Diploma of Hospitality Management
Course Overview
The Diploma of Hospitality Management is a comprehensive program tailored for senior operators seeking to excel in the hospitality industry. This qualification equips individuals with a unique blend of hospitality and managerial skills, underpinned by a profound understanding of industry dynamics. Graduates of this program possess the capacity to manage hospitality operations independently, assume leadership roles, and make informed operational decisions.
Our diploma course imparts the essential knowledge and competencies required to thrive as departmental or small business managers in the diverse landscape of the hospitality sector. Graduates can explore numerous exciting career opportunities, spanning across restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
Course Structure
Students must complete the following units of competency
Core units
- SITXCCS015Enhance customer service experiences
- SITXCCS016Develop and manage quality customer service practices
- SITXCOM010Manage conflict
- SITXFIN009Manage finances within a budget
- SITXFIN010Prepare and monitor budgets
- SITXGLC002Identify and manage legal risks and comply with law
- SITXHRM008Roster staff
- SITXHRM009Lead and manage people
- SITXMGT004Monitor work operations
- SITXMGT005 Establish and conduct business relationships
- SITXWHS007 Implement and monitor work health and safety practices
ELECTIVE
- SITXFSA005Use hygienic practices for food safety
- SITHKOP013Plan cooking operations
- SITHCCC023Use food preparation equipment
- SITHCCC026Package prepared foodstuffs
- SITHCCC027Prepare dishes using basic methods of cookery
- SITHCCC028Prepare appetisers and salads
- SITHCCC029Prepare stocks, sauces and soups
- SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031Prepare vegetarian and vegan dishes
- SITHCCC035Prepare poultry dishes
- SITHCCC036Prepare meat dishes
- SITHCCC037Prepare seafood dishes
- SITHCCC038Produce and serve food for buffets
- SITHCCC040Prepare and serve cheese
- SITHCCC041Produce cakes, pastries and breads
- SITHCCC042Prepare food to meet special dietary requirements
- BSBTEC301Design and produce business documents
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 |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | A minimum IELTS score of 6.0, with test results no older than 2 years. Alternatively, English language proficiency can be demonstrated through:
Education for at least 5 years in a country where English is the primary language of instruction, or
Completion of a Certificate IV level course or higher in an Australian RTO within the past 2 years. |
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.