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Diploma of Hospitality Management

Provider:
St Peters International College (SPIC)
Course Code:
SIT50422
CRICOS Code:
094023D
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
68-Week
Study Mode:
Full Time
Course Fees:
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Delivery Mode:
On Campus
Target:
International
Intake:
April, May, June
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Course Overview

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions. This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Course Structure

The following 33 units of competency will be taught in this course:

  1. SITXCCS015 Enhance customer service experiences
  2. SITXCCS016 Develop and manage quality customer service practices
  3. SITXCOM010 Manage conflict
  4. SITXFIN009 Manage finances within a budget
  5. SITXFIN010 Prepare and monitor budgets
  6. SITXGLC002 Identify and manage legal risks and comply with law
  7. SITXHRM008 Roster staff
  8. SITXHRM009 Lead and manage people
  9. SITXMGT004 Monitor work operations
  10. SITXMGT005 Establish and conduct business relationships
  11. SITXWHS007 Implement and monitor work health and safety practices
  12. SITHIND005 Use hygienic practices for hospitality service
  13. SITHIND008 Work effectively in hospitality service
  14. SITHACS009 Clean premises and equipment
  15. SITHACS010 Provide housekeeping services to guests
  16. SITHACS011 Prepare rooms for guests
  17. SITHACS012 Launder linen and guest clothes
  18. SITHACS013 Provide porter services
  19. SITHACS014 Provide valet services
  20. SITHACS015 Conduct night audit
  21. SITHACS016 Provide accommodation reception services
  22. SITTTVL001 Access and interpret product information
  23. SITTTVL004 Sell tourism products or services
  24. SITXCCS017 Use a computerised booking system
  25. SITXCCS019 Prepare quotations
  26. BSBFIN401 Report on financial activity
  27. BSBHRM416 Process payroll
  28. BSBHRM526 Manage payroll
  29. HLTAID011 Provide First Aid
  30. SITXHRM010 Recruit, select and induct staff
  31. SITXHRM012 Monitor staff performance
  32. SITXWHS006 Identify hazards, assess and control safety risks
  33. BSBSUS511 Develop workplace policies and procedures for sustainability

Entry Requirement

Admission Requirements
Academic Entry Requirements Students must have completed Year 12 academic education (or equivalent)
Language Requirement
IELTS Score (Minimum) IELTS overall band of 5.5 or equivalent test score. 
English Language Requirements

English Language proficiency may also be shown by:

  • Satisfactory completion of General English – Upper Intermediate level or
  • Successful Completion of Certificate III in Spoken and Written English (10725NAT) or equivalent course or
  • Successful completion of Senior Secondary certificate of education in Australia conducted in English or
  • Completion of full-time studies in Australia towards a Certificate IV or above or a foundation course or
  • Student’s first language is English or
  • Student was educated for 5 years in an English speaking country.

Pathway

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

Career Opportunities

Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:

  • café manager
  • kitchen manager
  • gaming manager
  • restaurant manager

Internship or Work Placements

A total of 140 work placement hours.

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