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.
This course is delivered from Lonsdale Institute’s Melbourne campus.
The delivery approach of this course is based on a timetable of 20 hours per week. The mode of delivery and assessment of this course may include lectures, group workshops, presentations, practical activities, some self-directed learning as well as research reports. These components will be supported by blended learning methodologies, face to face classroom-based learning and/or a flexible approach with online learning.
Up to 80 weeks (including holidays)
A variety of methods are incorporated into the course to accommodate different learning styles. These include, but are not limited to, project work, reports, observations, portfolio development, case study analysis, role play and individual presentations.
COURSE CODE: SIT50416 CRICOS Code: 095458B
To attain a Diploma of Hospitality Management, competency in the following 28 units must be achieved: