Diploma of Hospitality Management

COURSE OVERVIEW

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. 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 titles include chef de cuisine, chef
patissier, and sous chef. Managerial roles can be
secured in the areas of bar, café, club, front office,
gaming, kitchen, motel, housekeeping, restaurant,
banquet, funtion and catering operations.

Location

This course is delivered from Lonsdale Institute’s Melbourne campus.

Delivery Approach and Mode

20 hours face to face delivery per week (full-time). A combination of face to face trainer led theory sessions & practical sessions involving group and individual activities.

Course Duration

Up to 80 weeks (including holidays)

Delivery and Assessment

A variety of methods are incorporated into the course to accommodate different learning styles. These include observation, project, case study as well as role play.

Entry Requirements

  • Year 12 or equivalent in literacy and numeracy
  • Students must be 18 years of age or over
  • International students require an English language proficiency score of 5.5 IELTS (or equivalent).

 

COURSE CODE: SIT50416 CRICOS Code: 095458B

Course Structure

To attain a Diploma of Hospitality Management, competency in the following 28 units must be achieved:

UNIT NO.

UNIT CODE

UNIT NAME

CORE OR ELECTIVE

SITHIND002
Source and use information on the hospitality industry
SITHIND004
Work effectively in hospitality service
SITXCCS007
Enhance customer service experiences
SITXMGT001
Monitor Work Operations
SITXFIN003
Manage finances within a budget
SITHIND001
Use hygienic practices for hospitality service
SITXWHS002
Identify hazards, assess and control safety risks
SITXWHS003
Implement and monitor work health and safety processes
SITHFAB014
Provide table service of food and beverage
SITHFAB016
Provide advice on food
SITHFAB017
Provide advice on food and beverage matching
SITHKOP003
Plan and display buffets
SITHFAB002
Provide responsible service of alcohol
SITHFAB003
Operate a bar
SITHFAB012
Provide advice on Australian wines
SITHFAB013
Provide advice on imported wines
BSBDIV501
Manage diversity in the workplace
BSBLDR502
Lead and manage effective workplace relationships
SITXHRM001
Coach others in job skills
SITXHRM003
Lead and manage people
SITXCOM005
Manage conflict
SITXGLC001
Research and comply with regulatory requirements
SITXFIN004
Prepare and monitor budgets
SITXMGT002
Establish and conduct business relations
BSBADM502
Manage meetings
SITXHRM002
Roster staff
BSBMGT517
Manage operational plans
SITXCCS008
Develop and manage quality customer service practices

Courses

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