This subject provides foundational knowledge of the tourism and hospitality industry, exploring its structure, trends, and challenges to prepare learners for entry-level roles across various service sectors.
CHEM 1021 Chemistry & Society Laboratory introduces students to the importance of laboratory skills and techniques for performing simple chemical testing related to the environment, food, and household chemicals.
CHEM 1013 Chemistry & Society emphasizes practical applications of chemistry to solve problems related to energy sources (fossil fuels, nuclear energy, and solar energy), food (carbohydrates, oils, and vitamins), medication, clothing, and the chemistry of the environment (earth, air, and water). Credit does not apply for a major or minor in chemistry.
This subject explores advanced concepts and tools of competitive strategy, enabling learners to analyse hospitality businesses and design strategic responses within domestic and international market contexts.
This subject introduces students to fundamental concepts in mathematics and statistics which are necessary in computer science and software engineering. Students will be able to cover equations, functions, graphs, series, differentiation, integration, probability, and data descriptions.
This subject examines global and local trends shaping the hospitality industry, enabling learners to analyse contemporary issues, assess their impacts, and propose sustainable, ethical solutions for hospitality businesses.
Corporate Sustainability Strategies is a course that explores the crucial role played by corporations in sustainable development. It focuses on the responsibilities of businesses to the environment and society, and how they can contribute to advancing sustainable development goals. This course is essential for individuals in the corporate sector who seek to gain a deeper understanding of the challenges and opportunities related to sustainability, and how to formulate strategies and establish frameworks to enhance corporate sustainability commitments. It also covers the development of sustainability indexes and dashboards for reporting and communication.
This course explores components of the Earth's environmental systems and how they interact to form the Earth's climate. The topics covered include the sources of energy, weather and atmospheric forces, ocean chemistry and circulations, climate systems; past and present, and the influence of human activity on Earth's climate system. This course provides a basic foundation on the issue of the climate crisis that has become the primary driver for the vast majority of sustainability initiatives.
Intakes: January
This subject introduces key strategies in event planning and management, equipping learners with the skills to design, plan, and evaluate events while addressing multicultural and global challenges in the hospitality industry.
Finance & Sustainability is a course that integrates finance and sustainability by teaching students finance tools and principles for analyzing and valuing sustainable businesses. As financial decisions are increasingly affected by climate change and resource scarcity, this course is important for students to understand how environmental and social risks can impact financial decisions and ultimately the survival of organizations.
This subject provides foundational knowledge in managing food and beverage operations, focusing on resource management, service quality, and operational efficiency in restaurant and hospitality settings.
This course provides an introductory exploration of Artificial Intelligence (AI), offering students a fundamental understanding of AI concepts, applications, and ethical considerations. This course aims to demystify AI by covering its core principles, evolution, types, and applications across various domains. The course also highlights the responsible use of AI, addressing integrity and ethical concerns. Additionally, students will learn how AI enhances learning and critical thinking in their respective fields, correcting common misconceptions about AI capabilities.
Intakes: January, March, May, July, September, November
Full-time: 7 weeks
Part-time: 7 weeks
