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Diploma of Hospitality Management

Provider:
Campbell Institute
Course Code:
SIT50422
CRICOS Code:
113129K
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
52-Week
Study Mode:
Full Time
Location:
Wentworthville, New South Wales, Australia
Course Fees:
AUD 10,500 Per Course
Delivery Mode:
Blended Delivery
Target:
International
Intake:
January, February, April, May, July, August, October, November
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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

Students will need to complete the following 28 units of competency to attain the qualification.

Core Units

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

Elective Units

  1. SITXFSA001 Use hygienic practices for food safety 
  2. SITXFSA002 Participate in safe food handling practices 
  3. SITHCCC020 Work effectively as a cook 
  4. SITHKOP005 Coordinate cooking operations 
  5. SITHIND002 Source and use information on the hospitality industry 
  6. SITXFIN002 Interpret Financial Information 
  7. SITHCCC006 Prepare appetisers and salads 
  8. SITHCCC014* Prepare meat dishes 
  9. SITHCCC007 Prepare stocks, sauces, and soups 
  10. SITHCCC018* Prepare food to meet special dietary requirements 
  11. SITHCCC008 Prepare vegetable, fruit, egg, and farinaceous dishes 
  12. SITHCCC012* Prepare poultry dishes 
  13. SITHCCC013* Prepare seafood dishes 
  14. SITHCCC019* Produce cakes, pastries, and breads 
  15. SITHPAT006* Produce desserts

Entry Requirement

Admission Requirements
Academic Entry Requirements Must have completed a SIT50416 Certificate IV in Commercial Cookery or equivalent.
Minimum Age to Apply Must be 18 years of age or older at the time of course commencement.

Language Requirement
IELTS Score (Minimum) Must demonstrate English language competency at IELTS Academic 5.5 with no band less than 5.0 or equivalent.

Career Opportunities

Potential career opportunities include:

  • Banquet or function manager
  • Bar manager
  • Café manager
  • Chef de cuisine
  • Chef pâtissier
  • Club manager
  • Executive housekeeper
  • Front office manager
  • Gaming manager
  • Kitchen manager
  • Motel manager
  • Restaurant manager
  • Sous chef
  • Unit manager catering operations

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