If you’re a senior hospitality operator who wants to coordinate operations, enrol in our hospitality management course to develop a broad range of hospitality and managerial skills, and further your knowledge of the industry.
After completing our course, you’ll be ready to operate independently, take responsibility for others and make a range of operational business decisions, while being enabled to multi-skill or specialise in accommodation services, cookery, food, and beverage and gaming.
Our hospitality course provides a pathway to work as a departmental or small business manager in a diverse range of venues including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
22 Apr 2021 at 02:00PM AEST
Box Hill Institute reserves the right to alter or delete details of a course offering, fees or other information provided
January and July
Full time: 2 years (incorporates the Certificate III in Commercial Cookery (12 months) and the Certificate IV in Commercial Cookery (6 months)
This is a blended delivery course which will include a combination of online, remote and face to face delivery. Blended learning can involve a range of online programs and resources including StudentWeb, Microsoft Teams, Cisco Webex, Skype, specific industry platforms, pre-recorded sessions, assigned reading, tutorials, discussion boards, and online activities. Blended learning also involves face-to-face attendance at classes or practical placements.
For information regarding dates such as enrolment, orientation and study breaks please visit the Academic Calendars page.
Possible employment prospects include roles as a:
You must have successfully completed Year 12 or completed Certificate IV in Commercial Cookery or equivalent, or be a mature-age applicant. Hospitality experience is highly regarded.
If you're an Australian citizen or permanent resident and meet the selection criteria, you may have the opportunity to complete a semester of our course overseas with one of our Global Education Network (GEN) partners in the United States of America or Canada. To be considered for this, you must have a strong academic record and be able to demonstrate your ability to represent Box Hill Institute in a professional manner.
To assist prospective students to determine whether a course is suitable and appropriate for the individual needs, Box Hill Institute will assess all students’ language, literacy and numeracy and digital literacy by asking you to undertake a self-assessment review prior to the enrolment.
A course advisor will discuss the outcomes of the review and make recommendations about whether the course is suitable for you, and identify additional support where required.
VTAC and direct entry
Recognition of Prior Learning is available.
Successful completion will enable you to apply for entry to our Bachelor of Hospitality Management with credits for your previous study.
International students: you may wish to apply or package this course with the Bachelor of Hospitality Management at Box Hill Institute.
This course is government accredited and has national recognition
The qualification is aligned with the Australian Qualification Framework (AQF) level 5
This training is provided to eligible individuals with funds made available by the Commonwealth and Victorian Governments
|Core Skills Support Fee||$83|
|Retain Course Items||$0|
|Total Course Estimate||$16,566|
|Payable Estimate (at commencement)||$16,566|
Retain Course Items are purchased once by the student prior to commencing. Those items then become the property of the student. Fees listed are at 2021 rates and may increase annually over the duration of delivery. The student tuition fees listed are subject to change given individual circumstances at enrolment. For more information please contact our Course Advisors on 1300 BOX HILL.
You will need to complete 28 units
This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisations productivity and profitability plans. Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisations operational plan. This unit applies to individuals who manage the work of others and operate within the parameters of a broader strategic and/or business plan.
This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service.
This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance.
This unit describes the performance outcomes, skills and knowledge required to analyse internal and external business environments, and develop and evaluate marketing strategies and plans for products and services.
This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.
Is this the course for you?
Enrol now or enquire about this course.