provide competent employees who are able to work as food servers in the restaurant services sector.
DurationThe aim of this programme is to:
To prepare graduates with advanced knowledge, skills and understanding of food and beverage service and provide competent employees who are able to work as food servers in the restaurant services sector
To provide for those individuals who are employed as food servers a qualification that will enhance their employment opportunities across a range of restaurant service establishments.
To implement established standards of professional practice for advanced food and beverage service that can provide customers with confidence in a range of restaurant service environments
Content
Students will study the following modules over the 18-week duration of the programme:
Module 202: Safety at Work
Module 203: Food Safety
Module 204: Customer Service
Module 207: Menu Knowledge and Design
Module 208: Hot Beverage Product Knowledge
Module 209: Beverage Product Knowledge
Module 210: Food and Beverage Service
Module 211: Handling Payments
Outcome
On successful completion of the programme, graduates will have met all the graduate profile outcomes of the qualification.
Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimise potential hazards when serving customers.
Monitor and maintain interactions between colleagues, managers and customers to provide efficient customer service.
Monitor and maintain the application of standard operating policies and procedures to work roles in a hospitality establishment.
Restaurant Services strand:
Monitor and maintain food and beverage service operations.
Monitor and maintain legislative compliance requirements for a hospitality establishment.
Entry requirement
Applicants must be 18 years and over, due to alcohol requirements
Recognition of prior learning (RPL) may be considered for candidates with good industry background to credit compulsory standards for entry to the programme. All RPL candidates are required to submit relevant proof of industry experience English Language Entry
English Language Entry
For whom English is not a first language must have an IELTS score (General or Academic) of 5.5 with no band score lower than 5, or an equivalent NZQA approved English language test.
Employment Focus Limited trading as the Professional Business and Restaurant School (PBRS) was established in 2000 and operates a specialist management and hospitality training institute.
PBRS aims to provide high quality courses that are relevant to the needs of the hospitality industry and to the students.
It is located in central Auckland with excellent access to hospitality outlets. Many of the other hospitality training institutions are located out of the city centre.
PBRS is proud of its excellent reputation in the industry and the high esteem in which its graduates are held.
PBRS acknowledges that it has an important role to play in ensuring that progress is made in the areas identified as Government priorities.
It takes cognizance of the positive outlook for the hospitality industry and adopts a holistic approach to catering for the needs of its students.
PBRS has a strong record of success in providing excellent outcomes for its students.
All our facilities are modern with spacious classrooms and computer laboratories and five professional commercial training kitchens and a training restaurant.
PBRS is a long-standing and reputable private training establishment (PTE) specialising in the provision of tertiary education and training for the hospitality industry.
With campuses in Central Auckland, its goal is to provide high quality, relevant training and education supported by appropriate work experience to ensure that graduates have excellent career opportunities and/or a solid basis for further education in the field of hospitality.
Vision:
PBRS will be the most distinguished educational institution with a local and international reputation for excellence.
Mission:
To provide quality and relevant education and professional training delivered by skilled and qualified teachers to meet industry, student and community needs.
Strategies:
Adopt a distinctive educational emphasis
Provide a holistic learning, teaching and student experience that is unique
Deepen engagement with alumni, industry and other stakeholders
Strengthen PBRS’s capability
Values:
PBRS’s core ethical values are:
Respect/Aroha: We treat everyone with respect, empathy, hospitality and generosity, showing connection
Excellence: We strive to be extremely good or outstanding in all we do
Equity: We are fair and impartial with everyone
Integrity: We behave with honesty, showing strong moral principles
Ako: The effective partnership we aim to create through a two-way teaching and learning relationship
EER review
NZQA assesses the standard of education for tertiary education organisations through a regular system of external evaluation and review (EER). Through periodic EER, tertiary education organisations are held accountable to their students, employers, funders, quality assurance bodies and other interested parties.
Professional Business and Restaurant School (PBRS) http://www.nzqa.govt.nz/providers/details.do?providerId=******
PBRS’s most recent EER was in 2022, where we retained our Category two status. The NZQA EER team was Confident in the educational performance and Confident in the capability in self- assessment of Employment Focus Limited ( T/A : PBRS: The Professional Business and Restaurant School )
Education Code of Practice 2021
The Education (Pastoral Care of Tertiary and International Learners) Code of Practice 2021 (the Code) supports the wellbeing of tertiary and international learners enrolled with New Zealand education providers.
For the wellbeing and safety of their learners, education providers including PBRS must follow guidelines set out in the Education (Pastoral Care of International Students) Code of Practice 2021.
These guidelines are meant to assist signatories and potential signatories in establishing practices that comply with legislative expectations and requirements.
In the Code, signatories are required to provide their international students with a range of outcomes, as well as key processes for supporting international students’ achievement, well-being, and rights.
A Copy of the Education (Pastoral Care of Tertiary and International Learners) Code of Practice 2021 can be downloaded from this Link.
How does the Code relate to you as a learner ?
To ensure that international students are well informed, safe and properly cared for when they come to study in New Zealand, PBRS (pastoral care) follows the code of practice, and through a dedicated support line, students have the right to be treated fairly at all ages and levels of education.
PBRS Self-Review Report
Please find the link to access PBRS self-review report can be accessed from here.In our role as a tertiary provider, we ensure that our learners are aware of the Code, so that they will be protected and their wellbeing will be protected
To establish standards of professional practice for basic service in hospitality food and beverage establishments. Right from the start, you’ll be learning about the logistics of great service both to the customers at your tables, and to the team of chef’s you’re supporting.
Grow your understanding of the operational and managerial requirements of managing commercial hotel food and beverage departments.
If you’re interested in meeting, servicing and connecting with people from all walks of life, you’ll find a fun, flexible and fast-paced career in the Food & Hospitality industry.
This hands-on programme is your first step towards a career in the largest industry in the world, with endless job opportunities across New Zealand and the globe.
The course covers health and safety legislation and the License Controller Qualification (LCQ). Class trips to restaurants, hotels and food festivals to see new trends in the industry are included.
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