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.
24 Jan 2020 at 01:00PM AEST
Full time: 6 months
2 years in total: incorporates the Certificate III (12 months) and the Certificate IV in Commercial Cookery (6 months)
Possible employment prospects include roles as a:
International students must have successfully completed the Certificate III and Certificate IV in Commercial Cookery or equivalent
If you do not meet the entry requirements for this course, you may apply for the Certificate III and Certificate IV in Commercial Cookery with this course as a package offer.
PLEASE NOTE: Box Hill Institute only accept enrolments from international students who are 18 years of age or above at the time of course commencement.
A minimum IELTS overall score of 5.5 (Academic) with no band less than 5.0. A minimum TOEFL score of 530 for paper examination; 179 for computer based and 71 for internet based or approved equivalent.
For other accepted tests, please visit the English Language Requirements page.
Successful completion will enable you to apply for entry to our Bachelor of Hospitality Management with credits for your previous study.
This course is government accredited and has national recognition
The qualification is aligned with the Australian Qualification Framework (AQF) level 5
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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.
Is this the course for you?
Enrol now or enquire about this course.