Diploma of Hospitality Management

Provider:
Skyline International College
Course Code:
SIT50416
CRICOS Code:
0101974
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
26-Week
Study Mode:
Full Time
Location:
New South Wales
Course Fee:
$7,600 Per Course
Delivery Mode:
On Campus
Target:
International

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.

Intake Dates

2021 Date Period Duration
Sep-21 (04/10/2021) 27 September 2021 to 27 March 2022
2022 Date Period Duration
Jan-22 (17/01/2022) 10 January 2022 to 03 July 2022
Apr-22 (11/04/2022) 04 April 2022 to 25 September 2022
Jul-22 (11/07/2022) 04 July 2022 to 01 January 2023
Sep-22 (03/10/2022) 26 September 2022 to 26 March 2023

Entry Requirement

Admission Requirements
Academic Entry Requirements
Academic Requirements:

No direct entry
There is NO Direct entry to the Diploma of Hospitality Management

SIC pathway model
The entry requirement is evidence of completion of the SIT40516 Certificate IV in Commercial Cookery

Credit Transfer will be individually managed
Skyline International College (SIC) will assess every individual application to SIT50416 and provide recognition through a Credit Transfer arrangement for the expected 18 units of competency.

Language Requirement
English Language Requirements
The entry requirement is completion of the SIT40516 Certificate IV in Commercial Cookery and
this will meet the academic requirements that are usually as follows:
Academic IELTS 5.5 overall, no less than 5.0 in each band, or upper intermediate, or EAP from
approved ELICOS/ESL centre
IELTS Score (Minimum) Academic IELTS 5.5 overall, no less than 5.0 in each band

Subjects

Subject Name Subject Type Fees
Manage meetings Elective
Make a presentation Elective
Manage operational plan Core
Enhance customer service experiences Core
Develop and manage quality customer service practices Core
Prepare and monitor budgets Core
Research and comply with regulatory requirements Core
Roster staff Core
Recruit, select and induct staff Elective
Establish and conduct business relationships Core

Career Opportunities

Occupational titles suited to our choice of electives may include:

  • chef de cuisine
  • banquet or function manager
  • Sous chef
  • café manager
  • restaurant manager
  • unit manager catering operations

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