| Programme Name | Diploma in Restaurant Operations (Level 5) |
|---|---|
| Programme Description | This course is designed, to provide the participants with the theoretical knowledge and practical life skills that is required to work in the Hotel and Catering Industry or any Food Service Outlet as either a food or beverage waiter or as a barman or barmaid. |
| Majors | Restaurant Operations |
| Minimum Requirement | a) Students must pass Fiji Year 12 Certificate Examination b) Mature aged applicants as well as those with industry experience will also be admitted. |
| Programme Type | Trade Diploma |
| Credit Points Required | 240 |
| Campus | Labasa,Namaka,Nasese |
| Duration | 2 Years |
| Estimated Tution Fees - Local (FJD) | $7,686.00 |
| Estimated Tution Fees - Regional | $23,058.00 |
| Note | * Directed Industrial Attachment: 6 Months |
| Core Units | Offered In |
|---|---|
| OHS445 - Workplace Health & Safety | Semester 1 |
| FBV402 - Banquet and Functions | Semester 1 |
| COM408. - Professional Communication | Semester 1 |
| BAR404 - Cocktail Mock-Tail and Bar Operations | Semester 1 |
| BAR405 - Safety Sanitation and Responsible Service of Alcohol | Semester 2 |
| FBV405 - Applied Advanced Food Services Practices | Semester 2 |
| FBV406 - Applied Advanced Beverage Services Practices | Semester 2 |
| FBV404. - Restaurant Service Operations | Semester 1 |
| CKY402. - Catering Control | Semester 2 |
| FBV409. - Hospitality Fundamentals | Semester 2 |
| Core Units | Offered In |
|---|---|
| ACO501 - Hospitality Sales & Marketing | Semester 2 |
| FBV503 - Restaurant Operations Management | Semester 2 |
| HTS502 - Introduction to Hospitality & Hotel Operations | Semester 1 |
| HTS501 - Introduction to Tourism | Semester 1 |
| CKY501 - Kitchen Management and Supervision | Semester 2 |
| MGT501.. - Introduction to Business Management | Semester 1 |
| CKY502. - Menu Engineering and Pricing Strategy | Semester 1 |
| BKY503. - Baking & Pastry Operations | Semester 2 |