International students must be at least 18 years of age

Must have completed at least 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.

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