* Industry placement semester tuition fee
Senior high school certificate that is equivalent to an Australian Year 12 qualification with the required score from the public examination.
OR
Cambridge GCE Advanced Level Certificate with grade ‘E’ or higher in 3 Advanced Level subjects and 3 Ordinary Level subjects
English Requirements
IELTS (Academic module), Overall 6.0 (no band below 5.5)
TOEFL iBT (Internet-based), 79-80 with no band less than 18
TOEFL Paper, 550 (with a min. TWE 4.0)
TOEFL CBT (Combuted-based), 213 (with a min. TWE 4.0)
PTE Academic, 54 with no communicative skill score less than 47
TOEIC, Listening and Reading 700-780, Speaking 160, Writing 150
Management knowledge, technical skills and valuable insights into an increasingly complex and dynamic area are the hallmarks of our Bachelor of Tourism and Hospitality Management degree.
You will be prepared with highly developed capabilities and analytical skills that can be applied to a range of careers across the tourism and hospitality industries.
This four-year degree is designed to create tourism and hospitality industry leaders and provides the management knowledge, technical skills and insights you need as an industry professional in an increasingly complex world.
A 12-month paid work placement in the third year of study gives you invaluable industry experience, while the fourth year consolidates theory and practice to help produce the restaurant owners, business entrepreneurs, tourism specialists, hotel food and beverage managers, event coordinators and industry leaders of tomorrow.
The course thoroughly explores the links between food and beverage, hospitality and tourism, while a flexible approach gives you the opportunity to focus on either tourism (an operational or destination focus) or hospitality (an operational management or food and beverage focus).
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YEAR 1
TOU501 Introduction to the Tourism Industry
HOS509 Food and Beverage Knowledge
MAN501 Management Fundamentals
TOU551 Tourism Theories and Concepts
MAN502 Financial Concepts
MAN601 Introduction to Marketing
Choose from one of the following:
TOU503 Tourism Distribution Systems
HOS501 Food and Beverage Operations
TOU504 Visitor Services
Electives1 (1st semester)
YEAR 2
TOU601 Tourism Attraction Management
HOS603 Sustainable Procurement for Hospitality and Tourism
MAN605 Financial Analysis and Decision Making
MAN606 Human Resource Operations for the Services Industry
HOS651 People and Place
HOS602 Food and Beverage Service Management
HOS609 Wine Design
MAN702 Risk and Legal Issues
YEAR 3 - WORK PLACEMENT
HOS618 Professional Practice 1
HOS718 Professional Practice 2
YEAR 4
HOS701 Menu Design and Engineering
MAN706 Innovation and Entrepreneurship
MAN707 Strategy, Change and Leadership
TOU751 Taking Responsibility for Tourism and Hospitality
HOS702 Project Restaurant
TOU739 Current issues in Tourism and Hospitality
Electives1 per semester (2 in total)
Food & Beverage Manager
Business Owner
Front Office Manager
Tourism Operator
Tourism Representative
Event Coordinator
OSHC: 530 Aud per year
