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.

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 skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirement:

• Be at least 18 years of age and have completed the equivalent of Year 12.
• Participate in a course entry interview to determine suitability for the course and student needs.
• Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
• Educated for 5 years in an English-speaking country; or
• Completed at least 6 months of a Certificate IV level course in an Australian RTO; or
• Successful completion of an English Placement Test.
• Note that other English language tests such as PTE and TOEFL can be accepted. You are required toprovide your results so that we can confirm they are equivalent to IELTS 5.5.

Course Structure:

• SITXCCS015    Enhance customer service experiences    Core
• SITXCCS016    Develop and manage quality customer service practices    Core
• SITXCOM010    Manage conflict    Core
• SITXFIN009     Manage finances within a budget    Core
• SITXFIN010    Prepare and monitor budgets    Core
• SITXGLC002    Identify and manage legal risks and comply with law    Core
• SITXHRM008    Roster staff    Core
• SITXHRM009    Lead and manage people    Core
• SITXMGT004    Monitor work operations    Core
• SITXMGT005    Establish and conduct business relationships    Core
• SITXWHS007    Implement and monitor work health and safety practices    Core
• SITXFSA005    Use hygienic practices for food safety    Elective Group A
• SITHKOP013*    Plan cooking operations    Elective Group B
• SITHCCC023*    Use food preparation equipment    Elective Group C
• SITHCCC026*    Package prepared foodstuffs    Elective Group C
• SITHCCC027*    Prepare dishes using basic methods of cookery    Elective Group C
• SITHCCC028*    Prepare appetisers and salads    Elective Group C
• SITHCCC029*    Prepare stocks, sauces and soups    Elective Group C
• SITHCCC030*    Prepare vegetable, fruit, eggs and farinaceous dishes    Elective Group C
• SITHCCC031*    Prepare vegetarian and vegan dishes    Elective Group C
• SITHCCC035*    Prepare poultry dishes    Elective Group C
• SITHCCC036*    Prepare meat dishes*    Elective Group C
• SITHCCC037*    Prepare seafood dishes*    Elective Group C
• SITHCCC038*    Produce and serve food for buffets    Elective Group C
• SITHCCC040*    Prepare and serve cheese    Elective Group C
• SITHCCC041*    Produce cakes, pastries and breads*    Elective Group C
• SITHCCC042*    Prepare food to meet special dietary requirements    Elective Group C
• BSBTEC301    Design and produce business documents    Elective Group D