Certificate in Restaurant and Bar Service

By MARK STORY

The course:

This NZQA-approved full-time programme develops in students the knowledge and practical skills needed for entry-level positions in bars and restaurants.

Classes are held five days a week from 9am to 2pm, with some dinner service requirements between 3pm and 9pm. Around a third of the course is classroom-based theory and students spend the rest of their time receiving on-the-job training in MIT's fully licensed on-campus bar and restaurant, The Palm Room.

During the 16-week level-three certificate, students learn about food service practices, wine service practices, bar services, hot beverage service practices, and hospitality in the workplace.

Students who complete the 50 credits needed for the Certificate in Restaurant and Bar Service can also gain the internationally recognised City and Guilds' Certificate in Food and Beverage Services.

Although there are no formal exams, students are internally assessed on each of the core subjects.

To be eligible for general admission, applicants must be able to complete the physical components of the programme and meet one of the following criteria: have completed three years' secondary school, have successfully completed a level-two hospitality programme (of at least 15 weeks' duration), or be at least 20 years of age.

Applicants with English as a second language may have to undertake a language assessment and gain at least 5.5 in MIT English Language Proficiency (ELP) test, 5.5 in IELTS (academic) or 550 in TOEFL.

"Students who complete the course are equipped to work competently in a bar or restaurant," says Prem Singh, programme leader in hospitality. "They will also have acquired the customer service skills needed to deliver a good quality hospitality product."

Most graduates work their way up from bar or restaurant service attendants to senior restaurant supervisor. But Singh says the course (which costs around $1829) also attracts many mature students who want the knowledge needed to open their own businesses.

There are two intakes annually with 25 places on each. Applications for next year's March 1 and August 2 intakes can be made right up until the course begins.

What past students think:

Rachel Kasper

18, waiter

Graduated 2001

The Barracuda Restaurant


"As a really good foundation for someone with no prior training or experience, this course makes it easy to get a job within a bar or restaurant.

"Students will learn universal rules - customer service, bar components - that apply equally here as they will overseas.

"You'll learn more on the course than you might think, especially about little things that may seem unimportant but can have a big customer impact. For example, how to make a cocktail professionally, setting a table properly, setting out hot food on a buffet, and menu preparation.

"During my time working at The Palm Room, I developed a strong interest in the restaurant side of the business."

What employers think

Steve McIntyre

Owner chef, The Barracuda Restaurant

Waterfront, Bucklands Beach


"The growing sophistication and competition within the food and beverage industry means restaurant and bar work is now seen as a serious career option.

"It's no longer commercially wise to hire people for bar or restaurant work off the street.

"While these people tend to be looking for a job, those who complete a qualification like the MIT course tend to be looking for a career.

"Rachel's personality has a lot to do with her aptitude for this work. But the MIT has added a greater professionalism.

"I've taken on around 15 people from MIT courses over the past 10 years.

"As a busy chef, I can get on with preparing meals confident that the front-of-house seating and greeting, customer relations and general running of the restaurant are in good hands."

Certificate in Restaurant and Bar Service

Manukau Institute of Technology School of Catering and Hospitality Studies

Phone: (0800) 62 62 52

Email for more information