Diploma of Hospitality Management
| Program start date | Application deadline |
| 2023-01-30 | - |
| 2023-04-24 | - |
| 2023-07-17 | - |
| 2023-10-09 | - |
| 2024-01-29 | - |
Program Overview
This comprehensive program equips students with the skills and knowledge to excel in customer service, financial management, legal compliance, and food preparation. Through a combination of theoretical and practical assessments, students develop the competencies necessary for managerial roles in the hospitality industry, including restaurants, hotels, and catering operations.
Program Outline
Outline:
Course Content:
- 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
- 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 appetizers and salads
- SITHCCC029 Prepare stocks, sauces, and soups
- SITHCCC030 Prepare vegetable, fruit, eggs, and farinaceous dishes
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC041 Produce cakes, pastries, and breads
- SITHCCC042 Prepare food to meet special dietary requirements
- SITXFSA006 Participate in safe food handling practices
- SITXFSA008 Develop and implement a food safety program
- SITXINV007 Purchase goods
- SITHIND006 Source and use information on the hospitality industry
Assessment:
- Reports
- Interviews
- Role playing
- Case studies
- Group projects
- Observations
- Presentations
- Problem solving
Careers:
- Departmental or small business manager in any hospitality industry sector
- Restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops
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Entry Requirements:
- Australian Year 12 (or equivalent)
- IELTS 5.5 overall (or equivalent) with no band score less than 5.0
- Completion of SIT30821 Cert III in Commercial Cookery and SIT40521 Cert IV in Kitchen Management or obtain RPL or credit transfer for required units (For standalone Diploma 6 months enrolment)
Language Proficiency Requirements:
Matured Aged students are assessed on a case-by-case basis on their eligibility to enrol to the respective course based on their working experience if they do not have evidence of previous required academic qualifications. Students will also be required to undertake Language, Literacy and Numeracy (LLN) test at the time of enrolment and at any time if the college believes that their levels are not up to standards. Even if a student has the appropriate IELTS score, they are still required to do the LLN test at the time of enrolment.
