BackWilliam Angliss Institute of TAFE
OpenBachelor degreeHospitality Management

Bachelor of Resort and Hotel Management (Professional Practice)

ProviderWilliam Angliss Institute of TAFE
Course code: VTAC8600110092Higher education providerStudy area: Hospitality ManagementCourse data availableData JSON

Course overview

This four-year gives you the chance to tailor your studies to a specific area of the industry—whether that’s Human Resources, Finance, Marketing, Revenue Management, Food & Beverage, or Front Office. In your final year, you’ll complete a one-year focused work placement aligned with your chosen specialisation, supported by academic and industry mentors. You’ll also be part of a professional community of practice and undertake reflective research projects, helping shape your unique professional identity. Graduates emerge with a solid understanding of the industry, hands-on experience in their area of interest, and the confidence to tackle complex challenges—particularly in areas like sustainability, innovation, and guest experience. This course is perfect for students who want to deepen their expertise and make an immediate impact in their chosen field. Graduates will have the research and scholarly skills required to continue academic progression at masters level.

Entry requirements

Review the available standard entry requirements, English requirements and additional notes for this course.

Standard entry

Current Year 12 graduates

ATAR

This course uses the ATAR as part of its selection considerations.

SEAS (Special Entry Access Scheme)

Applicants who have experienced educational disadvantage are encouraged to apply for the Special Entry Access Scheme (SEAS).

Depending on eligibility and your circumstances, a SEAS application may provide support for your course application.

For further information go to William Angliss Institute SEAS information and the William Angliss Institute website

Recent

Course curriculum

Course structure, credit points and subject sequence

Course curriculum not yet available

Refer to the institution course handbook.