This course provides students with the theory, skills and workintegrated learning required to build a supervisory or managerial career in hospitality operations. The course covers food and beverage service, reception operations, accommodation services, events, marketing, leadership and finance.

The programme consists of 50% class work (knowledge and skills development) and 50% working at the Mantra Hotel Tullamarine (gaining practical knowledge and skills). Students will work on a rotation basis to gain vital practical skills and knowledge in the industry.

This qualification reflects the role of skilled operators who use a broad range of hospitality skills combined with sound knowledge of industry operations. They operate independently or with limited guidance from others and use discretion to solve non-rountine problems. Many individuals have supervisory responsibilities and plan, monitor and evaluate the work of team members.

Major study areas for this course include;

  • Accommodation Services
  • Customers Service
  • Leadership
  • Events
  • Food & beverage
  • Finance
  • Marketing
  • Housekeeping
  • Concierge
  • Rooms Division
  • Crisis Management
  • Staff Supervision


  • Certificate IV in Hospitality (090958M) or
  • Certificate IV in Commercial Cookery (081672M) or
  • Certificate IV in Patisserie (082531E) or
  • Certificate III in Retail Baking (Bread) (091288C) or
  • Certificate III in Retail Baking (Combined) (091286E
  • Academic: Australian Year 12 equivalency or higher
  • English language: Academic IELTS 5.5 no band less than 5.0 overall or recognised equivalency


February and July intakes

Career pathways

  • Restaurant or bar supervisor or team leader
  • Concierge
  • Duty manager
  • Food and beverage supervisor or team leader
  • Forecast analyst (accommodation services)
  • Front office supervisor or team leader
  • Reservation analyst
  • Shift manager
Program taught in:
  • English

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This course is Campus based
Start Date
Jan 2020
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Jan 2020
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Jan 2020

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