Duration Mode of Delivery Kitchen Location
83 Weeks
  • Face to face training
  • Self-study (online)
  • Work based training
Location can vary

Course Description

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.

Diploma of Hospitality course provides the skills and knowledge for an individual to be competent in the middle management level as a Manager, Supervisor or Team Leader in any hospitality area.

Who can Enroll

Target group for this program will be international students who are 18 years and above, (including mature aged clients) who have completed Certificate IV in commercial cookery qualification and wish to enter the hospitality industry at the middle management level.

Recommended Training Pathways

Pathways into the qualification
Individuals may enter Diploma of Hospitality Management with limited or no vocational experience and without a lower level qualification. Even though, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience within the hospitality industry.

Pathways from the qualification
After achieving Diploma of Hospitality Management, individuals could progress to Advance diploma of Hospitality Management or higher education qualifications in management.

Employment pathways from the Qualification
This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

Possible job titles include:

  • Chef de cuisine
  • Kitchen manager
  • Restaurant manager
  • Sous chef

Entry Requirements

  • Applicants must be minimum 18 years of age at the time of commencement.
  • Successful completion of Australian Equivalent Year 12 qualification or higher.
  • Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent. For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Admissions and Enrolment policy available in the Students handbook.

In addition:

  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
  • Students must bring their own laptops to facilitate the training and assessment. Recommended Laptop requirements: Core i3 Processor, 4 GB of RAM, Operating system; Windows 7 or later version, Screen; 10” or higher, Microsoft Office or Open Office Program, Adobe Reader and Antivirus Program.
  • All VET courses students will be required to undertake LLN test to identify Language, Literacy and Numeracy capabilities at the time of Orientation (prior to commencing the courses). The outcome will help the trainers and Student Support Staff to identify the learning needs and make provisions for additional academic support where required.
  • Hospitality candidates should be able to handle and cook dairy products and nonvegetarian food items including pork and may involve alcohol.

CORE UNITS

SITXCOM005 Manage conflict
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
SITXFIN004 Prepare and monitor budgets
SITXFIN003 Manage finances within a budget
SITXGLC001 Research and comply with regulatory requirements
BSBMGT517 Manage operational plan
SITXMGT002 Establish and conduct business relationships
SITXCCS008 Develop and manage quality customer service practices
SITXCCS007 Enhance customer service experiences
SITXHRM002 Roster staff

ELECTIVE UNITS

SITXWHS002 Identify hazards, assess and control safety risks
SITXFSA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
SITHCCC020 Work effectively as a cook
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITHCCC018 Prepare food to meet special dietary requirements
SITXFSA002 Participate in safe food handling practices