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What will I learn?

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Duration: 52 Weeks (Includes Term Breaks)

*26 weeks - for students holding a lower level qualification - Certificate IV in Commercial Cookery.

Pathways into the qualification

It is recommended that individuals entering this qualification hold lower level qualification/s, such as certificate IV in commercial cookery and/or gain industry experience prior to entering the qualification.

Pathways from the qualification

After achieving this qualification, individuals may engage in further learning in vocational or higher education through Advanced Diploma and Degree qualifications in Hospitality Management.

CRICOS

095010A

Study options

Full Time (52 weeks)

Tuition fees
A$9,000.00 (4,83,871) per year
Start date

Expected October, November 2022

Venue

Canterbury Business College (RTO Code: 6554, CRICOS Provider Code: 01899K)

Level 6 / 29-37 Bellevue Street,

SURRY HILLS,

New South Wales,

2010, SYDNEY, Australia

Entry requirements

For international students

18 years and above

Completed a minimum of Year 12.

Must complete lower level qualification prior to entry into the higher-level qualification.

Where evidence of English language is required, the following minimum English language test score from the following providers will be accepted:

  • International English Language Testing System - Minimum test score of 5.5
  • TOEFL internet-based test - Minimum test score of 46
  • Cambridge English: Advanced (Certificate in Advanced English) - Minimum test score of 162
  • Pearson Test of English Academic - Minimum test score of 42
  • Occupational English Test - B for each test component

*There may be different IELTS requirements depending on your chosen course.

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