About this course
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 the 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.
Key Information
- International students must be at least 18 years of age
- International students must have completed at least the equivalent of Year 12.
- These students must also have an IELTS Academic score of 5.5 or equivalent (test results must be no more than 2 years old).
- Students must also participate in a course entry interview to demonstrate their suitability for the course.
International Students may not be required to provide evidence of English Language competence where documented evidence can be provided to demonstrate any of the following:
- The student was educated for 5 years in an English-speaking country.
- The student has completed at least 6 months of a Certificate IV level course in an Australian RTO.
- The student has successfully completed an English Placement Test.
- The student has successfully completed a foundation course in Australia.
- The student has successfully completed their High School in English Language.
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.
Total Units 28 Core Units 13 Elective Units 15
| Unit Code | Unit Name | Core/Elective |
|---|---|---|
| BSBDIV501 | Manage diversity in the workplace | Core |
| BSBMGT517 | Manage operational plan | Core |
| SITXCCS007 | Enhance customer service experiences | Core |
| SITXCCS008 | Develop and manage quality customer service practices | Core |
| SITXCOM005 | Manage conflict | Core |
| SITXFIN003 | Manage finances within a budget | Core |
| SITXFIN004 | Prepare and monitor budgets | Core |
| SITXGLC001 | Research and comply with regulatory requirements | Core |
| SITXHRM002 | Roster staff | Core |
| SITXHRM003 | Lead and manage people | Core |
| SITXMGT001 | Monitor work operations | Core |
| SITXMGT002 | Establish and conduct business relationships | Core |
| SITXWHS003 | Implement and monitor work health and safety practices | Core |
| SITXWHS002 | Identify hazards, assess and control safety risks | Elective |
| SITXFSA002 | Participate in safe food handling practices | Elective |
| SITXINV002 | Maintain the quality of perishable items | Elective |
| SITXCCS006 | provide service to customers | Elective |
| SITXHRM001 | Coach others in job skills | Elective |
| SITHIND002 | Source and use information on the hospitality industry | Elective |
| SITXFSA001 | Use hygiene practices for food safety | Elective |
| SITHKOP001 | Clean kitchen premises and equipment | Elective |
| SITHCCC001 | Use food preparation equipment* | Elective |
| SITHCCC002 | Prepare and serve simple dishes* | Elective |
| SITHCCC005 | Prepare dishes using basic methods of cookery* | Elective |
| SITHCCC006 | Prepare apetisers and salads* | Elective |
| SITHKOP005 | Co-ordinate cooking operations* | Elective |
| SITHFAB002 | Provide responsible service of alcohol | Elective |
| SITHRM006 | Monitor staff performance | Elective |
* The unit SITXFSA001 Use hygienic practices for food safety is a pre-requisite for all units marked with a star and will, therefore, be delivered and assessed prior to all other units marked with a star.
**The duration of these courses may be shorter depending on your previous study on same fields or if courses are packaged together. If the student has successfully completed the SIT40516 Certificate IV in Commercial Cookery prior to commencing this course then course duration then will be 26 weeks.
Diploma of Hospitality Management includes Practical classes and work Placement. The practical Practical class will be conducted in fully equipped training kitchen based in Fortitude Valley, QLD 4006. And a minimum of 48 food service shifts of work placement hours to be completed to meet the requirement of course.
Work placements provide students with the opportunity to apply the theory and skills they learned while studying in a professional workplace. For more information on work placement, including or support services; please feel free to contact Brighton College
Students who complete this course may be able to seek a range of employment in a hospitality industry sector such as:
- departmental or small business manager
- banquet or function manager
- bar manager
- café manager etc
Enquire about the course
Simply fill out the form to receive the course guide and a call from Brighton College Student Advisor.
OR
Call 07 3123 4911
8.30 AM – 5.00 PM Monday to Friday