/prod01/channel_8/media/scu-dep/current-students/images/Coffs-harbour_student-group_20220616_33.jpg)
/prod01/channel_8/media/scu-dep/current-students/services/counselling/images/RS21533_English-College-Student_20191210_DSC_6961.jpg)
/prod01/channel_8/media/scu-dep/study/scholarships/images/STEPHANIE-PORTO-108-2.jpg)
/prod01/channel_8/media/scu-dep/study/arts-and-humanities/images/RS20958_Chin-Yung-Pang-Andy_20190309__79I5562-960X540.jpg)
/prod01/channel_8/media/scu-dep/experience/images/SCU-INTNL-STUDY-GUIDE-280422-256.jpg)
/prod01/channel_8/media/dep-site-assets/component-library/screenshots/online-1X1.jpg)
Unit of Study HOSP1001 Introduction to Professional Practice (2024)
Future students:
T: 1800 626 481
E: Email your enquiry here
Current students:
Contact: Educational Partnerships Board
Students studying at an education collaboration:
Please contact your relevant institution
Show me unit information for year
View previous years of our unitsUnit Snapshot
-
Unit type
UG Coursework Unit
-
Credit points
12
-
Faculty & College
-
Placement
No
-
Anti-requisites
Learning outcomes
Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.
On completion of this unit, students should be able to:
demonstrate knowledge of the hospitality industry, its operational structures, the key positions within, and the knowledge, skills and dispositions needed in those positions
identify and analyse the characteristics of the industry that shape workplace culture and professional behaviour
demonstrate the capability to complete the employment process including the preparation of a resume, cover letter, and subsequent written and verbal communications
demonstrate the knowledge and skills to reflect upon the challenges of building and maintaining a professional presence in the hospitality industry.
Teaching and assessment
| Teaching method |
| Tutorial 3 hours (Weekly) |
| Assessment | |
| Presentation | 30% |
| Presentation | 30% |
| Viva voce | 40% |
| Teaching method |
| Tutorial 3 hours (Weekly) |
| Assessment | |
| Presentation | 30% |
| Presentation | 30% |
| Viva voce | 40% |
| Teaching method |
| Tutorial 3 hours (Weekly) |
| Assessment | |
| Presentation | 30% |
| Presentation | 30% |
| Viva voce | 40% |
| Teaching method |
| Tutorial 3 hours (Weekly) |
| Assessment | |
| Presentation | 30% |
| Presentation | 30% |
| Viva voce | 40% |
Prescribed learning resources
- No prescribed texts.
- No prescribed resources/equipment.
- No prescribed texts.
- No prescribed resources/equipment.
- No prescribed texts.
- No prescribed resources/equipment.
Prescribed Learning Resources may change in future Teaching Periods.
Fee information
Domestic
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Fee paying courses
For postgraduate or undergraduate full-fee paying courses please check Domestic Postgraduate Fees OR Domestic Undergraduate Fees.
International
Please check the international course and fee list to determine the relevant fees.
Find out more for international fees