Diploma of Hospitality Management
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.
Course Code: CRICOS Code: SIT50416 097110C
Diploma of Hospitality Management
Classroom: Duration: (Face to face) 73 weeks
69 Osborne Av, Springvale Victoria 3171
Level 7, 20 Otter Street, Collingwood Victoria 3066
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|BSBDIV501||Manage diversity in the workplace||Core|
|BSBMGT517||Manage operational plan||Core|
|SITXCCS007||Enhance customer service experiences||Core|
|SITXCCS008||Develop and manage quality customer service practices||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
|SITXGLC001||Research and comply with regulatory requirements||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXMGT002||Establish and conduct business relationships||Core|
|SITXWHS003||Implement and monitor work health and safety practices||Core|
|SITXFSA001||Use hygienic practices for food safety||Elective|
|SITHCCC020||Work effectively as a cook||Elective|
|SITHCCC001||Use food preparation equipment||Elective|
|SITXFSA002||Participate in safe food handling practices||Elective|
|SITHCCC005||Prepare dishes using basic methods of cookery||Elective|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes||Elective|
|SITHCCC012||Prepare poultry dishes||Elective|
|SITHCCC013||Prepare Seafood Dishes||Elective|
|SITHCCC006||Prepare appetisers and salads||Elective|
|SITHCCC014||Prepare meat dishes||Elective|
|SITHCCC007||Prepare stocks sauces and soups||Elective|
|SITHKOP001||Clean Kitchen Premises and Equipment||Elective|
|SITXHRM001||Coach others in job skills||Elective|
|SITXINV002||Maintain the Quality of Perishable Items||Elective|
To be eligible to enrol in Diploma of Hospitality Management participants must meet the following eligibility criteria:
- Entry into the course at ETI requires IELTS band score of 5.5 or equivalent in line with Department of Home Affairs regulations.
- Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this course..
- All students must be of the age 18 years or over at the time of the scheduled course commencement.
- Learners must meet English language requirements of the qualification.
- All learners will be required to demonstrate their LLN (Language, Literacy, Numeracy) level on enrolling into this course.
Note: Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve alcohol.Course participants are required to purchase a student cookery equipment kit. Please contact ETI in case you don’t have kit
On successful completion of this course the student would be awarded SIT50416 Diploma of Hospitality Management, which is nationally recognised qualification. This could help student to gain entry into career paths or higher education in hospitality industry.
Pathway Into The Qualification
It is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering Diploma of Hospitality Management. However, this is not mandatory.
Pathway From The Qualification
After achieving Diploma of Hospitality Management, individuals could progress to Advanced Diploma of Hospitality Management or higher education qualifications in management.
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, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job title includes:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager catering operations.
This course is offered full time over 73 weeks (including holidays) on a full-time basis for 20 hours per week. Students need to gain competency in 28 units (13 core units and 15 elective units) to successfully complete this course.
Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face training, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Students undertaking this course will also have access to commercial kitchen located at 69 Osborne Av, Springvale Victoria 3171.
Assessments comprise of written assignments/projects/reports/Observation.
Note: If the student comes directly to Diploma of Hospitality Management (SIT50416), the student will need to complete 48 service periods.
Students may apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work /industry experience and/or completed eligible assessments in an equivalent or higher qualification. Appropriate credit transfer may be granted to eligible students against each unit of competency on evidence to successful completion of the same unit in an equivalent or higher nationally endorsed qualification. Students with credit transfers or recognition of prior learning will finish the course in a shorter duration and are advised to consult appropriate authorities/bodies for applicable criteria if they are planning further study or stay in Australia.
Recognition of prior learning (RPL)
Recognition of prior learning (RPL) is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit.
Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.