Diploma Of Hospitality Management

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. Diploma of Hospitality course provides the skills and knowledge for an individual to be competent in the middle management level as a Manager, Supervisor or Team Leader in any hospitality area.

Admission Requirements:

• • Applicants must be minimum of 18 years of age at the time of commencement.
• • Successful completion of Australian Equivalent Year 12 qualification or         higher.
• • Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent.
• • Successful completion of Senior Secondary certificate of education in Australia
• conducted in the medium of English;
• • Completion of a full time Certificate IV level course or above in Australia;
• • English as the first language;
• • Satisfactory completion of the EAL course or ELICOS course at the appropriate level; OR
• For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Admissions and Enrolment policy available in the student’s handbook 
• students who are 18 years and above, (including mature aged clients) who have completed Certificate IV in commercial cookery qualification and wish to enter the hospitality industry at the middle management level.

Work Based Training Requirements:

Commercial Cookery and Hospitality programs have work placement component, a requirement that students must gain work experience in the hospitality industry. Each student is required to work in an operational commercial kitchen of an industry workplace for a minimum of 48 sessions (192 hours of work placement) for the unit SITHCCC043 Work effectively as a cook.

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Assessment Methods:

Teaching is conducted in the classroom as well as in the commercial kitchen, simulate a real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Assessment comprises of written test assignments, assignment projects, case studies, skills demonstration and practicals will be assessed in operational commercial training kitchen.

Course Structure:

• Core Units
• SITXCCS015           Enhance customer service experiences
• SITXCCS016           Develop and manage quality customer service practices
• SITXCOM010          Manage conflict
• SITXFIN009             Manage finances within a budget
• SITXFIN010             Prepare and monitor budgets
• SITXGLC002           Identify and manage legal risks and comply with law
• SITXHRM008          Roster staff
• SITXHRM009          Lead and manage people
• SITXMGT004          Monitor work operations
• SITXMGT005          Establish and conduct business relationships
• SITXWHS007          Implement and monitor work health and safety practices
• Elective Units
• SITXFSA005            Use hygienic practices for food safety
• SITHCCC043*         Work effectively as a cook
• SITHCCC023*         Use food preparation equipment
• SITHCCC027*         Prepare dishes using basic methods of cookery
• SITHCCC028*         Prepare appetisers and salads
• SITHCCC029*         Prepare stocks, sauces and soups
• SITHCCC030*         Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHCCC035*         Prepare poultry dishes
• SITHCCC036*         Prepare meat dishes
• SITHCCC037*         Prepare seafood dishes
• SITHCCC041*         Produce cakes, pastries and breads
• SITHPAT016*           Produce desserts
• SITXFSA006            Participate in safe food handling practices
• SITXINV007             Purchase goods
• SITXINV006*           Receive, store and maintain stock
• SITXHRM010          Recruit, select and induct staff
• BSBTWK501           Lead diversity and inclusion