ASEAN MUTUAL RECOGNITION ARRANGEMENT ON TOURISM ...

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ANNEX II: The Tourism Professional – Qualifications, Levels, Focus & Job TitlesFUNCTIONAL COMPETENCIES –FOOD & BEVERAGE SERVICE QUALIFICATIONSQualification & Level Focus of Qualification Job titles at this level may include but arenot restricted to:Certificate II in Food andBeverage Services (Waiting) -incorporating Certificate ICertificate II in Food andBeverage Service (Beverages)- incorporating Certificate ICertificate III in Food andBeverage Service (Waiting)Certificate III in Food andBeverage Service (Beverages)Certificate IV in Food andBeverage Service (Waiting)Certificate IV in Food andBeverage Service (Beverages)Certificate IV in Food andBeverage Service (Supervision)P a g e | 70Designed to reflect the role of individuals who perform mainlyroutine guest service tasks in the Secondary Labour Division of Foodand Beverage Service and work under direct supervision.Designed to reflect the role of individuals who perform mainlyroutine guest service tasks in the Secondary Labour Division of Foodand Beverage Service and work under direct supervision.Designed to reflect the role of individuals who perform a range ofskilled guest service tasks in the Secondary Labour Division of Foodand Beverage Service using discretion and judgement and having theability to select, adapt and transfer skills to different situations.Designed to reflect the role of individuals who perform a range ofskilled guest service tasks in the Secondary Labour Division of Foodand Beverage Service using discretion and judgement and having theability to select, adapt and transfer skills to different situations.Designed to reflect the role of individuals who perform a broad rangeof guest service tasks in the Secondary Labour Division of Food andBeverage Service including evaluation and planning, and providingleadership and guidance to others with some responsibility for groupoutcomes.Designed to reflect the role of individuals who perform a broad rangeof guest service tasks in the Secondary Labour Division of Food andBeverage Service including evaluation and planning, and providingleadership and guidance to others with some responsibility for groupoutcomes.Designed to reflect the role of individuals who perform a broad rangeof guest service tasks in the Secondary Labour Division of Food andBeverage Service including evaluation and planning, and providingleadership and guidance to others with some responsibility for groupBusboy; Trainee Waiter; Trainee Server;Restaurant and Bar Service Agent.Busboy; Trainee Waiter; Trainee Server;Restaurant and Bar Service AgentWaiter; Server; Restaurant Steward; WaitPerson; Restaurant and Bar Service Agent.Bar Tender; Bar Attendant; Bar Person;Restaurant and Bar Service AgentHead Food Waiter; Assistant RestaurantManager; Shift Leader; Team Leader;Restaurant and Bar Service SupervisorHead Bar Attendant; Cellar Person; CocktailBar Attendant; Beverage Manager; HeadWaiter; Assistant Restaurant Manager; ShiftLeader; Team Leader; Restaurant and BarService SupervisorRestaurant Supervisor; Food and BeverageOutlet Manager; Restaurant Manager; OutletManager; Assistant Manager; Restaurant andBar Service Supervisor
Diploma of Food And BeverageService (Supervision andAdministration)Advanced Diploma of Foodand Beverage Service(Management)outcomes.Designed to reflect the role of a supervisor or assistant manager inthe Secondary Labour Division of Food and Beverage Service.Designed to reflect the role of an owner-operator or manager in theSecondary Labour Division of Food and Beverage Service.Food and Beverage Manager; Assistant Foodand Beverage Director; Assistant OutletManagerGeneral Manager; Food and BeverageDirector; Outlet ManagerFUNCTIONAL COMPETENCIES –FOOD PRODUCTION QUALIFICATIONSQualification & Level Focus of Qualification Job titles at this level may include but arenot restricted to:The Certificate II in FoodProduction (Cookery) -Incorporating Certificate IThe Certificate II in FoodProduction (Patisserie) -Incorporating Certificate IThe Certificate III in FoodProduction (Cookery)The Certificate III in FoodProduction (Operations)The Certificate III in FoodProduction (Patisserie)The Certificate IV in FoodProduction (Cookery)Designed to reflect the role of individuals who perform mainlyroutine guest service tasks in the Secondary Labour Division of FoodProduction and work under direct supervision.Designed to reflect the role of individuals who perform mainlyroutine guest service tasks in the Secondary Labour Division of FoodProduction and work under direct supervision.Designed to reflect the role of individuals who perform a range ofskilled guest service tasks in the Secondary Labour Division of FoodProduction using discretion and judgement and having the ability toselect, adapt and transfer skills to different situations.Designed to reflect the role of individuals who perform a range ofskilled guest service tasks in the Secondary Labour Division of FoodProduction using discretion and judgement and having the ability toselect, adapt and transfer skills to different situations.Designed to reflect the role of individuals who perform a range ofskilled guest service tasks in the Secondary Labour Division of FoodProduction using discretion and judgement and having the ability toselect, adapt and transfer skills to different situations.Designed to reflect the role of individuals who perform a broad rangeof guest service tasks in the Secondary Labour Division of FoodProduction including evaluation and planning, and providingleadership and guidance to others with some responsibility for groupKitchen Hand; Butcher; BakerKitchen Hand; Commis PastryCommis ChefAssistant Catering ManagerAssistant Pastry ChefSecond Chef; Demi Chef; Assistant HeadChefP a g e | 71
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Table of FiguresFigure 1-1 ASEAN To
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Executive summaryIn 2015, the ASEAN
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downloaded from the ASEAN website.
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satisfaction of tourists visiting t
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a) Facilitate mobility of Tourism P
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f) The ASEAN Common Competency Stan
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1.10 The ASEAN-Australia Developmen
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“Member States shall cooperate in
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to operate. The proposed developmen
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2.5 The Importance of a Competency
Page 29 and 30: In the ACCSTP Framework, the Compet
Page 31 and 32: 3. Common ASEAN Tourism CurriculumT
Page 33 and 34: qualifications in each of the labou
Page 35 and 36: 1. A student enters the Tour Operat
Page 37 and 38: 3.8.1 Recognition of AttainmentIt w
Page 39 and 40: 3.11.4 Credit Transfer ProcessNTOs
Page 41 and 42: Figure 4-1: A Competent WorkerCompe
Page 43 and 44: Figure 4-2: Competency Standards ve
Page 45 and 46: 4.3.5 Alternative Assessment ToolsT
Page 47 and 48: collect appropriate evidence and ma
Page 49 and 50: If the participant is unable to ans
Page 51 and 52: Assessment GuideThe following skill
Page 53 and 54: d) The ASEAN Tourism Professionals
Page 55 and 56: 5.4.1 ATPMC ResponsibilitiesThe com
Page 57 and 58: Equipped to maintain a profile of a
Page 59 and 60: 6.3 Conformity AssessmentAccording
Page 61 and 62: check their details and after this
Page 63: 6.8 How ATQEM will workThe ATQEM is
Page 66 and 67: A Skills Passbook may be designed a
Page 68 and 69: 7. Conclusions and Implementation R
Page 70 and 71: 5 Feasibility Study for development
Page 72 and 73: 7.5 ConclusionsThe MRA on Tourism P
Page 74 and 75: and to create favourable conditions
Page 76 and 77: competency certificate in a specifi
Page 78 and 79: 8.1 The provisions of this Arrangem
Page 82 and 83: The Certificate IV in FoodProductio
Page 84 and 85: Operation (Reservations andTicketin
Page 86 and 87: The Certificate III in TravelAgenci
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