Course details

CRICOS course code: 094456A

Level of study: Certificates & Diplomas

Summary

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 multi skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Program Structure

To attain a Diploma of Hospitality Management you will need to complete:

Total number of units = 28

  • 13 Core Units plus
  • 15 Elective Units

Units

  • BSBDIV501 - Manage diversity in the workplace - CORE
  • BSBMGT517 - Manage operational plan - CORE
  • SITXCCS007 - Enhance customer service experiences - CORE
  • SITXCCS008 - Develop and manage quality customer service practices - CORE
  • SITXCOM005 - Manage conflict - CORE
  • SITXFIN003 - Manage finances within a budget - CORE
  • SITXFIN004 - Prepare and monitor budgets - CORE
  • SITXGLC001 - Research and comply with regulatory requirements - CORE
  • SITXHRM002 - Roster staff - CORE
  • SITXHRM003 - Lead and manage people - CORE
  • SITXMGT001 - Monitor work operations - CORE
  • SITXMGT002 - Establish and conduct business relationships - CORE
  • SITXWHS003 - Implement and monitor work health and safety practices - CORE
  • SITXFSA001 - Use hygienic practices for food safety - Elective
  • SITHKOP005 - Coordinate cooking operations - Elective
  • BSBADM502 - Manage meetings - Elective
  • BSBCMM401 - Make a presentation - Elective
  • SITHPAT006 - Produce desserts - Elective
  • SITHCCC014 - Prepare meat dishes - Elective
  • SITHCCC018 - Prepare food to meet special dietary requirements - Elective
  • SITHCCC019 - Produce cakes, pastries and breads - Elective
  • SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes - Elective
  • SITHCCC012 - Prepare poultry dishes - Elective
  • SITXCCS003 - Interact with customers - Elective
  • SITHCCC007 - Prepare stocks, sauces and soups - Elective
  • BSBSUS401 - Implement and monitor environmentally sustainable work practices - Elective
  • SITHCCC006 - Prepare appetizers and salads - Elective
  • SITHCCC013 - Prepare seafood dishes - Elective

Pathways from the qualification

After achieving this qualification candidates may undertake:

  • Higher Education in Hospitality and Management

Click here for more details on this course.

Tuition Fees (AUD $) Start date Duration Campus
8,333 Per Year
Read moreOnshore total tuition fee: 12,500; Offshore total tuition fee: 16,500; Application Fee: 250; Material Fee: 1,750
13 Feb 2023
27 Mar 2023
08 May 2023
78 weeks
Full time
Australian Learning, Training and Education Centre
Melbourne Campus
Level 8, 620 Bourke St
Melbourne Victoria 3000
Australia

Entry criteria

Completion of Year 12 or equivalent. It is also expected that students applying for this course are either entering through pathways or have demonstrable experience in the industry.

At least 18 years of age at the commencement of the course

IELTS 5.5 with a minimum 5.0 in each band, or equivalent TOEFL iBT 46, TOEFL PBT 527, or PTE 42

Pathways into the qualification

Candidates may enter the qualification through a number of entry points including:

  • SIT40516 Certificate IV in Commercial Cookery

Address

Australian Learning, Training and Education Centre
Melbourne Campus
Level 8, 620 Bourke St
Melbourne Victoria 3000
Australia
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