Diploma of Events
Course Code:		SIT50207
VTAC Code:		86131
Duration:		1.5 years
Intakes:		Feb, July
Fees:		Visit http://www.angliss.edu.au/Fees-and-Charges
Mode of Study:		Full time, part time
Selection Criteria:		Interview, Pre-selection Form, Enter or Equivalent
Course Overview:
Students entering into the second semster must have successfully completed the Certificate III in Events or a Certificate III qualification in an events-related area eg business, entertainment, hospitality, tourism OR have paid or voluntary employment experience at an operational, co-ordination or management level in an events related field. The Diploma will allow you to apply skills to the organising of activities and planning for contingencies. You will work with clients on exhibitions, promotional displays, theming of functions in our training restaurants and learn the intricacies of event protocol, developing conference programs and sourcing sponsorship. Alongside the operational skills, you will be introduced to business management subjects that ensure the success of an event - legal requirements and financial planning.
Application Process:
VTAC for Feb, Direct to Institute for July
Course Outline:
Diploma of Events Stage 1 Common Core         Work with colleagues and customers         Work in a socially diverse environment         Deal with conflict situations Introduction to Events         Develop and update event industry knowledge         Provide event staging support Workplace Hygiene         Follow health, safety and security procedures         Follow workplace hygiene procedures Products and Services         Access and interpret product information         Prepare quotations         Book and coordinate supplier services Registrations         Use business technology         Process and monitor event registrations         Coordinate on-site event registrations Food and Beverage 1         Clean and tidy bar areas         Operate a bar         Serve food and beverage to customers         Process financial transactions RSA         Provide responsible service of alcohol Stage 2 Safety and Risk         Identify hazards, and assess and control safety risks         Implement and monitor workplace health, safety and security practices         Establish and maintain an OHS system Negotiation         Establish and conduct business relationships Service Quality         Manage quality customer service Introductory Finance         Interpret financial information Sponsorships and Conferences         Develop conference programs         Obtain and manage sponsorship Supervision         Lead and manage people Functions         Plan and manage meetings         Address protocol requirements         Organise in-house events or functions         Develop event concepts Electives: Students must select ONE bundle of electives         Guiding 1               Work as a guide               Prepare and present tour commentaries or activities               Develop and maintain the general and regional knowledge required by guides         Domestic Airfares               Process travel-related documentation               Construct domestic airfares         International Airfares               Construct normal international airfares               Construct promotional international airfares         Exhibitions               Research and generate ideas for exhibition concepts               Create a promotional display or stand         Wine Tourism               Evaluate wines (standard)               Promote wine tourism               Interact with customers               Provide responsible service of alcohol         Housekeeping Services               Provide housekeeping services to guests               Prepare rooms for guests               Clean premises and equipment         Hotel Guest Services               Provide porter services               Provide valet service               Provide room service               Provide visitor information               Provide Visitor Information         Wine Studies               Evaluate wines (standard)               Provide specialist advice on wine         Hospitality Unit Kitchen 1               Organise and prepare food               Present food               Clean and maintain kitchen premises               Use basic methods of cookery         Food Safety 1               Implement food safety procedures         Website Development               Review and maintain a website               Investigate and design ebusiness solutions Stage 3 Budgeting         Manage finances within a budget         Prepare and monitor budgets Legal Requirements for Events         Evaluate and address event regulatory requirements         Evaluate and address event regulatory requirements         Develop and update legal knowledge required for business compliance Project Management         Select event venues and sites         Manage event staging         Provide on-site event management services         Manage projects Marketing         Profile the market         Develop and manage public relations strategies         Coordinate marketing activities Electives: Students must select ONE bundle of electives         Guiding 1               Work as a guide               Prepare and present tour commentaries or activities               Develop and maintain the general and regional knowledge required by guides         Domestic Airfares               Process travel-related documentation               Construct domestic airfares         Guiding 2               Coordinate and operate a tour               Lead tour groups         International Airfares               Construct normal international airfares               Construct promotional international airfares         Exhibitions               Research and generate ideas for exhibition concepts               Create a promotional display or stand         Wine Tourism               Evaluate wines (standard)               Promote wine tourism               Interact with customers               Provide responsible service of alcohol         Housekeeping Services               Provide housekeeping services to guests               Prepare rooms for guests               Clean premises and equipment         Hotel Guest Services               Provide porter services               Provide valet service               Provide room service               Provide visitor information               Provide Visitor Information         Wine Studies               Evaluate wines (standard)               Provide specialist advice on wine         Hospitality Unit Kitchen 1               Organise and prepare food               Present food               Clean and maintain kitchen premises               Use basic methods of cookery         Food Safety 1               Implement food safety procedures         Website Development               Review and maintain a website               Investigate and design ebusiness solutions
Disclaimer:
Please note that course information is subject to change and is updated from time to time. Copyright of this information is owned by William Angliss Institute and no part of it may be reproduced without the permission of the Institute. Fees and Charges VET Fee Help is available.  Visit www.angliss.edu.au/Fees-and-Charges for further details.   How to Apply Visit www.angliss.edu.au/How-to-Apply   Contact Details William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000 Tel: (03) 9606 2111 Email: info@angliss.edu.au Fax: (03) 9670 1330 Web: www.angliss.edu.au   Recognition of prior learning You may be eligible to receive recognition for prior learning. For more information contact (03) 9606 2111.   Part time study Courses available upon request.