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Gain the skills and knowledge to become a senior manager within the hospitality industry

  

This qualification has been designed specifically for international students who are wishing to fill a senior management role in the hospitality industry, with particular emphasis on Front of House and Operations.

The course covers high-level management skills such as managing budgets, operational plans, and staff performance and will teach students how to develop business plans, marketing strategies, and customer services practices that can then be transferred into real world working environments.

KEY INFORMATION

Course

Diploma of Hospitality Management
Course Code

SIT50422
CRICOS Code

111585B
Course Duration

26 weeks
Study Mode

Face to Face
Study Load

Full-time (20 hours per week)
Delivery Campuses

Sydney, Melbourne, Gold Coast, Perth and Brisbane
Age Requirement

18 years and above
Academic Requirement

Successful completion of Australian Year 11 or equivalent
English Proficiency Requirement

All students must have a minimum English language proficiency of IELTS 5.5 or equivalent.
Successful completion at an appropriate level of a Greenwich English course or placement test also accepted
Intakes

 Intakes
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Real-world, job-ready skills
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Real-life practical classes & facilities
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Industry-aligned training in a global hospitality market

Who is this course for?

  • Students currently working in hospitality (e.g. cafés, restaurants, hotels) who want to move into supervisory or management positions

  • Individuals looking to start a career in hospitality with a structured pathway into the industry

  • International students seeking practical skills and industry experience in Australia’s hospitality sector

  • Career changers who want to enter a fast-paced, people-focused industry with strong job opportunities

Career Outcomes

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Hospitality Manager

hotel-or-resort-manager

Hotel or Resort Manager

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Food and Beverage Manager

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Operations Manager (Hospitality)

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Events Manager

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Front Office Manager

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Venue Manager

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Hospitality Business Owner or Operator

What you will learn

  • 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)

  • SITXCCS015 - Enhance customer service experiences (Core)

  • SITXCCS016 - Develop and manage quality customer service practices (Core)

  • SITXFIN010 - Prepare and monitor budgets (Core)

  • SITXGLC002 - Identify and manage legal risks and comply with the law (Core)

  • SITXMGT005 - Establish and conduct business relationships (Core)

  • SITXHRM008 - Roster staff (Core)

  • SITXFSA005 - Use hygienic practices for food safety (Elective)

  • SITHKOP013 - Plan cooking operations (Elective)

  • SITHCCC023 - Use food preparation equipment (Elective)

  • SITHCCC027 - Prepare dishes using basic methods of cookery (Elective)

  • SITHCCC028 - Prepare appetisers and salads (Elective)

  • SITHCCC029 - Prepare stocks, sauces and soups (Elective)

  • SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes (Elective)

  • SITHCCC031 - Prepare vegetarian and vegan dishes (Elective)

  • SITHCCC035 - Prepare poultry dishes (Elective)

  • SITHCCC036 - Prepare meat dishes (Elective)

  • SITHCCC037 - Prepare seafood dishes (Elective)

  • SITHCCC041 - Produce cakes, pastries and breads (Elective)

  • SITHCCC042 - Prepare food to meet special dietary requirements (Elective)

  • SITHCCC038 - Produce and serve food for buffets (Elective)

  • SITHFAB021 - Provide responsible service of alcohol (Elective)

  • SITHASC022 - Prepare Asian stocks and soups (Elective)

  • SITHCCC039 - Produce pates and terrines (Elective)

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