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Diploma of Hospitality

Provider:
Global Institute
Course Code:
SIT50416
CRICOS Code:
097676J
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
New South Wales (Sydney)
Course Fee:
$18,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
Semesterly
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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

The following 28 units will be taught over the course of 60 teaching weeks:

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. SITHIND004 Work effectively in hospitality service
  2. SITHIND001 Use hygienic practices for hospitality service
  3. SITHIND002 Source and use information on the hospitality industry
  4. SITXHRM006 Monitor staff performance
  5. SITXINV004 Control stock
  6. SITXHRM004 Recruit, select and induct staff
  7. SITXMPR004 Coordinate marketing activities
  8. BSBSMB404 Undertake small business planning
  9. BSBRES411 Analyse and present research information
  10. SITXMPR006 Obtain and manage sponsorship
  11. BSBADM502 Manage meetings
  12. BSBCMM401 Make a presentation
  13. BSBSUS401 Implement and monitor environmentally sustainable work practices
  14. SITXWHS004 Establish and maintain a work health and safety system
  15. SITXINV003 Purchase goods

Entry Requirement

Admission Requirements
Minimum Age to Apply
Learners are over 18 years of age.
Academic Entry Requirements
They have either completed their education to a level which is equivalent to an Australian Senior High School, College or University
Language Requirement
IELTS Score (Minimum)
All international students must be able to demonstrate an IELTS 5.5 level of English language or equivalent.

Pathway

  • Cert IV + Diploma Hos
  • Cert IV + Diploma + Advanced Dip Hos
  • Diploma + Advanced Dip Hos
  • Cer III CC+ Cer IV KM + Diploma Hos
  • Cer IV KM + Diploma Hos
  • Cer III CC+ Cer IV KM + Diploma + ADip Hos

Career Opportunities

Possible job titles relevant to this qualification 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

In order to successfully complete the course and to be awarded with the Qualification students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.

Work Placement for this course will be up to 200 hours.


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