If you’re a senior hospitality operator who wants to coordinate operations, tap into 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.

 




National Code SIT50416
CRICOS Code 091006G
Study Areas Hospitality
Study Level Diploma
Course Type International TAFE Course
Campuses Box Hill Campus​​

Tuition Fee Type Estimated Fee
International Fee $7,905.00
Service Fees Estimated Annual Fees
Service & Amenities* $155.00
Core Skills Support** $75.00
Annual Material Fees $882.00
Retain Course Items*** No fee applies


* Does not apply to VETiS or Short course students.

** Does not apply to VETiS, International students, Short Courses, Graduate Degrees , or re-enrolling students who re-enrol in the same course.

***Retained Course Items are purchased by the student once prior to commencing. The course items bought by the student become the property of the student. Such items retain a generic application for other purposes outside the student's course of study (e.g. textbooks).

Annual student tuition & material fees as published are subject to change given individual circumstances at enrolment. Fees listed are for 2019 and may increase annually over the duration of delivery. Advertised start dates and delivery locations are subject to viable student numbers. For more information please contact our Course Advisors on 1300 BOX HILL.

Successful completion of Certificate III and Certificate IV in Commercial Cookery, or equivalent

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.

January and July

Full time: 6 months

2 years (incorporates the Certificate III (12 months) and the Certificate IV in Commercial Cookery (6 months)).

Box Hill

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.

PRE-TRAINING REVIEW

To assist prospective students to determine whether a course is suitable and appropriate for the individual needs the Institute and CAE 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.

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.

Successful completion will enable you to apply for entry to our Bachelor of Hospitality Management with credits for your previous study.

Direct entry. See how to apply or contact the international office.

This course is government accredited and has national recognition

The qualification is aligned with the Australian Qualification Framework (AQF) level 5

Possible employment prospects include roles as a:

  • banquet or function manager
  • bar manager
  • café manager
  • chef de cuisine

Completion of 28 (13 core and 15 elective)

Code

Title

Hours

BSBMGT517 MANAGE OPERATIONAL PLAN 70.0

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.

SITXCCS008 DEVELOP AND MANAGE QUALITY CUSTOMER SERVICE PRACTICES 30.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXFIN004 PREPARE AND MONITOR BUDGETS 30.0

There is currently no description entered for this unit.
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Assessment:

SITXGLC001 RESEARCH AND COMPLY WITH REGULATORY REQUIREMENTS 80.0

There is currently no description entered for this unit.
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Assessment:

SITXHRM002 ROSTER STAFF 30.0

There is currently no description entered for this unit.
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Assessment:

SITXMGT002 ESTABLISH AND CONDUCT BUSINESS RELATIONSHIPS 60.0

There is currently no description entered for this unit.
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Assessment:

SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM 50.0

There is currently no description entered for this unit.
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Assessment:

SITXMPR007 DEVELOP AND IMPLEMENT MARKETING STRATEGIES 80.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:


Last updated: April 18, 2019 04:40pm