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 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 specialization in accommodation services, cookery, food and beverage and gaming.
Course Structure
Participants need to complete (28) twenty-eight units of competency, consisting of:
Core Units:
- SITXWHS003 Implement and monitor work health and safety practices
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- BSBDIV501 Manage diversity in the workplace
- BSBMGT517 Manage operational plan
- SITXCCS007 Enhance customer service experiences
- SITXCCS008 Develop and manage quality customer service practices
- SITXMGT002 Establish and conduct business relationships
- SITXFIN004 Prepare and monitor budgets
- SITXGLC001 Research and comply with regulatory requirements
- SITXHRM002 Roster staff
Elective Units
- SITXFSA001 Use Hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITHCCC001 Use food preparation equipment
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC003 Prepare and present sandwiches
- 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
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHPAT006 Produce desserts
- SITHCCC019 Produce cakes, pastries and breads
- SITHKOP005 Coordinate Cooking operations
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | To gain entry into this course, participants should have successfully completed year 12 or equivalent level of studies. Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team. |
| Minimum Age to Apply | Students must be of 18 years of age to apply.
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | An IELTS score of 5.5 or equivalent is required for entry into this program. |
Pathway
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man + Ad.Dip Hos Man
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man + Ad.Dip Hos Man
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man + Grad.Dip Man
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man + Grad.Dip Man
Career Opportunities
- 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
Practical Training held at 9 Nicholson Street, Bentleigh, VIC 3204.