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.
Course Structure
Unit of Competency
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC041 Produce cakes, pastries and breads
- SITHCCC043 Work effectively as a cook
- SITXCCS012 Provide lost and found services
- CPCSUS5001 Develop workplace policies and procedures for sustainability
- SITXHRM010 Recruit, select and induct staff
- SITXINV006 Receive, store and maintain stock
- 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
- SITXFSA005 Use hygienic practices for food safety
- SITHPAT016 Produce desserts
- SITXFIN008 Interpret financial information
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Applicants must have successfully completed Australian Year 12 or its equivalent. |
| Minimum Age to Apply | Applicants must be at least 18 years old at the time of enrolment. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | IELTS (International English Language Testing System): Minimum overall band score of 6.0, with no individual band score below 5.5. |
| PTE Score (Minimum) | Pearson Test of English Academic (PTE Academic): Minimum overall score of 50, with at least 42 in each of the four skills. |
Career Opportunities
Students will attain the Diploma of Hospitality Management, Certificate IV in Kitchen Management and Certificate III in Commercial Cookery once all units have been completed at a competent level.
Graduates of our Diploma of Hospitality will gain the skills needed to become a hospitality manager or small business owner.