Diploma of Hospitality Management

Course Code: SIT50416, CRICOS Code: 091013G

Course Aims

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.

Course Duration
3 semesters (54 tuition weeks) or
1 semester (18 tuition weeks) after Certificate IV in Commercial Cookery.
Intakes
Click here
Fees
International
Application Fee: $200
Tuition: $6,000 per semester
Domestic (Full Fee Paying)
Application Fee: $399
Tuition: $20,200
Mode of Study
Face to Face/ on campus
Job Roles and Titles May Include:

  • Banquet or function manager
  • Bar manager
  • café manager
  • Chef de cuisine
  • Chef patissier
  • Club manager
  • Executive housekeeper
  • Front office manager
  • Gaming manager
  • Kitchen manager
  • Motel manager
  • Restaurant manager
  • Sous chef
  • Unit manager catering operations
For this qualification Ozford expects that all students would have previously completed SIT30813 Certificate III in Commercial Cookery and SIT40413 Certificate IV in Commercial Cookery qualification. National Recognition will be given for all relevant units completed by people wishing to enter. International students entering this qualification must have an English Language proficiency level of one of the below: or
  • IELTS band score of 5.0 (Academic or General version) then Satisfactory completion of an ELICOS or ESL program up to 20 weeks at upper intermediate level
or
  • Completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
Ozford also offers all students the opportunity to undertake a pre-entry English Proficiency Test (EPT) as part of the student enrolment process. Students can choose to undertake the English Proficiency Test (EPT) to confirm their level of English proficiency. Other students will be encouraged to undertake the English Proficiency Test (EPT) if for any reason there is doubt or concern about their English language Proficiency. Those students who gain less than 70% at the English Proficiency Test (EPT) will be required to undertake an ELICOS or ESL program up to 20 weeks at upper intermediate level. Recognition of Prior Learning provides students an opportunity to have their current skills and competencies recognised. Applicants wishing to have Recognition of Prior learning should complete the relevant RPL application form available from student administration.
To achieve a Diploma in Hospitality, 28 units must be completed
13 core units plus 15 elective units
Core Units
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003
Implement and monitor work health and safety practices
Electives *
SITXHRM006 Monitor staff performance
SITHIND002 Source and use information on the hospitality industry
SITXFSA001 Use hygienic practices for food safety Prerequisite
SITXHRM001 Coach others in job skills
SITXWHS001 Participate in safe work practices
BSBSUS501 Develop workplace policy and procedures for sustainability
SITHFAB002 Provide responsible service of alcohol
SITHKOP002 Plan and cost basic menus
SITXFSA002 Participate in safe food handling practices
SITXFSA004 Develop and implement a food safety program
BSBINN301 Promote innovation in a team environment
SITHIND004 Work effectively in hospitality service
BSBWOR501 Manage personal work priorities and professional development
BSBCMM401 Make a presentation
BSBRSK501 Manage risk
* Elective units are subject to change
The achievement of competence will be assessed by a range of methods aiming at maximum flexibility and customisation to address specific needs and learning situations.
  • Observation of ongoing activities
  • Presentation of portfolios
  • Role plays
  • Projects and written assignments
  • Observation of group discussion
Students will undertake informal assessment on an ongoing basis. This assessment will be used by the trainer to monitor student progress and to provide appropriate feedback. The informal assessments do not contribute to the results achieved by a student.
To receive a qualification, students are required to successfully complete all units of competence for the qualification level.
Ozford has facilities and systems that include modern general purpose rooms, library and computer labs with Internet access and printers, multi-function photocopiers and wireless internet access.

DLDownload Course Outline