Diploma of Hospitality Management
- Provider:
- Canterbury Technical Institute
- Course Code:
- SIT50416
- CRICOS Code:
- 092739F
- Qualification Level:
- Diploma
- Course Area:
- Food, Hospitality and Personal Services
- Duration:
- 52-Week
- Study Mode:
- Full Time
- Location:
- Queensland (BRISBANE CITY)
- Course Fee:
- $10,000 Per Course
- Delivery Mode:
- On Campus
- Target:
- Domestic, International
- Intake:
- -
Course Overview
The CTI Diploma of Hospitality Management provides you with the skills and knowledge to work in all areas of the hospitality industry as a manager including restaurants, hotels, motels, café and coffee shops. You will work independently as well as have responsibility for managing a team and make a range of operational 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 multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
The course runs over 52 weeks with 25 hours per week. Students who successfully complete this course may continue with further study at Diploma or Advanced Diploma level at CTI.
Course Structure
This course will require the completion of 28 units (13 core units and 15 elective units) over 50 weeks of study.
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | 18 years and above |
| Academic Entry Requirements | 18 years and above with a High School Certificate (Year 12) A verified copy of qualifications & transcripts is required to accompany your application Qualification & transcripts need to be verified by CTI’s approved student recruitment agent to confirm their genuine status. |
| Language Requirement | |
|---|---|
| English Language Requirements | An overall equivalent IELTS 5.5 or equivalent and above. |
Subjects
| Subject Name | Subject Type | Fees |
|---|---|---|
| Manage meetings | Elective | |
| Make a presentation | Elective | |
| Deliver and monitor a service to customers | Elective | |
| Manage quality customer service | Elective | |
| Manage diversity in the workplace | Core | |
| Maintain financial records | Elective | |
| Manage finances | Elective | |
| Manage recruitment selection and induction processes | Elective | |
| Create electronic presentations | Elective | |
| Lead and manage effective workplace relationships | Elective | |
| Manage operational plan | Core | |
| Develop and implement a business plan | Elective | |
| Analyse and present research information | Elective | |
| Manage risk | Elective | |
| Develop workplace policy and procedures for sustainability | Elective | |
| Use business technology | Elective | |
| Provide first aid | Elective | |
| Manage on-site event operations | Elective | |
| Use food preparation equipment | Elective | |
| Prepare dishes using basic methods of cookery | Elective | |
| Prepare appetisers and salads | Elective | |
| Prepare stocks, sauces and soups | Elective | |
| Prepare vegetable, fruit, eggs and farinaceous dishes | Elective | |
| Prepare poultry dishes | Elective | |
| Prepare seafood dishes | Elective | |
| Prepare meat dishes | Elective | |
| Prepare food to meet special dietary requirements | Elective | |
| Produce cakes, pastries and breads | Elective | |
| Work effectively as a cook | Elective | |
| Clean and tidy bar areas | Elective | |
| Provide responsible service of alcohol | Elective | |
| Operate a bar | Elective | |
| Prepare and serve non-alcoholic beverages | Elective | |
| Prepare and serve espresso coffee | Elective | |
| Conduct a product tasting for alcoholic beverages | Elective | |
| Prepare and serve cocktails | Elective | |
| Provide advice on beers, spirits and liqueurs | Elective | |
| Provide advice on food | Elective | |
| Plan and monitor espresso coffee service | Elective | |
| Provide responsible gambling services | Elective | |
| Use hygienic practice for hospitality service | Elective | |
| Source and use information on the hospitality industry | Elective | |
| Work effectively in hospitality service | Elective | |
| Provide visitor information | Elective | |
| Provide lost and found services | Elective | |
| Provide service to customers | Elective | |
| Enhance customer service experiences | Core | |
| Develop and manage quality customer service practices | Core | |
| Source and present information | Elective | |
| Address protocol requirements | Elective | |
| Manage conflict | Core | |
| Process financial transactions | Elective | |
| Manage finances within a budget | Core | |
| Prepare and monitor budgets | Core | |
| Manage physical assets | Elective | |
| Use hygienic practices for food safety | Elective | |
| Participate in safe food handling practices | Elective | |
| Research and comply with regulatory requirements | Core | |
| Coach others in job skills | Elective | |
| Roster staff | Core | |
| Lead and manage people | Core | |
| Recruit, select and induct staff | Elective | |
| Monitor staff performance | Elective | |
| Receive and store stock | Elective | |
| Control stock | Elective | |
| Monitor work operations | Core | |
| Establish and conduct business relationships | Core | |
| Coordinate marketing activities | Elective | |
| Develop and implement marketing strategies | Elective | |
| Participate in safe work practices | Elective | |
| Identify hazards, assess and control safety risks | Elective | |
| Implement and monitor work health and safety practices | Core | |
| Establish and maintain a work health and safety system | Elective |
Career Opportunities
- Food Service, Bar and Accommodation Manager
- Department Manager
Internship or Work Placement
Students enrolled in the Diploma of Hospitality Management course must complete a mandatory work placement of 36 shifts. Students are required to source their own work placements.