Professional development in hospitality, tourism, events and culinary arts

Enhance your knowledge and skills in hospitality, tourism, events and culinary arts with our range of industry relevant professional development courses taught by expert academics.

Study online and examine the current challenges facing the sector, and explore opportunities to rebuild the sector in a way that is more sustainable, socially responsible and community focused.

Why study at AUT

  • Make the most of your time with flexible online learning
  • Courses are informed by industry to meet the needs of the sector
  • Papers can be credited towards relevant certificates or diplomas

Hospitality papers

Develop the skills to examine management approaches to technical and operational business decisions using financial information.

  • Identify and explain the information contained in a company’s annual report.
  • Explain conventions under which financial statements are prepared.
  • Prepare income statements, balance sheets and cash flow statements, and explore their benefits and limitations.
  • Analyse and interpret the three main financial statements using vertical, horizontal and ratio analysis.

Paper code: FINA502
Level: 5
Credits: 15
Lecturer: Dr Ben Nemeschansky
Teaching hours: 36 (online)
Assessments: 3

Get a conceptual and practical understanding of human and organisational behaviour theoretical frameworks.

  • Explain the dynamics of organisational and human behaviour from a culturally diverse perspective.
  • Critically evaluate and reflect on your own behavioural effectiveness based on a conceptual understanding of human and organisational theoretical frameworks.
  • Demonstrate understanding of effective interpersonal skills and behavioural techniques and their practical applications.
  • Research, analyse and reflect upon contemporary theories from organisational and human behavioural perspectives and relate them to your own personal practical applications.

Paper code: HOSP503
Level: 5
Credits: 15
Lecturer: Janet Blackman
Teaching hours: 36 (online)
Assessments: 2

Develop leadership abilities to prepare you for management roles in the sector.

  • Apply appropriate theoretical perspectives, models, and dynamics of leadership.
  • Critically evaluate leadership styles and approaches based on a conceptual understanding of leadership perspectives and theoretical frameworks.
  • Reflect on personal attributes relevant to leadership
  • Demonstrate effective positive leadership skills and decision-making techniques in group, individual and practical settings.
  • Critically reflect upon ethical dimensions of leadership and multi-cultural perspectives including leadership in Maori, Pasifika and Asian cultures.

Paper code: MGMT721
Level: 7
Credits: 15
Lecturer: Lexie Matheson
Teaching hours: 36 (online)
Assessments: 3

Simulate the operations of a hotel using software specific to the industry. You will explore a wide range of issues vital to the management of running a successful hotel.

  • Develop a strategic management plan encompassing all areas of hotel management and the ability to operate according to that plan.
  • Critically analyse and interpret financial reports and make effective management decisions based on these reports.
  • Demonstrate effective communication, leadership and team working skills.
  • Demonstrate the ability to effectively react to factors in a dynamic competitive environment.

Paper code: HOSP702
Level: 7
Credits: 15
Lecturer: Andrew Emery
Teaching hours: 36 (online)
Assessments: 3

Explore topics of contemporary human resource management theory, research and practice, with a focus on the international hospitality and tourism context.

  • Articulate and critique fundamental premises and unique elements of human resource management theories.
  • Identify and critically assess the impact of major contextual societal and organisational factors affecting the management of people in the international hospitality organisations.

* To enrol in this course, you must have completed the Bachelor of International Hospitality Management or other relevant degree, or an equivalent qualification with a B grade average or higher in papers at level 7.

Paper code: HOSP804
Level: 8*
Credits: 15
Lecturer: Dr David Williamson
Teaching hours: 36 (online)
Assessments: 2

Examine strategic management perspectives and practices for the hospitality profession to make decisions that help the organisation grow and gain competitive advantages.

  • Critically appraise the use of strategic management frameworks for hospitality organisations.
  • Investigate and analyse industry relevant strategic issues.
  • Discuss the dynamic of complex hospitality environments and its impact on management.

* To enrol in this course, you must have completed the Bachelor of International Hospitality Management or other relevant degree, or an equivalent qualification with a B grade average or higher in papers at level 7.

Paper code: HOSP805
Level: 8*
Credits: 15
Lecturer: Dr Warren Goodsir
Teaching hours: 36 (online)
Assessments: 2

Examine the assumptions and approaches to managing human behaviour in hospitality organisations.

  • Critique fundamental premises and unique elements of organisational behaviour and management theories relevant for sustainable service organisations
  • Identify and critically assess the influence of context specific factors, such as age, gender and disability to be considered when designing an inclusive workplace culture.

* To enrol in this course, you must have completed the Bachelor of International Hospitality Management or other relevant degree, or an equivalent qualification with a B grade average or higher in papers at level 7.

Paper code: HOSP806
Level: 8*
Credits: 15
Lecturer: Dr Shelagh Mooney
Teaching hours: 36 (online)
Assessments: 3

Tourism papers

Explore the sustainability of tourism’s relationship with the natural, social, cultural, and built environments.

  • Analyse case studies of the environments in which tourism occurs.
  • Explore the role of tourism in our contemporary world to act as an agent of change.
  • Understand creative methods used to think differently about the future of tourism impact organisation.

Paper code: TOUR609
Level: 6
Credits: 15
Lecturer: To be confirmed
Teaching hours: 36 (online)
Assessments: To be confirmed

Examine approaches to tourism planning and policy making for sustainable tourism development at national/ regional levels and from a business perspective.

  • Apply major theories, concepts and principles underpinning sustainable tourism planning and development.
  • Evaluate the regulatory and legislative context in contemporary New Zealand at national, regional, and local scales and its importance for sustainable tourism planning practice.
  • Reflect on the roles and interactions of stakeholders in sustainable tourism planning and development.
  • Analyse and utilise specific techniques and tools in the planning and policy making process for sustainable tourism development.

Paper code: TOUR704
Level: 7
Credits: 15
Lecturer: Richard Aquino
Teaching hours: 36 (online)
Assessments: 3

Explore the role of digital and social media marketing in shaping and influencing consumers, industry, and wider society.

  • Critically evaluate the use of digital and social media platforms.
  • Evaluate the concepts of the digital age and information society.
  • Apply key concepts and processes from the digital age.
  • Demonstrate effective communication and teamwork skills.

Paper code: TOUR710
Level: 7
Credits: 15
Lecturer: Chloe Kim
Teaching hours: 36 (online)
Assessments: 3

Culinary arts papers

Get an understanding of the study of gastronomy – the relationship between food and culture.

  • Evaluate and relate the historical domains of gastronomy within contemporary constructs.
  • Analyse how themes of mobility and globalization impact an understanding of gastronomy.
  • Compare and contrast how socio-cultural constructs influence the consumption of food and beverage within diverse settings.
  • Explain how themes of gastronomy reflect how individuals and groups find identity.
  • Apply theoretical perspectives to illustrate gastronomic activities.

Paper code: GAST601
Level: 6
Credits: 15
Lecturer: Christine Hall
Teaching hours: 36 (online)
Assessments: 2

Develop an understanding of the basic principles of nutrition and apply this knowledge to professional culinary settings.

  • Describe the significance of food contributing to health and wellbeing in local and global contexts.
  • Critically evaluating contemporary food issues and trends.
  • Evaluate food related polices, legislation and guidelines.
  • Identify and describe chemical processes in the cooking of foods.

Paper code: CULN603
Level: 6
Credits: 15
Lecturer: Carolyn Cairncross
Teaching hours: 36 (online)
Assessments: 2

Engage in a critical discussion of food ethics and sustainability issues in a culinary operations context integrating socio-cultural, environmental, and economic views of the food values chain.

  • Critically evaluate concepts of food ethics and sustainability.
  • Promote change based on concepts of food ethics and sustainability translated into action.
  • Critically discuss how provenance and artisanal driven cuisine contributes to cultural and regional identity and the preservation of traditional foodways.
  • Identify and critically discuss food security issues and specifically address food safety systems employed in the culinary profession.

Paper code: CULN702
Level: 7
Credits: 15
Lecturer: Suzanne Bliss
Teaching hours: 36 (online)
Assessments: 2

Examine food systems, the concept of food as identity and food as part of body image with study in sociological theory.

  • Identify theories and academic positions within sociology, reflecting social constructs of food.
  • Critically discuss the application of key sociological theories to the multiple roles and functions of food within society, hospitality, and Māori culture.
  • Interpret sociological positions within class, taste, and consumer constructs of ‘value,’ and their semiotic meaning within foods societal ‘role’.
  • Evaluate how the role of food currently manifests in body image consequent to socio-cultural pressures.

Paper code: SOSC701
Level: 7
Credits: 15
Lecturer: Dr Lindsay Neill
Teaching hours: 36 (online)
Assessments: 2

Event management papers

Learn essential skills in event planning – from budgeting, risk management and health and safety, to legal and accounting issues.

  • Develop an event concept an apply indicators for size, number of guests, location, duration and client needs.
  • Analyse the social, environmental, economic and cultural impacts of events.
  • Identify key competitors, target markets, strengths, weakness, opportunities and threats in relation to events.
  • Explore sponsorship opportunities.
  • Develop an event budget and conduct a break-even analysis.

Paper code: EVNT601
Level: 6
Credits: 15
Lecturer: Sandra Goh
Teaching hours: 36 (online)
Assessments: 2

Explore event design as it applies to social events, festivals, conferences, corporate functions, and product launches.

  • Demonstrate how space, colour, form, materials, and human scale interact to create practical environments for events.
  • Analyse key events and trends in event design including techniques used to carry a theme through all aspects of an event.
  • Discuss the psychological, aesthetic, and practical implications of materials, colour, lighting and special effects used in event design.
  • Develop an event design proposal and communicate design concepts via sketches, notes and visual presentations.

Paper code: EVNT603
Level: 6
Credits: 15
Lecturer: Lexie Matheson
Teaching hours: 12 (online)
Assessments: 2

Examine issues in event management in the world today and explore the needs of the industry for future-focused growth.

  • Demonstrate a critical understanding of a broad range of issues and impacts, and their consequences, as they relate to local, national, and international events.
  • Develop and discuss strategies to effectively address and manage contemporary event issues by applying relevant industry discourse and academic literature.
  • Identify key event stakeholders and analyse their responses to contemporary event issues.
  • Demonstrate effective communication and team working skills.

Paper code: EVNT702
Level: 7
Credits: 15
Lecturer: Dr Abrar Faisal
Teaching hours: 36 (online)
Assessments: 2

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