Diploma of Hospitality Management
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 includes acquiring targeted skills in cookery, with the units selected providing a pathway to work as a departmental or small business manager in restaurants, pubs, cafés, and coffee shops.
Course Structure
This course is conducted with a blended learning model that includes face-to-face learning in classrooms and in a fully functioning commercial kitchen, interactive online/distance learning, and vocational placement. Class sessions are planned to ensure that students have a mixture of practical and theoretical components and that classes cater for a wide variety of learning styles. Assessments are conducted using a variety of methods. At the beginning of each unit you will receive details of assessment tasks to be completed. Workplace practices and environments are simulated within our fully functioning commercial kitchen, which is used to conduct skills based assessments.
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | All students must have completed Year 12 or it's equivalent or a Certificate III qualification or above. |
| Minimum Age to Apply | International student must be at least 18 years of age. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | International students must have a valid IELTS academic score of 5.5 or it's equivalent. |
Career Opportunities
Students who complete this course may be able to seek employment within the hospitality industry in roles such as:
• Chef de Cuisine
• Restaurant Manager
• Sous Chef
Internship or Work Placement
To complete this course, students participate in 180 hours of vocational placement (30 hours per week for 6 weeks). Students identify their own host workplaces for vocational placement.