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 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.
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 not less than 5. PTE equivalent 42 not less than 36. The 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 11 Elective Units 17
| Unit Code | Unit Name | Core / Elective |
|---|---|---|
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXHRM008 | Roster staff | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITXFSA006 | Participate in safe food handling practices | Elective |
| SITHFAB021 | Provide responsible service of alcohol | Elective |
| SITXHRM010 | Recruit, select and induct staff | Elective |
| SITHCCC023 | Use food preparation equipment | Elective |
| SITXFSA008 | Develop and implement a food safety program | Elective |
| SITXINV006 | Receive, store and maintain stock | Elective |
| SITHCCC026 | Package prepared foodstuffs | Elective |
| SITHCCC028 | Prepare appetisers and salads | Elective |
| SITHCCC029 | Prepare stocks, sauces and soups | Elective |
| SITHCCC035 | Prepare poultry dishes | Elective |
| SITHCCC036 | Prepare meat dishes | Elective |
| SITHCCC037 | Prepare seafood dishes | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHCCC043 | Work effectively as a cook | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
* The unit SITXFSA005 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 SIT40521 Certificate IV in Kitchen Management 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