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Diploma of Hospitality Management

Provider:
Australis Institute of Technology and Education (AITE)
Course Code:
SIT50416
CRICOS Code:
091063J
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
98-Week
Study Mode:
Full Time
Location:
New South Wales (Parramatta)
Course Fee:
$6,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
Jan, Feb, Apr, May, Jul, Aug, Oct, Nov
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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 multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Course Structure

The following 28 units of competency must be completed to achieve this qualification:

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. SITXFSA001 Use hygienic practices for food safety 
  2. SITHCCC005 Prepare dishes using basic methods of cookery 
  3. SITHCCC001 Use food preparation equipment 
  4. SITHCCC006 Prepare appetisers and salads 
  5. SITHCCC007 Prepare stocks, sauces and soups 
  6. SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  7. SITHCCC013 Prepare seafood dishes 
  8. SITHCCC014 Prepare meat dishes 
  9. SITHCCC012 Prepare poultry dishes 
  10. SITHCCC019 Produce cakes, pastries and breads
  11. SITHPAT006 Produce desserts 
  12. SITHCCC018 Prepare food to meet special dietary requirements 
  13. SITHCCC003 Prepare and present sandwiches
  14. SITXWHS002 Identify hazards, assess and control safety risks 
  15. SITHCCC020 Work effectively as a cook

Entry Requirement

Admission Requirements
Academic Entry Requirements
Learners must have completed Year 12 or an overseas equivalent.
Minimum Age to Apply
Minimum 18 years of age at the time of commencement
Academic Entry Requirements Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork. Should have basic computer and MS Office skills (Word, Excel and Power Point)
Language Requirement
English Language Requirements
Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent

Career Opportunities

Possible job titles 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.

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