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Associate Degree of International Hotel and Tourism Management
Associate DegreeCourse snapshot
Domestic snapshot
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Start Date
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Duration
2 years full-time; 4 years part-time
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Location
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Placements
Yes
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ATAR
N/A
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Inherent Requirements
No
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Language Requirements
IELTS Overall Score 6.0
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Entry Requirements
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Course abbreviation
AssocDegIntHotelTourMgt
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Course code
2206700
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Credit points
192
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Equivalent units
16
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Indicative Fee
Overview
The Associate Degree of International Hotel and Tourism Management is a one-of-a-kind course, combining a rigorous academic curriculum with an integrated learning experience in a paid internship.
You will develop practical knowledge in both front and back-of-house through units of study in food and beverage operations, accommodations, operations, and finance. You will have access to 880 hours of paid internships and, on successful completion of the course, will be eligible for entry into the Bachelor of Business in Hotel Management at The Hotel School with two years' credit.
This course is offered at The Hotel School Sydney, Melbourne or Brisbane and on the Hayman Island Resort campus, where you can live, study and work in a 5-star resort.
On the Hayman Island Resort campus, students are integrated into the Resort business and are progressively engaged and exposed to departmental and executive level management.
| Course Learning Outcome |
|---|
GA1: Intellectual rigour CLO1: Reflect on, critically analyse, and judge their own professional conduct and performance in tourism/hospitality/events settings that are dynamic and analyse their consequent impacts; describe, analyse, and prioritise theoretical areas to improve their own professional conduct and performance within clearly defined parameters. CLO2: Numeracy + Data Literacy - Interpret, analyse and explain operating data and financial reports; conceptualise, model, and visualise business problems via digital tools; and make data-driven recommendations and decisions for the short term. CLO3: Business Acumen - Make commercially astute recommendations and decisions and recognise and pursue internal commercial opportunities. |
GA2: Creativity CLO1: Personal Disposition - Reflect on, critically analyse, and judge their own professional conduct and performance in tourism/hospitality/events settings that are dynamic and analyse their consequent impacts; describe, analyse, and prioritise theoretical areas to improve their own professional conduct and performance within clearly defined parameters. CLO6: Entrepreneurship - Take calculated risks to achieve results within very well defined environments in response to clearly identified challenges. |
GA3: Ethical practice CLO1: Personal Disposition - Reflect on, critically analyse, and judge their own professional conduct and performance in tourism/hospitality/events settings that are dynamic and analyse their consequent impacts; describe, analyse, and prioritise theoretical areas to improve their own professional conduct and performance within clearly defined parameters. CLO3: Business Acumen - Make commercially astute recommendations and decisions and recognise and pursue internal commercial opportunities. CLO5: Leadership - Strive for personal and professional development and encourage others to perform at high levels, seek challenges and solve problems, and create and pursue opportunities within very well defined environments in response to clearly defined challenges. CLO7: Global Citizenship - Demonstrate and apply well delineated discipline specific knowledge and skills with an emerging global perspective. |
GA4: Knowledge of a discipline CLO2: Numeracy + Data Literacy - Interpret, analyse and explain operating data and financial reports; conceptualise, model, and visualise business problems via digital tools; and make data-driven recommendations and decisions for the short term. CLO3: Business Acumen - Make commercially astute recommendations and decisions and recognise and pursue internal commercial opportunities. CLO6: Entrepreneurship - Take calculated risks to achieve results within very well defined environments in response to clearly identified challenges. |
GA5: Lifelong learning CLO1: Personal Disposition - Reflect on, critically analyse, and judge their own professional conduct and performance in tourism/hospitality/events settings that are dynamic and analyse their consequent impacts; describe, analyse, and prioritise theoretical areas to improve their own professional conduct and performance within clearly defined parameters. |
GA6: Communication and social skills CLO4: Interpersonal Skills - Use appropriate communication approaches for various audiences, including guests, fellow staff members, and superiors) and develop and apply functional solutions for contexts that are straightforward, but dynamic and ambiguous (e.g. dealing with difficult guests). CLO5: Leadership - Strive for personal and professional development and encourage others to perform at high levels, seek challenges and solve problems, and create and pursue opportunities within very well defined environments in response to clearly defined challenges. CLO7: Global Citizenship - Demonstrate and apply well delineated discipline specific knowledge and skills with an emerging global perspective. |
GA7: Cultural competence CLO1: Personal Disposition - Reflect on, critically analyse, and judge their own professional conduct and performance in tourism/hospitality/events settings that are dynamic and analyse their consequent impacts; describe, analyse, and prioritise theoretical areas to improve their own professional conduct and performance within clearly defined parameters. CLO5: Leadership - Strive for personal and professional development and encourage others to perform at high levels, seek challenges and solve problems, and create and pursue opportunities within very well defined environments in response to clearly defined challenges CLO7: Global Citizenship -Demonstrate and apply well delineated discipline specific knowledge and skills with an emerging global perspective. |
When studying on Hayman Island, students complete 880 hours of paid internship as part of their studies at the Resort, providing practical experience across various departments. Industry experts at the resort contribute to the delivery of the course through a guest speaker series, as well as management offering mentorship and guidance through the internship.
| Location | Teaching period | UAC code | QTAC code |
|---|---|---|---|
| Brisbane - The Hotel School | Term 1 , Term 3 , Term 5 | N/A | N/A |
| Hayman Island - Hotel School | Term 1 | N/A | N/A |
| Melbourne - The Hotel School | Term 1 , Term 3 , Term 5 | N/A | N/A |
| Sydney - The Hotel School | Term 1 , Term 3 , Term 5 | N/A | N/A |
Requirements
We encourage you to apply for the courses you most want to study. If you are not eligible to enter your chosen course right now, our team will work with you to find the best pathway option.
Before applying, make sure you double check all entry requirements, gather required documentation and review the University’s Rules Relating to Awards, noting any specifics listed below.
Entry requirements
Domestic students wishing to enter the Associate Degree of International Hotel and Tourism Management must complete an interview prior to entry into the course.
Language requirements
English language requirements apply to International applicants and other applicants whose previous study was undertaken in a language other than English. The minimum English language requirements for such applicants for entry to this course are as follows
| Category | Score |
|---|---|
| Overall Score | 6.0 |
| Reading | 5.5 |
| Writing | 5.5 |
| Listening | 5.5 |
| Speaking | 5.5 |
Course requirements
To be eligible to receive the Associate Degree of International Hotel and Tourism Management, students must complete the equivalent of 16 units (192 credit points) comprising:
- 16 core units (192 credit points)
Exit Award
Students may be eligible to exit with the Diploma of Hotel Management after completing the equivalent of any 8 core units (96 credit points).
Course structure
Your course progression is in the recommended order you should complete your course in. It is important that you follow this to ensure you meet the course requirements. For further assistance see How to Enrol in Units using My Enrolment.
Students should use course progression information to select units specific to their course and enrol in these units using My Enrolment.
| Unit Code | Unit Title | Available | Credit points | Notes | ||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Complete units in the following order to satisfy the Requirements of the Award
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First Year |
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| EDUC1001 | Language and Learning in your Discipline |
Term1,3,5
|
12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
| HOSP1001 | Introduction to Professional Practice |
Term1,3,5
|
12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
| HOTL1007 | The Foundations of Hospitality |
Term2,4
|
12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
| HOSP1003 | Food and Beverage Operations |
Term2,4
|
12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
| HOSP1002 | Accommodation Operations |
Term1,3,5
|
12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
| HOTL1006 | Business Communications |
Term1,3,5
|
12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
| HOTL1001 | Hospitality Services Management |
Term2,4
|
12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
| HOSP3001 | Professional Hospitality Experience I |
Term1,2,3,4,5
|
12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
Second Year |
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| HOTL2011 | Global Aviation |
Term3,5
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12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
| HOTL1002 | Accounting and Finance for Hotel Operations |
Term1,3,5
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12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
| HOTL1003 | Management Practices |
Term2,4
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12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
| TOUR2002 | The Cruise Industry |
Term2,4
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12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
| TOUR1001 | Tourism Theories and Practices |
Term1,3,5
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12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
| HOTL1005 | Marketing Fundamentals |
Term1,3,5
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12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
| HOTL2004 | Event Operations Management |
Term2,4
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12 | |||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
| HOSP3002 | Professional Hospitality Experience II |
Term1,2,3,4,5
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12 | |||||||||||||||||||||||||||||||||||
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| Unit Code | Unit Title | Notes | |
|---|---|---|---|
Core Units |
|||
| EDUC1001 | Language and Learning in your Discipline | ||
| HOTL1007 | The Foundations of Hospitality | ||
| HOTL1006 | Business Communications | ||
| HOTL1003 | Management Practices | ||
| HOSP1003 | Food and Beverage Operations | ||
| TOUR1001 | Tourism Theories and Practices | ||
| HOTL1001 | Hospitality Services Management | ||
| HOSP1002 | Accommodation Operations | ||
| HOTL1002 | Accounting and Finance for Hotel Operations | ||
| HOTL1005 | Marketing Fundamentals | ||
| HOSP1001 | Introduction to Professional Practice | ||
| HOSP3001 | Professional Hospitality Experience I | ||
| HOSP3002 | Professional Hospitality Experience II | ||
| TOUR2002 | The Cruise Industry | ||
| HOTL2011 | Global Aviation | ||
| HOTL2004 | Event Operations Management | ||