The unit covers a number of subjects that inform students of the necessities to succeed in today’s competitive job market. The unit explores workplace competencies that will help students stand out in a future profession. Additionally, students will reflect on their future career based on theoretical, practical and personal progression.

This unit guides students through the application of leadership theories and practices within the hospitality and service sectors.  It focuses on the nature of hospitality management and the traits and skills of effective leaders. It also covers how leaders can be made and how they express their leadership and values. Students are offered challenges in personal development and case studies illustrate ideas explored during the unit.

Digital Culinary Business Applications is a comprehensive, integrated information system unit designed to manage various aspects of information technology within the hospitality industry. This course examines current systems and technological trends and as well the huge impact of recent Web2.0 technologies and concepts on operations and marketing of the hospitality industry.

This unit will introduce students to modern day approaches to gastronomy in response to changes in consumer lifestyle and consumption patterns.

This research project is a sustained, in-depth and independent piece of work into the development of a new food product for an identified target market. Based on theoretical approaches and exercises on new product development students will combine practical skills, entrepreneurial principles and marketing theory to develop, produce, and launch a new food product for a consumer market segment.

This classroom-based unit will explore the history of gastronomy and examine the importance of food to culture, society, health and personal identity.