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.
Please note: This course will change in the near future and alterations to the structure will occur. All new students will be enrolled into the new course.
Tue, 27 Sep 2022 04:00:17 GMT
Box Hill Institute reserves the right to alter or delete details of a course offering, fees or other information provided
Full time: 6 months (after successful completion of Certificate IV in Commercial Cookery or equivalent - 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 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.
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
|Retain Course Items||$0|
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 2022 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.