Diploma in Hospitality

Course Description

The hospitality, events and tourism industry offers exciting global opportunities for successful graduates of this qualification.

The Diploma of Hospitality Management has a strong focus on management skills such as planning and execution with a service-oriented approach as which applies to hotels and resorts world wide.

The Diploma integrates a range of nationally registered vocational units (training package). Students are also able to enjoy the practical classes in our Function Centre (East Perth Function Centre), as well as in our partner hotels such as Rendezvous Hotels and Travelodge.

Through face to face training and industry placements, students become familiar with the practicalities of the hospitality industry from food and beverage services, event management to the strategic management of hotels, resorts and restaurants. Students will learn a range of hospitality skills, how to plan and control a range of hospitality products, control and order stock, promote product and services to customers, maintain the standards of hospitality premises and outlets, maintain business compliance within legislative requirements, develop and manage financial budgets and develop operational plans.

Career outcomes:

  • Chef de cuisine
  • Flight Attendant
  • Banquet or Function Manager
  • Front Office Manager
  • Food and Beverage Outlet Manager
  • Club Manager
  • Sales and Marketing Executive
  • Motel / Hotel Manager
  • Restaurant Manager
  • Restaurant Owner and Operator
  • A wide range of supervisory positions within the hospitality and tourism industries

Subject Areas:

  • Manage customer service
  • Manage finances within a budget
  • Lead and manage people
  • Control and order stock
  • Establish and conduct business relationships
  • Coordinate events and functions

At Operational Level:

  • Workplace hygiene practices
  • Work health and safety practices
  • Work effectively with others
  • Hospitality trends and industry update
  • Serve food and beverage
  • Barista coffee making
  • First Aid Training

At Supervisory Level:

  • Coach others in job skills
  • Monitor work operation
  • Quality customer service
  • Leadership skills
  • Stock control

At Management Level:

  • Compliance within the legal framework
  • Hospitality Budgeting and rostering
  • Establish business relationships
  • Manage operational plan
  • Human resources management
  • Business management

Course Admission Requirements

All students must be over 18 years of age before they can commence this course.

Domestic Australian Students

  • For direct entry into a Diploma level course, students must have completed a minimum of Year 12 schooling or equivalent or be a mature age student with relevant work experience (20 years of age and above).
  • Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered

International Students

All students must be over 18 years of age before they can commence this course.

  • Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered.
    • International students are required to have a minimum of IELTS test results of 5.5 (academic) with no individual band lower than 5, or achieve an equivalent in other forms of testing that satisfy the Institute‚Äôs requirement. If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test.
  • For direct entry into a Diploma level course, students must have completed a minimum of Year 12 schooling or equivalent or be a mature age student with relevant work experience (20 years of age and above).

Units of Competency:

This course consists of 28 units of competence with 14 core units and 14 elective units as listed below

Unit CodeUnit Name
Core Units
BSBDIV501Manage diversity in the workplace
BSBMGT517Manage operational plan
SITXCCS007Enhance the customer service experience
SITXCCS008Develop and manage quality customer service practices
SITXCOM005Manage conflict
SITXFIN003Manage finances within a budget
SITXFIN004Prepare and monitor budgets
SITXGLC001Research and comply with regulatory requirements
SITXHRM002Roster staff
SITXHRM003Lead and manage people
SITXMGT001Monitor work operations
SITXMGT002Establish and conduct business relationships
SITXWHS003Implement and monitor work health and safety practices
Elective Units 
SITXFSA001Use hygienic practices for food safety
SITHIND004Work effectively in hospitality service
SITHFAB002Provide responsible service of alcohol
SITHFAB003Operate a bar
SITHFAB004Prepare and serve non-alcoholic beverages
SITHFAB005Prepare and serve espresso coffee
SITHFAB007Serve food and beverage
SITEEVT005Plan in-house events or functions
BSBWOR203Work effectively with others
SITXCCS006Provide service to customers
SITHIND002Source and use information on the hospitality industry
SITXFSA002Participate in safe food handling practices
SITXWHS001Participate in safe work practices
SITXHRM001Coach others in job skills
HLTINFCOV001Comply with infection prevention and control policies and procedures