Diploma of Hospitality Management
Course details
Overview
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 specialisation in accommodation services, cookery, food and beverage and gaming.
Careers
Possible job titles include: banquet or function manager, bar manager, café manager, chef de cuisine, chef patisserie, club manager, executive housekeeper, front office manager, gaming manager, kitchen manager, motel manager, restaurant manager, sous chef, unit manager, catering operations.
Pathways
Advanced Diploma of Hospitality.
Entry Requirements
Applicants are required to undertake a Pre-Training Review to help confirm the course is suitable. Applicants must be working in the industry and able to provide a letter of support from their employer to undertake some practical assessments in the workplace.
Units & Assessment
Core Units
| Code | Unit Name | Hours | Material |
| SITXCCS015 | Enhance customer service experiences | 40 | $35.00 |
| SITXCCS016 | Develop and manage quality customer service practices | 30 | $35.00 |
| SITXCOM010 | Manage conflict | 20 | $25.00 |
| SITXFIN009 | Manage finances within a budget | 30 | $35.00 |
| SITXFIN010 | Prepare and monitor budgets | 30 | $35.00 |
| SITXGLC002 | Identify and manage legal risks and comply with law | 80 | $35.00 |
| SITXHRM008 | Roster staff | 30 | $35.00 |
| SITXHRM009 | Lead and manage people | 60 | $35.00 |
| SITXMGT004 | Monitor work operations | 20 | $25.00 |
| SITXMGT005 | Establish and conduct business relationships | 60 | $35.00 |
| SITXWHS007 | Implement and monitor work health and safety practices | 30 | $35.00 |
Elective Units
| Code | Unit Name | Hours |
| HLTAID011 | Provide First Aid | 18 |
| SITHCCC023 | Use food preparation equipment | 25 |
| SITHCCC027 | Prepare dishes using basic methods of cookery | 45 |
| SITHCCC028 | Prepare appetisers and salads | 25 |
| SITHCCC029 | Prepare stocks, sauces and soups | 35 |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | 50 |
| SITHCCC031 | Prepare vegetarian and vegan dishes | 40 |
| SITHCCC035 | Prepare poultry dishes | 35 |
| SITHCCC036 | Prepare meat dishes | 55 |
| SITHCCC037 | Prepare seafood dishes | 35 |
| SITHCCC041 | Produce cakes, pastries and breads | 55 |
| SITHCCC042 | Prepare food to meet special dietary requirements | 75 |
| SITHCCC043 | Work effectively as a cook | 100 |
| SITHFAB021 | Provide responsible service of alcohol | 10 |
| SITHFAB023 | Operate a bar | 35 |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | 20 |
| SITHFAB025 | Prepare and serve espresso coffee | 30 |
| SITHFAB027 | Serve food and beverage | 80 |
| SITHFAB030 | Prepare and serve cocktails | 20 |
| SITHIND006 | Source and use information on the hospitality industry | 25 |
| SITHIND008 | Work effectively in hospitality service | 0 |
| SITHKOP012 | Develop recipes for special dietary requirements | 25 |
| SITHKOP015 | Design and cost menus | 30 |
| SITHPAT016 | Produce desserts | 100 |
| SITXCCS014 | Provide service to customers | 25 |
| SITXCOM007 | Show social and cultural sensitivity | 20 |
| SITXFSA005 | Use hygienic practices for food safety | 15 |
| SITXFSA006 | Participate in safe food handling practices | 40 |
| SITXFSA008 | Develop and implement a food safety program | 50 |
| SITXHRM007 | Coach others in job skills | 20 |
| SITXHRM010 | Recruit, select and induct staff | 60 |
| SITXINV006 | Receive, store and maintain stock | 20 |
| SITXWHS005 | Participate in safe work practices | 12 |
Your particular units of study will be determined from the core and elective units required for this qualification.
RPL is a formal assessment process that recognises relevant skills and knowledge you have already gained through previous training, work and life experiences. Contact the Institute today to discuss your options for RPL.
RPL is a formal assessment process that recognises relevant skills and knowledge you have already gained through previous training, work and life experiences. Contact the Institute today to discuss your options for RPL.
Course Fees
| 2026 | |
| Self-Funded | $11,843 |
Free TAFE for Priority Courses is a Victorian Government program that covers your tuition fees to study in selected courses at TAFE, if you're eligible. Eligibility criteria apply. Free TAFE on selected courses only. Other fees and charges may apply. See www.freetafe.vic.gov.au.
Concession for Diploma and Advanced Diploma courses applies only to Aboriginal and Torres Strait Islander students.
Average total fees include designated materials and will vary according to your specific unit choices and other factors.
The student tuition fees as published are subject to change given individual circumstances at enrolment.
For information on refunds in relation to withdrawals, transfers and cancellations refer to the following policies and procedures.
Refund of Course Fees Policy
Student Withdrawal and Refund of Course Fees Procedure
Please visit our Fees and Charges page for more information.
Average total fees include designated materials and will vary according to your specific unit choices and other factors.
The student tuition fees as published are subject to change given individual circumstances at enrolment.
For information on refunds in relation to withdrawals, transfers and cancellations refer to the following policies and procedures.
Refund of Course Fees Policy
Student Withdrawal and Refund of Course Fees Procedure
Please visit our Fees and Charges page for more information.
Course Intakes
| Intake | Campus | Course Details |
| 2026 October | Mildura Campus | International, , Full Time, Classroom, Term 4, 9.00AM - 4.30PM |
