Managing Hospitality Operations (Level 5)

This diploma-level course will give you the skills to become a junior manager in a hotel or hospitality business. Focused around food and beverage, you’ll learn about management techniques and effective teamwork as well as how to develop menus and how marketing for hospitality works. 

You’ll be able to put your leadership skills to the test by managing events and get the chance to be in charge of The Culinary Collective’s training restaurant on a regular basis too. This will give you practical experience with cash handling, restaurant service and functions.

Domestic Students

• Hold NCEA Level 3 or have successfully completed the New Zealand Certificate in Food and Beverage Service (Level 4) with strands in Restaurant Service or equivalent or relevant industry skills and relevant work experience where you’ll need to achieve the required level in our evaluation.

• Other English Tests / evidence may be approved as advised by NZQA

International Students

• You need to be a minimum of 18 years old at the start of the course.

• Have completed secondary school overseas or New Zealand Year 13

• If English is your second language, you need an English level of 5.5 IELTS or equivalent with no band score lower than 5 (other English tests or evidence of your English language ability may be approved as advised by NZQA).

• You must have travel and medical insurance and a valid visa.

2022 Course Costs

Domestic Students: $8,149 + $400 Student Service Levy Fee
International Students: NZD$19,500 Tuition fees + NZD$2,500 Course fees
Student loans and allowances are available through Study Link.
This course may be Fees Free if you’re a NZ student.