Hospitality Management
- » Certificate II in Hospitality (Operations) - THH21802 - 10 weeks
- » Certificate III in Hospitality (Operations) - THH33002 - 20 weeks
- » Certificate IV in Hospitality (Supervision) - THH42602 - 40 weeks
- » Diploma of Hospitality Management - THH51202 - 50 weeks
- » Advanced Diploma of Hospitality Management - THH60202 - 60 weeks
Certificate II in Hospitality (Operations)
THH21802 - 10 weeks
This course provides the training and knowledge for those wanting to gain basic operational knowledge and limited practical skills for a hospitality environment. There is emphasis on developing hospitality and tourism industry knowledge.
(CRICOS Course Codes: Melbourne 046569A, Sydney 046962C)
| Unit Code | Unit of Competency | Core/Elective |
| Stage 1 | ||
| THHBKA04B | Clean and maintain kitchen premises | Elective |
| THHBKA03B | Receive and store kitchen supplies | Elective |
| THHCOR01B | Work with colleagues and customers | Core |
| THHCOR02B | Work in a socially diverse environment | Core |
| THHCOR03B | Follow health, safety and security procedures | Core |
| THHGCS01B | Develop and update local knowledge | Elective |
| THHGCS02B | Promote products and services to customers | Elective |
| THHGCS03B | Deal with conflict situations | Elective |
| THHGGA01B | Communicate on the telephone | Elective |
| THHGHS01B | Follow workplace hygiene procedures | Core |
| THHGTR01B | Coach others in job skills | Elective |
| THHHCO01B | Develop and update hospitality industry knowledge | Core |
| THTTCO01B | Develop and update tourism industry knowledge | Elective |
Please note: Units displayed in each stage are in alphabetical order and not in order of course delivery.
Certificate III in Hospitality (Operations)
THH33002 - 20 weeks
This course provides the foundation for students to learn skills in bartending, function waiting, a la carte waiting, wine service and more. It provides a solid theoretical framework and develops practical skills. Skills learned cover procedures in hotels, restaurants and catering institutions.
(CRICOS Course Codes: Melbourne 046570G, Sydney 060595D)
| Unit Code | Unit of Competency | Core/Elective |
| Stage 1 | ||
| THHBKA04B | Clean and maintain kitchen premises | Elective |
| THHBKA03B | Receive and store kitchen supplies | Elective |
| THHCOR01B | Work with colleagues and customers | Core |
| THHCOR02B | Work in a socially diverse environment | Core |
| THHCOR03B | Follow health, safety and security procedures | Core |
| THHGCS01B | Develop and update local knowledge | Elective |
| THHGCS02B | Promote products and services to customers | Core |
| THHGCS03B | Deal with conflict situations | Core |
| THHGGA01B | Communicate on the telephone | Core |
| THHGHS01B | Follow workplace hygiene procedures | Core |
| THHGTR01B | Coach others in job skills | Core |
| THHHCO01B | Develop and update hospitality industry knowledge | Core |
| THTTCO01B | Develop and update tourism industry knowledge | Elective |
| Stage 2 | ||
| THHADFB07B | Provide silver service | Elective |
| THHBFB02B | Provide a link between kitchen and service areas | Elective |
| THHBFB03B | Provide food and beverage service | Elective |
| THHBFB04B | Provide table service of alcoholic beverages | Elective |
| THHBFB05B | Operate cellar systems | Elective |
| THHBFB08B | Provide room service | Elective |
| THHBFB09B | Provide responsible service of alcohol | Elective |
| THHBFB11B | Develop and update food and beverage knowledge | Elective |
| THHBFB12B | Prepare and serve espresso coffee | Elective |
Please Note: Units displayed in each stage are in alphabetical order and not in order of course delivery.
Certificate IV in Hospitality (Supervision)
THH42602 - 40 weeks
This course aims to provide the training and knowledge for team leaders or supervisors across all functional areas and sectors of the hospitality industry. Students also learn to operate a computerised reservation system in hotels and acquire knowledge about the reception/front office area in hotels.
(CRICOS Course Codes: Melbourne 046571G, Sydney 060601M)
| Unit Code | Unit of Competency | Core/Elective |
| Stage 1 | ||
| THHBKA04B | Clean and maintain kitchen premises | Elective |
| THHBKA03B | Receive and store kitchen supplies | Elective |
| THHCOR01B | Work with colleagues and customers | Core |
| THHCOR02B | Work in a socially diverse environment | Core |
| THHCOR03B | Follow health, safety and security procedures | Core |
| THHGCS01B | Develop and update local knowledge | Elective |
| THHGCS02B | Promote products and services to customers | Core |
| THHGCS03B | Deal with conflict situations | Core |
| THHGGA01B | Communicate on the telephone | Core |
| THHGHS01B | Follow workplace hygiene procedures | Core |
| THHGTR01B | Coach others in job skills | Core |
| THHHCO01B | Develop and update hospitality industry knowledge | Core |
| THTTCO01B | Develop and update tourism industry knowledge | Elective |
| Stage 2 | ||
| THHADFB07B | Provide silver service | Elective |
| THHBFB02B | Provide a link between kitchen and service areas | Elective |
| THHBFB03B | Provide food and beverage service | Elective |
| THHBFB04B | Provide table service of alcoholic beverages | Elective |
| THHBFB05B | Operate cellar systems | Elective |
| THHBFB08B | Provide room service | Elective |
| THHBFB09B | Provide responsible service of alcohol | Elective |
| THHBFB11B | Develop and update food and beverage knowledge | Elective |
| THHBFB12B | Prepare and serve espresso coffee | Elective |
| Stage 3 | ||
| THHBFO08B | Conduct night audit | Elective |
| THHGGA02B | Perform office procedures | Elective |
| THTSOP08B | Operate a computerised reservations system | Elective |
| Stage 4 | ||
| THHGFA06A | Interpret financial information | Core |
| THHGGA06B | Receive and store stock | Core |
| THHGGA07B | Control and order stock | Core |
| THHGLE01B | Monitor work operations | Core |
| THHGLE02B | Implement workplace health, safety and security procedures | Core |
| THHGLE08B | Lead and manage people | Core |
Please note: Units displayed in each stage are in alphabetical order and not in order of course delivery.
Diploma of Hospitality Management
THH51202 - 50 weeks
This course is designed to give students the confidence and skills required to enter the hospitality industry at an advanced operational or supervisory level. The course also helps students develop a broad range of management skills that are required to operate within the complexity of the hospitality industry.
(CRICOS Course Codes: Melbourne 045077G, Sydney 060605G)
| Unit Code | Unit of Competency | Core/Elective |
| Stage 1 | ||
| THHBKA04B | Clean and maintain kitchen premises | Elective |
| THHBKA03B | Receive and store kitchen supplies | Elective |
| THHCOR01B | Work with colleagues and customers | Core |
| THHCOR02B | Work in a socially diverse environment | Core |
| THHCOR03B | Follow health, safety and security procedures | Core |
| THHGCS01B | Develop and update local knowledge | Elective |
| THHGCS02B | Promote products and services to customers | Core |
| THHGCS03B | Deal with conflict situations | Core |
| THHGGA01B | Communicate on the telephone | Core |
| THHGHS01B | Follow workplace hygiene procedures | Core |
| THHGTR01B | Coach others in job skills | Core |
| THHHCO01B | Develop and update hospitality industry knowledge | Core |
| THTTCO01B | Develop and update tourism industry knowledge | Elective |
| Stage 2 | ||
| THHADFB07B | Provide silver service | Elective |
| THHBFB02B | Provide a link between kitchen and service areas | Elective |
| THHBFB03B | Provide food and beverage service | Elective |
| THHBFB04B | Provide table service of alcoholic beverages | Elective |
| THHBFB05B | Operate cellar systems | Elective |
| THHBFB08B | Provide room service | Elective |
| THHBFB09B | Provide responsible service of alcohol | Elective |
| THHBFB11B | Develop and update food and beverage knowledge | Elective |
| THHBFB12B | Prepare and serve espresso coffee | Elective |
| Stage 3 | ||
| THHBFO08B | Conduct night audit | Elective |
| THHGGA02B | Perform office procedures | Elective |
| THTSOP08B | Operate a computerised reservations system | Elective |
| Stage 4 | ||
| THHGFA06A | Interpret financial information | Core |
| THHGGA06B | Receive and store stock | Core |
| THHGGA07B | Control and order stock | Core |
| THHGLE01B | Monitor work operations | Core |
| THHGLE02B | Implement workplace health, safety and security procedures | Core |
| THHGLE08B | Lead and manage people | Core |
| Stage 5 | ||
| BSBMKG501A | Evaluate marketing opportunities | Elective |
| BSBMKG502A | Establish and adjust the marketing mix | Elective |
| THHGCS08B | Establish and conduct business relationships | Core |
| THHGLE03B | Develop and implement operational plans | Core |
| THHGLE04B | Establish and maintain a safe and secure workplace | Core |
| THHGLE05B | Roster staff | Core |
| THHGLE09B | Manage quality customer service | Core |
| THHGLE11B | Manage workplace diversity | Core |
| THHGLE13B | Prepare and monitor budgets | Core |
| THHGLE14B | Manage finances within a budget | Core |
| THHGLE20B | Develop and update the legal knowledge required for business compliance | Core |
Please note: Units displayed in each stage are in alphabetical order and not in order of course delivery.
Advanced Diploma of Hospitality Management
THH60202 - 60 weeks
The advanced diploma course introduces students to complex concepts relating to hospitality operations and management protocol. This course prepares individuals for entry into the workforce, providing the management skills required to successfully run a hospitality operation and business.
(CRICOS Course Codes: Melbourne 046572F, Sydney 060591G)
| Unit Code | Unit of Competency | Core/Elective |
| Stage 1 | ||
| THHBKA04B | Clean and maintain kitchen premises | Elective |
| THHBKA03B | Receive and store kitchen supplies | Elective |
| THHCOR01B | Work with colleagues and customers | Core |
| THHCOR02B | Work in a socially diverse environment | Core |
| THHCOR03B | Follow health, safety and security procedures | Core |
| THHGCS01B | Develop and update local knowledge | Elective |
| THHGCS02B | Promote products and services to customers | Core |
| THHGCS03B | Deal with conflict situations | Core |
| THHGGA01B | Communicate on the telephone | Core |
| THHGHS01B | Follow workplace hygiene procedures | Core |
| THHGTR01B | Coach others in job skills | Core |
| THHHCO01B | Develop and update hospitality industry knowledge | Core |
| THTTCO01B | Develop and update tourism industry knowledge | Elective |
| Stage 2 | ||
| THHADFB07B | Provide silver service | Elective |
| THHBFB02B | Provide a link between kitchen and service areas | Elective |
| THHBFB03B | Provide food and beverage service | Elective |
| THHBFB04B | Provide table service of alcoholic beverages | Elective |
| THHBFB05B | Operate cellar systems | Elective |
| THHBFB08B | Provide room service | Elective |
| THHBFB09B | Provide responsible service of alcohol | Elective |
| THHBFB11B | Develop and update food and beverage knowledge | Elective |
| THHBFB12B | Prepare and serve espresso coffee | Elective |
| Stage 3 | ||
| THHBFO08B | Conduct night audit | Elective |
| THHGGA02B | Perform office procedures | Elective |
| THTSOP08B | Operate a computerised reservations system | Elective |
| Stage 4 | ||
| THHGFA06A | Interpret financial information | Core |
| THHGGA06B | Receive and store stock | Core |
| THHGGA07B | Control and order stock | Core |
| THHGLE01B | Monitor work operations | Core |
| THHGLE02B | Implement workplace health, safety and security procedures | Core |
| THHGLE08B | Lead and manage people | Core |
| Stage 5 | ||
| BSBMKG501A | Evaluate marketing opportunities | Elective |
| BSBMKG502A | Establish and adjust the marketing mix | Elective |
| THHGCS08B | Establish and conduct business relationships | Core |
| THHGLE03B | Develop and implement operational plans | Core |
| THHGLE04B | Establish and maintain a safe and secure workplace | Core |
| THHGLE05B | Roster staff | Core |
| THHGLE09B | Manage quality customer service | Core |
| THHGLE11B | Manage workplace diversity | Core |
| THHGLE13B | Prepare and monitor budgets | Core |
| THHGLE14B | Manage finances within a budget | Core |
| THHGLE20B | Develop and update the legal knowledge required for business compliance | Core |
| Stage 6 | ||
| BSBMKG601A | Develop marketing strategies | Elective |
| BSBMKG602A | Develop a marketing plan | Elective |
| THHGLE06B | Monitor staff performance | Core |
| THHGLE07B | Recruit and select staff | Core |
| THHGLE12B | Develop and manage marketing strategies | Core |
| THHGLE15B | Manage financial operations | Core |
| THHGLE16B | Manage physical assets | Core |
| THHGLE19B | Develop and implement a business plan | Core |
Please note: Units displayed in each stage are in alphabetical order and not in order of course delivery.