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.

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Hospitality management team and chefs in a commercial kitchen

Duration

52 weeks

Total course fee

AUD $14,500

Units

11 core & 17 elective units (28 total)

Mode & delivery

Full time, face to face

Course brief

About this course

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 acquiring targeted skills 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.

Program content

The training program covers 28 units of competency taken from the qualification — 11 core units and 17 elective units. Participants are required to successfully complete all 28 units.

Resources

Students are issued with learning materials and handouts relevant to each unit.

Reassessment

Students can have three reassessments of NYC (Not Yet Competent) free of charge, provided assessments are submitted on time. If a student is unsuccessful more than three times in a unit, the student will have to repeat that unit; the charge is AUD $350.00 per unit (GST not charged).

Recognition

This course holds national accreditation under the Australian Qualifications Framework (AQF).

Further study

SIT60322 Advanced Diploma of Hospitality Management

Employment pathway

Departmental or small business manager in hospitality
Tourism, travel and hospitality roles

Course content

Units of competency

Unit code	Unit title	Type
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
SITHIND006	Source and use information on the hospitality industry	Elective
SITHCCC023	Use food preparation equipment	Elective
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
SITHCCC043	Work effectively as a cook	Elective — Group B
SITXFSA005	Use hygienic practices for food safety	Elective — Group A
SITXFSA006	Participate in safe food handling practices	Elective
SITXINV008	Control stock	Elective