Diploma of Hospitality Management

Entry Requirements

Students must be aged 18 or above and have satisfactorily completed Australian Year 12 or overseas equivalent school qualifications or Certificate IV in a related field

English proficiency requirement: IELTS overall score 5.5 or TOEFL (iBT) score of 65 or PTE (Pearson Test of English Academic) score of 42 or equivalent.

For students who do not have an IELTS Test score or equivalent test score, they can take an English Placement Test to assess whether their English level can meet the requirements of entry into the Diploma course.

Course Details

This qualification provides a pathway to work in many hospitality sectors such as small business management or culinary preparation. The diversity of employers includes cafes, hotels, restaurants, clubs and other hospitality businesses.

Qualification Pathways

Advanced Diploma of Hospitality Management or other Advanced Diploma qualifications.

Possible Job Roles

Area manager or operations manager, café owner or manager, club secretary or manager, executive chef, executive housekeeper, executive sous chef, food and beverage manager, head chef, motel owner or manager, rooms division manager.

Course Structure

The following units of competence are covered in this qualification:

Core

BSBDIV501 Manage diversity in the workplace

SITXHRM002 Roster staff

SITXHRM003 Lead and manage people

SITXCCS007 Enhance customer service experiences

SITXCCS008 Develop and manage quality customer service practices

SITXFIN003 Manage finances within a budget

SITXFIN004 Prepare and monitor budgets

SITXCOM005 Manage conflict

SITXGLC001 Research and comply with regulatory requirements

BSBMGT517 Manage operational plan

SITXMGT002 Establish and conduct business relationships

SITXWHS003 Implement and monitor work health and safety practices

SITXMGT001 Monitor work operation

Elective

SITXFSA001 Use hygienic practices for food safety

BSBRSK501 Manage risk

SITHIND004 Work effectively in hospitality service

BSBSUS501 Develop workplace policy and procedures for sustainability

SITHIND002 Source and use information on the hospitality industry

SITXCOM002 Show social and cultural sensitivity

SITXHRM004 Recruit, select and induct staff

SITXHRM006 Monitor staff performance

BSBCMM401 Make a presentation

SITXCOM001 Source and present information

SITXFIN002 Interpret financial information

SITXCCS002 Provide visitor information

SITXCCS006 Provide service to customers

BSBITU306 Design and produce business documents

BSBADM502 Manage meetings

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