Throughout the Diploma of Hospitality Management program, students will explore a diverse array of subjects crucial to the Australian hospitality sector. Through immersive practical experiences and collaborative projects, they will acquire tangible skills in operational management, guest service excellence, and event coordination. The curriculum underscores problem-solving abilities and fosters teamwork dynamics, equipping learners for prosperous endeavors in the realm of hospitality management.

There are a total of 28 units to complete the course. This includes 11 core units and 17 elective units. Some of the units of this course are listed below:

Core Units

• SITXCCS015 Enhance customer service experiences
• SITXCCS016 Develop and manage quality customer service practices
• SITXCOM010 Manage conflict
• SITXFIN009 Manage finances within a budget
• SITXFIN010 Prepare and monitor budgets
• SITXGLC002 Identify and manage legal risks and comply with law
• SITXHRM008 Roster staff
• SITXHRM009 Lead and manage people
• SITXMGT004 Monitor work operations
• SITXMGT005 Establish and conduct business relationships
• SITXWHS007 Implement and monitor work health and safety practices

Elective Units

• SITXFSA005 Use hygienic practices for food safety
• SITHCCC043* Work effectively as a cook
• SITXFSA006 Participate in safe food handling practices
• SITHCCC027* Prepare dishes using basic methods of cookery
• SITHCCC028* Prepare appetisers and salads
• SITHCCC029* Prepare stocks, sauces and soups
• SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHCCC031* Prepare vegetarian and vegan dishes
• SITHCCC035* Prepare poultry dishes
• SITHCCC036* Prepare meat dishes
• SITHCCC037* Prepare seafood dishes
• SITHCCC026* Package prepared foodstuffs
• SITHCCC041* Produce cakes, pastries and breads
• SITHCCC042* Prepare food to meet special dietary requirements
• SITHPAT016* Produce desserts
• SITXFSA008* Develop and implement a food safety program
• SITHCCC038* Produce and serve food for buffets

Entry Requirements - Read More

• Total Number of Units = 28
• 11 Core Units
• 17 Elective Units 

• Material Fees = $1,450 AUD
• Enrolment Fees = $300 AUD
• Tuition Fees (Offshore) = $20,000 AUD
• Tuition Fees (Onshore) = $20,350 AUD

Potential employment options are in the cookery and hospitality industry. The possible employment pathways may include as below:

• Hotel Manager
• Restaurant Manager
• Holiday Park Manager
• Cafe manager

Students who complete this course may wish to continue their education into a range of Advanced Diploma qualifications, such as the SIT60322 Advanced Diploma of Hospitality Management, as well as higher education qualifications in cookery or hospitality.