About Year 2

Second year builds on the operational knowledge and experience gained in first year and introduces more advanced topics covering supervisory level skills. Having undertaken an industry placement, class discussions become more lively as students are able to apply course material in the context of their own experiences.

Second year subjects concentrate on supervisory level skills across a range of hotel operations. Students are also introduced to management issues and try out their event management and marketing skills in planning, organising and running a large formal event. While first year is quite practical, students in second year will find themselves in more theory classes with a greater workload.

Contact hours are reduced, with students expected to undertake more independent study. Again, on the completion of the second year academic program, students will undertake an industry placement semester.

Year 2 Subjects

• Kitchen Operations 2
• Hospitality Management Accounting
• Hygiene Systems
• Management Information Systems 1
• Rooms Division Operations 2
• Health, Safety & Security Management
• Human Resource Management 2 - Supervision
• Food and Beverage Management
• Hospitality Marking & Sales 1
• Convention and Events Management
• Workplace Relations & Industry Legislation
• Operational Planning and Quality Service
• Wine Studies 2

Year 2 Program LENGTH

20-24 week semester of study at the College.
Total contact hours: 540.