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Diploma of Hospitality Management

Provider:
Melbourne City College Australia (MCCA)
Course Code:
SIT50422
CRICOS Code:
113397A
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
26-Week
Study Mode:
Full Time
Course Fees:
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Delivery Mode:
On Campus, Online Delivery
Target:
International
Intake:
Monthly
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Course Overview

This qualification provides the skills and knowledge to get into the hospitality industry. It is suitable for those who want to advance their careers in this dynamic, diverse and interesting industry.

Hospitality Management reflects the role of highly skilled senior operators who use a broad range of hospitality skills. This includes managerial skills and sound knowledge of the industry to coordinate hospitality operations. They operate independently, have responsibility of others, and make a range of operational business decisions..

Hospitality Management refers to a range of occupations and professional practice associated with administration. It provides a pathway to work in any hospitality industry sector as a department or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafes, and coffee shops. This qualification allows for multitasking and for specialisation in accommodation services, cookery, food and beverage, and gaming.

Course Structure

To be awarded this qualification, competency must be achieved with a total of Twenty-Eight (28) units consisting of:

Core Units

  1. BSBDIV501Manage diversity in the workplace
  2. BSBMGT517Manage operational plan
  3. SITXCCS007Enhance customer service experiences
  4. SITXCCS008Develop and manage quality customer service practices
  5. SITXCOM005Manage conflict
  6. SITXFIN003Manage finances within a budget
  7. SITXFIN004Prepare and monitor budgets
  8. SITXGLC001Research and comply with regulatory requirements
  9. SITXHRM002Roster staff
  10. SITXHRM003Lead and manage people
  11. SITXMGT001Monitor work operations
  12. SITXMGT002Establish and conduct business relationships
  13. SITXWHS003Implement and monitor work health and safety practices

Elective Units

  1. SITHCCC001Use food preparation equipment*
  2. SITHCCC005Prepare dishes using basic methods of cookery*
  3. SITHCCC006Prepare appetisers and salads*
  4. SITHCCC007Prepare stocks, sauces and soups*
  5. SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes*
  6. SITHCCC012Prepare poultry dishes*
  7. SITHCCC013Prepare seafood dishes*
  8. SITHCCC014Prepare meat dishes*
  9. SITHCCC018Prepare food to meet special dietary requirements*
  10. SITHCCC019Produce cakes, pastries and breads*
  11. SITHCCC020Work effectively as a cook*^
  12. SITHKOP002Plan and cost basic menus
  13. SITHPAT006Produce desserts*
  14. SITXFSA001Use hygienic practices for food safety
  15. BSBRSK501Manage risk

Entry Requirement

Admission Requirements
Minimum Age to Apply Minimum 18 years of age

Academic Entry Requirements
Completion of Year 12 or equivalent

Language Requirement
IELTS Score (Minimum)
English level of at least IELTS 5.5 or equivalent

Pathway

  • Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
  • Cert III Com Cook + Cert IV Com Cook + Dip Hos Man

Career Opportunities

Potential career outcomes include:

  • banquet or function manager
  • bar manager
  • café manager
  • chef de cuisine
  • chef pâtissier
  • club manager
  • executive housekeeper
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef
  • unit manager catering operations

Internship or Work Placements

Students are required to complete a total of 200 work placement hours.

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