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Diploma of Hospitality Management

Provider:
Imperial Institute of Sydney (IIS)
Course Code:
SIT50416
CRICOS Code:
111655D
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
104-Week
Study Mode:
Full Time
Location:
Level 3 20 Macquarie Street Parramatta, New South Wales, Australia
Course Fee:
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Delivery Mode:
On Campus
Target:
Domestic, International
Intake:
104
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Course Structure

This qualification is for senior operators who use a 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 students with the skills and knowledge they need to work as a departmental or small business manager in the hospitality industry. Sectors that students can work in include restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows students to acquire targeted skills in accommodation services, cookery, food and beverage and gaming.

Entry Requirement

Admission Requirements
Minimum Age to Apply Be at least 18 years of age at commencement of course
Academic Entry Requirements
  • Have completed Australian year 12 or equivalent or successfully completed AQF Certificate III qualification or above;
  • Participate in a course entry interview to determine suitability for the course and student needs;
  • Meet Australian student visa subclass 500 requirements
  • Completed at least a Certificate IV level course in an Australian RTO within the last 2 years.
Language Requirement
IELTS Score (Minimum)
  • Have an IELTS* score of 5.5 (test results must be no more than 2 years old).
  • Educated for at least 5 years in an English-speaking country where the medium of instructions was in English

Subjects

Subject Name Subject Type Fees
Enhance customer service experiences Core
Develop and manage quality customer service practices Core
Manage conflict Core
Manage finances within a budget Core
Prepare and monitor budgets Core
Identify and manage legal risks and comply with law Core
Roster staff Core
Lead and manage people Core
Monitor work operations Core
Establish and conduct business relationships Core
Implement and monitor work health and safety practices Core
Use hygienic practices for food safety Elective
Plan cooking operations Elective
Use food preparation equipment Elective
Package prepared foodstuffs Elective
Prepare dishes using basic methods of cookery Elective
Prepare appetisers and salads Elective
Prepare stocks, sauces and soups Elective
Prepare vegetable, fruit, eggs and farinaceous dishes Elective
Prepare vegetarian and vegan dishes Elective
Prepare poultry dishes Elective
Prepare meat dishes Elective
Prepare seafood dishes Elective
Produce and serve food for buffets Elective
Prepare and serve cheese Elective
Produce cakes, pastries and breads Elective
Prepare food to meet special dietary requirements Elective
Design and produce business documents Elective

Career Opportunities

This course provides participants with the skills to obtain the occupational position across various industrial sectors. Job roles and titles vary across these different industry sectors. Possible job titles relevant to this qualification 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
  • unit manager catering operations.

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