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 specialisation in accommodation services, cookery, food and beverage and gaming.
Course Structure
This course has the following 28 units of competency:
- BSBDIV501 - Manage diversity in the workplace
- BSBMGT517 - Manage operational plan
- SITHKOP005 - Coordinate cooking operations
- SITHCCC001 - Use food preparation equipment
- 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
- SITHCCC020 - Work effectively as a cook
- BSBCMM201 - Communicate in the workplace
- SITHPAT006 - Produce desserts
- 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
- SITXFSA001 - Use hygienic practices for food safety
- SITXFSA002 - Participate in safe food handling practices
- SITXGLC001 - Research and comply with regulatory requirements
- SITXHRM001 - Coach others in job skills
- 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
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Must be 18 years of age or over |
| Academic Entry Requirements |
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Minimum 5.5 IELTS Score Internationally recognized exam result in line with Department of Home Affairs regulations |
Career Opportunities
- Possible job titles 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 Placement
This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by College.