Diploma Of Hospitality Management

Overview

Course Details

CRICOS Code

112316D

Duration

52 weeks

(44 weeks tuition + 8 weeks scheduled break)

Number of Units

28 units of competency
(11 core units + 17 elective units)

Offshore Fee

$14,000*

Onshore Fee

$13,000*

*Non-Tuition fees not included

Locations

NSW/VIC

Mode of delivery

Blended - Face to Face & Online

Course Code

SIT50422

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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Course Entry Requirements

Students must be 18 years old and above.

Successful completion of Australian Year 12 or Australian equivalent is mandatory.

English Requirement for International Students
Minimum of IELTS 6.0 or equivalent.

Pre-enrolment Information

Prior to enrolment, it is a mandatory requirement for students to attend a Pre-Enrolment Consultation session to ensure students are fully aware of the required course information and can make an informed decision.

Packaging Rules

Core Unit Codes
SITXCCS015 Enhance customer service experiences
SITXCCS016*Develop and manage quality customer service practices
SITXCOM010Manage conflict
SITXFIN009Manage finances within a budget 
SITXFIN010Prepare and monitor budgets 
SITXGLC002Identify and manage legal risks and comply with law
SITXHRM008Roster staff  
SITXHRM009Lead and manage people  
SITXMGT004Monitor work operations 
SITXMGT005Establish and conduct business relationships 
SITXWHS007Implement and monitor work health and safety practices 
Elective Unit Codes
SITXFSA005Use hygienic practices for food safety
SITXHRM010Recruit, select and induct staff
BSBOPS601Develop and implement business plans
SITXINV006Receive, store and maintain stock
SITHIND008**Work effectively in hospitality service
BSBTWK503Manage meetings
SITXHRM012Monitor staff performance
SITXFSA006Participate in safe food handling practices  
SITXINV007Purchase goods
SITXINV008Control stock
SITHACS009Clean premises and equipment
CPPCLO3100Maintain cleaning storage areas
SITXCCS010Provide visitor information
SITXFSA007Transport and store food
SITXFSA008Develop and implement a food safety program
SITHIND006Source and use information on the hospitality industry
SIRXOSM007Manage risk to organisational reputation in an online setting
Description of licensing requirementsThe following units of competency in this qualification require the completion of service periods in a commercial kitchen:

*This unit requires students to complete 4 service periods (SITXCCS016 – Develop and manage quality customer service practices).

**This unit requires students to provide hospitality service to customers for a minimum of 36 complete service periods (SITHIND008 – Work effectively in hospitality service).

The above selected elective units may be substituted for any of the approved elective units from the training package, that meet with the packaging rules for this qualification as mentioned above.

Note: The above selected elective units may be substituted for any of the approved elective units from the training package, that meet with the packaging rules for this qualification as mentioned above.

Units in this qualificationPre-requisite unit
SITXINV006 – Receive, store and maintain stock

SITXFSA007 – Transport and store food

SITXFSA008 – Develop and implement a food safety program

SITXFSA005 – Use hygienic practices for food safety
SITXFSA007 – Transport and store food

SITXFSA008 – Develop and implement a food safety program

SITXFSA006 – Participate in safe food handling practices

Qualification Issued

Once the units of competency required in the training package for this qualification have been successfully completed, the student will be issued with a Diploma of Hospitality Management (SIT50422) and an academic transcript of all completed units within 30 calendar days. Students who successfully complete individual units of competency within the qualification, but not the qualification in its entirety will be eligible to receive a Statement of Attainment. This document contains a record of all completed units and will be available to students by the end of their course.

NPA does not guarantee that:

  • a successful education assessment outcome for the student or intending student; or
  • completion of an NPA qualification will lead to an employment outcome; or
  • a learner will successfully complete a training product on its scope of registration; or
  • a training product can be completed in a manner which does not meet the requirements of the Standards for Registered Training Organisations (RTOs) 2015.

Related Occupations

Hospitality Manager

Motel Manager

Sous Chef

Chef Patissier

Restaurant Manager

 

Note: Completion of an NPA qualification does not guarantee an employment outcome.

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