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’s 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 Code | Unit Name |
| Core Units | |
| BSBDIV501 | Manage diversity in the workplace |
| BSBMGT517 | Manage operational plan |
| SITXCCS007 | Enhance the customer service experience |
| SITXCCS008 | Develop and manage quality customer service practices |
| SITXCOM005 | Manage conflict |
| SITXFIN003 | Manage finances within a budget |
| SITXFIN004 | Prepare and monitor budgets |
| SITXGLC001 | Research and comply with regulatory requirements |
| SITXHRM002 | Roster staff |
| SITXHRM003 | Lead and manage people |
| SITXMGT001 | Monitor work operations |
| SITXMGT002 | Establish and conduct business relationships |
| SITXWHS003 | Implement and monitor work health and safety practices |
| Elective Units | |
| SITXFSA001 | Use hygienic practices for food safety |
| SITHIND004 | Work effectively in hospitality service |
| SITHFAB002 | Provide responsible service of alcohol |
| SITHFAB003 | Operate a bar |
| SITHFAB004 | Prepare and serve non-alcoholic beverages |
| SITHFAB005 | Prepare and serve espresso coffee |
| SITHFAB007 | Serve food and beverage |
| SITEEVT005 | Plan in-house events or functions |
| BSBWOR203 | Work effectively with others |
| SITXCCS006 | Provide service to customers |
| SITHIND002 | Source and use information on the hospitality industry |
| SITXFSA002 | Participate in safe food handling practices |
| SITXWHS001 | Participate in safe work practices |
| SITXHRM001 | Coach others in job skills |
| HLTINFCOV001 | Comply with infection prevention and control policies and procedures |