Diploma of Hospitality Management

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