This qualification provides a pathway to work in any hospitality industry sector as a departmental or business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés.
DurationThis qualification provides a pathway to work in any hospitality industry sector as a departmental or business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés. This qualification allows for multiskilling and for specialisation in accommodation services, food and beverage.
Peach Institute is a Registered Training Organisation (RTO Number 31822, CRICOS Provider Code: 03604C). We are registered and accredited to train and assess students in Courses that are recognised in the Australian Qualifications Framework (AQF) and Australian Vocation Education and Training (VET) sector.
We strive for student satisfaction and our success is proven by the consistent remarks made by our students on the simplicity of the course and the ease with which they complete the assessment and most important of all they convey a sincere appreciation for the knowledge gained from the courses.
Our course materials are constantly under review and amended to reflect the changing requirements of relevant statutes, legislation’s etc.
This qualification reflects the role of individuals who have a range of well-developed hospitality service, sales or operational skills and sound knowledge of industry operations.
Diploma of Hospitality Management 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.
Hospitality has been identified as one of Australia’s high-growth sectors. If you enjoy meeting new people and trying new things, this is a perfect opportunity for you to start a career in one of the fastest-growing industries in Australia.
This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification reflects the role of individuals who have a defined and limited range of hospitality operational skills and basic industry knowledge.
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