Diploma of Hospitality Management
Provider:
Course Code:
SIT50416
CRICOS Code:
095962G
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
83-Week
Study Mode:
Full Time
Location:
Melbourne, Victoria, Australia
Course Fees:
AUD 20,100 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
January, February, April, May, July, August, September, November
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.
Diploma of Hospitality course provides the skills and knowledge for an individual to be competent in the middle management level as a Manager, Supervisor or Team Leader in any hospitality area.
Course Structure
The following 28 units of competency are required to achieve this qualification:
Core Units:
- SITXCOM005 Manage conflict
- BSBDIV501 Manage diversity in the workplace
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- SITXFIN004 Prepare and monitor budgets
- SITXFIN003 Manage finances within a budget
- SITXGLC001 Research and comply with regulatory requirements
- BSBMGT517 Manage operational plan
- SITXMGT002 Establish and conduct business relationships
- SITXCCS008 Develop and manage quality customer service practices
- SITXCCS007 Enhance customer service experiences
- SITXHRM002 Roster staff
Elective Units:
- SITXWHS002 Identify hazards, assess and control safety risks
- SITXFSA001 Use hygienic practices for food safety
- SITHCCC001 Use food preparation equipment
- SITHCCC020 Work effectively as a cook
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC006 Prepare appetisers and salads
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC012 Prepare poultry dishes
- SITHCCC013 Prepare seafood dishes
- SITHCCC014 Prepare meat dishes
- SITHPAT006 Produce desserts
- SITHCCC019 Produce cakes, pastries and breads
- SITHCCC018 Prepare food to meet special dietary requirements
- SITXFSA002 Participate in safe food handling practices
Note: The elective units may change at college’s discretion, if necessary.
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | All applicants must be aged 18 years or over at the time of applying for admission to the course. |
| Academic Entry Requirements | Glen Institute requires successful completion of
Australian Equivalent Year 12 qualification or higher. Individuals may enter Diploma of Hospitality Management with limited or no vocational experience and without a lower level qualification. Even though, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience within the hospitality industry. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or equivalent.
|
Pathway
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
Career Opportunities
This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager. Possible job titles include:
- Chef de Cuisine
- Kitchen Manager
- Restaurant Manager
- Sous chef