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Diploma of Hospitality Management

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  • Diploma of Hospitality Management
Material Includes
  • CRICOS CODE : 114662C
  • Course Duration : 78 Weeks
  • Tuition Fees : $18,000
  • Materials(including chef uniform and knife kit): $1,350
  • Application : $250

SIT50422 Diploma of Hospitality Management

Course Description

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.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

  • Delivery mode -
  • Face to face : classroom delivery + commercial kitchen training
  • Blended : online knowledge component + face to face commercial kitchen training
  • Workplace based
  • Course Duration - 78 Weeks including 12 weeks of holiday periods.
  • Location -859 High Street, Thornbury, VIC, 3071
Entry Requirements
International Students
  • Are over 18 years of age at time of enrolment
  • Must show completion of year 11 or equivalent (subject to the assessment and approval of Australian College of Trade Admission team)
  • Hold an IELTS 6 or higher, or an equivalent level as per other recognised English testing programs (International Students Only)
  • Complete a Pre-Training Review (PTR) to determine eligibility and determination to complete program
  • Are motivated to undertake this course to gain employment in the Hospitality industry and are not involved in a traditional apprenticeship
  • Are wanting to upgrade their existing Qualifications
  • Are Individuals seeking recognition of prior learning/Credit Transfer
Course outcomes

Departmental or small business manager in the hospitality industry for a variety of employers such as :

  • Restaurants
  • Hotels
  • Motels
  • Catering operations
  • Clubs
  • Pubs
  • Cafes
  • Coffee shops
Education Pathways

Students who complete this course may wish to further their study in SIT60322 Advanced Diploma of Hospitality Management

Core units
  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop & 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
  • BSBTWK501 Lead diversity and inclusion
  • SITHCCC023 Use food preparation equipment
  • 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
  • SITHCCC041 Produce, cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHPAT016 Produce desserts
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXINV006 Receive, store and maintain stock
  • Pre-requisites : No
Additional support

Australia College of Trade employs staff that are trained in providing first step support where a learner has either a physical or emotional need that requires resolution. The initial step where a learner seeks out support is at no cost to the learner. If a referral to a medical or other external expert is required, the costs will be as per the practitioner’s scale of fees.

Placement Requirements

The practical placement required for this course is to complete the unit 

SITHCCC043 Work effectively as a cook. Where a learner completes this unit in an ACOT approved workplace, they will complete 50 service occasions which will be 200 hours. 

Learners are expected to submit their designated placement location to ACOT’s training coordinator, and they will then advise the learner if the location is approved. Where they have difficulty in finding a suitable placement, ACOT’s training coordinator may assist the learner. 

The learner will be supported by ACOT’s training coordinator, who will liaise regularly with the relevant staff at the workplace location. 

The completion of this placement contributes to the overall assessment of the learner’s practical and work-based cookery competency.

Work based assessment is a combination of workplace observations that will be documented in the learner’s logbook, written assessment and compilation of a portfolio of evidence of the learner’s cookery while in the workplace.

Government funding options (if relevant)

No government funding for this course.

How to enrol/apply

Expression of interest to enrol as found at www.acot.vic.edu.au

Visit our campus, 859 High Street, Thornbury, VIC, 3071, and speak to one of our friendly staff regarding enrolment. 

Call or email on the contact details below to obtain more information regarding enrolment at Australian College of Trade.