301605 v.2 Bachelor of Commerce (Human Resource Management and Industrial Relations)(Honours)
BCom(Hons)(Curtin)
Introduction
This honours course provides advanced knowledge of the area preparing students for senior positions in the human resource management profession. It concentrates on both analytical and research skills required by senior professionals in the area.
Course Entry Requirements/Prerequisites
Refer to Admission into Honours Degree Programs.
Duration and Availability
This course is one year full-time or equivalent part-time study. Full-time students are required to complete this honours course in one year and part-time students in two years. Students intending to study on a part-time basis are advised to check with the Course Coordinator about availability.
Additional Course Expenses
Students may be expected to purchase a number of textbooks, readers and other vital study materials. In addition, students may also need to contribute some of the cost of consumables, which varies depending on the area of study.
Course Structure |
Hrs/Wk |
Credit |
Year 1 Semester 1 |
|
|
12938 |
v.2 |
|
Business Research Methods 404 |
3.0 |
25.0 |
13616 |
v.2 |
|
Statistical Data Analysis 402 |
3.0 |
25.0 |
4809 |
v.3 |
|
Human Resource Management 494 |
3.0 |
25.0 |
|
|
|
SELECT 1 OPTION |
|
25.0 |
|
100.0 |
Year 1 Semester 2 |
|
|
4801 |
v.4 |
|
Business Dissertation (Management) 495 |
1.0 |
100.0 |
|
100.0 |
|
Optional Units to Select From in Year 1 Semester 1 |
Hrs/Wk |
Credits |
4810 |
v.3 |
|
Industrial Relations 403 |
3.0 |
25.0 |
4811 |
v.3 |
|
Industrial Relations 408 |
3.0 |
25.0 |
4827 |
v.3 |
|
Human Resource Management 401 |
3.0 |
25.0 |
4828 |
v.3 |
|
Human Resource Management 408 |
3.0 |
25.0 |
|
|
|
|
|
|
|
|
|
|
|
|
Availability
Year | Location | Period | Internal | External | 2004 | Bentley Campus | Semester 1 | Y | Y |
The information displayed above refers to study periods and locations where the course is available for first time entry. Students are normally only offered or admitted to a course once.
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