CERTIFICATE IN TOURISM VTR009

Correspondence Course or Online Learning

Work in the Tourism Industry

Graduates may start their own business, or find work in iny one of many different jobs, for example:

• Tour operator
• Tour manger
• Tour leader
• Tour Booking Agent
• Tour Attraction, Theme Park, Facility etc staff
• Tourism Services Staff (accomodation, transport, food service, equipment hire, etc)

These modules provide foundation knowledge for the Certificate in Tourism.

• Food & Beverage Management BTR102
• Tourism 1 BTR103
• Bookkeeping I BBS103
• Event Management BRE209

In addition to the core modules, students study any 2 of the following 8 modules.

• Leisure Facility Management I BRE205
• Ecotour Management BTR101
• Ecotourism Tour Guide Course BTR301
• Hotel Management BTR202
• Tourism II Special Interest Tourism BTR204
• Entrepreneurship BBS204
• Adventure Tourism BTR302
• Personnel Management VBS107

Content of Core Modules

Food & Beverage Management

1. Human Nutrition - This covers all the major food groups and their importance in a nutritional diet. Also including factors in nutrition from compatibility and range of ingredients through to healthy cooking and eating methods.
2. Cooking - Includes various cooking methods for a variety of different foods, covering both palatability and digestibility through to the nutritional value in processing foods.
3. Kitchen & Food Management - Learn to maximise efficiency and service through proper management of kitchen facilities, including the handling of food storage and preparation, hygiene and ethics.
4. Planning A Menu - Covering menu planning for the needs of special groups in different situations, including children; adolescents; elderly people; expectant and nursing mothers; immigrants; vegetarians and other health related diets.
5. Alcoholic Beverages - Learn how to provide adequate variety and product knowledge in order to manage the provisions of alcoholic beverages appropriately for different situations.
6. Tea, Coffee and Non-Alcoholic Beverages - This lesson provides an understanding of non-alcoholic beverages available in the catering industry and how they should be made and served.
7. Scope & Nature Of Catering Services - Learn to understand the differences in appropriate management and catering for a variety of situations from pubs to a-la-carte.
8. Personnel Management -(waiting skills, staffing a restaurant, kitchen etc) This lesson covers the management of people in the food and restaurant industry, including training programs, job specifications, recruitment etc.
9. Management Of Catering Services - By consolidating the skills developed throughout this course you are given a comprehensive understanding of marketing through to food purchasing in order to effectively manage in the food and beverage industry.

Tourism 1

There are ten lessons in this module as follows:

1. Travel Industry Overview/Introduction : oliday travel, Business travel, Resources, Components of travel (Accommodation, Transport, Food, Luggage/what to take, Health, Money, etc)
2. Destinations : Local, State, Interstate, International; health before departure.
3. Money, Insurance & Legalities : Credit cards, travellers cheques, exchange rates, International driving, quarantine laws, Islamic law, political concerns, tariffs, duty free, departure taxes etc.
4. Transport - Airline reservations : International Air Transport Assn, Aircraft types, Flight information, transfers, time zones, passports, visas, baggage, travelling with animals, making a reservation, etc.
5. Transport - Car Rental : Types of hire cars, reading manuals, different road rules, making reservations, cost structures, etc
6. Transport -Other, boat (ferries, cruising), bus, rail etc
7. Accommodation : Camping, Caravans, Tents, B & B's & Guesthouses, Hotels, Youth Hostels, Resorts, etc
8. Package Tours
9. Travel Agency Systems : Ethics, Tourist organisations, Client records and accounts procedures, etc.
10. Special Project -planning a trip

Bookkeeping I

There are 10 lessons as follows:

1. Introduction – Nature and Function of Accounting for Service Firms
2. The Balance Sheet
3. Analysing and Designing Accounting Systems
4. Cash Receipts and Cash Payments Journal
5. The General Journal
6. Profit and Loss Statements
7. Depreciation of Non-current Assets
8. Profit Determination and Balance Day Adjustments
9. Cash Control: Bank Reconciliation and Petty Cash
10. Cash Control: Budgeting

Event Management

There are nine lessons in this module as follows:

1. Scope and Nature of Event Management
2. Developing the Concept
3. Physical an Human Resources
4. Project Logistics
5. Marketing an Event
6. Financial Management
7. Risk Management
8. Staging the Event
9. After the Event

More Information on ACS Distance Education and our courses

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TOURISM CERTIFICATE DISTANCE LEARNING COURSE