event_management_courses

Diploma of Events

SIT50212

  • Gain event planning skills & hands on experience with this Diploma of Events (SIT50212)
  • Study now & pay for the course later via government loan
  • Learn from experts in the events industry

Have a question or ready to enrol?

Document icon and receive a free course guide

At a glance

Study mode

laptop
BlendedIn-class

Provider

William Blue College of Hospitality Management (RTO 0269)
Career Opportunities
  • Event Coordinator
  • Exhibitions Coordinator
  • Event Planner
  • Conference Coordinator
  • Venue Coordinator
Recognition

Nationally recognised - meets Australian Qualifications Framework standards.

Prerequisites

Year 12 or successful completion of a Language Literacy & Numeracy (LLN) test.

Location

NSW - Sydney

Course length
24 weeks full-time | 32 weeks part-time
Study mode

Blended

In-class


Online

Study from anywhere, when it suits you best and graduate with the identical qualification as an on-campus student.

Blended

Study part of the course online. Combine your online learning with classes or practical sessions on-campus at a college or university.

In-class

Attend classes on-campus at a university, TAFE or college and interact face-to-face with teachers and fellow students.

Assessment
Practical demonstrations, observation, assignments & case studies
Start date

6 start dates per year.

Contact us about enrolling.
Provider
William Blue College of Hospitality Management (RTO 0269)

William Blue College of Hospitality Management has been producing graduates with outstanding skills in hospitality, tourism and event management for over 20 years.

As a William Blue student, you have the opportunity to benefit from the college's close contacts in the hospitality and events industries, and their career support services.

Think: Colleges Pty Ltd (RTO 0269) trading as William Blue College of Hospitality Management

Payment options

Study now pay later – VET FEE-HELP

Upfront payment

Read more
Price
The total cost varies depending on the payment option
Calculate total cost

What you'll learn

Become trained in:

  • Events industry structure, technology, laws and ethical issues
  • Responsible service of alcohol
  • Drafting and negotiating budgets
  • Risk management
  • Advanced planning, organisation and communication skills

Course structure

10 units

Units

  1. Fundamentals of HRM


    This unit encompasses the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the service industries and coordinate induction programs. It also requires students to be able to develop Rosters within the Hospitality context as well as what is required by supervisors when monitoring staff performance.

    Units of competency:
    SITXMGT401 - Monitor Work Operations
    SITXHRM401 - Roster Staff
    SITXHRM501 - Recruit, select and induct staff

  2. Introduction to event management


    This unit describes the performance outcomes, skills and knowledge required to access and interpret current and emerging information on event industry operations. This includes industry structure, technology, laws and ethical issues specifically relevant to event coordination. Event personnel integrate this essential knowledge on a daily basis to work effectively in the industry.

    Unit of competency:
    SITXEVT301 - Access Information on event industry operations

  3. Event planning


    This unit describes the performance outcomes, skills and knowledge required to explore and refine ideas for event concepts, and to progress those concepts to the point where they can be made operational. This is a practical class where students will commence working collaboratively within their teams working on the development and deployment of their event as a project.

    Units of competency:
    SITXEVT602 - Develop event concepts
    SITXEVT502 - Select event venues and sites

  4. Responsible service of alcohol


    This unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling and serving alcohol may include food and beverage attendants; retail liquor sales persons; winery, brewery and distillery cellar door staff and supplier sales representatives. It also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for RSA management.

    Unit of competency:
    SITHFAB201 - Provide responsible service of alcohol

  5. Customer service management


    This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision and manage the delivery of customer service all while ensuring the customer service experience is continually enhanced and improved.

    Units of competency:
    SITXCCS501 - Manage quality customer service
    SITXCCS401 - Enhance the customer service experience

  6. Leadership in the hospitality industry


    This unit describes the performance outcomes, skills and knowledge required to lead and manage people and teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage team performance through effective leadership.

    Units of competency:
    SITXHRM402 - Lead and manage people
    BSBDIV501A - Manage diversity in the workplace
    SITXCOM401 - Manage conflict

  7. Strategies in sales & marketing


    This unit encompasses the performance outcomes, skills and knowledge required to analyse internal and external business environments and to develop and evaluate marketing strategies and plans for products and services. It also involves addressing the intricacies of establishing and maintaining business relationships within the Hospitality environment.

    Unit of competency:
    SITXMGT501 - Establish and conduct business relationships

  8. Risk management for events


    This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks and document all processes all contextualised within an Event Management framework.

    Unit of competency:
    SITXWHS301 - Identify hazards assess and control safety risks

  9. Introduction to hospitality accounting


    This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations and manage the delivery of successful budgetary performance.

    Units of competency:
    SITXFIN402 - Manage finances within a budget
    SITXFIN501 - Prepare and monitor budgets
    SITXFIN401 - Interpret financial information

  10. Events implementation


    This unit describes the performance outcomes, skills and knowledge required to analyse event staging requirements and organise and monitor different staging services and products. It requires the ability to use advanced planning, organisation and communication skills combined with a detailed knowledge of the event management process and broad understanding of specialist component services.

    Units of competency:
    SITXEVT503 - Manage event staging components
    SITXMGT502 - Manage projects

Recognition

William Blue is an accredited member of International Centre of Excellence in Tourism and Hospitality Education (THE-ICE) and all courses have been quality assessed and accredited by THE-ICE. 

William Blue is also a member of the following bodies:

  • Association of Australian Hotel Schools (founding member)
  • Australian Hotels Association
  • EUHOFA International Association of Hotel Schools
  • Tourism Industry Council NSW

Payment options

There are 2 ways you can pay for this course:

1. Study now pay later – VET FEE-HELP

If you are eligible, you can pay for this course through the Australian Government’s VET FEE-HELP loan scheme.

This means you don’t need to pay upfront for the course if you:

2. Upfront payment

You can pay for this course upfront via credit card or bank transfer.

To understand more about payment options or find out if you’re eligible for a funding entitlement, contact a SEEK Learning Consultant.

Have a question or ready to enrol?

Our Learning Consultants can:
  • icon enquiry 1Answer any questions about a course
  • icon enquiry 2Give advice on job outcomes
  • icon enquiry 3Explain finance options and help you enrol
Document icon and receive a free course guide

Free call 1800 674 972

9am - 5.30pm AEST Monday - Friday