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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Course Structure
To be awarded this qualification students must successfully complete the following units of competency:
Core Units:
- SITXCCS015 Enhance customer service experiences
- SITXCCS016 Develop and manage quality customer service practices
- SITXCOM010 Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXFIN010 Prepare and monitor budgets
- SITXGLC002 Identify and manage legal risks and comply with law
- SITXHRM008 Roster staff
- SITXHRM009 Lead and manage people
- SITXMGT004 Monitor work operations
- SITXMGT005 Establish and conduct business relationships
- SITXWHS007 Implement and monitor work health and safety practices
Electives:
- SITXFSA005 Use hygienic practices for food safety
- SITHKOP013* Plan cooking operations
- SITHCCC023* Use food preparation equipment
- SITHCCC041* Produce cakes, pastries and breads
- SITHCCC027* Prepare dishes using basic methods of cookery safety
- SITHCCC028* Prepare appetisers and salads
- SITHCCC029* Prepare stocks, sauces and soups
- SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes food safety
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC035* Prepare poultry dishes
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC037* Prepare seafood dishes
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC036* Prepare and serve cheese
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Must be 18 years of age or older. |
| Academic Entry Requirements | Must provide proof of school studies which is equivalent to Australian Year 12 or other higher qualifications. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Must provide valid academic IELTS* of at least 5.5 overall score or equivalent unless exempted or need to submit English Proficiency certificate from an approved ELICOS provider of intermediate level or above; or completion of substantial part of studies of at least an AQF Certificate IV qualification or higher within the last 2 years; or have successfully passed the Rockford College English Placement Test. For further details; please refer to the Department of Home Affairs (DOHA) website for Acceptable English and Exemptions. * Note that other English Language Test such as PTE and TOEFL can be accepted. |