Diploma of Hospitality Management

Qualification Description

The Diploma of Hospitality Management is ideal for those seeking to enhance their skills in hospitality operations and business management. This program covers customer service excellence, financial management, human resources, and operational leadership. Students will gain hands-on experience in running hospitality venues and be ready for managerial positions across various hospitality sectors.

Delivery Mode 

Face to face classroom, simulated workplace and real workplace delivery and assessment.

DELIVERY LOCATION

51 Brady Street, South Melbourne and 14/65 Mark Street, North Melbourne

ENTRY REQUIREMENTS

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

Applicants must be minimum 18 years of age at the time of commencement

Computer skills and your own personal computer to complete the assessments electronically

Proficiency in English (Minimum 6 in IELTS or equivalent, Completed Australian Qualification Certificate IV or higher or successfully completed the college Language, Literacy and Numeracy assessment)

Students must hold a current Australian visa with study rights prior to commencing the course, or a valid Bridging Visa while awaiting student visa approval.

Pathways for Students 

Pathways into the qualification

Individuals may enter SIT50422 – Diploma of Hospitality Management with limited or no vocational experience and without a lower level qualification. Even though, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience within the hospitality industry prior to entering.

Pathways from the qualification

Graduates may progress to the SIT60322 – Advanced Diploma of Hospitality Management or other higher education qualifications in hospitality and business management.

Employment pathways from the Qualification

This qualification prepares students for management roles within the hospitality industry, including restaurants, hotels, resorts, and event management businesses. Possible job titles include:

• Restaurant Manager
• Sous Chef
• Banquet or Catering Manager
• Hotel Duty Manager

COURSE DURATION

This course will be delivered over 78 weeks, comprising of scheduled classes, practical placement and breaks.

Packaging rules

28 units must be completed:

This qualification has 11 core units. 

CORE UNITS
1	SITXCCS015	Enhance customer service experiences
2	SITXCCS016	Develop and manage quality customer service practices
3	SITXCOM010	Manage conflict
4	SITXFIN009	Manage finances within a budget
5	SITXFIN010	Prepare and monitor budgets
6	SITXGLC002	Identify and manage legal risks and comply with law
7	SITXHRM008	Roster staff
8	SITXHRM009	Lead and manage people
9	SITXMGT004	Monitor work operations
10	SITXMGT005	Establish and conduct business relationships
11	SITXWHS007	Implement and monitor work health and safety practices
17 elective units
14	SITXFSA005	Use hygienic practices for food safety
15	SITHKOP013	Plan cooking operations
16	SITHCCC023	Use food preparation equipment
17	SITHCCC027	Prepare dishes using basic methods of cookery
18	SITHCCC028	Prepare appetisers and salads
19	SITHCCC029	Prepare stocks, sauces and soups
20	SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes
21	SITHCCC031	Prepare vegetarian and vegan dishes
22	SITHCCC035	Prepare poultry dishes
23	SITHCCC036	Prepare meat dishes
24	SITHCCC037	Prepare seafood dishes
25	SITHCCC041	Produce cakes, pastries and breads
26	SITHCCC042	Prepare food to meet special dietary requirements
27	SITXFSA006	Participate in safe food handling practices
28	SITXINV006	Receive, store and maintain stock
29	SITHPAT016	Produce desserts
30	SITXWHS006	Identify hazards, assess and control safety risks