Courses

If you’re a born leader, you’ll want to be front-of-house in your career, and the Diploma of Hospitality Management teaches you how to take charge in the fast-paced and exciting world of hospitality. You’ll acquire a broad range of hospitality skills including providing food and beverage advice and table service, combined with managerial skills such as managing staff performance and preparing and monitoring budgets. You’ll gain a sound knowledge of industry in order to coordinate hospitality operations and take on the role of a highly skilled senior employee capable of making operational business decisions.

This qualification provides a pathway to work in any hospitality industry sector as a departmental or business manager. The diversity of employers includes cafes, catering companies, clubs, hotels, motels, pubs and restaurants, amongst others. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage, and gaming.

To receive this qualification, you must complete 28 units; 11 core units and 17 elective units.  You will attend classes 20 hours per week over 2 days (excluding student supervised study).

The course comprises of 8 stages, each comprising 10 weeks, with holidays in between. The first 6 stages are completed in the Certificate IV. Stage 7 and 8 each comprise of 10 weeks, with holidays in between.

Students need to complete 28 units of competency, consisting of:

• 11 core units
• 17 elective units

Please note: 23 units can be credit transferred into the Diploma of Hospitality Management from Certificate III & IV Patisserie courses

Core Units

SITXCCS015 Enhance customer service experiences
SITXCCS016 Develop and manage quality customer service practices
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
SITXWHS007 Implement and monitor work health and safety practices

Elective Units

SITXFSA005 Use hygienic practices for food safety
SITHCCC034 Work effectively in a commercial kitchen
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC042 Prepare food to meet special dietary requirements
SITHKOP013 Plan cooking operations
SITHPAT012 Produce specialised cakes
SITHPAT011 Produce cakes
SITHPAT013 Produce pastries
SITHPAT015 Produce petit fours
SITHPAT020 Design and produce sweet showpieces
SITHCCC042* Prepare food to meet special dietary requirements
SITHINV006* Receive ,store and maintain stock
SITXWHS005 Participate in safe work practices
SITXHRM007 Coach others in job skills
SITXCOM007 Show social and cultural sensitivity
SITHKOP009* Clean kitchen premises and equipment

Note

^
* Prerequisite is SITXFSA005 Use hygienic practices for food safety
Prerequisite is SITHCCC027 Prepare dishes using basic methods of cookery

• 18 years or older
• Completion of Year 11 studies or equivalent
• IELTS 5.5 or equivalent
• Please see International Student Admission Policy and VET Assessment of Language, Literacy and Numeracy Skills Policy for further information.

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.

Please see Recognition of Prior Learning and Credit Transfer for more information.

Other requirements to be met prior to commencing Work-based Training:

• COVID-19 Vaccination Record

Graduates can expect to find work in the hospitality industry in one of the following roles:

• 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 pathway students, upon completion of the course, students will be exempted 8 units in Bachelor of Tourism and Hospitality Management at Stott’s College

On successful completion of the Diploma of Hospitality management, you will be granted with 23 credit exemptions into the Advanced Diploma of Hospitality management at Front Cooking School.

View all dates here.

View fee list here.

If you’re a born leader, you’ll want to be front-of-house in your career, and the Diploma of Hospitality Management teaches you how to take charge in the fast-paced and exciting world of hospitality. You’ll acquire a broad range of hospitality skills including providing food and beverage advice and table service, combined with managerial skills such as managing staff performance and preparing and monitoring budgets. You’ll gain a sound knowledge of industry in order to coordinate hospitality operations and take on the role of a highly skilled senior employee capable of making operational business decisions.

This qualification provides a pathway to work in any hospitality industry sector as a departmental or business manager. The diversity of employers includes cafes, catering companies, clubs, hotels, motels, pubs and restaurants, amongst others. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage, and gaming.

To receive this qualification, you must complete 28 units; 11 core units and 17 elective units.  You will attend classes 20 hours per week over 2 days (excluding student supervised study).

The course comprises of 8 stages, each comprising 10 weeks, with holidays in between. The first 6 stages are completed in the Certificate IV. Stage 7 and 8 each comprise of 10 weeks, with holidays in between.

Students need to complete 28 units of competency, consisting of:

• 11 core units
• 17 elective units

Please note: 23 units can be credit transferred into the Diploma of Hospitality Management from Certificate III & IV Patisserie courses

Core Units

SITXCCS015 Enhance customer service experiences
SITXCCS016 Develop and manage quality customer service practices
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
SITXWHS007 Implement and monitor work health and safety practices

Elective Units

SITXFSA005 Use hygienic practices for food safety
SITHCCC034 Work effectively in a commercial kitchen
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC042 Prepare food to meet special dietary requirements
SITHKOP013 Plan cooking operations
SITHPAT012 Produce specialised cakes
SITHPAT011 Produce cakes
SITHPAT013 Produce pastries
SITHPAT015 Produce petit fours
SITHPAT020 Design and produce sweet showpieces
SITHCCC042* Prepare food to meet special dietary requirements
SITHINV006* Receive ,store and maintain stock
SITXWHS005 Participate in safe work practices
SITXHRM007 Coach others in job skills
SITXCOM007 Show social and cultural sensitivity
SITHKOP009* Clean kitchen premises and equipment

Note

^
* Prerequisite is SITXFSA005 Use hygienic practices for food safety
Prerequisite is SITHCCC027 Prepare dishes using basic methods of cookery

• 18 years or older
• Completion of Year 11 studies or equivalent
• IELTS 5.5 or equivalent
• Please see International Student Admission Policy and VET Assessment of Language, Literacy and Numeracy Skills Policy for further information.

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.

Please see Recognition of Prior Learning and Credit Transfer for more information.

Other requirements to be met prior to commencing Work-based Training:

• COVID-19 Vaccination Record

Graduates can expect to find work in the hospitality industry in one of the following roles:

• 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 pathway students, upon completion of the course, students will be exempted 8 units in Bachelor of Tourism and Hospitality Management at Stott’s College

On successful completion of the Diploma of Hospitality management, you will be granted with 23 credit exemptions into the Advanced Diploma of Hospitality management at Front Cooking School.

View all dates here.

Full Fee Tuition: $13,400
Enrolment  $0

Students eligible for Skills First funding  (Victorian students only) –
Tuition $7,856 and material fees

Please click here to download the Victorian Skills First Statement of Fees and Charges. 

Monthly payments are available. Please contact us on 1300 858 180 or send an email to hello@ae.edu.au.

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