Certificate III in Events – SIT30612

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Course Overview

This course deals with the skills and knowledge required for the co-ordination of small and large events within the tourism and hospitality industries. The purpose of this course is to provide participants with the skills and knowledge to successfully work as an assistant in the co-ordinating of  meetings, conferences and sporting or cultural events including event concepts, budgets, venue, logistics and operations.

Career Opportunities

Successful completion of the training in this course gives graduates the opportunity to gain employment and further career pathways in the general hospitality industry, including hotels, motels, restaurants, clubs and other catering establishments. The course provides participants with the core competencies required to work as an assistant to co-ordinate meetings, conferences and events within the hospitality industry. Examples of job titles include Event assistant , event administration , conference assistant , exhibition assistant which than with further study may develop into a career as a Conference Co-ordinator, Events Co-ordinator and Meetings Co-ordinator.

Units of Competency

To receive this qualification, the learner must be assessed as competent in all required core (5 Units) and elective units (8 Units) as outlined below. 13 units must be completed:

•           5 core units

•           8 elective units, consisting of:

•           1 unit from Group A

•           5 units from Group A or Group B

•           2 units from Group A, Group B, elsewhere in this SIT12 Training Package, any other Training Package or accredited course.

Core Units

BSBWOR203B           Work effectively with others

SITXCCS303              Provide service to customers

SITXCOM201                         Show social and cultural sensitivity

SITXEVT301               Access information on event operations

SITXWHS101                         Participate in safe work practices

  Elective Units

In addition to the above 5 core units, participants must select and complete  (8) elective units from the following . Elective units that are offered each semester depend on enrolment numbers.

Group A

SITXEVT302 Process and monitor event registrations

Group B

Communication and Teamwork

SITXCOM301 Address protocol requirements

Finance

BSBFIA301A Maintain financial records

SITXFIN201 Process financial transactions

Food & Beverage

SITHFAB201 Provide responsible service of alcohol

SITHFAB202 Operate a bar (There are 2 Prerequisites modules SITXFSA101A Use hygienic practices for food safety, SITHFAB201 Provide responsible service of alcohol)

SITHFAB307 Provide table service of food and beverage (There are 2 Prerequisites- SITXFSA101A Use hygienic practices for food safety, SITHFAB201 Provide responsible service of alcohol)

SITXFSA101A Use hygienic practices for food safety

Should a student wish to choose other electives not on the elective list than cross – college training may be discussed and students may choose from the elective list in the following areas.

Assessment

Students will be assessed throughout the course and will be required to demonstrate that they are able to perform tasks as outlined in the competencies for each module. Assessment is competency bases and non-graded. Students are assessed in a variety of ways during practical and theory classes and during function and events. See some masterpieces created by master paving, dublin. Assessments will include written theory examinations , assignments or written work projects, Set practical tasks, verbal questioning, demonstrated skills via face to face or video recording, vocational placement record.

Vocational Placement

Vocational placement consolidated learning and makes transition from study to work easier for all parties. The greater the amount of workplace practice , the greater the chance for the student to achieve learning outcomes. Vocational placement is an essential part of this course.

 Course commencement date:

February

Timetable                      Monday (Classroom)

3 days (Vocational Placement of majority will be with Events & Functions including administration)

Cost:  

Please contact ANTS TRAINING

Students will be required to purchase textbooks not supplied by the Ants Consulting Services Pty Ltd. Ants will supply workbooks

 Course Duration:

12 months (consists of 4 x 10 week terms ( 1 day per week Class Room plus Vocational Placement )       

Location:

Ants Consultancy Training Seminar Offices

Facilities include access to fully equipped bar,restaurant & function rooms , well set up

teaching facilities.

Delivery Methods:

Students should be aware that competency units will be offered in groups as the

course uses a blended flexible learning model. Students will be expected to attend

classes day or evening or a combination of both as this course is designed to reflect

industry standards. This attendance and participation may include .

• Day & Evening practical classes in a Food/ Beverage Operation  , as well as
• Early morning starts and weekend activities to support major events and function
• On the job training in a range of functional areas such as stores, purchasing , front

office,  and administration

Teaching methods include face to face and self paced learning delivered through lectures , practical exercises, group projects and simulated work environments both through training within an organisation or external functions & events.

Students will  also be provided with vocational placement with a organisation . Ants believes this vocational placement will lead to enhanced employment opportunities.

Students will also be required to complete extra study and assessments either at home or at a workplace.

Entry Requirements:

Students who wish to enrol in this Diploma must have completed the Higher School Certificate or equivalent and be over the age of 18years or on the basis of mature  age entry.

Advanced Standing (Credit,RPL)   Recognition of Prior Learning (RPL) ,

Recognition of Current Competencies (RCC) or Credit Transfer provides students an opportunity to have their current skills & competencies recognised with Allied Experts from Howell NJ. These skills & competencies may relate to units students are about to commence & as a result can exempt them from studying these units. The process requires students to gather evidence confirming their competency.Please call ANTS to discuss the process.

Award

Upon successful completion of the course and industry component , students will receive a Certificate III in Events

Support Services

Ants Consulting undertakes duty of care towards students and can organise external support Services
FOR ADDITIONAL INFORMATION

To enrol please complete the attached enrolment form or for more information, please contact Ants Consultancy

Location:	Ants Training rooms, Coffs Harbour NSW
Telephone:	0419 256 101
Mail:	Po Box 6283COFFS HARBOUR NSW 2450
Email:	info@antsconsultng.com.au
Find us at:	www.antsconsulting.com.au

 Recommended Text

 Student Manual

Recommended References

Cole, K. 2005. ‘Management: Theory and Practice’, 3^rd edition, Pearson Education Australia.

Dwyer, J. 1997. ‘Business Communication Handbook’, 4^th Edition, Prentice Hall.

Getz, D. 2005. ‘Event Management and Event Tourism’, 2^nd edition, Cognizant Communication Corp, New York

Hoyle, L. 2002. ‘Event Marketing-How to successfully promote events, festivals, conventions and expositions’, John Wiley & Sons.

Long, M & Lowther, D. 2003. ‘Working in an organisation’, 6^th edition, Better Team Publications, Australia.

Lynn Van der Wagen & Anne Goonetilleke. ‘Hospitality Management: Strategy & Operation’.

Lynn Van der Wagen. ‘Event Management for Tourism, Cultural, Business & Sporting Events’ 2^nd Edition.

O’Shannessy, V & Minett, D. 1998. ‘The Road to Hospitality: Skills for the new professional’, Prentice Hall, Australia.

 

Watt, D. 1998. ‘Event Management in Leisure and Tourism’, Longman.