Diploma of Hospitality Management
Provider:
Course Code:
SIT50416
CRICOS Code:
095010A
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Surry Hills, New South Wales, Australia
Course Fees:
AUD 16,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
-
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.
Course Structure
Total number of units = 28 (13 core units plus 15 elective modules)
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | 18 years and above |
| Academic Entry Requirements | Completed a minimum of Year 12. Must complete lower level qualification prior to entry into the higher level qualification. For example: Students need to complete the diploma qualification prior to commencement of the Advanced Diploma qualification. Where a candidate has completed a Certificate II, III, IV, or Diploma, it is advised that they do provide verified copies of it, at the time of application for recognition purposes |
| Language Requirement | |
|---|---|
| English Language Requirements | An overall IELTS band 5.5 or equivalent and above |
Subjects
| Subject Name | Subject Type | Fees |
|---|---|---|
| Manage meetings | Elective | |
| Make a presentation | Elective | |
| Manage diversity in the workplace | Core | |
| Design and produce business documents | Elective | |
| Manage operational plan | Core | |
| Analyse and present research information | Elective | |
| Manage risk | Elective | |
| Develop workplace policy and procedures for sustainability | Elective | |
| Work effectively as a cook | Core | |
| Source and use information on the hospitality industry | Elective | |
| Coordinate cooking operations | Core | |
| 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 | |
| Use hygienic practices for food safety | Core | |
| Participate in safe food handling practices | Core | |
| Research and comply with regulatory requirements | Core | |
| Roster staff | Elective | |
| Lead and manage people | Core | |
| Recruit, select and induct staff | Elective | |
| Monitor staff performance | Elective | |
| Monitor work operations | Core | |
| Establish and conduct business relationships | Core | |
| Identify hazards, assess and control safety risks | Elective | |
| Implement and monitor work health and safety practices | Core |
Career Opportunities
- Restaurant manager
- Front office manager
- Motel manager
- Unit manager