Diploma of Hospitality Management
Provider:
Course Code:
SIT50422
CRICOS Code:
111022D
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Carlton, Victoria, Australia
Course Fees:
Send Enquiry
Delivery Mode:
On Campus
Target:
International
Intake:
Every 4 Weeks
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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Minimum age of 18 years |
| Academic Entry Requirements | Completion of Year 12 and/or equivalent
In addition, the students will be assessed for existing skills, knowledge and experience to undertake the work in a commercial kitchen and hospitality environment, the students will be required to undertake a Pre-Training Review. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | English proficiency levels of IELTS 5.5 or equivalent or completion of a Literacy, Language and Numeracy (LLN) assessment at ACSF Level 4 |
Career Opportunities
Possible job titles include: banquet or function manager, bar manager, café manager, chef de cuisine, chef patissier, club manager, executive housekeeper, front office manager, gaming manager, kitchen manager, motel manager, restaurant manager, sous chef and unit manager catering operations.