Diploma of Hospitality Management

Canterbury Business College
Course Code:
Qualification Level:
Course Area:
Food, Hospitality and Personal Services
Study Mode:
Full Time
New South Wales (Surry Hills)
Course Fee:
$9,000 Per Course
Delivery Mode:
On Campus

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

2022 Date Period Duration
Jul-2022 (11/07/2022) 11 July 2022 to 09 July 2023
Aug-2022 (15/08/2022) 15 August 2022 to 13 August 2023
Oct-2022 (10/10/2022) 10 October 2022 to 08 October 2023
Nov-2022 (14/11/2022) 14 November 2022 to 12 November 2023

Entry Requirement

Admission Requirements
Minimum Age to Apply 18 years and above
Academic Entry Requirements
Completed a minimum of Year 12.
Must complete lower level qualification prior to entry into the higher level qualification. For example: Students need to complete the diploma qualification prior to commencement of the Advanced Diploma qualification.
Where a candidate has completed a Certificate II, III, IV, or Diploma, it is advised that they do provide verified copies of it, at the time of application for recognition purposes
Language Requirement
English Language Requirements An overall IELTS band 5.5 or equivalent and above


Subject Name Subject Type Fees
Manage meetings Elective
Make a presentation Elective
Manage diversity in the workplace Core
Design and produce business documents Elective
Manage operational plan Core
Analyse and present research information Elective
Manage risk Elective
Develop workplace policy and procedures for sustainability Elective
Work effectively as a cook Core
Source and use information on the hospitality industry Elective
Coordinate cooking operations Core
Enhance customer service experiences Core
Develop and manage quality customer service practices Core
Manage conflict Core
Manage finances within a budget Core
Prepare and monitor budgets Core
Use hygienic practices for food safety Core
Participate in safe food handling practices Core
Research and comply with regulatory requirements Core
Roster staff Elective
Lead and manage people Core
Recruit, select and induct staff Elective
Monitor staff performance Elective
Monitor work operations Core
Establish and conduct business relationships Core
Identify hazards, assess and control safety risks Elective
Implement and monitor work health and safety practices Core

Career Opportunities

  • Restaurant manager
  • Front office manager
  • Motel manager
  • Unit manager

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