Diploma of Hospitality
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
Course Structure
The following 28 units will be taught over the course of 60 teaching weeks:
Core Units
- BSBDIV501 Manage diversity in the workplace
- BSBMGT517 Manage operational plan
- SITXCCS007 Enhance customer service experiences
- SITXCCS008 Develop and manage quality customer service practices
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXFIN004 Prepare and monitor budgets
- SITXGLC001 Research and comply with regulatory requirements
- SITXHRM002 Roster staff
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- SITXMGT002 Establish and conduct business relationships
- SITXWHS003 Implement and monitor work health and safety practices
Elective Units
- SITHIND004 Work effectively in hospitality service
- SITHIND001 Use hygienic practices for hospitality service
- SITHIND002 Source and use information on the hospitality industry
- SITXHRM006 Monitor staff performance
- SITXINV004 Control stock
- SITXHRM004 Recruit, select and induct staff
- SITXMPR004 Coordinate marketing activities
- BSBSMB404 Undertake small business planning
- BSBRES411 Analyse and present research information
- SITXMPR006 Obtain and manage sponsorship
- BSBADM502 Manage meetings
- BSBCMM401 Make a presentation
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- SITXWHS004 Establish and maintain a work health and safety system
- SITXINV003 Purchase goods
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Learners are over 18 years of age. |
| Academic Entry Requirements | They have either completed their education to a level which is equivalent to an Australian Senior High School, College or University |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | All international students must be able to demonstrate an IELTS 5.5 level of English language or equivalent. |
Pathway
- Cert IV + Diploma Hos
- Cert IV + Diploma + Advanced Dip Hos
- Diploma + Advanced Dip Hos
- Cer III CC+ Cer IV KM + Diploma Hos
- Cer IV KM + Diploma Hos
- Cer III CC+ Cer IV KM + Diploma + ADip Hos
Career Opportunities
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
Internship or Work Placements
In order to successfully complete the course and to be awarded with the Qualification students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.
Work Placement for this course will be up to 200 hours.