2021 International Course Guide - Foods Tourism Hospitality Events
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2021 International Course Guide Australia Melbourne & Sydney Foods Tourism Hospitality Events
William Angliss Institute
555 Latrobe St, Melbourne, Victoria, Australia 3000
Tel: +61 3 9606 2169
Email: international@angliss.edu.au
angliss.edu.au/international
RTO: 3045 CRICOS: 01505M HEP: 9534
Important Contacts
For your ESOS Rights Free Support, Information Making a Complaint about
& Responsibilities & Welfare Services an Education Provider
Department of Education Study Melbourne Overseas Students Ombudsman
internationaleducation.gov.au/regulatory- studymelbourne.vic.gov.au ombudsman.gov.au
information/pages/regulatoryinformation.aspx Tel: 1800 056 449 (in Australia) Tel: 1300 362 072 (in Australia)
Tel: 1300 566 046 (in Australia)
For Employee Entitlements Police, Fire or Ambulance
For Visa Matters services in life threatening
Fair Work Ombudsman
Department of Home Affairs fairwork.gov.au or emergency situations
immi.homeaffairs.gov.au Tel: 131 394 (in Australia) Call ‘000’ (in Australia)
Tel: 131 881 (in Australia)
DECLARATIONS
William Angliss Institute has used its best endeavours to ensure that the material contained in this publication was accurate at the time of printing. The Institute gives no warranty
and accepts no responsibility for the accuracy or completeness of information. The Institute reserves the right to make changes to, among other things, course schedules, location,
admission requirements, fees and staffing without notice at any time (even once you have enrolled in the course) at its absolute discretion. You should frequently check with the
Institute’s website for the most current information available. Copyright in this publication is owned by the Institute and no part of it may be reproduced without the permission of
the Institute. Published: October 2020.
Table of
Tuition Fees................................................................................................................................................. 2-5
Why Study at Angliss .................................................................................................................... 6-7
Careers & Employment .............................................................................................................. 8-9
Contents
Melbourne Campus ......................................................................................................................... 10-11
Sydney Campus ................................................................................................................................... 12-13
Degree Programs ................................................................................................................... 14-15
Resort and Hotel Management ....................................................................................... 16-17
Tourism and Hospitality Management..................................................................... 18-19
Tourism .......................................................................................................................................................... 20-21
Event Management ......................................................................................................................... 22-23
Culinary Management ................................................................................................................. 24-25
Food Studies ............................................................................................................................................ 26-27
Study Abroad .............................................................................................................................................................. 28-29
Culinary Studies ...................................................................................................................... 30-31
Commercial Cookery .................................................................................................................... 32-33
Patisserie ..................................................................................................................................................... 34-35
Baking .............................................................................................................................................................. 36-37
Food Science & Technology ................................................................................................. 38-39
Hospitality Management ....................................................................................................................... 40-41
Hospitality - Food, Beverage & Business Management ................. 42-43
Hospitality - Hotel Management .................................................................................... 44-45
Travel & Tourism .................................................................................................................... 46-47
Travel and Tourism .......................................................................................................................... 48-49
Aviation (Cabin Crew) ................................................................................................................... 50-51
Event Management ............................................................................................................... 52-53
Event Management ......................................................................................................................... 54-55
Student Support ...................................................................................................................................................... 56-59
Scholarships and Competitions .......................................................................................................... 60-61
Studying and Living in Australia ........................................................................................................ 62-63
Policies and Procedures ............................................................................................................................... 64-65
Tuition Fees and Additional Expenses ........................................................................................ 66-67
Refund of Fees .......................................................................................................................................................... 68-69
2020 Academic Calendar ............................................................................................................................. 70
How to Apply ............................................................................................................................................................... 71
Entry Requirements ........................................................................................................................................... 72-73
Document Checklist for Application ............................................................................................. 74
Application Form (A1) ..................................................................................................................................... 75-80
1
2021 Tuition Fees
for International Students Melbourne Campus
INDUSTRY
TOTAL PLACEMENT TOTAL
COURSE SEMESTER SEMESTER COURSE
CRICOS COURSE CODE COURSE /QUALIFICATION TITLE PACKAGED OR PREREQUISITE COURSES DURATION FEE FEE TUITION FEES INTAKES PG.
BACHELOR DEGREES
089144D CRS1400274 Bachelor of Resort and Hotel Management 3 yrs $9,880 $59,280 Feb, Jul 16
089145C CRS1400277 Bachelor of Resort and Hotel Management 4 yrs $9,880 $2,470 $64,220 Feb, Jul 16
(Professional Practice)
058617K CRS1201421 Bachelor of Tourism and Hospitality Management 4 yrs $9,880 $2,470 $64,220 Feb, Jul 18
085672A CRS1400177 Bachelor of Event Management 3 yrs $9,880 $59,280 Feb, Jul 22
058616M CRS1201422 Bachelor of Culinary Management 4 yrs $9,880 $2,470 $64,220 Feb, Jul 24
089135E CRS1400280 Bachelor of Food Studies 3 yrs $9,880 $59,280 Feb, Jul 26
092215A CRS1400381 Bachelor of Tourism 3 yrs $9,880 $59,280 Feb, Jul 20
092216M CRS1400368 Bachelor of Tourism (Ecotourism) 3 yrs $9,880 $59,280 Feb, Jul 20
092217K CRS1400380 Bachelor of Tourism (Marketing) 3 yrs $9,880 $59,280 Feb, Jul 20
070200A WA17HESA26 Study Abroad (26 weeks) 0.5 yr $9,880 $9,880 Feb, Jul 28
070201M WA17HESA52 Study Abroad (52 weeks) 1 yr $9,880 $19,760 Feb, Jul 28
070201M WA17HESA52 Study Abroad (52 weeks) with 1 yr $9,880 $2,470 $12,350 Feb, Jul 28
Work Integrated Learning semester
CULINARY
CERTIFICATE III IN COOKERY ONLY
093736A SIT30816 Certificate III in Commercial Cookery 1 yrs $9,300 $18,600 Feb, May, Jul, Oct 32
COMMERCIAL COOKERY
093737M SIT40516 Certificate IV in Commercial Cookery 1.5 yrs $9,300 $27,900 Feb, May, Jul, Oct 32
090997D SIT50416 Diploma of Hospitality Management Packaged with Cert. IV in Commercial Cookery 2 yrs $8,200 $36,100 Feb, Jul 32
091147E SIT60316 Advanced Diploma of Hospitality Management Packaged with Cert. IV in Commercial Cookery 2.5 yrs $8,200 $44,300 Feb, Jul 32
058616M CRS1201422 Bachelor of Culinary Management Packaged with Cert. IV in Commercial Cookery and 5 yrs $9,880 $2,470 $78,880 Feb, Jul 32
Adv. Dip. of Hospitality Management
CERTIFICATE III IN PATISSERIE ONLY
093734C SIT31016 Certificate III in Patisserie 1 yr $9,300 $18,600 Feb, May, Jul, Oct 34
PATISSERIE
093735B SIT40716 Certificate IV in Patisserie 1.5 yrs $9,300 $27,900 Feb, May, Jul, Oct 34
090997D SIT50416 Diploma of Hospitality Management Packaged with Cert. IV in Patisserie 2 yrs $8,200 $36,100 Feb, Jul 34
091147E SIT60316 Advanced Diploma of Hospitality Management Packaged with Cert. IV in Patisserie 2.5 yrs $8,200 $44,300 Feb, Jul 34
058616M CRS1201422 Bachelor of Culinary Management Packaged with Cert. IV in Patisserie and Adv. Dip. of 5 yrs $9,880 $2,470 $78,880 Feb, Jul 34
Hospitality Management
COMMERCIAL COOKERY PLUS PATISSERIE
093737M SIT40516 Certificate IV in Commercial Cookery Packaged with Certificate IV in Patisserie 2 yrs $9,300 $37,200 Feb, Jul 32
093735B SIT40716 Certificate IV in Patisserie Packaged with Certificate IV in Commercial Cookery 2 yrs $9,300 $37,200 Feb, Jul 34
2
BAKERY
0100017 FBP30517 Certificate III in Baking 1 yr $9,300 $18,600 Feb, Jul 36
FOOD SCIENCE AND TECHNOLOGY
099622G FBP50118 Diploma in Food Science and Technology 1 yr $8,200 $16,400 Feb, Jul 38
089135E CRS1400280 Bachelor of Food Studies Packaged with Dip. in Food Science and Technology 4 yrs $9,880 $75,680 Feb, Jul 38
058616M CRS1201422 Bachelor of Culinary Management Packaged with Dip. in Food Science and Technology 5 yrs $9,880 $2,470 $80,620 Feb, Jul 38
TRAVEL AND TOURISM
TRAVEL AND TOURISM
093959G SIT40116 Certificate IV in Travel and Tourism 0.5 yr $8,200 $8,200 Feb, Jul 48
093243M SIT50116 Diploma of Travel and Tourism Management Packaged with Cert. IV in Travel and Tourism 1 yr $8,200 $16,400 Feb, Jul 48
093733D SIT60116 Advanced Diploma of Travel and Tourism Management Packaged with Dip. of Travel and Tourism Management 1.5 yrs $8,200 $24,600 Feb, Jul 48
058617K CRS1201421 Bachelor of Tourism and Hospitality Management Packaged with Adv. Dip. of Travel and Tourism 4 yrs $9,880 $2,470 $59,180 Feb, Jul 48
Management
TRAVEL AND TOURISM PACKAGED WITH BACHELOR DEGREE
093243M SIT50116 Diploma of Travel and Tourism Management Direct entry 1 yr $8,200 $16,400 Feb, Jul 48
092215A CRS1400381 Bachelor of Tourism Packaged with Dip. of Travel and Tourism Management 3 yrs $9,880 $55,920 Feb, Jul 48
058617K CRS1201421 Bachelor of Tourism and Hospitality Management Packaged with Dip. of Travel and Tourism Management 4 yrs $9,880 $2,470 $60,860 Feb, Jul 48
AVIATION
0101251 AVI30219 Certificate III in Aviation (Cabin Crew) 0.5 yr $9,560 $9,560 Feb, Jul 50
093243M SIT50116 Diploma of Travel and Tourism Management Packaged with Cert. III in Aviation (Cabin Crew) 1.5 yrs $8,200 $25,960 Feb, Jul 50
HOSPITALITY
HOSPITALITY CERTIFICATE III ONLY
091435G SIT30616 Certificate III in Hospitality 0.5 yr $8,200 $8,200 Feb, Jul 42
HOSPITALITY
090997D SIT50416 Diploma of Hospitality Management 1 yr $8,200 $16,400 Feb, Jul 42
091147E SIT60316 Advanced Diploma of Hospitality Management 1.5 yrs $8,200 $24,600 Feb, Jul 42
058617K CRS1201421 Bachelor of Tourism and Hospitality Management Packaged with Adv. Dip. of Hospitality Management 4 yrs $9,880 $2,470 $59,180 Feb, Jul 42
ANGLISS INTERNATIONAL HOTEL SCHOOL (AIHS)
090997D SIT50416 Diploma of Hospitality Management - delivered by AIHS 1 yr $9,560 $19,120 Feb, Jul 44
089145C CRS1400277 Bachelor of Resort and Hotel Management Packaged with Dip. of Hospitality Management - delivered 4 yrs $9,880 $2,470 $63,580 Feb, Jul 44
(Professional Practice) by AIHS
EVENTS
EVENTS
093738K SIT50316 Diploma of Event Management 1 yr $8,200 $16,400 Feb, Jul 54
091089K SIT60216 Advanced Diploma of Event Management 1.5 yrs $8,200 $24,600 Feb, Jul 54
EVENTS PACKAGED WITH BACHELOR DEGREE
093738K SIT50316 Diploma of Event Management 1 yr $8,200 $16,400 Feb, Jul 54
085672A CRS1400177 Bachelor of Event Management Packaged with Dip. of Events Management 3 yrs $9,880 $55,920 Feb, Jul 54
REPEAT SUBJECTS
Tuition fees must be paid for repeat subjects or components of repeat subjects.
Vocational Course repeat fees may range between $20 - $25/hour;
Bachelor Degree repeat subjects will be charged at $2470/subject (Melbourne campus) or $2375/subject (Sydney campus).
3
2021 Tuition Fees
for International Students Sydney Campus
INDUSTRY
TOTAL PLACEMENT TOTAL
PACKAGED OR COURSE SEMESTER SEMESTER COURSE
CRICOS COURSE CODE COURSE /QUALIFICATION TITLE PREREQUISITE COURSES DURATION FEE FEES TUITION FEES INTAKES PG.
BACHELOR DEGREE
058616M CRS1201422 Bachelor of Culinary Management 4 yrs $9,500 $2,375 $61,750 Feb, Jul 24
089144D CRS1400274 Bachelor of Resort and Hotel Management 3 yrs $9,500 $57,000 Feb, Jul 16
089145C CRS1400277 Bachelor of Resort and Hotel Management 4 yrs $9,500 $2,375 $61,750 Feb, Jul 16
(Professional Practice)
ASSOCIATE DEGREE
089147A CRS1400275 Associate Degree in Resort and Hotel Management 2 yrs $9,500 $38,000 Feb, Jul 16
CULINARY
CERTIFICATE III IN COMMERCIAL COOKERY ONLY
093736A SIT30816 Certificate III in Commercial Cookery 1 yr $8,100 $16,200 Feb, Apr, Jul, Sep 32
COMMERCIAL COOKERY
093737M SIT40516 Certificate IV in Commercial Cookery 1.5 yrs $8,100 $24,300 Feb, Apr, Jul, Sep 32
090997D SIT50416 Diploma of Hospitality Management Packaged with Cert. IV in Commercial Cookery 2 yrs $7,800 $32,100 Feb, Jul 32
091147E SIT60316 Advanced Diploma of Hospitality Management Packaged with Cert. IV in Commercial Cookery 2.5 yrs $7,800 $39,900 Feb, Jul 32
058616M CRS1201422 Bachelor of Culinary Management Packaged with Cert. IV in Commercial Cookery and Adv. 5 yrs $9,500 $2,375 $73,150 Feb, Jul 32
Dip. of Hospitality Management
CERTIFICATE III IN PATISSERIE ONLY
093734C SIT31016 Certificate III in Patisserie 1 $8,100 $16,200 Feb, Apr, Jul, Sep 34
PATISSERIE
093735B SIT40716 Certificate IV in Patisserie 1.5 yrs $8,100 $24,300 Feb, Apr, Jul, Sep 34
090997D SIT50416 Diploma of Hospitality Management Packaged with Cert. IV in Patisserie 2 yrs $7,800 $32,100 Feb, Jul 34
091147E SIT60316 Advanced Diploma of Hospitality Management Packaged with Cert. IV in Patisserie 2.5 yrs $7,800 $39,900 Feb, Jul 34
058616M CRS1201422 Bachelor of Culinary Management Packaged with Cert. IV in Patisserie and Adv. Dip. of 5 yrs $9,500 $2,375 $73,150 Feb, Jul 34
Hospitality Management
HOSPITALITY
HOSPITALITY (HOTEL MANAGEMENT STREAM)
090997D SIT50416 Diploma of Hospitality Management 1 yrs $7,800 $15,600 Feb, Jul 42
089147A CRS1400275 Associate Degree in Resort and Hotel Management Packaged with Diploma of Hospitality Management 2 yrs $9,500 $34,600 Feb, Jul 16
089145C CRS1400277 Bachelor of Resort and Hotel Management Packaged with Dip. of Hospitality Management 4 yrs $9,500 $2,375 $58,350 Feb, Jul 16
(Professional Practice)
4
Additional Costs
Non-tuition Fees
ADDITIONAL EXPENSES (ASSOCIATED WITH SOME COURSES) YEARLY COST OTHER FEES AND CHARGES COST
MOST COURSES Re-issue of Student ID Card A$25
Bachelor Courses Non-tuition fee (texts/material/uniform/excursion and equipment costs) Approx. A$1,000 Re-issue of Transcript of Results A$15
VET Courses Non-tuition fee(texts/material/uniform/excursion and equipment costs) Approx. A$500 Re-issue of certificates A$80
COMMERCIAL COOKERY / CULINARY MANAGEMENT International Administration Fee (as applicable) A$100
Uniform* From A$95 Administration Processing Fee for course cancellation A$750
Shoes * From A$80 Re-print of payment fee letter (invoice) A$10
Equipment* From A$335 Re-issue of Letter of Completion A$10
PATISSERIE Telegraphic Transfer (TT) of tuition fees A$25
Uniform* From A$95 No-show for pre-booked airport reception service A$60
Shoes * From A$80 Penalty for late tuition fee payment (per week) A$100
Equipment* From A$385 Re-issue of Letter of Offer A$100
TOURISM Re-issue of Confirmation of Enrolment (CoE) A$150
Excursions, field trips, accommodation and class materials From A$800
BAKING
Uniform* From A$95
Shoes * From A$80
Equipment* From A$395 NOTES
FOOD SCIENCE AND TECHNOLOGY
Course notes, laboratory coat, excursions From A$200 Note 1: Items marked with an * can be purchased from outlets on campus or elsewhere.
HOSPITALITY Note 2: Only tuition fees listed on pages 2-4 are paid directly to William Angliss Institute.
Uniform for food and beverage service units* From A$140
Note 3: All prices listed above are subject to change without notice.
EVENTS
Uniform* From A$55
DEPOSIT
ANGLISS INTERNATIONAL HOTEL SCHOOL
Non-refundable deposit of $200 applies to package with Diploma.
Overseas study tour (optional) Approx. A$1,100
Non-refundable deposit of $200 applies to package with Advanced Diploma.
Non-refundable deposit of $1,000 applies to package with Bachelor Degree.
5
Why study
at William
Angliss?
Award Winning
2019 2018 2017 80 years Convenient 22,000
2019 AFTA National Travel Industry Awards 2018 Victorian International Education Awards 2017 AUSTAFE National Culinary
Winner - Best Registered Travel Industry Premier’s Award - International Provider of Silver medal of experience locations enrolments
Training Institution the Year
2017 AUSTAFE Victorian finals annually
Northern Territory Training Awards 2018 Victorian International Education Awards Two silver medals and one bronze medal
Finalist - Industry Collaboration Category for Winner - Excellence in International Government Strong
Training Indigenous Young People with Voyages Education - TAFE 2017 Bocuse d’Or New Zealand Selection
Indigenous Tourism Australia at Ayers Rock Resort Teacher Andrew Ballard competed at 2018 owned specialist employment 1,800 international
2018 Victorian International Education Awards Asia-Pacific level
Queensland Training Awards Finalist - Excellence in International centre outcomes students from
Finalist - Premier’s Industry Collaboration Category Student Employability 2017 Thierry Marx Career Development
for Training Indigenous Young People with Award Competition 60 countries
Mossman Gorge Training Centre RACV Victorian Tourism Awards One runner up and recipient
Best Tourism Education and Training Provider The biggest Study alongside
2017 AFTA National Industry Training
2018 Asian Culinary Cup Awards Finalist & best facilities local Australian
Winner Best Registered Travel Industry Training Institution
students
International Centre of Excellence in Tourism
& Hospitality Educational - Graduate 2018
Global Index
#1 in Disability Support
6 International Course Guide 2021 7
Careers and
Employment
We focus on assisting students to gain successful employment
during their studies and following graduation.
Learn more
Our reputation with Careers and Careers and Internship Coordinators Industry Partners
Employment Services Employment Expos – Dedicated staff to guide and – Intercontinental Hotels Group – Marriott Melbourne
industry and our quality
– Online jobs noticeboard – Employment opportunities with assist in securing internship – Hilton – Park Royal Melbourne Airport
training provides a head – Career development and guidance employers from all over Australia. placements: Bachelor Degrees
– Koko Black – Hamilton Island
start in gaining: and select programs.
– Advice on resume writing Networking with industry – Schnitz – Accor
• Part-time and casual – Interview techniques practice – Speed networking provides a unique Industry on campus – The Langham Melbourne – Hamilton Island
employment – LinkedIn profile assistance opportunity to learn from employers – Frequent on campus visits by – STA Travel – The Ascott Limited:
– Careers and Employment Expos – Get involved in major events: leading industry employers looking - Ascott The Residence
• Internship Placements – Grand Hyatt Melbourne
Melbourne Food and Wine Festival; to recruit students and share advice - Citadines Apart’Hotel
– Employment opportunities with – Radisson on Flagstaff
• Graduate Employment Melbourne Spring Racing Carnival; on applications and interviews. - Somerset Serviced Residences
employers from all over Australia. Gardens Melbourne
Melbourne International Film Festival. - Quest Apartent Hotels
– Atlantic Group - The Crest Collection
– Pan Pacific Melbourne - Lyf
8 International Course Guide 2021 9
Melbourne Campus
William Angliss Institute’s main campus is the largest specialist facility for hospitality, foods,
tourism and events in Australia. The fully serviced campus is conveniently located in the
Central Business District. The campus is situated within the free tram zone and is easily
accessed by train, bus and tram.
555 La Trobe Street, Melbourne
Facilities
– 2 Training Restaurants – 2 Campus Cafes
– 17 Fully Equipped Training – On-Site Club Chef Retail
Kitchens Outlet
– Cacao Barry Chocolate – Dilmah Tea Room
Laboratory
– 2 Cake Decoration Rooms
Around our campus
– Coffee Academy
– Flagstaff Gardens and
– Patisserie Kitchens
Flagstaff train station
– Meat Processing Rooms
– Southern Cross Station and
– Food Technology Marvel Stadium
Laboratories
– Many tram lines and bus
– Demonstration Lecture services
Theatres
– The central business and
– 3 Hotel Training Suites legal district
– Flight Attendant Training – Victoria Police Headquarters
Facilities
– Melbourne Central and
– Conference Centre Emporium Shopping Centres
– 110 Classrooms – The Queen Victoria Market
– Learning Resource Centre – Royal Melbourne and St.
– Student Lounge Vincents Hospital
– On-Site Medical Centre – Many restaurants, cafes,
– Skills And Jobs Centre bars & events venues
FLAGSTAFF
GARDENS
FLAGSTAFF
STATION
POLICE HQ
SOUTHERN
CROSS
STATION
10 International Course Guide 2021 11Sydney Campus
Our Sydney campus has moved to new modern facilities. The new location is easily
accessible from three different train stations, a regular bus service and a cycle path passes
by the new campus. Alexandria also offers affordable accommodation and is a growing food
culture destination.
11 Bowden Street, Alexandria
Facilities
– Huge, modern kitchens
– Large training restaurant
– Street front café
– Fully equipped bar
– A range of formal and modern informal learning spaces
– Student break-out spaces
Around our campus
– Easy access to train station
– Regular bus services and great cycle paths
– Affordable accomodation options
– Many restaurants, cafes, bars and
events venues, including ‘The Grounds’
– Centennial Park
– Paddington and Surry Hills neighbourhoods
– Royal Prince Alfred Hospital
– Boutique art galleries and shops
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12 International Course Guide 2021 13
ST
BOTANY
N
M
DA
AD
ORDegree
DEGREES
Programs
High Employment Rates
High Employment
Rate with extra support
from Career and
Employment Services.
Work Placement
One year of Work
Integrated Learning
(Industry Work
Placement) included in
Bachelor courses.
Pathways to Degrees
Bachelor of Hotel and Resort Management (Professional Practice)
Completed Diploma of
Hospitaltity Management
or equivalent *
F 12 months study 12 months study 12 months Industry Work Placement
Bachelor of Tourism and Hospitality Management
or Bachelor of Culinary Management
Completed Diploma of
Hospitaltity Management
or equivalent*
F 12 months study 12 months Industry Work Placement 12 months study
Completed Advanced Diploma
of Hospitaltity Management
or equivalent *
F 6 months study 12 months Industry Work Placement 12 months study
*Subject to assessment for advanced standing
14 International Course Guide 2021 15DEGREES
Associate Degree in Bachelor of Bachelor of CAREER PATHS
Resort and Hotel Resort and Hotel Resort and Hotel – Resort & Hotel Manager
Management Management Management
(Professional Practice) – Business Development
CRICOS Code: 089147A CRICOS Code: 089144D
Manager
Course Code: CRS1400275 Course Code: CRS1400274 CRICOS Code: 089145C
Course Code: CRS1400277 – Human Resources Officer
Campus: Sydney Melbourne/
Campus: Sydney Melbourne / – Revenue Manager
Intakes: Feb, Jul Campus:
Intakes: Feb, Jul Sydney
Duration: 2 years – Rooms Division Manager
Duration: 3 years Intakes: Feb, Jul
Mode of study: FT
Duration: 4 years
– General Manager
Mode of study: FT
Mode of study: FT
The associate degree is the Subject areas include:
same as the first two years of
– Fundamentals of the resort This program provides
the Bachelor qualification
and hotel industry students with full time
Resort
– Emerging trends in the experience in a work
Semester 1 4 Subjects resort and hotel industry environment under the
Year 1 Semester 2 4 Subjects mentorship of industry
– Managing resort
experts.
Semester 1 4 Subjects operations
Year 2 Semester 2 4 Subjects
and Hotel
– Rooms division operations
– Innovation and Semester 1 4 Subjects
Year 1 Semester 2 4 Subjects
entrepreneurship
Semester 1 4 Subjects
– Digital marketing and Year 2 Semester 2 4 Subjects
distribution
Management
Semester 1 4 Subjects
– Financial analysis and Year 3 Semester 2 4 Subjects
decision making
Professional Practice
Year 4
– Human resource
operations
NOTE: Professional Practice
– Risk and legal issues
placement is subject to
– Revenue management. individual employer interview
and entry criteria. If the
Designed for future leaders in this dynamic industry, placement is not secured,
students will exit with
Bachelor qualifications in Resort and Hotel Management Year 1
Semester 1
Semester 2
4 Subjects
4 Subjects
Bachelor of Resort and Hotel
Management.
focus on a blend of operational skills, strategic thinking Semester 1 4 Subjects
Year 2 Semester 2 4 Subjects
and innovation in service design.
Semester 1 4 Subjects
Year 3 Semester 2 4 Subjects
Extend your learning with the
Learn more four year Bachelor of Resort
and Hotel Management
(Professional Practice).
Hannah Garrett
Angliss International Hotel School
Grand Hyatt Melbourne
16 International Course Guide 2021 17DEGREES
Recognised worldwide, this degree offers a balanced
combination of practice and theory that can be readily
applied for a future with tourism and hospitality
operators, resorts and hotels, event planning,
government and industry authorities.
Tourism and
Bachelor of CAREER PATHS
Tourism & Hospitality – Food & Beverage Manager
Management
– Business Owner
CRICOS Code: 058617K
Course Code: CRS1201421 – Front Office Manager
Hospitality
Campus: Melbourne – Tourism Operator
Intakes: Feb, Jul – Tourism Representative
Duration: 4 years – Event Coordinator
Mode of study: FT
Management
Subject areas include:
– Introduction to the tourism industry
– Tourism theories and concepts
– Introduction to marketing
– Tourism attraction management
– Financial analysis and
decision making
The Bachelor of Tourism and Hospitality Management equips
– Food and beverage service
students with the knowledge, technical skill and industry management
insight to lead in the tourism and hospitality industries. – Wine design
– Menu design and engineering
– Innovation and entrepreneurship
– Project restaurant
Learn more – Current issues in tourism
and hospitality.
Semester 1 4 Subjects
Year 1 Semester 2 4 Subjects
Semester 1 4 Subjects
Year 2 Semester 2 4 Subjects
Semester 1 Industry Work
Year 3 Semester 2 Placement
Semester 1 4 Subjects
Jimmy Halim - Indonesia
Year 4 Semester 2 4 Subjects
Graduate. Bachelor of Tourism and
Hospitality Management.
Owner, NOTE: Industry Work Placement
Common Grounds Coffee Roaster
is subject to individual employer
Surabaya
interview and entry criteria.
18 International Course Guide 2021 19DEGREES
The Bachelor of Tourism explores this global industry and the ways in which we
engage with travel and tourism experiences. The Bachelor of Tourism (Ecotourism)
focuses on the natural world and sustainable forms of tourism, while the Bachelor
of Tourism (Marketing) provides the research, communication and digital knowledge
and skills needed to meet and understand current market needs and trends.
Bachelor of Bachelor of Bachelor of CAREER PATHS
Tourism Tourism (Marketing) Tourism (Ecotourism) – Tourism manager
CRICOS Code: 092215A CRICOS Code: 092217K CRICOS Code: 092216M
– Sustainability coordinator
Course Code: CRS1400381 Course Code: CRS1400380 Course Code: CRS1400368 (local government,
Campus: Melbourne Campus: Melbourne Campus: Melbourne tourism bodies)
Intakes: Feb, Jul Intakes: Feb, Jul Intakes: Feb, Jul – Client relations or guest
Duration: 3 years Duration: 3 years Duration: 3 years experience manager
Tourism
Mode of study: FT Mode of study: FT Mode of study: FT – Management roles related
to creating great visitor
Subject areas include: Subject areas include: Subject areas include:
experiences at private or
– Introduction to the – Introduction to the – Visitor services non-profit organisations
tourism industry tourism industry – Coastal Environments* – Product development
– Destinations concepts – Visitor services manager
– Australian Landscapes:
– Tourism distribution – Tourist behaviour Inland Environments* – Interpretation officer for
systems parks or wildlife based
On offer are three specialisations that enable – Digital and social media – Understanding natural
attractions
– Visitor services in tourism landscapes
students to gain a broad contextual perspective – Tourism theories – Designing for the – Designing for the
– Advisory business or
research consultant
of Tourism, a focus on Ecotourism or focus on and concepts visitor experience visitor experience
or strategist
Tourism marketing. – People and place – Tourism market research – Delivering thematic
– Tourism attraction – Tourism marketing interpretation
management data analytics
– Niche tourism – Innovation and *Two separate domestic study
Learn more – Designing for the entrepreneurship tours as part of the specialist
subjects will be undertaken
visitor experience within this ecotourism course.
– Planning for tourism Destinations will involve
a coastal location such as
– Taking responsibility for Kangaroo Island and an inland
tourism and hospitality location such as Central
Australia. Additional fees apply.
– Tourism futures.
Semester 1 4 Subjects
Year 1 Semester 2 4 Subjects
Semester 1 4 Subjects
Year 2 Semester 2 4 Subjects
Semester 1 4 Subjects
Year 3 Semester 2 4 Subjects
NOTE: There is no work
integrated learning
(internship) in these courses.
20 International Course Guide 2021 21DEGREES
Recognised worldwide, this degree offers a balanced
combination of practice and theory that can be readily
applied for a future with tourism and hospitality
operators, resorts and hotels, event planning,
government and industry authorities.
Bachelor of CAREER PATHS
Event Management – Event Manager
CRICOS Code: 085672A
– Event and Sponsorship Executive
Event
Course Code: CRS1400177
– Event Coordinator
Campus: Melbourne
Feb, Jul
– Festival Manager Event
Intakes:
Duration: 3 years – Project Manager
– Venue Manager
Management
Mode of study: FT
– Professional Conference Organiser
Subject areas include:
– Fundamentals of event practices
– Event design
– Marketing and communication
for events
– Business development in the
Learn to design and deliver dynamic and events industry
memorable events across a range of sectors – Event evaluation and innovation
including sporting, food and wine, music, – Catering for the event industry
– Project management and logistics
business and community events.
– Key concepts in event studies
– Risk and legal issues
– Revenue management
Learn more – Sustainability for the events industry.
You are able to personalise your learning
through a range of specialist electives such
as Sporting Events and Conference and
Convention Management.
Semester 1 4 Subjects
Year 1 Semester 2 4 Subjects
“My training at William Angliss Semester 1 4 Subjects
Institute really gave me a head Year 2 Semester 2 4 Subjects
start to enter the industry, not only Semester 1 4 Subjects
through the hands-on experiences Year 3 Semester 2 4 Subjects
that were provided, but also from
networking opportunities and
working on real events.” NOTE: There is no work integrated
learning (internship) in this course.
Emma Hedin – Sweden
Advanced Diploma of Events
Event Manager,
Peter Jones Special Events
22 International Course Guide 2021 23DEGREES
Bachelor of CAREER PATHS
Culinary Management – Restaurateur
CRICOS Code: 058616M – Specialist Food and Wine Retailer
Course Code: CRS1201422 – Food and Beverage Manager
Campus: Melbourne/Sydney – Corporate Hospitality Manager
Intakes: Feb, Jul – Catering Operator
Duration: 4 years
Mode of study: FT
Specialist Subjects:
– Cookery and recipes
Culinary
– Foundations of cuisine
– Understanding food service
– Sustainable procurement for
hospitality and tourism
– Restaurant service
Management
– Human resource management
for the services industry
– Sensory education
– Financial analysis and
decision making
– Flavour and function
– Strategy, change and leadership.
From culture and cuisine, to wine and artisanal
products, graduates will gain the broad knowledge
and specialist skills to prepare for management in Year 1
Semester 1
Semester 2
4 Subjects
4 Subjects
the lively world of the culinary industries. Semester 1 4 Subjects
Year 2 Semester 2 4 Subjects
Semester 1 Industry Work
Year 3 Semester 2 Placement
Learn more Semester 1 4 Subjects
Year 4 Semester 2 4 Subjects
NOTE: Industry Work Placement
is subject to individual employer
interview and entry criteria.
24 International Course Guide 2021 25DEGREES
Bachelor of CAREER PATHS
Food Studies
– Food Project Coordinator
CRICOS Code: 089135E
– Food Policy Advisor Event/
Course Code: CRS1400280
Exhibition Curator
Campus: Melbourne
– Food and Wine Development Officer
Intakes: Feb, Jul
Food Entrepreneur
Duration: 3 years
– Specialist Food Retailer
Mode of study: FT
Applicants are required to undertake
an interview prior to acceptance.
Subject areas include:
Food
– Culture and Cuisine
– Understanding Food Systems
– Sensory Education
– Economics and Global Impacts
Studies
– Diet and Health in Society
– Fermenting Cultures
– Agriculture and Farming Systems
– Innovation and Entrepreneurship
– Food Policy and Governance
– Introduction to Marketing
– Communicating Food.
With a focus on sustainability, gastronomy and
ethics, the Bachelor of Food Studies provides you
Semester 1 4 Subjects
with rich insights into the journey of food from Year 1 Semester 2 4 Subjects
paddock to plate and beyond. Year 2
Semester 1
Semester 2
4 Subjects
4 Subjects
Semester 1 4 Subjects
Year 3 Semester 2 4 Subjects
Learn more NOTE: There is no work integrated
learning (internship) in this course.
26 International Course Guide 2021 27DEGREES
Are you currently
enrolled in a
university in your
home country?
Study Abroad.
The Study Abroad program at William Angliss What will I study? Entry requirements Study Options
All students must study full time by
Institute provides the opportunity for you to study selecting a minimum of three and
To apply you must have:
6 months One Semester
– Completed at least one full-time
in Australia for six or twelve months, allowing you no more than four subjects (from
year of study at an accredited CRICOS Code: 070200A Up to 4 academic units
year one and two degree studies) to
to transfer the credits to your home institution or complete within one semester. tertiary institution,
This is a total of 24 credit points – Achieved at least a passing grade 12 months 1st Semester 2nd Semester
broaden your educational experience. Of particular where each subject is worth 6 credit average, and
CRICOS Code: 070201M Up to 4 academic units Up to 4 academic units
value is the opportunity to undertake six months of points (this is equivalent to 3 to 4 – Meet the minimum English language
credit points in USA and Japan). requirements for Bachelor degree,
work integrated learning in Australia. if English is not the first language. 6 months + 1st Semester 2nd Semester
You will be awarded a transcript of subjects undertaken that can 6 months Industry Up to 4 academic units 6 months Industry
Note: Selection and acceptance of Work Placement
be used for gaining credit back home or your future employment Work Placement
students for industry placement, may
applications. You will also receive a ‘Study Abroad’ certificate. be based on an interview process with CRICOS Code: 070201M
participating employers.
28 International Course Guide 2021 29Culinary Studies
FOODS
World Class Facilities Awards Work in a real restaurant
– 17 fully equipped training kitchens – 2018 Asian Culinary Cup - FHC Global food – With maximized practical contact hours
– 4 fully equipped training bakeries & Hospitality Expo, Shanghai, China – Gain practical experience in on-campus
– Winner restaurants
– 4 demonstration kitchens
& lecture theaters – 2017 AUSTAFE National Culinary Trophy – Learn culinary techniques from
– Won with silver medal famous chefs
– Chocolate Laboratory
– 2017 Bocuse d’Or New Zealand Selection
– Two training restaurants open to the public:
– Teacher Andrew Ballard competed at
The Angliss Restaurant and The Bistro
2018 Asia-Pacific level
– Cafés and bakeshop
– 2016 VicTAFE Cookery Challenge
– Two food technology laboratories – 1st Place
Culinary Studies Careers
Approximate Salary Range Per Year*
Cookery Bakery Pastry Sous Chef
$40,268 - $68,510
Commis Chef Baker
$20,930 - $40,854 $36,087 - $59,834 Executive Pastry Chef
$49,749 - $100,334
Cook Baker Manager
$40,610 - $56,158 $45,124 - $71,574
Food Science & Technology
Kitchen Chef
$36,975 - $59,918
Patisserie Food Technologist Henry Pun
$43,258 - $80,716 Graduate, Certificate IV in Patisserie,
Assistant Pastry Chef
Chef de Partie Certificate IV in Commercial Cookery
$32,144 - $54,005 Food Safety Coordinator
$42,774 - $57,515 Commis Chef, Mya Tiger
$50,300 - $84,400
Pastry Cook
Sous Chef
$39,650 - $59,253 Research & Development Manager
$47,098 - $66,126
$55,500 - $83,800
Pastry Chef
Executive Chef
$38,372 - $65,293
$54,475 - $105,236
*Sources: • livingin-australia.com/salaries-australia • payscale.com
DISCLAIMER: The information is collected on 01/06/2018. Salaries are indicative and approximate only. Employment contracts and packages are variable.
30 International Course Guide 2021 31FOODS
Certificate III in Certificate IV in Diploma of Advanced Diploma of
Commercial Cookery Commercial Cookery Hospitality Management Hospitality Management
CRICOS Code: 093736A CRICOS Code: 093737M CRICOS Code: 090997D CRICOS Code: 091147E
Course Code: SIT30816 Course Code: SIT40516 Course Code: SIT50416 Course Code: SIT60316
Melbourne/ Melbourne/ Melbourne/ Melbourne/
Campus: Campus: Campus: Campus:
Sydney Sydney Sydney Sydney
Intakes: Feb, Jul* Intakes: Feb, Jul* Intakes: Feb, Jul Intakes: Feb, Jul
Duration: 12 months Duration: 18 months Duration: 24 months Duration: 30 months
Mode of study: FT Mode of study: FT Mode of study: FT Mode of study: FT
Subject areas include: Subject areas include those Subject areas include: Subject areas include:
from Certificate III plus:
– Produce dishes using basic – Business operations – Business planning
methods of cookery – Coordinate cooking – Hospitality budgeting – Financial operations
– Prepare appetisers operations
– Workplace diversity – Human resource
Commercial
and salads; – Develop menus for special management
dietary needs – Legal knowledge for
– Stocks, soups and sauces business – Marketing strategies
– Prepare vegetable, fruit, – Monitor work operations
– Rostering – Asset management.
egg and farinaceous dishes – Manage finances within a
– Service quality.
Cookery
– Prepare and cook meat, budget
poultry and seafood – Lead and manage people
Add a
– Produce cakes, pastries, – Produce cook chill and Bachelor Degree
breads and desserts cook freeze foods
Advance your management
– Coach others in job skills – Sustainability work qualifications and acquire
– Safe work practices, clean practices work experience with
kitchen premises, safe food – Manage diversity in the the bachelor of Culinary
handling practices workplace. Management.
You’ll develop the fundamental skills
– Produce and serve buffets
and knowledge required in professional – Plan and cost
Extend your studies to *Additional intakes:
also attain a Certificate IV Melbourne campus:
cooking and kitchen management using effective menus
in Patisserie. May and Oct intake -
CAREER PATHS
– Prepare food to – Executive chef
state-of-the-art facilities. meet special dietary SYDNEY ONLY: Certificate
accelerated program
IV in Commercial Cookery Sydney campus: – Sous chef
requirements.
includes one term (10 weeks) Apr and Sep intake - – Chef de partie
Learn more internship to be undertaken standard program – Kitchen chef
at term 5.
– Qualified cook
Chef of the Year 2018
– Commis chef
Award-winning cookery alumni
Jack Lee is wowing diners in
Melbourne’s west with his refined
brunch menu and special dining
events at his Point Cook café, Bean Study Paths
Smuggler. On successful completion of the Advanced Diploma, you will be eligible to apply for entry with advanced standing credits into
“Not only did I learn how to cook the Bachelor of Culinary Management offered by William Angliss Institute.
but also how to manage a kitchen
including cost control, stock
6 months 12 months 18 months 24 months 30 months 36 months
management, rostering, hygiene,
and food safety. Everything I learned
from William Angliss Institute has Certificate III in Commercial Cookery
helped me stand up better than other
chefs who have not received proper
training.” Diploma of Advanced Diploma
Certificate IV in Commercial Cookery Hospitality of Hospitality
Jack Lee – Korea Management Management
Bachelor of Culinary
Graduate, Certificate III in Management
Diploma Advanced Diploma
Commercial Cookery Certificate IV
Certificate IV in Commercial Cookery of Hospitality of Hospitality
Owner, Bean Smuggler in Patisserie*
Management Management
Pathways to Degrees (Page 14) * Melbourne
32 International Course Guide 2020
2021 33FOODS
Certificate III in Certificate IV in Diploma of Advanced Diploma of
Patisserie Patisserie Hospitality Management Hospitality Management
CRICOS Code: 093734C CRICOS Code: 093734C CRICOS Code: 090997D CRICOS Code: 091147E
Course Code: SIT31016 Course Code: SIT40716 Course Code: SIT50416 Course Code: SIT60316
Melbourne/ Melbourne/ Melbourne/ Melbourne/
Campus: Campus: Campus: Campus:
Sydney Sydney Sydney Sydney
Intakes: Feb, Jul* Intakes: Feb, Jul* Intakes: Feb, Jul Intakes: Feb, Jul
Duration: 12 months Duration: 18 months Duration: 24 months Duration: 30 months
Mode of study: FT Mode of study: FT Mode of study: FT Mode of study: FT
Subject areas include: Subject areas include those Subject areas include: Subject areas include:
from Certificate III plus:
– Produce yeast based – Business operations – Business planning
bakery products – Decorate cakes – Hospitality budgeting – Financial operations
– Produce cakes & pastries and cookies
– Workplace diversity – Human resource
Patisserie
– Produce pastries – Produce chocolate management
confectionery – Legal knowledge
– Produce dishes using basic for business – Marketing strategies
methods of cookery – Design and produce sweet
buffet showpieces – Rostering – Asset management.
– Prepare and serve – Service quality.
espresso coffee – Model sugar-based
decorations
– Prepare and model
– Coordinate cooking Add a
marzipan
operations Bachelor Degree
Indulge your passion for the sweet life by – Produce petits fours
– Manage finances with Advance your management
– Produce gateaux, tortes qualifications and acquire
becoming a professional in the delicious and cakes
a budget
work experience with
– Lead and manage people
art of the patissier or pastry cook and – Produce desserts the bachelor of Culinary
– Monitor work operations Management.
business owner. This specialist course – Handle and serve cheese
– Serve food and beverage.
offers the opportunity to learn unique – Participate in safe food
handling practices.
Extend your studies to CAREER PATHS
skills of professional gateaux, pastries also attain a Certificate IV
– Business Owner
and restaurant desserts. Specialised *Additional intakes: in Commercial Cookery.
Melbourne campus: – Executive Pastry Chef
units include petits fours, pastries, May and Oct intake - SYDNEY ONLY: Certificate
– Pastry Sous Chef
accelerated program IV in Patisserie includes one
breads and artisan skills of chocolate term ( 10 weeks) internship – Pastry Chef
Sydney campus: to be undertaken at term 5.
and sugar decorations. Apr and Sep intake - – Pastry Cook
standard program – Assistant Pastry Chef
Learn more
Study Paths
On successful completion of the Advanced Diploma, you will be eligible to apply for entry with advanced standing credits into
the Bachelor of Culinary Management offered by William Angliss Institute.
6 months 12 months 18 months 24 months 30 months 36 months
Yoan Tjahjadi – Indonesia
Graduate, Certificate IV in Patisserie
+ Diploma of Hospitality Certificate III in Patisserie
Ivan Setyawan – Indonesia
Diploma of Advanced Diploma
Graduate Certificate IV in Commercial Certificate IV in Patisserie Hospitality of Hospitality
Cookery + Diploma of Hospitality Management Management
Bachelor of Culinary
Management
Owners/Managers of Namelaka Diploma Advanced Diploma
Certificate IV in
Certificate IV in Patisserie of Hospitality of Hospitality
Patisserie, Jakarta Commercial Cookery*
Management Management
Pathways to Degrees (Page 14) * Melbourne
34 International Course Guide 2020
2021 35FOODS
In this food processing program, you will learn
commercial styles of baking along with creating true
artisan style breads, pastries and cakes.
Certificate III in CAREER PATHS
Baking – Owner/Franchisee
CRICOS Code: 0100017 Store Manager
Course Code: FBP30517 – Baker
Campus: Melbourne – Production Manager
Intakes: Feb, Jul
– Pastry Cook
Duration: 12 months
Mode of study: FT
Baking
Subject areas include:
– Produce laminated pastry products
– Produce savoury bread products
– Produce gateaux, tortes
and entremets
– Produce specialty flour
Develop fundamental knowledge and bread products
skills in a commercial bakery training – Produce sponge cake products
kitchen, preparing you for a career in – Produce cake and pudding products
– Produce sweet yeast products
the bakery industry.
– Produce artisan bread products
– Identify cultural, religious and
dietary considerations for food
Learn more production
– Implement the food safety program
and procedures.
36 International Course Guide 2020
2021 37FOODS
Blending chemistry, biology and microbiology, food
science opens up a variety of careers in the food
industry. Learn how to make food healthier, tastier and
safer for consumers with our expert teachers, guest
lecturers, field trips and networking opportunities with
industry. You will complete a major food project which
is shown to industry and judged by experts.
Diploma of CAREER PATHS
Food Science & Technology
Food Science
– Quality assurance
CRICOS Code: 099622G supervisor/manager
Course Code: FBP50118 – Production manager
Campus: Melbourne
– R&D technologist
Intakes: Feb, Jul
– Laboratory technician
& Technology
Duration: 12 months
Technical sales representative
Mode of study: FT
– Food safety auditor
Subject areas include: – Technical manager
– Develop a new food product – Packaging technologist
– Develop a HACCP based food
safety program
Studies in food science and technology – Apply sensory analyses in food
processing
incorporate chemistry, biology and – Identify the biochemical properties
microbiology and prepare you to work of food
– Perform food tests
in a wide range of roles across the food
– Develop, manage and maintain
industry. quality systems for food processing
– Implement and review the
production of chocolate and
Learn more confectionery products
– Apply meat science.
Study Paths
6 months 12 months
Bachelor of Culinary Management (4Years)
Diploma of Food Science and Technology or
Bachelor of Food Studies (3 Years)
Michelle Lukman
Certificate III in Commercial Cookery.
Diploma of Food Science
Masterchef Contestant
38 International Course Guide 2021 39Hospitality
HOSPITALITY
Management
Hospitality Management
Hotel Management Food, Beverage & Business Management
Specialist Facilities Strong Industry Connections
On-site training facilities, including the The Angliss International Angliss has strong industry connection, giving you opportunities
Hotel School, Angliss Restaurant and The Bistro, gives you the to inspect key hospitality venues, gain volunteer and paid work
opportunity to train in real-life situations. experience and network with future employers.
Hospitality Study Careers
Approximate Salary Range Per Year*
Hospitality - Food & Beverage Hospitality - Hotel Management Housekeeping Manager
$41,416 - $71,962
Food & Beverage Supervisor Guest Services Manager
$41,620 - $57,076 $33,741 - $82,434 General Manager Hotel
$53,331 - $105,734
Food & Beverage Manager Shift Manager, Hotel Front Desk
$46,653 - $82,225 $38,255 - $64,564
Food & Beverage Director Functions Manager
$65,659 - $187,530 $54,175 - $123,344
*Sources: • livingin-australia.com/salaries-australia • payscale.com
DISCLAIMER: The information is collected on 01/06/2018. Salaries are indicative and approximate only. Employment contracts and packages are variable.
40 International Course Guide 2021 41HOSPITALITY
Certificate III in Diploma of Advanced Diploma of Add a
Hospitality Hospitality Management Hospitality Management Bachelor Degree
CRICOS Code: 091435G CRICOS Code: 090997D CRICOS Code: 091147E Advance your management
Course Code: SIT30616 Course Code: SIT50416 Course Code: SIT60316 qualifications and acquire
Campus: Melbourne Campus: Melbourne Melbourne/ work experience with the
Campus: Bachelor of Tourism and
Sydney
Intakes: Feb, Jul Intakes: Feb, Jul
Intakes: Feb, Jul Hospitality Management.
Duration: 6 months Duration: 12 months
Mode of study: FT Mode of study: FT Duration: 18 months
Mode of study: FT
Subject areas include: Subject areas include those
from Certificate III plus: This qualification CAREER PATHS
– Food and beverage consolidates skills from – Restaurant manager
service skills – Business operations Certificate III and Diploma,
– Restaurant, café or
– Coffee and bar knowledge – Finance and further develops your
bar owner
– Provide advice on food – Customer service knowledge in a range
of areas: – Front of house coordinator
– Customer service – Hospitality budgeting
– Manage finances – Bar manager
Hospitality
– Workplace hygiene – Workplace diversity
– Business planning – Operations manager
– Sustainability – Roster staff
– Human resource – Conference manager
– Control stock
Continue your studies management
– Financial transactions
for an additional 6 months – Marketing strategies
– Hygiene practices. to complete the Advanced
Diploma.
Food, Beverage &
Business Management.
Commencing with the foundations of customer
service, food and beverage service and working
in the hospitality industry, our courses provide
a pathway to supervision, management and
business ownership/management.
Study Paths
Learn more
6 months 12 months 18 months
Certificate III in Hospitality F
Bachelor of Tourism & Hospitality
Management
Diploma of Hospitality Management
Advanced Diploma of
Hospitality Management F
Pathways to Degrees (Page 14)
42 International Course Guide 2021 43HOSPITALITY
The hotel management stream program Diploma of Add a
incorporates additional specialist Hospitality Management Bachelor Degree
CRICOS Code: 090997D Advance your management
Masterclasses and a nine week term of Course Code: SIT50416 qualifications and acquire
work-based training*. Campus: Melbourne / work experience with the
Sydney Bachelor of Resort and Hotel
Intakes: Feb, Jul Management.
Exclusive Masterclasses Duration: 12 months
Mode of study: FT
Masterclasses provide students with specialised skills in
CAREER PATHS
addition to the Diploma units and may include topics such as: Subject areas include:
– Food and beverage
– Luxury sales – Food and beverage service manager
– High end beverages – Food knowledge – Guest services manager
– Premium personalised services – Introduction to – Executive housekeeper
– Interview presentation skills. kitchen operations – Rooms division manager
– Premier Partnerships – Bar operations – Front office manager
Hospitality
– Customer service – Concierge
Work-based training* provides the opportunity to work with
– Reservations
our leading hotel partners. The work based training consists
of placement in one of our partner hotels and provides – Front office and reception
exposure to operations in various departments. service operations
– Concierge and porter
International Study Tours
services
Students are provided the opportunity to attend an – Room service and
Hotel Management International Study Tour on completion of their work
placement. The Tour fees are additional to tuition fees, and is
heavily subsidised by the Institute. The Tour is an experience
housekeeping.
– Operational management
that adds to the students’ appreciation of the international and planning
hotel industry. – Leadership
Focusing on hospitality in a hotel environment,
– Workplace health
these intensive programs provide students with and safety
the expert skills and knowledge to commence – Managing quality
customer service
their pathway to success in the vibrant and – Managing budgets.
growing hotel industry.
Study Paths
Learn more Melbourne
6 months 12 months 18 months 24 months 30 months 36 months 42 months 48 months
Diploma of
Hospitality Management F Bachelor of Resort & Hotel Management Professional Practice
Sydney
6 months 12 months 18 months 24 months 30 months 36 months 42 months 48 months
Diploma
Diploma of
of
Hospitality
Hospitality Management
Management F Associate Degree in
Resort and Hotel Management F Bachelor of Resort
& Hotel Management
Professional Practice
Work-based learning*
Work-integrated learning internship.
*Selection and acceptance of students for industry placement (work-based training)
is based on an interview process with participating employers.
44 International Course Guide 2021 45You can also read
