Diploma of Hospitality Management
- Provider:
- Canterbury Business College
- Course Code:
- SIT50416
- CRICOS Code:
- 095010A
- Qualification Level:
- Diploma
- Course Area:
- Food, Hospitality and Personal Services
- Duration:
- 52-Week
- Study Mode:
- Full Time
- Location:
- New South Wales (Surry Hills)
- Course Fee:
- $9,000 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
| 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 |
Subjects
| 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
