William Angliss Institute - INTERNATIONAL COURSE GUIDE 2023 Melbourne & Sydney
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FOODS | TOURISM | HOSPITALITY | EVENTS
INTERNATIONAL COURSE GUIDE 2023
Melbourne & Sydney
RTO: 3045 CRICOS: 01505M HEP: 9534
Where we are: Australia Melbourne Sydney International China Singapore Sri Lanka Vietnam DISCLAIMER 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, courses 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: July 2021.
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
Masters Programs
International Hospitality Entrepreneuship.......................................................... 16-17
International Hotel Leadership......................................................................................... 18-19
Bachelor Degrees
Resort and Hotel Management ....................................................................................... 20-21
Tourism and Hospitality Management..................................................................... 22-23
Tourism .......................................................................................................................................................... 24-25
Event Management ......................................................................................................................... 26-27
Culinary Management ................................................................................................................. 28-29
Food Studies ............................................................................................................................................ 30-31
Study Abroad .............................................................................................................................................................. 32-33
Certificate, Diploma and Advanced Diploma Courses
Culinary Studies ...................................................................................................................... 34-35
Commercial Cookery .................................................................................................................... 36-37
Patisserie ..................................................................................................................................................... 38-39
Baking .............................................................................................................................................................. 40-41
Food Science & Technology ................................................................................................. 42-43
Hospitality Management ....................................................................................................................... 44-45
Hospitality - Food, Beverage & Business Management ................. 46-47
Hospitality - Hotel Management .................................................................................... 48-49
Travel & Tourism .................................................................................................................... 50-51
Travel and Tourism .......................................................................................................................... 52-53
Aviation (Cabin Crew) ................................................................................................................... 54-55
Event Management ............................................................................................................... 56-57
Event Management ......................................................................................................................... 58-59
Student Support ...................................................................................................................................................... 60-63
Scholarships and Competitions .......................................................................................................... 64-65
Studying and Living in Australia ........................................................................................................ 66-67
Policies and Procedures ............................................................................................................................... 68-69
Tuition Fees and Additional Expenses ........................................................................................ 70-71
Refund of Fees .......................................................................................................................................................... 72-73
Academic Calendar ............................................................................................................................................. 74
How to Apply ............................................................................................................................................................... 75
Entry Requirements ........................................................................................................................................... 76-77
Document Checklist for Application ............................................................................................. 78
Application Form (A1) ..................................................................................................................................... 79-84
Short Courses........................................................................................ 85
Study in Singapore................................................................................ 86-87
Important Contacts............................................................................................................................................... 88
1
2023 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.
MASTERS PROGRAMS
109375H CRS1401173 Master of International Hospitality Entrepreneurship 2 yrs $14,000 $3,500 * $45,500 Feb, July 16
109250K CRS1401161 Master of International Hotel Leadership 2 yrs $14,000 $3,500 $45,500 Feb, July 17
BACHELOR DEGREES
089144D CRS1400274 Bachelor of Resort and Hotel Management 3 yrs $10,400 $62,400 Feb, Jul 20
089145C CRS1400277 Bachelor of Resort and Hotel Management 4 yrs $10,400 $2,600** $67,600 Feb, Jul 20
(Professional Practice)
058617K CRS1201421 Bachelor of Tourism and Hospitality Management 4 yrs $10,400 $2,600 $67,600 Feb, Jul 22
085672A CRS1400177 Bachelor of Event Management 3 yrs $10,400 $62,400 Feb, Jul 26
058616M CRS1201422 Bachelor of Culinary Management 4 yrs $10,400 $2,600 $67,600 Feb, Jul 28
089135E CRS1400280 Bachelor of Food Studies 3 yrs $10,400 $62,400 Feb, Jul 30
092215A CRS1400381 Bachelor of Tourism 3 yrs $10,400 $62,400 Feb, Jul 24
092216M CRS1400368 Bachelor of Tourism (Ecotourism) 3 yrs $10,400 $62,400 Feb, Jul 24
092217K CRS1400380 Bachelor of Tourism (Marketing) 3 yrs $10,400 $62,400 Feb, Jul 24
070200A WA17HESA26 Study Abroad (26 weeks) 0.5 yr $10,400 $10,400 Feb, Jul 32
070201M WA17HESA52 Study Abroad (52 weeks) 1 yr $10,400 $20,800 Feb, Jul 32
070201M WA17HESA52 Study Abroad (52 weeks) with 1 yr $10,400 $2,600 $13,000 Feb, Jul 32
Work Integrated Learning semester
CULINARY
CERTIFICATE III IN COOKERY ONLY
093736A SIT30816 Certificate III in Commercial Cookery 1 yrs $9,700 $19,400 Feb, May, Jul, Oct 36
COMMERCIAL COOKERY
093737M SIT40516 Certificate IV in Commercial Cookery 1.5 yrs $9,700 $29,100 Feb, May, Jul, Oct 36
090997D SIT50416 Diploma of Hospitality Management Packaged with Cert. IV in Commercial Cookery 2 yrs $8,500 $37,600 Feb, May, Jul, Oct 36
091147E SIT60316 Advanced Diploma of Hospitality Management Packaged with Cert. IV in Commercial Cookery 2.5 yrs $8,500 $46,100 Feb, May, Jul, Oct 36
058616M CRS1201422 Bachelor of Culinary Management Packaged with Cert. IV in Commercial Cookery and 5 yrs $10,400 $2,600 $82,500 Feb, Jul 36
Adv. Dip. of Hospitality Management
* Incubator project
** Students are required to pay a full year tuition fee (2 subjects fee) for the year of Professional Practice
2
CERTIFICATE III IN PATISSERIE ONLY
093734C SIT31016 Certificate III in Patisserie 1 yr $9,700 $19,400 Feb, May, Jul, Oct 38
PATISSERIE
093735B SIT40716 Certificate IV in Patisserie 1.5 yrs $9,700 $29,100 Feb, May, Jul, Oct 38
090997D SIT50416 Diploma of Hospitality Management Packaged with Cert. IV in Patisserie 2 yrs $8,500 $37,600 Feb, May, Jul, Oct 38
091147E SIT60316 Advanced Diploma of Hospitality Management Packaged with Cert. IV in Patisserie 2.5 yrs $8,500 $46,100 Feb, May, Jul, Oct 38
058616M CRS1201422 Bachelor of Culinary Management Packaged with Cert. IV in Patisserie and Adv. Dip. of 5 yrs $10,400 $2,600 $82,500 Feb, Jul 38
Hospitality Management
BAKERY
107366C FBP30521 Certificate III in Baking 1 yr $9,700 $19,400 Feb, Jul 40
FOOD SCIENCE AND TECHNOLOGY
107351K FBP50121 Diploma in Food Science and Technology 1 yr $8,500 $17,000 Feb, Jul 42
TRAVEL AND TOURISM
TRAVEL AND TOURISM
093959G SIT40116 Certificate IV in Travel and Tourism 0.5 yr $8,500 $8,500 Feb, Jul 52
093243M SIT50116 Diploma of Travel and Tourism Management Packaged with Cert. IV in Travel and Tourism 1 yr $8,500 $17,000 Feb, Jul 52
093243M SIT50116 Diploma of Travel and Tourism Management Direct entry 1 yr $8,500 $17,000 Feb, Jul 52
092215A CRS1400381 Bachelor of Tourism Packaged with Dip. of Travel and Tourism Management 3 yrs $10,400 $58,600 Feb, Jul 52
058617K CRS1201421 Bachelor of Tourism and Hospitality Management Packaged with Dip. of Travel and Tourism Management 4 yrs $10,400 $2,600 $63,800 Feb, Jul 52
AVIATION
0101251 AVI30219 Certificate III in Aviation (Cabin Crew) 0.5 yr $9,900 $9,900 Feb, Jul 54
093243M SIT50116 Diploma of Travel and Tourism Management Packaged with Cert. III in Aviation (Cabin Crew) 1.5 yrs $8,500 $26,900 Feb, Jul 54
090997D SIT50416 Diploma of Hospitality Management Packaged with Cert. III in Aviation (Cabin Crew) 1.5 yrs $8,500 $26,900 Feb, Jul 54
HOSPITALITY
CERTIFICATE III IN HOSPITALITY ONLY
091435G SIT30616 Certificate III in Hospitality 0.5 yr $8,500 $8,500 Feb, May, Jul, Oct 46
HOSPITALITY
090997D SIT50416 Diploma of Hospitality Management 1 yr $8,500 $17,000 Feb, May, Jul, Oct 46
091147E SIT60316 Advanced Diploma of Hospitality Management 1.5 yrs $8,500 $25,500 Feb, May, Jul, Oct 46
058617K CRS1201421 Bachelor of Tourism and Hospitality Management Packaged with Adv. Dip. of Hospitality Management 4 yrs $10,400 $2,600 $61,900 Feb, Jul 46
ANGLISS INTERNATIONAL HOTEL SCHOOL (AIHS)
090997D SIT50416 Diploma of Hospitality Management - delivered by AIHS 1 yr $9,900 $19,800 Feb, Jul 48
089145C CRS1400277 Bachelor of Resort and Hotel Management Packaged with Dip. of Hospitality Management - delivered 4 yrs $10,400 $2,600 $66,600 Feb, Jul 48
(Professional Practice) by AIHS
EVENTS
093738K SIT50316 Diploma of Event Management 1 yr $8,500 $17,000 Feb, Jul 58
085672A CRS1400177 Bachelor of Event Management Packaged with Dip. of Events Management 3 yrs $10,400 $58,600 Feb, Jul 58
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 $2600/subject (Melbourne campus) or $2375/subject (Sydney campus).
3
2023 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 28
CULINARY
CERTIFICATE III IN COMMERCIAL COOKERY ONLY
093736A SIT30816 Certificate III in Commercial Cookery 1 yr $8,400 $16,800 Feb, Apr, Jul, Sep 36
COMMERCIAL COOKERY
093737M SIT40516 Certificate IV in Commercial Cookery 1.5 yrs $8,400 $25,200 Feb, Apr, Jul, Sep 36
090997D SIT50416 Diploma of Hospitality Management Packaged with Cert. IV in Commercial Cookery 2 yrs $8,100 $33,300 Feb, Apr, Jul, Sep 36
091147E SIT60316 Advanced Diploma of Hospitality Management Packaged with Cert. IV in Commercial Cookery 2.5 yrs $8,100 $41,400 Feb, Apr, Jul, Sep 36
058616M CRS1201422 Bachelor of Culinary Management Packaged with Cert. IV in Commercial Cookery and Adv. 5 yrs $9,500 $2,375 $74,650 Feb, Jul 36
Dip. of Hospitality Management
CERTIFICATE III IN PATISSERIE ONLY
093734C SIT31016 Certificate III in Patisserie 1 yr $8,400 $16,800 Feb, Apr, Jul, Sep 38
PATISSERIE
093735B SIT40716 Certificate IV in Patisserie 1.5 yrs $8,400 $25,200 Feb, Apr, Jul, Sep 38
090997D SIT50416 Diploma of Hospitality Management Packaged with Cert. IV in Patisserie 2 yrs $8,100 $33,300 Feb, Apr, Jul, Sep 38
091147E SIT60316 Advanced Diploma of Hospitality Management Packaged with Cert. IV in Patisserie 2.5 yrs $8,100 $41,400 Feb, Apr, Jul, Sep 38
058616M CRS1201422 Bachelor of Culinary Management Packaged with Cert. IV in Patisserie and Adv. Dip. of 5 yrs $9,500 $2,375 $74,650 Feb, Jul 38
Hospitality Management
HOSPITALITY
090997D SIT50416 Diploma of Hospitality Management 1 yrs $8,100 $16,200 Feb, Jul 46
091147E SIT60316 Advanced Diploma of Hospitality Management 1.5 yrs $8,100 $24,300 Feb, Jul 46
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$30
Master and Bachelor Courses Non-tuition fee (texts/material/uniform/excursion and Approx. A$1,000 Re-issue of Transcript of Results A$15
equipment costs)
Certificate, Diploma and Adv. Diploma Courses Non-tuition fee(texts/material/uniform/ Approx. A$500 Re-issue of certificates A$80
excursion and equipment costs)
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$60 Re-print of payment fee letter (invoice) A$10
Equipment* From A$335 Re-issue of Letter of Completion A$20
PATISSERIE Telegraphic Transfer (TT) of tuition fees A$30
Uniform* From A$95 No-show for pre-booked airport reception service A$80
Shoes * From A$60 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$60
Equipment* From A$385 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$80
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?
80 years
of experience
Convenient
locations
Award Winning
2021 2018
Australian Training Awards 2018 Victorian International
Government Strong Winner - Large Training Provider of the Year Education Awards
Premier’s Award - International Provider of the Year
owned specialist employment Victorian Training Awards
Winner - Large Training Provider of the Year 2018 Victorian International
centre outcomes Victorian Tourism Awards
Education Awards
Winner - Excellence in International
Gold Winner Education - TAFE
2019 2018 Victorian International
22,000 Study alongside 2019 AFTA National Travel
Education Awards
Finalist - Excellence in International
enrolments local Australian Industry Awards
Winner - Best Registered Travel
Student Employability
Industry Training Institution
annually students RACV Victorian Tourism Awards
Best Tourism Education and
Northern Territory Training Awards
Training Provider
Finalist - Industry Collaboration
Category for Training Indigenous Young People with Voyages 2018 Asian Culinary Cup
The biggest 1,800 Indigenous Winner
Tourism Australia at Ayers Rock Resort
& best facilities international Queensland Training Awards
International Centre of Excellence in Tourism & Hospitality
Educational - Graduate 2018 Global Index
students from Finalist - Premier’s Industry Collaboration Category for Training
Indigenous Young People with
#1 in Disability Support
Mossman Gorge Training Centre
60 countries
6 International Course Guide 2023 7
Careers and
Employment
85% of undergraduates secure full-time employment, four months after
completing their course.
Learn more
Our reputation with Careers and Networking with industry Careers Worskshops Industry Partners
Employment Services – Speed networking provides a unique A series of career development workshops to – Altara – Koko Black
industry and our quality – Online jobs noticeboard opportunity to learn from employers prepare you well to be job ready. – Australian Hotels Association – LUCAS Restaurants
training provides an – Career development and guidance – Get involved in major events: – How to Communicate with Confidence – Brown Family Wine Group – Lune Croissanterie
Melbourne Food and Wine Festival; – Your Rights at Work
advantage in gaining: – Advice on resume writing
Melbourne Spring Racing Carnival; Melbourne
– Calibre Feasts – Melbourne Marriott Hotel Docklands
– Interview techniques practice – Networking Basics & LinkedIn – Casey Bonacci Events – PARKROYAL Monash Melbourne
International Film Festival.
• Part-time and casual – LinkedIn profile assistance – Ace the Interview – City of Melbourne – Pavilion Australia
– Higher Education Mentoring Program provides
employment – Careers and Employment Expos students a link to the profession in a structured – Personal Branding – Cricket Australia – Peter Rowland
– Employment opportunities with employers and tailored way and brings exposure to the – Disney Guest Service Basics
• Internship Placements – Cumulus Inc. – RACV City Club
from all over Australia. practical realities of working in the Hospitality,
– Dann Event Hire – Sand Hill Road
• Graduate Employment Tourism, Events and Culinary industries. Industry on campus
Careers and – Delaware North – The Big Group
– Frequent on campus visits by leading
Employment Expos Internship Coordinators industry employers looking to recruit – Hilton Hotels & Resorts – The Ninth Element
– Dedicated staff to guide and students and share advice on applications – Explore Australia – Trumpet Events
– Employment opportunities with employers
assist in securing internship placements: and interviews.
from all over Australia. – Fed Square – Young Tourism Network
Bachelor Degrees
and select programs. – Fetching Events & Communications – ZINC at Federation Square
– Food & Desire
8 International Course Guide 2023 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
– New Patisserie and Cake – On-Site Medical Centre
Decorating Facilities – Skills and Jobs Centre
– New Chocolateria – Campus Cafe
– New Gelateria – On-Site Club Chef Retail Outlet
– New Tram Café (Opening 2022) – Dilmah Tea Room
– New Student Learning – Wine Tasting Room
Commons
– New Hotel Management
Integrated Learning Facilities Around our campus
– 2 Training Restaurants – Flagstaff Gardens and
– 17 Fully Equipped Training Flagstaff train station
Kitchens – Southern Cross Station and
– Coffee Academy Marvel Stadium
– Meat Processing Rooms – Many tram lines and bus
services
– Food Technology Laboratories
– The central business and
– Demonstration Lecture
legal district
Theatres
– Victoria Police Headquarters
– 3 Hotel Training Suites
– Melbourne Central and
– Flight Attendant Training
Emporium Shopping Centres
Facilities
– The Queen Victoria Market
– Conference Centre
– Royal Melbourne and St.
– 110 Classrooms
Vincents Hospital
– Library
– Many restaurants, cafes,
– Student Lounge bars & events venues
FLAGSTAFF
GARDENS
FLAGSTAFF
STATION
POLICE HQ
SOUTHERN
CROSS
STATION
10 International Course Guide 2023 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 2023 13
ST
BOTANY
N
M
DA
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ORUndergraduate
DEGREES
& Postgraduate
Programs
Masters Programs
One semester of practical engagement through work placement or project
implementation.
Bachelor Degrees
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
Hospitality 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
Hospitality Management
or equivalent*
F 12 months study 12 months Industry Work Placement 12 months study
Completed Advanced Diploma
of Hospitality 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 2023 15POSTGRADUATE
This program features industry experts providing
an opportunity for you to learn, observe, question,
and receive feedback from accomplished hospitality
start- ups founders, representatives and
venture capitalists.
Master of Master of International
Hospitality Entrepreneurship
CRICOS Code: 109375H
CAREER PATHS
– Entrepreneurs
International
– Managers
Course Code: CRS1401173
– Dynamic leaders
Campus: Melbourne
Intakes: Feb, Jul – Creatives
Duration: 2 years – Working in innovation labs
Hospitality
Mode of study: FT or incubators
– Business owners
Subject areas include:
– Hospitality consultants
Year 1
Entrepreneurship
– Leading Self and Others
– People and Culture Driven
Leadership
– Financial Management and
Data Analytics
– Entrepreneurial Mindset, Practices
& Experiences
– Financing Entrepreneurial Ventures
The program is designed to cultivate your entrepreneurial leadership capacity – Design Thinking for the
through experiential learning methods. In the final semester you will work with Experience Economy
– Entrepreneurial Leadership
industry mentors, through an incubation process to bring your ideas to life & Innovation
– Elective
Year 2
– Leadership in Uncertain Times
Learn more
– Strategic Entrepreneurship
– Entrepreneurial Incubator: From
Idea to Pre-launch
– Entrepreneurial Incubator: From
Idea to Launch
– Elective
In the final semester you will work Semester 1 4 Subjects
with industry mentors, through an Year 1 Semester 2 4 Subjects
incubation process to bring your ideas Semester 1 4 Subjects
to life. Year 2 Semester 2 Incubator
16 International Course Guide 2023 17POSTGRADUATE
We create real-world and practical learning
experiences where students engage and learn from
industry experts, solve real business problems and
work on hotel industry relevant projects.
Master of
Master of CAREER PATHS
International Hotel Leadership – General manager
CRICOS Code: 109250K
– Hotel/ resort manager
Course Code: CRS1401161
– Hotel brand manager
International
Campus: Melbourne
Intakes: Feb, Jul – Operations manager
Duration: 2 years
Mode of study: FT
Subject areas include:
Hotel Leadership
Year 1
– Leading Self and Others
– People and Culture Driven
Leadership
– Financial Management and
Data Analytics
This unique interdisciplinary program is designed to foster – International Hotel Operations
Management
transformational leadership to meet current and future hotel – Global and Ethical Hotel Leadership
management’ needs and challenges – Revenue Management and Strategy
– Research Methods Elective subject
Year 2
– Work Placement (Prerequisite
Learn more RES801)
– Leadership in Uncertain Times
– Leading Sustainability in the Hotel
Industry
– Design Thinking for the Experience
Economy
– Elective subject
Students will undertake a Semester 1 4 Subjects
semester-long work placement Year 1 Semester 2 4 Subjects
program at a leading hotel brand. Semester 1 Work Placement
Year 2 Semester 2 4 Subjects
18 International Course Guide 2023 19DEGREES
Bachelor of Bachelor of
Resort and Hotel Management Resort and Hotel Management
CRICOS Code: 089144D (Professional Practice)
Course Code: CRS1400274 CRICOS Code: 089145C
Campus: Melbourne Course Code: CRS1400277
Intakes: Feb, Jul Campus: Melbourne
Duration: 3 years Intakes: Feb, Jul
Mode of study: FT Duration: 4 years
Mode of study: FT
Subject areas include:
– Fundamentals of the resort This program provides students
and hotel industry with full time experience in a work
Resort
– Emerging trends in the resort and environment under the mentorship of
hotel industry industry experts.
– Managing resort operations
– Rooms division operations Semester 1 4 Subjects
and Hotel
– Innovation and entrepreneurship Year 1 Semester 2 4 Subjects
– Digital marketing and distribution Semester 1 4 Subjects
Year 2 Semester 2 4 Subjects
– Financial analysis and decision
Semester 1 4 Subjects
making Year 3 Semester 2 4 Subjects
Management
– Human resource operations
Professional Practice
Year 4
– Risk and legal issues
– Revenue management.
NOTE: Professional Practice
placement is subject to individual
employer interview and entry criteria.
Semester 1 4 Subjects
Year 1 Semester 2 4 Subjects
If the placement is not secured,
students will exit with Bachelor of
Semester 1 4 Subjects Resort and Hotel Management.
Year 2 Semester 2 4 Subjects
Designed for future leaders in this dynamic industry,
Semester 1 4 Subjects
Bachelor qualifications in Resort and Hotel Management Year 3 Semester 2 4 Subjects
CAREER PATHS
focus on a blend of operational skills, strategic thinking Extend your learning with the four – Resort & Hotel Manager
and innovation in service design. year Bachelor of Resort and Hotel – Business Development Manager
Management (Professional Practice).
– Human Resources Officer
– Revenue Manager
– Rooms Division Manager
Learn more
– General Manager
Nuwanji Senanayake - Sri Lanka
Graduate. Bachelor of Tourism and
Hospitality Management.
Duty Manager,
Jackalope Hotel,
Mornington Peninsula
Harin Wijewardena - Sri Lanka
Graduate. Bachelor of Resort and
Hotel Management
(Professional Practice).
Night Manager,
Jackalope Hotel,
Mornington Peninsula
jackalopehotels.com
20 International Course Guide 2023 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.
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.
youtu.be/XigeFlcLWk4
22 International Course Guide 2023 23DEGREES
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.
24 International Course Guide 2023 25DEGREES
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
26 International Course Guide 2023 27DEGREES
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.
28 International Course Guide 2023 29DEGREES
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.
30 International Course Guide 2023 31DEGREES
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.
32 International Course Guide 2023 33Culinary Studies
FOODS
World Class Facilities Awards Work in a real restaurant
– 17 fully equipped training kitchens – 2021 Tourism Training Australia Awards – With maximized practical contact hours
– 4 fully equipped training bakeries – Chef Dale Lyman, winner of Commercial – Gain practical experience in on-campus
Cookery Trainer Catergory restaurants
– 4 demonstration kitchens
& lecture theaters – 2018 Asian Culinary Cup - FHC Global food – Learn culinary techniques from
& Hospitality Expo, Shanghai, China famous chefs
– Chocolate Laboratory
– Winner
– Two training restaurants open to the public:
– 2017 AUSTAFE National Culinary Trophy
The Angliss Restaurant and The Bistro
– Won with silver medal
– Cafés and bakeshop
– 2017 Bocuse d’Or New Zealand Selection
– Two food technology laboratories – Teacher Andrew Ballard competed at
2018 Asia-Pacific level
Culinary Studies Careers
Approximate Base Salary Range Per Year in Melbourne *
Cookery Patisserie Bakery
Chef Assistant Assistant Pastry Chef Baker
$37,000 - $59,000 $32,000 - $59,000 $40,000 - $65,000
Cook Pastry Cook Baker Manager
$44,000 - $58,000 $47,000 - $62,000 $54,000 - $77,000
Kitchen Chef Pastry Chef
$43,000 - $62,000 $45,000- $66,000
Food Science & Technology
Food Technologist Henry Pun - USA
Chef de Partie Pastry Sous Chef
$51,000 - $89,000
$49,000 - $62,000 $58,000 - $82,000 Graduate, Certificate IV in Patisserie,
Research Laboratory Technician Certificate IV in Commercial Cookery
Sous Chef Executive Pastry Chef
$49,000 - $75,000 Commis Chef, Mya Tiger
$53,000 - $71,000 $55,000 - $101,000
Executive Chef hotelesplanade.com.au/mya-tiger
$60,000 - $117,000
*Sources: • payscale.com/research/AU/Job
DISCLAIMER: The information is collected on 26/05/2022. Salaries are indicative and approximate only. Employment contracts and packages are variable.
34 International Course Guide 2023 35FOODS
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
Feb, May, Jul, Feb, May, Feb, May, Feb, May,
Intakes: Intakes: Intakes: Intakes:
Oct* Jul, Oct* Jul, Oct* Jul, Oct*
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
operations
Commercial
– Prepare appetisers – Workplace diversity – Human resource
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
Cookery
budget – Service quality.
– Prepare and cook meat,
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
– Plan and cost practices work experience with
effective menus – Manage diversity in the the bachelor of Culinary
You will develop the fundamental skills – Prepare food to workplace. Management.
and knowledge required for professional meet special dietary *Sydney Campus Intakes:
requirements. Extend your studies to
Feb, Apr, July, Sep
cooking and kitchen management. – Hygiene practices
also attain a Certificate IV
in Patisserie. CAREER PATHS
– Work effectively as a – Executive chef
cook - service periods SYDNEY ONLY: Certificate
IV in Commercial Cookery – Sous chef
Learn more
includes one term (10 weeks) – Chef de partie
Chef of the Year 2018
internship to be undertaken
Award-winning cookery alumni at term 5. – Kitchen chef
Jack Lee is wowing diners in – Qualified cook
Melbourne’s west with his refined
brunch menu and special dining – Commis chef
events at his Point Cook café, Bean
Smuggler.
“Not only did I learn how to cook Study Paths
but also how to manage a kitchen
On successful completion of the Advanced Diploma, you will be eligible to apply for entry with advanced standing credits into
including cost control, stock
management, rostering, hygiene, the Bachelor of Culinary Management offered by William Angliss Institute.
and food safety. Everything I learned
from William Angliss Institute has 6 months 12 months 18 months 24 months 30 months
helped me stand up better than other
chefs who have not received proper
training.” Certificate III in Commercial Cookery
Jack Lee – Korea
Graduate, Certificate III in Advanced Diploma
Diploma of Hospitality Bachelor of Culinary
Commercial Cookery Certificate IV in Commercial Cookery of Hospitality
Management Management
Management
Owner, Bean Smuggler
beansmuggler.com.au Pathways to Degrees (Page 14)
* Melbourne
36 International Course Guide 2023 37FOODS
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
Feb, May, Feb, May, Feb, May, Feb, May,
Intakes: Intakes: Intakes: Intakes:
Jul, Oct* Jul, Oct* Jul, Oct* Jul, Oct*
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 – Apply advanced finishing – Hospitality budgeting – Financial operations
– Produce pastries techniques for specialty
– Workplace diversity – Human resource
Patisserie
cakes.
– Produce dishes using basic – Legal knowledge management
methods of cookery – Produce chocolate
confectionery for business – Marketing strategies
– Participate in – Rostering – Asset management.
environmentally – Design and produce sweet
sustainable work practices. buffet showpieces – Service quality.
– Prepare and model – Model sugar-based
marzipan decorations Add a
Indulge your passion for the sweet life by – Coordinate cooking Bachelor Degree
– Produce petits fours
operations Advance your management
becoming a professional in the delicious – Produce gateaux, tortes
– Manage finances with qualifications and acquire
and cakes work experience with
art of the patissier or pastry cook and – Produce desserts
a budget
the bachelor of Culinary
– Lead and manage people
business owner. This specialist course – Handle and serve cheese Management.
– Monitor work operations
offers the opportunity to learn unique – Participate in safe food
– Prepare specialised food
handling practices.
skills of professional gateaux, pastries items.
CAREER PATHS
and restaurant desserts. Specialised *Sydney Campus Intakes: Extend your studies to
– Business Owner
units include petits fours, pastries, Feb, Apr, July, Sep also attain a Certificate IV – Executive Pastry Chef
in Commercial Cookery. – Pastry Sous Chef
breads and artisan skills of chocolate SYDNEY ONLY: Certificate – Pastry Chef
and sugar decorations. IV in Patisserie includes one
– Pastry Cook
term ( 10 weeks) internship
to be undertaken at term 5. – 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
Yoan Tjahjadi – Indonesia
Graduate, Certificate IV in Patisserie
+ Diploma of Hospitality Certificate III in Patisserie
Ivan Setyawan – Indonesia
Advanced Diploma
Graduate Certificate IV in Commercial Certificate IV in Patisserie
Diploma of Hospitality
of Hospitality
Bachelor of Culinary
Management Management
Cookery + Diploma of Hospitality Management
Owners/Managers of Namelaka Pathways to Degrees (Page 14)
Patisserie, Jakarta
instagram.com/namelaka.id * Melbourne
38 International Course Guide 2023 39FOODS
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: 107366C Store Manager
Course Code: FBP30521 – Baker
Campus: Melbourne – Production Manager
Intakes: Feb, Jul
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.
40 International Course Guide 2023 41FOODS
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 to be
showcased to industry and judged by experts.
Diploma of CAREER PATHS
Food Science & Technology
Food Science
– Quality assurance
CRICOS Code: 107351K supervisor/manager
Course Code: FBP50121 – 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, biochemistry 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.
Michelle Lukman
Certificate III in Commercial Cookery.
Diploma of Food Science
Masterchef Contestant
42 International Course Guide 2023 43Hospitality
HOSPITALITY
Management
Hospitality Management
Hotel Management Food, Beverage & Business Management
Strong Industry Connections
Angliss has strong industry connection, giving you opportunities
to inspect key hospitality venues, gain volunteer and paid work
experience and network with future employers.
Specialist Facilities
On-site training facilities, including the The Angliss International
Hotel School, Angliss Restaurant and The Bistro, gives you the
opportunity to train in real-life situations.
“Melbourne has some of the biggest
Hospitality Study Careers hotel brands in the world, with The
Approximate Base Salary Range Per Year in Melbourne * Ritz-Carlton, W Melbourne and
Hospitality - Hotel Hospitality - Food & Melbourne Marriott Hotel Docklands
and they need staff. The name we
Management Beverage all know is William Angliss Institute,
Guest Services Manager Food & Beverage Attendant and to see the new facilities and
$46,000 - $81,000 $30,000 - $58,000 hear how they talk about evolving
Shift Manager, Hotel Front Food & Beverage Supervisor training gives us a lot of confidence
Desk $48,000 - $61,000 that we’ll have graduates filling our
$39,000 - $65,000 roles and growing their careers.”
Food & Beverage Manager
Functions Manager $54,000 - $87,000 -
$47,000 - $71,000 ANTONY PAGE
Housekeeping Manager General Manager,
$50,000 - $69,000 The Ritz-Carlton Melbourne
General Manager Hotel
$60,000 - $135,000
*Sources: • payscale.com/research/AU/Job
DISCLAIMER: The information is collected on 26/05/2022. Salaries are indicative and approximate only. Employment contracts and packages are variable.
44 International Course Guide 2023 45HOSPITALITY
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 Melbourne/ Melbourne/ work experience with the
Campus: Campus:
Sydney Sydney Bachelor of Tourism and
Intakes: Feb, Jul
Intakes: Feb, May, Feb, May, Hospitality Management.
Duration: 6 months Jul, Oct Intakes: Jul, Oct
Mode of study: FT Duration: 12 months
Duration: 18 months
Mode of study: FT
Subject areas include: Mode of study: FT
Subject areas include those CAREER PATHS
– Food and beverage This qualification
from Certificate III plus: – Restaurant manager
service skills consolidates skills from
– Business operations Certificate III and Diploma, – Restaurant, café or
– Coffee and bar knowledge
and further develops your bar owner
– Provide advice on food – Finance
knowledge in a range – Front of house coordinator
– Customer service – Customer service of areas:
– Bar manager
– Workplace hygiene – Hospitality budgeting
– Manage finances – Operations manager
Hospitality
– Financial transactions – Workplace diversity
– Business planning – Conference manager
– Hygiene practices. – Roster staff
– Human resource
– Sustainability management
– Control stock – Marketing strategies
Continue your studies
for an additional 6 months
Food, Beverage &
to complete the Advanced
Diploma.
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
Diploma of Hospitality Management F
Bachelor of Tourism & Hospitality
Management
Advanced Diploma of Hospitality Management F
Pathways to Degrees (Page 14)
46 International Course Guide 2023 47You can also read
