Diploma of Hospitality Management

Program Description

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, cafes, and coffee shops. To achieve this qualification, the candidate need to have a valid police check and must complete at least 80 hours of work placement in an approved
hospitality organisation.

Courses

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Program Structure

Subject Code Subject Name
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead and manage people
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work healthy and safe practices
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITHCCC020 Work effectively as cook
SITHKOP005 Coordinate cooking operations
SITHKOP004 Develop menus for special dietary requirements
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITXCCS007 Enhance customer service experiences
SITXHRM002 Roster staff
SITHCCC019 Produce cakes, pastries and breads
SITXCCS008 Develop and manage quality customer services practices
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXMGT002 Establish and conduct business relationships
BSBMGT517 Manage operational plan

Possible Job Outcomes

• Banquet or Function Manager
• Bar or Café Manager
• Chef de Cuisine
• Chef Patissier Club
• Front Office or Kitchen Manager
• Motel or Restaurant Manager
• Sous Chef