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3 years (alternating semesters of on-campus study and Work Integrated Learning placements)
ICHM's standard mode of delivery is face to face with incorporated technology enhanced learning (TEL).
Full time (on-campus study alternating with Work Integrated Learning placements)
16 February 2026 | 4 May 2026 | 27 July 2026 | 12 October 2026
Course Overview
Where You Can Study
Eligibility
Domestic Students – Academic Requirements:
English Requirements:
Career & Study Pathways
Quality & Recognition
Academic Regulator
TEQSA
Accreditation Status
AccreditedCourse Content
The Contemporary Hospitality and Tourism Industry
This subject will enable the student to develop an appropriate understanding of the range and scale of the management of operations in hospitality and tourism. The students will be provided with an overview of the industries including their functions, services, and locations that make up the key characteristics of the international contemporary hospitality and tourism industry.
The Server Etiquette
This subject will enable the student to demonstrate an understanding of the knowledge and skills required in the delivery of food and beverage service standards. The students will examine the operational characteristics of food and beverage service then analyse both the food and beverage product and service in relation to the setting and maintenance of appropriate product and service standards.
Restaurant Service: Standards, Etiquettes & Training
This subject will enable the student to demonstrate the range of professional skills and knowledge required to provide and coordinate complex services to customers in a professional and operational industry setting.
Be Our Guest
This subject will enable the student to demonstrate professional knowledge and skills in Rooms Division, particularly in the Housekeeping and Concierge departments.
First Taste at Culinary
This subject will enable the student to demonstrate a basic understanding of theoretical culinary knowledge and practical cooking skills, follow workplace hygiene procedures, and explain the fundamentals of cuisine and kitchen operations as used in international hotels.
Building Blocks of Marketing
This subject is an introduction to marketing and will discuss the fundamental principles of contemporary marketing such as the marketing mix, the role of the customer, marketing research and survey techniques as well as their practical application to create value for customers and increase sales.
Employability for Future Hoteliers
This subject will enable students to gain an understanding of contemporary communication skills necessary for the hospitality business environment.
Ready, Set, Study!
This subject will enable students to develop the skills and knowledge required to develop a sound academic and digital preparedness for undertaking tertiary education.
Work Integrated Learning 1
This subject will enable the student to apply and integrate theory with the practice of work so they may develop their knowledge, skills and professional networks through lived experience in a professional workplace setting.
Managing Productivity Through People
This subject will enable the student to critically examine and evaluate the Human Resource Management strategies available to hospitality related organisations in ensuring that business needs are met through effective people resource management.
Operation Hospitality: Capturing Success in Hotels
This subject builds upon prior experiences, skills and knowledge of the operational departments of a hotel, namely Rooms Division and Food & Beverage, to enable students to further develop an understanding of hotel operations from a managerial perspective and capacity.
Sustainability Check-in
This subject will enable the student to develop an understanding of the concept of 'sustainability' in international hospitality environments and the implications for both hospitality businesses and the hospitality consumer.
Revenue Management for Hoteliers
This subject will provide a framework to deploy business strategies to optimise revenue in the hospitality industry context. This subject will enable the student to critically evaluate the role of revenue management in hotel business performance and apply complex knowledge of strategic pricing to managing international hotel business operations.
The Business of Events
This subject provides students with a solid understanding and insight into different business events, the players, processes, influences, and future trends from a hotel venue management perspective.
Culinary Around the World
This subject will enable the student to develop a professional and technical foundation in the skills required to be an effective supervisor and manager of a culinary food service operation.
The Art & Science of Management
The subject focuses on developing advanced communication skills necessary in management and leadership roles, and the ability of the individual to influence others, as well as developing knowledge and skills to identify, analyse and make effective decisions to resolve people-related issues in hospitality organisations.
Entrepreneurship
This subject will enable the student to develop an understanding of the importance and role of entrepreneurship and innovation as important drivers for success in the dynamic and rapidly evolving hospitality industry.
Español 1
This subject will enable students to gain a basic understanding of speaking, writing, listening and reading Spanish. It is designed for students who have no prior knowledge of the Spanish language.
Gastronomy
Common Questions
The course comprises 27 subjects delivered over three years, including 19 core on-campus subjects, 5 elective on-campus subjects, and 3 Work Integrated Learning (WIL) off-campus placements. ICHM's academic year consists of six months full-time study, followed by a six-month Work Integrated Learning (WIL) placement throughout Australia, or possibly overseas.
For domestic students, the tuition fee is $3,000 per subject (unit of study), with an indicative course fee of $72,000. For international students, the tuition fee is $3,200 per subject, with an indicative course fee of $76,800. New International Students are also required to pay a once-off New Student Fee of A$250. During Work Integrated Learning semesters, students earn income rather than paying tuition fees.
Students may be required to prove English proficiency to enrol with ICHM. Accepted tests and scores include: IELTS Academic overall score 6.0 (min 5.5 in any band), PTE 50 (writing & speaking not below 45), Cambridge English (CAE) 169 (min 162 in any band), CEFRL B2, UTS Insearch AEL4, ISLPR 3, BEC Vantage, Cambridge FCE 169 (min 162 in any band), SACE ETS Level 2 Pass, HKDSE 4, Eynesbury College successful completion of EAP3 with a pass mark of 50%, or completion of a Diploma or higher level within the last two years in Australia.
Yes. The Diploma of Business (Hospitality Management) and the Associate Degree of Business (Hospitality Management) are embedded within the three-year bachelor's degree, providing nested entry and exit qualification options for students.
Yes, students are encouraged to apply for Recognition of Prior Learning (RPL) for study taken at another institution as well as time spent working in the hospitality industry. Approved recognition or credit for previous study or work may reduce a student's overall cost and study workload, or duration. To apply, students must submit a full application to ICHM indicating they want to apply for recognition, and provide certified English translations of all relevant academic or other documents where necessary.
Application
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Step 02
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Step 03
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