Diploma of Hospitality Management

A Diploma of Hospitality Management reflects the role of a Manager in any hospitality functional area.

Training Venue	Flexible
St Kilda Melbourne

What study opportunities do students have after completing this course?

Students may go onto other tertiary institutes to undertake a Bachelor of Business.

What costs and other fees should I expect?

$7000 per year

How will I be assessed?

You will be assessed to show that you have achieved the skills and knowledge required by the course. Assessment may include written, oral or practical assessment methods. You will know in advance about the type of assessment and the how it will operate. There is the opportunity for reassessment and appeal and you will be given this information.

Language, literacy and numeracy assistance

Students who require assistance with language, literacy or numeracy should contact PSG for advice on 1300 880 460.  Students may be required to undergo language, literacy and/or numeracy tests before enrolment is accepted.

Qualification notes

Examples of areas in the Hospitality and Tourism Training Packages of relevance to this qualification are as follows:

• Planning and Product Development

• Leadership and Management

• Sales and Marketing

• Financial Administration

• Languages

• Meetings and Events

Examples of other Training Packages relevant to this qualification are as follows:

• Tourism

• Food Processing (Wine Sector)

Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this level are as follows:

Restaurant Manager in a Fine Dining Restaurant

• THHBFB00B Clean and tidy bar areas

• THHBFB01B Operate a bar

• THHBFB02B Provide a link between kitchen & service areas

• THHBFB03B Provide food & beverage service

• THHBFB04B Provide table service of alcoholic beverages

• THHBFB09B Provide responsible service of alcohol

• THHBFB10B Prepare and serve non-alcoholic beverages

• THHBFB11B Develop and update food and beverage knowledge

• THHADFB01B Provide specialist advice on food

• THHADFB02B Provide specialist advice on wine

• THHADFB03B Prepare and serve cocktails

• THHADFB07B Provide silver service

• THHBFB12B Prepare and serve espresso coffee

• BSBCMN205A Use business technology

• BSBCMN213A Produce simple wordprocessed documents

• THHGLE06B Monitor staff performance

• THHGLE07B Recruit and select staff

• THHGLE17B Manage and purchase stock

Kitchen Manager / Chef

• THHBKA01B Organise and prepare food

• THHBKA02B Present food

• THHBKA03B Receive and store kitchen supplies

• THHBKA04B Clean and maintain kitchen premises

• THHBCC01B Use basic methods of cookery

• THHCCH01A Prepare, cook and serve food (holistic unit)

• THHBCC02B Prepare appetisers and salads

• THHBCC03B Prepare stocks and sauces and soups

• THHBCC04B Prepare vegetables, eggs and farinaceous dishes

• THHBCC05B Prepare and cook poultry and game

• THHBCC06B Prepare and cook seafood

• THHBCC07B Identify and prepare meat

• THHBCC08B Prepare hot and cold desserts

• THHBCC09B Prepare pastry, cakes and yeast goods

• THHBCC11B Implement food safety procedures

• THHBCAT01B Prepare foods to meet dietary and cultural needs

• THHBCC13B Plan and control menu-based catering

• THHBCC10B Plan and prepare food for buffets

• THHS2CC1B Monitor catering revenue and costs

• THHS2CC2B Establish and maintain quality control

• THHS2CC3B Develop a food safety program

• THHCCHO2A Prepare, cook and serve food for menus (holistic unit)

• THHGHS03B Provide First Aid

Manager of Cafe or Small Restaurant

• THHBFB00B Clean and tidy bar areas

• THHBFB01B Operate a bar

• THHBFB02B Provide a link between kitchen & service areas

• THHBFB03B Provide food & beverage service

• THHBFB04B Provide table service of alcoholic beverages

• THHBFB09B Provide responsible service of alcohol

• THHBFB10B Prepare and serve non-alcoholic beverages

• THHBFB11B Develop and update food and beverage knowledge

• THHBFB12B Prepare and serve espresso coffee

• THHADFB05B Plan and monitor espresso coffee service

• THHBCAT03B Transport and store food in a safe and hygienic manner

• THHSCAT02B Plan the catering for an event or function

• THHSCAT04B Design menus to meet market needs

• THHGCT01AB Access & retrieve computer data

• BSBCMN213A Produce simple wordprocessed documents

• THHGLE06B Monitor staff performance

• THHGLE07B Recruit and select staff

• THHGLE17B Manage and purchase stock

Details

This section will detail which units of competency need to be completed to achieve the qualification. If there is additional information to assist you in your choice of units, it will be displayed above in either Qualifications or Training Package notes sections. By clicking on the hyperlinked text in the Details section units of competency will be displayed.

Classifications

ASCO 332 HOSPITALITY AND ACCOMMODATION MANAGERS

ASCED4 0803 Business and Management

ANZSIC 57 Accommodation, Cafes & Restaurants

ANZSCO 141000 ACCOMMODATION AND HOSPITALITY MANAGERS