Diploma of Hospitality Management
Provider:
Course Code:
SIT50416
CRICOS Code:
0101974
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
26-Week
Study Mode:
Full Time
Location:
Burwood, New South Wales, Australia
Course Fees:
AUD 7,200 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
8 Intakes per Year
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.
Course Structure
SIT50416 Diploma of Hospitality Management contains 28 units of competency as follows:
- 13 core units
- 15 elective units
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