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Diploma Of Hospitality Management

Overview
This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
Duration
129 weeks over 8 terms, including breaks and holidays. The course is delivered over 2.5 days.
Study Mode and Assessment Methods
This course is delivered in a classroom environment and includes structured learning activities including theory, group discussions, case studies, presentations and research. This course is delivered in a classroom environment offering business and simulated office activities.

Students enrolling into the 129 weeks program are required to complete compulsory Industry placement of 48 service periods over 9 weeks (approximately 180 hours) at authorised venues as part of selected elective units.
Entry Requirements
Age – 18+

English – IELTS 5.5 or equivalent in TOEFL, PTE, OET. Or /And Meet the Literacy, Language, Numeracy (LLN) test organised by Salford college*

Academic – At least Year 12 Equivalent to Australian standards or/and Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)
Fees
Cricos Tuition Fee – $25350
Non – Tuition Fee comes to $2500 and the details are given below:
Application Fee – $350
Material Fee – $2150
Estimated Total Fee – $ 27850
To know about our promotional discounts, please fill the form below so we can send the latest offers to your email.
Note :

1. Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

2. All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website

3. All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College

4. All qualification certificates have to be attested by a local Notary public or Justice of Peace or an authorised officer/agent of Salford College
Pathways
To study the course, candidates are expected to complete TOEFL, PTE, OET, or/and meet the literacy, language, numeracy (LLN) test organised by Salford college.
After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management, hospitality or business.
Recognition of Prior Learning/Credit transfer
Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?

Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees
Course Structure
There are 44 units in this qualification out of which 35 are core units and 9 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace.

This course is delivered in three stages as listed below.

1) Stage 1 is for 55 weeks (including breaks, holidays and industry placement), Units delivered in Stage 1 will come under SIT30816 Certificate III in Commercial Cookery
2) Stage 2 is between 26 and 30 weeks (including term breaks and holidays). Units delivered in Stage 2 will come under SIT40516 Certificate IV in Commercial Cookery
3) Stage 3 is between 26 and 30 weeks (including term breaks and holidays). Units delivered in Stage 3 will come under SIT50416 Diploma of Hospitality Management

Please note that there would be a break between courses to cater for the next available intake date
BSBSUS201Participate in environmentally sustainable work practicesStage 1Core
BSBWOR203Work effectively with others Stage 1Core
SITHCCC001Use food preparation equipmentStage 1Core
SITHCCC005Prepare dishes using basic methods of cookery Stage 1Core
SITHCCC006Prepare appetisers and saladsStage 1Core
SITHCCC007Prepare stocks, sauces and soupsStage 1Core
SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishesStage 1Core
SITHCCC012Prepare poultry dishesStage 1Core
SITHCCC013Prepare seafood dishes Stage 1Core
SITHCCC014Prepare meat dishesStage 1Core
SITHCCC018Prepare food to meet special dietary requirementsStage 1Core
SITHCCC019Produce cakes, pastries and breadsStage 1Core
SITHCCC020Work effectively as a cookStage 1Core
SITHKOP001Clean kitchen premises and equipmentStage 1Core
SITHKOP002Plan and cost basic menusStage 1Core
SITHPAT006Produce desserts Stage 1Core
SITXFSA001Use hygienic practices for food safetyStage 1Core
SITXFSA002Participate in safe food handling practicesStage 1Core
SITXHRM001Coach others in job skillsStage 1Core
SITXINV002Maintain the quality of perishable itemsStage 1Core
SITXWHS001Participate in safe work practicesStage 1Core
SITHFAB002Provide responsible service of alcoholStage 1Elective
SITHCCC003Prepare and present sandwichesStage 1Elective
SITHCCC017Handle and serve cheeseStage 1Elective
SITXINV001Receive and store stock Stage 1Elective
BSBDIV501Manage diversity in the workplaceStage 2Core
BSBSUS401Implement and monitor environmentally sustainable work practicesStage 2Core
SITHKOP004Develop menus for special dietary requirementsStage 2Core
SITHKOP005Coordinate cooking operationsStage 2Core
SITXCOM005Manage conflictStage 2Core
SITXFIN003Manage finances within a budgetStage 2Core
SITXHRM003Lead and manage people Stage 2Core
SITXMGT001 Monitor work operations Stage 2Core
SITXWHS003Implement and monitor work health and safety practicesStage 2Core
SITHFAB005Prepare and serve espresso coffeeStage 2Elective
BSBITU306Design and produce business documentsStage 2Elective
SITXHRM002Roster staffStage 2Elective
SITXFIN004Prepare and monitor budgetsStage 3Core
BSBMGT517Manage operational planStage 3Core
SITXGLC001Research and comply with regulatory requirementsStage 3Core
SITXMGT002Establish and conduct business relationshipsStage 3Core
SITXCCS008Develop and manage quality customer service practicesStage 3Core
SITXCCS007Enhance customer service experiencesStage 3Elective
SITXHRM004Recruit, select and induct staffStage 3Elective

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