This detailed program is designed to prepare future hospitality professionals with the essential skills and knowledge for success in the fast-paced hospitality management industry. Master hospitality leadership by learning to manage various aspects of operations effectively. Develop strategies for team leadership, communication, and collaboration to foster a positive and efficient work environment. Gain insights into market trends, customer preferences, and strategic planning to boost business growth. Learn advanced techniques to improve operational efficiency, streamline workflows, and optimize resources.
Total Tuition Fees (AUD):
$24,000
Study Load:
Full-time(20 Hours per week)
Campus:
Parramatta
This comprehensive program is meticulously designed to equip aspiring hospitality professionals with the skills and knowledge needed to thrive in the dynamic and service-oriented industry of hospitality management. Immerse yourself in the art of hospitality leadership, mastering the skills to effectively manage diverse aspects of hospitality operations. Develop strategies for team leadership, communication, and collaboration to create a positive and efficient hospitality environment. Gain insights into market trends, customer preferences, and strategic planning to drive business growth and success. Explore advanced techniques for operational efficiency in the hospitality industry. Learn to streamline workflows, optimize resource utilization, and implement time-saving practices to enhance overall operational productivity. Elevate your hospitality career to a leadership level. Enroll in our Diploma of Hospitality Management and gain the skills to lead successful hospitality operations with confidence.
General Criteria:
▪ Be over the age of 18
▪ Demonstrate a good command of written and spoken English
Prerequisite
▪ No prerequisite course
Academic Criteria:
Have completed a Higher Secondary Certificate (HSC)/Australian Year 12/ Certificate IV or above qualification/equivalent work experience.
English Language Criteria:
To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 6.0 or TOEFL IBT 60 or PTE Academic 50 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following: To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 6.0 or TOEFL IBT 60 or PTE Academic 50 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:
Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South America or Ireland.
Completed in Australia in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher.
Completed in Australia in English Year 12 of secondary school.
Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.
Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) test online to achieve a result of ACSF level 3 to meet College’s English Language entry requirement.
| Units of Competency | Core/Elective |
|---|---|
| SITXFIN009 Manage finances within a budget | Core |
| SITXFIN010 Prepare and monitor budget | Core |
| SITXMGT004 Monitor work operations | Core |
| SITXHRM008 Roster staff | Core |
| SITXHRM009 Lead and manage people | Core |
| SITXCOM010 Manage conflicts | Core |
| SITXCCS015 Enhance customer service experiences | Core |
| SITXCCS016 Develop and manage quality customer service practices | Core |
| SITXGLC002 Identify and manage legal risks and comply with law | Core |
| SITXMGT005 Establish and conduct business relationships | Core |
| SITXWHS007 Implement and monitor work health and safety practices | Core |
| SITXFSA005 Use hygienic practices for food safety | Elective |
| SITXFSA005 Use hygienic for hospitatity service | Elective |
| SITHIND008 Work effectively in hospitatlity service | Elective |
| SITXFSA006 Participate in safe food handling practices | Elective |
| SITXFSA007 Transport and store food | Elective |
| SITXFSA008 Develop and implement food safety program | Elective |
| SITXINV007 Purchse goods | Elective |
| SITXINV006* Receive, store and maintain stock | Elective |
| SITXINV008 Control Stock | Elective |
| SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms | Elective |
| SIRXOSM004 Analyse performance of social media and online business tools | Elective |
| SIRXOSM006 Develop and manage social media and online strategies | Elective |
| BSBMKG431 Assess marketing opportunities | Elective |
| SITXMPR011 Plan and implement sales activities | Elective |
| SITXMPR012 Coordinate marketing activities | Elective |
| BSBCMM411 Make presentations | Elective |
| SITXHRM010 Recruit, select and induct staff | Elective |
| Qualification packaging rules rationale: 11 core units.17 elective units |
>> Tuition Fee: AUD 22,500
>> Enrolment Fee: AUD 250
>> Work Placement and material Fee: AUD 1250
>> Total cost: AUD 24,000
Work placement provides students with the opportunity to apply skills and knowledge gained during classroom and simulated training in a real commercial kitchen environment under supervision.
Work placement is scheduled progressively across the program, with students completing 200 hours of workplacement in last term (term 8). Placement is organised at the end of each term to allow students to reinforce theory, practice skills in a live kitchen environment, and progressively build competence across a range of cooking methods and kitchen operations.
During placement, students will engage in workplace tasks aligned with unit requirements, including:
Preparing and cooking a variety of dishes across different service periods,
Using a range of equipment and cookery methods,
Maintaining hygiene and food safety in line with workplace standards,
Applying teamwork, communication, and time management in a busy kitchen, and
Following workplace health and safety procedures.
Supervision and Feedback
Students are supervised by experienced chefs or qualified workplace supervisors who verify workplace tasks and sign off service periods in the student’s Work Placement Logbook. Workplace supervisors and trainers confirm that students demonstrate competency in line with unit performance criteria and industry standards.
Trainer/Assessor Visits
To ensure quality of training and assessment, a trainer/assessor will visit students at least once during each placement block. The trainer visit provides the opportunity to:
Observe students directly in the workplace,
Verify workplace tasks and performance evidence,
Conduct assessment observations where required,
Liaise with workplace supervisors, and
Provide guidance, support, and feedback to students.
This structured approach, combined with regular trainer engagement, ensures students gain meaningful, hands-on industry experience while meeting the practical evidence requirements of the qualification and maintaining strong links between the RTO, the student, and the host workplace.