Thinking about the step up to supervisor? Kitchen and bar service, hotel systems and travel are all covered. It suits people already working in venues.
Control systems, staff management and front desk work are what supervisors get judged on. This lays them out.
Food and beverage, hotel operations and travel come as one course, so you can move between them.
Nothing is timetabled. Split shifts and late finishes do not cost you a class.
Venues and resorts promote the people who understand the whole operation. That means covers and rooms, rosters and suppliers, not one department.
Rooms, activities and guests across a whole site.
Covers, stock and the team through service.
Arrivals, complaints and the reason people come back.
Itineraries, drivers and groups running to time.
Functions from enquiry through to bump out.
Local operators, packages and inbound groups.
A first management post with a small team under you.
Roles where these skills are useful, not promised outcomes. Every role is different, and some need more study or experience. The training here is not nationally recognised. Alcohol service and food safety roles carry their own licensing rules.
The service, the building, then the guests getting there.
This is the step above a first hospitality job. It reads the venue as a system: covers, rooms, staff and the guests who booked through an agent.
The Institute of Hospitality reviewed this programme and put its name to it.
Airline and car bookings, package tours and agency systems, on top of the venue work.
A SEEK Pass credential comes through a link in the learning platform, not through SEEK itself.
Awarded by the college on completion
From the college, on completion. It is not nationally recognised, and the college is not a registered training organisation.
The Institute reviewed the programme and endorsed it.
Shared through a link in the learning platform rather than through SEEK.
One short form, answered by a course advisor.
Talk through the role you are aiming at.
Pick weekly payments or upfront, then log in.
Take the certificate closest to your current shift first.
It helps, but none is assumed. Hotel systems, bar service and agency procedures all start from scratch.
Not quite. Kitchen and menu work are covered as management rather than knife skills.
Not in this one. If you want structures, bookkeeping and Xero, ask about the hospitality business pathway.
From $29 a week on a payment plan. Weekly, fortnightly or monthly, or pay upfront. No deposit and no credit check.
There are none. Tasks and practical work run through the whole course.
A digital credential you can share on SEEK. It comes through a link in the learning platform, not through SEEK itself.
You finish with a Certificate of Achievement, endorsed by the Institute of Hospitality. The college is accredited by ICOES and the CPD Standards Office. It is not a registered training organisation, so the training is not nationally recognised. Venues hire on floor experience, and this adds the systems behind it.
There is a ten day money back guarantee from the college. Ask an advisor how it works before you enrol.
The Career Academy is an online college with over fifteen years behind it. It works with more than twenty five thousand students a year. Its programmes are reviewed by outside bodies including the Institute of Hospitality.
Picture the day the roster, the covers and the rooms are yours to call.