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 rostering staff 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, 13 core units and 15 elective units.  You will attend college 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.

Work-based Training
As part of the course, you are required to complete 48 occasions of Work-based Training.  We will assist you in finding a suitable venue for you to complete your WBT.

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*
SITHCCC020 Work Effectively as a Cook*
SITHCCC005 Prepare Dishes Using Basic Methods of Cookery*
SITHCCC006 Prepare Appetisers and Salads*
SITHCCC007 Prepare Stocks, Sauces and Soups*
SITHCCC008 Prepare Vegetable, Fruit, Egg and Farinaceous Dishes*
SITHCCC012 Prepare Poultry Dishes*
SITHCCC013 Prepare Seafood Dishes*
SITHCCC014 Prepare Meat Dishes*
SITHCCC018 Prepare Food to Meet Special Dietary Requirements*
SITHCCC019 Produce Cakes, Pastries and Breads*
SITHKOP002 Plan and Cost Basic Menus*
SITXINV002 Maintain the Quality of Perishable Items*
SITFSA001 Use Hygienic Practices for Food Safety*
SITXFSA002 Participate in Safe Food Handling Practices*
SITXHRM001 Coach Others in Job Skills*
*credit exemption granted from Certificate III/IV

For students that are starting in Certificate III in Commercial Cookery (not available in Sydney campus).

• 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.

For students that have completed the Certificate IV in Commercial Cookery, the course length is 6 months and the requirements are as follows.

• Completion of Certificate IV in Commercial Cookery
• Please see for 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

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.

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

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 rostering staff 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,  13 core units and 15 elective units. 21 of the units would have been completed in the Certificate IV in commercial Cookery.  You will attend college 20 hours per week

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.

Work Based Training
As part of the course, student are required to complete 48 occasions of Work Based Training. The College will assist you in finding a suitable venue for you to complete your WBT.

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*
SITHCCC020 Work Effectively as a Cook*
SITHCCC005 Prepare Dishes Using Basic Methods of Cookery*
SITHCCC006 Prepare Appetisers and Salads*
SITHCCC007 Prepare Stocks, Sauces and Soups*
SITHCCC008 Prepare Vegetable, Fruit, Egg and Farinaceous Dishes*
SITHCCC012 Prepare Poultry Dishes*
SITHCCC013 Prepare Seafood Dishes*
SITHCCC014 Prepare Meat Dishes*
SITHCCC018 Prepare Food to Meet Special Dietary Requirements*
SITHCCC019 Produce Cakes, Pastries and Breads*
SITHKOP002 Plan and Cost Basic Menus*
SITXINV002 Maintain the Quality of Perishable Items*
SITFSA001 Use Hygienic Practices for Food Safety*
SITXFSA002 Participate in Safe Food Handling Practices*
SITXHRM001- Coach Others in Job Skills*
*credit exemption granted from Certificate III/IV

You are required to have completed the Certificate IV in Commercial Cookery, prior to commencing the Diploma of Hospitality Management. Direct entry into the Diploma may be permitted in special circumstances by prior arrangement with the Course Coordinator. Please contact the college for further details.

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

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.

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

View all dates here.

Full Tuition Fee: $13,100
Enrolment Fee: $200

Students eligible for Skills First funding –
Net tuition fee $1,725 and material fees

For more information on the Skills First program please click here.

For Fee schedule, please see above Downloads section.

You may be eligible for VET Student Loans. This is an Australian Government loan scheme that helps eligible students pay all or part of their tuition fees for Diploma, Advanced Diploma, Graduate Certificate and Graduate Diploma programs.

To be eligible for a VET Student Loans you will need to meet the VET Student Loans entry requirements. For more information on VET Student Loan click here.

Vet Student Loans will not be approved for students who do not meet eligibility requirement. VET Student Loans give rise to a HELP debt that continues to be a debt due to the Commonwealth until it is repaid.

Material Fee: