Diploma
Course Overview
If you're a born leader, you'll want to be front-of-house in your career, and the Diploma of Hospitality Management teaches you how to take charge in the fast-paced and exciting world of hospitality. You'll acquire a broad range of hospitality skills, including providing food and beverage advice and table service, combined with managerial skills such as managing staff performance and preparing and monitoring budgets. You'll gain a sound knowledge of the industry in order to coordinate hospitality operations and take on the role of a highly skilled senior employee capable of making operational business decisions.
This qualification provides a pathway to work in any hospitality sector as a departmental or business manager. The range of businesses you will be qualified to work in includes cafes, catering companies, clubs, hotels, motels, pubs, and restaurants, among others. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage, and gaming.
Course Structure
To receive this qualification, you must complete 28 units: 11 core and 17 elective. You will attend classes 20 hours per week over 2 days (excluding self-directed study).
The course has eight stages, each of 10 weeks, with holidays in between. The first six stages are completed in the Certificate IV. Stages 7 and 8 each have 10 weeks, with holidays in between.
Units
Students need to complete 28 units of competency, consisting of:
Please note: 23 units can be credit transferred into the Diploma of Hospitality Management from Certificate III & IV Commercial Cookerycourses
Core Units
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
Elective Units
SITXFSA005* Use hygienic practices for food safety
SITHKOP013^ Plan cooking operations
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs, and farinaceous dishes
SITHCCC037* Prepare seafood dishes
SITHKOP010* Plan and cost recipes
SITXFSA006* Participate in safe food handling practices
SITHCCC041* Produce cakes, pastries, and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITXINV006* Receive, store, and maintain stock
SITXWHS005* Participate in safe work practices
SITHKOP009* Clean kitchen premises and equipment
SITXCOM007* Show social and cultural sensitivity
SITXHRM007* Coach others in job skills