Diploma of Hospitality Management

Qualification Code: SIT50416 |   CRICOS Course Code: 093160C

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. This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager.

Course Structure

Total 28 units must be completed in order to successfully achieve this qualification. 13 core units of competency AND 15 elective units of competency. 25% of the course is online.

Pathways

Pathway from the qualification are to further study in our SIT60316 Advanced Diploma of Hospitality Management, or a range of other Advanced Diploma qualifications.

Duration and Fees

The total duration will be 80 weeks including the breaks. See: Academic Calendar & Fees

Year 1 Subjects

Term 1

  • Use hygienic practices for hospitality service
  • Communicate electronically
  • Source and use information on the hospitality industry
  • Access and interpret product information
  • Show social and cultural sensitivity
  • Work effectively with others
  • Coach others in job skills

Term 2

  • Provide service to customers
  • Provide responsible service of alcohol*
  • Participate in safe work practices
  • Use hygienic practices for food safety*
  • Prepare and serve espresso Coffee*
  • Serve food and beverage
  • Process financial transaction

Term 3

  • Work Effectively in Hospitality Service #

# This will be conducted in the workplace,
* These units will be delivered by “The Coffee School”

Term 4

  • Identify hazards, assess and control safety practices
  • Implement and monitor work health and safety practices
  • Monitor work operation
  • Lead and manage people
  • Manage finances within a budget
  • Prepare and monitor budgets

Year 2 Subjects

Term 1

  • Identify hazards, assess and control safety practices
  • Implement and monitor work health and safety practices
  • Monitor work operation
  • Lead and manage people
  • Manage finances within a budget
  • Prepare and monitor budgets

Term 2

  • Research and comply with regulatory requirements
  • Establish and conduct business relationships
  • Roster Staff
  • Develop and manage quality customer service practices

What will I get from this course?

Job roles related to this course:

  • Function manager
  • Executive housekeeper
  • Front office manager
  • Motel manager
  • Unit manager (catering operations)

Skills you will be developing:

  • Consulting and writing on workplace practices, operational procedures and reports.
  • Generating ideas to improve products, services, operational practices and efficiency
  • Developing & maintaining knowledge of hospitality industry practices, trends, products, services and suppliers
  • Planning and organising the operational activities and effectively responding to routine operational and service issues
  • Knowing legal components that relate to the hospitality industry
COURSE GUIDELINE
Download This Course Guideline Here.
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