Certificate in Hospitality and Tourism

Broaden your scope of career possibilities by studying both hospitality and tourism. This course is excellent for those who want to enter the field of catering or bar work, start their own bed & breakfast, provide tourism services, and more.

Course CodeVRT008
Fee CodeCT
Duration (approx)600 hours

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Train for a Career in Hospitality or Tourism

Lays a very solid foundation, with 600 hours of intensive study building knowledge, skills and networking in these industries.

  • Self paced, 600 hour distance learning course
  • Unique, internationally focussed training with tutors in both Australia and the UK.
  • Start your own business, enhance opportunities for advancement or seek new employment in hotels, restaurants, tour companies, travel agencies, resorts etc.


Core ModulesThese modules provide foundation knowledge for the Certificate in Hospitality and Tourism.
 Food & Beverage Management BTR102
 Tourism 1 BTR103
 Bed & Breakfast Management BTR203
 Hotel Management BTR202
 Tourism II Special Interest Tourism BTR204
Elective ModulesIn addition to the core modules, students study any 1 of the following 6 modules.
 Ecotour Management BTR101
 Wedding Planning BTR104
 Bar Service VTR204
 Cleaning: Domestic and Commercial VTR207
 Food Preparation - Foundations of Cooking BRE212
 Adventure Tourism BTR302

Note that each module in the Certificate in Hospitality and Tourism is a short course in its own right, and may be studied separately.


Learn about the Hospitality and Tourism Industry

Hospitality involves providing food and accommodation services. Tourism encompasses these things and more (e.g. transportation).  The success of some hospitality enterprises is linked to tourism, and for others it is not. A restaurant, for example, in a tourist resort may do exceptionally well when the tourists are coming; but might need to cut staff work hours when the flow of tourists slows. Another restaurant, though, in a suburban shopping centre may have a less volatile business, with a routine clientele of local residents buying meals from them on a regular basis.

These industries have seen highs and lows over recent decades in different parts of the world. They are often affected by the current state of the economy, and level of disposable income. Sometimes an economic downturn or natural disaster can have a severe impact upon work available in a particular locality or country. At other times, an event or publicised attraction can cause a boom in a particular place.
Hospitality enterprises that are linked strongly to tourism may be more volatile; going through periods of boom and bust according to the fortunes of the tourist industry they serve.

What's in each module?



This involves ten lessons followed by a 1.5 hour exam. Assessment is based upon both assignments in each lesson, and the exam.

  1. Travel Industry Overview/Introduction Holiday travel, Business travel, Resources, Components of travel (Accommodation, Transport, Food, Luggage/what to take, Health, Money, etc)
  2. Destinations Local, State, Interstate, International; health before departure.
  3. Money, Insurance & Legalities Credit cards, travelers cheques, exchange rates, International driving, quarantine laws, Islamic law, political concerns, tariffs, duty free, departure taxes etc.
  4. Transport - Airline reservations International Air Transport Assn, Aircraft types, Flight information, transfers, time zones, passports, visas, baggage, travelling with animals, making a reservation, etc.
  5. Transport - Car Rental   Types of hire cars, reading manuals, different road rules, making reservations, cost structures, etc
  6. Transport-Other, boat (ferries, cruising), bus, rail etc
  7. Accommodation Camping, Caravans, Tents, B & B's & Guesthouses, Hotels, Youth Hostels, Resorts, etc
  8. Package Tours
  9. Travel Agency Systems Ethics, Tourist organisations, Client records and accounts procedures, etc.
  10. Special Project-planning a trip



There are ten lessons in this module followed by a 1.5 hour exam. Assessment is based upon both assignments in each lesson, and the exam.

  1. Sectors of the Tourism Industry -Scope of the travel product (natural & cultural, events & sites)
  2. Types of Tourism -Regional, Rural, Urban.
  3. Accommodation Types: Resorts and Hotels, Camping, Back packers, Cruise etc
  4. Cultural Tourism -Museums, Art galleries, Theater, Indigenous tourism, Historic parks, Cultural vs Heritage tourism
  5. Events & Festivals -Concerts, Exhibitions, Performances, Seminars, etc
  6. Environmental Tourism -Zoos, National Parks, Wilderness Areas, nature based tourism, wildlife tourism and ecotourism etc
  7. Health & Adventure Tourism -Health resorts, Bicycle & Walking Tours, Soft vs Hard Adventure Tourism
  8. More Special Interest Tourism -Food & Wine, Tourism for demographic groups, Sex tourism
  9. Visitor Management & Contingency Planning -Risk management (safety, financial, etc), insurance, environmental impacts, etc
  10. Packaging a Tour - Planning the Itinerary; costing; delivery; review etc



This subject has 7 lessons followed by a 1.5 hour exam. Assessment is based upon both assignments in each lesson, and the exam.

  1. Introduction - industry orientation, presentation, bar equipment and layout, etc.
  2. Alcoholic Products - orientation - Become familiar with the range of alcoholic products found commonly in a bar including spirits, beer and wine.
  3. Non Alcoholic Drinks - To become familiar with the range of non-alcoholic drinks that can be found at a bar; different coffee and tea types.
  4. Service Procedures - Protocol - Dealing with customers, food handling, tray service, accounts, etc. Learn the service procedures for a range of situations from an a la Carte restaurant to a bar and grill.
  5. Mixing Drinks - To develop an ability to mix a range of cocktails and other drinks in a bar. Learn the art of flairing and how to make a Tequila Sunrise.
  6. Wine Appreciation - To further develop an understanding and appreciation of different wines. Learn which wines go best with seafood, meat and cheese platters.
  7. Establishing a Bar Service - To consolidate skills so far developed to establish or improve the management of a bar service


This subject has 9 lessons followed by a 1.5 hour exam. Assessment is based upon both assignments in each lesson, and the exam. 

  1. Human Nutrition- This covers all the major food groups and their importance in a nutritional diet. Also including factors in nutrition from compatibility and range of ingredients through to healthy cooking and eating methods.
  2. Cooking- Includes various cooking methods for a variety of different foods, covering both palatability and digestibility through to the nutritional value in processing foods.
  3. Kitchen & Food Management- Learn to maximise efficiency and service through proper management of kitchen facilities, including the handling of food storage and preparation, hygiene and ethics.
  4. Planning A Menu- Covering menu planning for the needs of special groups in different situations, including children; adolescents; elderly people; expectant and nursing mothers; immigrants; vegetarians and other health related diets.
  5. Alcoholic Beverages- Learn how to provide adequate variety and product knowledge in order to manage the provisions of alcoholic beverages appropriately for different situations.
  6. Tea, Coffee and Non-Alcoholic Beverages- This lesson provides an understanding of non-alcoholic beverages available in the catering industry and how they should be made and served.
  7. Scope & Nature Of Catering Services- Learn to understand the differences in appropriate management and catering for a variety of situations from pubs to a-la-carte.
  8. Personnel Management-(waiting skills, staffing a restaurant, kitchen etc) This lesson covers the management of people in the food and restaurant industry, including training programs, job specifications, recruitment etc.
  9. Management Of Catering Services- By consolidating the skills developed throughout this course you are given a comprehensive understanding of marketing through to food purchasing in order to effectively manage in the food and beverage industry.



This subject has seven lessons followed by a 1.5 hour exam. Assessment is based upon both assignments in each lesson, and the exam.

  1. Introduction to Management & Marketing
  2. Facilities and Decor
  3. Customer Service
  4. Equipment
  5. Supplying Meals
  6. Food Purchasing
  7. Records and Financial Management



There are 9 lessons  followed by a 1.5 hour exam. Assessment is based upon both assignments in each lesson, and the exam.

  1. Introduction: Scope and Nature of Hotel Management
    The Hotel Industry, The Scope of the Industry, The Firm in the Hotel and Catering Industry, Hotel Management, Planning, Policy
  2. Organisation of the Hotel Workplace
    Organisation, The Nature and Purpose of Organisation, The Mechanistic View of Organisation, The Human Relations View of Organisation, The Systems Approach to Organisation, Organisation Structure, The Informal Structure, Hotel Organisation
  3. Staff Management in Hotels
    Work Charts, Communication and Coordination, Staff Management, Monitoring Workloads and Work Procedures, Authority/Chain of Command, Career Structure.
  4. Control Systems
    Sources and Storage of Information, Creating and Maintaining Information, Creating and Maintaining Control Systems, Types of Control, Production Control, Quality Control, Sales Control, Labour Utilisation Control, Materials Control, Maintenance Control, Financial Control, Setting Standards and Corrective Action, Work Study, Organisation and Methods
  5. Front Desk Management (Reception)
    The Functions of the Front Office, Customer Service, Dealing with Grievances & Complaints, Understanding Communication, Conversation Development, Using the Telephone, Business Letters, Promotions and Customer Relations, Client Interpersonal Skills, Self Esteem & Reinforcement, etc.
  6. Servicing Rooms and General Cleaning
    Service Equipment, Direct Purchase of Hire of Equipment, Linen: Purchase or Hire, Choice of Fabrics, Structure and Properties of Fibres, Linen Room Organisation.
  7. Building and Facility Maintenance
    Daily, Periodic and Planned Preventative Maintenance, Frequent Maintenance Problems, Safety, Furniture, Fittings, Managing Maintenance, Building Maintenance, Toilets and Locker Rooms.
  8. Activities Management
    Tour desk, gymnasium, events (eg. Weddings, balls etc), In house Services, Recreation Facilities, Guest Information Services, Swimming Pools, Spa & Sauna Facilities, Activities Management, Tourism.
  9. Food Service
    Types of Food Service (eg. Room Service, Bar, Restaurant, Coffee Shop etc), Kitchen Design & Equipment, Service Facilities, Food Service Management, Food Purchasing, Dealing with Complaints.



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Lyn Quirk

M.Prof.Ed.; Adv.Dip.Compl.Med (Naturopathy); Adv.Dip.Sports Therapy Over 30 years as Health Club Manager, Fitness Professional, Teacher, Coach and Business manager in health, fitness and leisure industries. As business owner and former department head fo
Barbara Seguel

Teacher and Researcher, Marine Scientist, Tourism and Outdoor recreation guide, Health and Safety Coordinator & Production Manager for Fisheries, National Park Staff/Farmer, Laboratory technical aide, Zoo, Wildlife and Marine Park assistant. Barbara has w
Jade Sciascia

Biologist, Business Coordinator, Government Environmental Dept, Secondary School teacher (Biology); Recruitment Consultant, Senior Supervisor in Youth Welfare, Horse Riding Instructor (part-completed) and Boarding Kennel Manager. Jade has a B.Sc.Biol, Di
Dr Karen Cripps

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