Diploma
Hospitality is one of the fastest growing industries around the world, bringing in a significant amount of economic growth each year. If you are wanting to stand out when applying for employment opportunities within hospitality, our Diploma of Hospitality Management could help you do just that. It will provide you with a sound understanding of the managerial side of the business, as well as being able to provide high-quality customer service and develop strong business relationships with stakeholders.
This qualification is suitable for students interested in furthering their hospitality career.
*Please note all WAIFS courses are also offered via Recognition of Prior Learning (RPL).
This course will be delivered and assessed via classroom delivery, simulated environments, work-based training, portfolios, presentations, knowledge questions, and written assessments.
WAIFS' Entry Requirements:
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for Academic and English entry requirements.Australian Immigration Requirements for International Students:
International Students should note that Australian Immigration may have different entrance requirements. Up to date information can be found
After achieving a Diploma of Hospitality Management, you may undertake our Advanced Diploma of Hospitality Management, or a range of other Diploma, Advanced Diploma or Degree qualifications. You may also be able to receive exemptions from some subjects based on this qualification.
For more detailed information about this course, please contact
Total Number of Units: 28 (11 core units + 17 elective units)
Students who completed WAIFS SIT40521 Certificate IV in Kitchen Management will be granted Credit Transfers for 24 units. If you are not eligible for Credit Transfers for these units, you will need to complete the additional units to receive the qualification.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Identify and manage legal risks and comply with law
Establish and conduct business relationships Enhance customer service experiences Manage conflict Manage finances within a budget Prepare and monitor budgets Roster staff Lead and manage people Monitor work operations Implement and monitor work health and safety practices
Manage business operational plans Develop and implement a food safety program Use food preparation equipment Prepare dishes using basic methods of cookery Prepare appetisers and salads Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes Prepare vegetarian and vegan dishes Prepare poultry dishes Prepare meat dishes Prepare seafood dishes Produce cakes, pastries and breads Prepare and serve cheese Work effectively as a cook Design and cost menus Use hygienic practices for food safety Participate in safe food handling practices