Diploma of Hospitality Management

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.

Possible job opportunities
  • 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

Qualifications list

Requirements
  • 13 cores
  • 15 electives
Qualification units
Code Unit name Type
BSBDIV501 Manage diversity in the workplace Core
BSBMGT517 Manage operational plan Core
SITXCCS007 Enhance the customer service experiences Core
SITXCCS008 Develop and manage quality customer service Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXHRM002 Roster staff Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXMGT002 Establish and conduct business relationships Core
SITXWHS003 Implement and monitor work health and safety practices Core
HLTAID003 Provide first aid Elective
SITEEVT001 Source and use information on the events industry Elective
SITEEVT008 Manage event staging components Elective
SITEEVT010 Manage on-site event operations Elective
SITHCCC001 Use food preparation equipment Elective
SITHCCC003 Prepare and present sandwiches Elective
SITHCCC004 Package prepared foodstuffs Elective
SITHCCC006 Prepare appetisers and salads Elective
SITHCCC007 Prepare stocks, sauces and soups Elective
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Elective
SITHCCC012 Prepare poultry dishes Elective
SITHCCC013 Prepare seafood dishes Elective
SITHCCC014 Prepare meat dishes Elective
SITHCCC015 Produce and serve food for buffets Elective
SITHCCC017 Handle and serve cheese Elective
SITHCCC018 Prepare food to meet special dietary requirements Elective
SITHCCC019 Produce cakes, pastries and breads Elective
SITHCCC020 Work effectively as a cook Elective
SITHFAB002 Provide responsible service of alcohol Elective
SITHFAB003 Operate a bar Elective
SITHFAB004 Prepare and serve non-alcoholic beverages Elective
SITHFAB005 Prepare and serve espresso coffee Elective
SITHFAB007 Serve food and beverage Elective
SITHFAB010 Prepare and serve cocktails Elective
SITHFAB011 Provide advice on beers, spirits and liqueurs Elective
SITHFAB014 Provide table service of food and beverage Elective
SITHFAB016 Provide advice on food Elective
SITHIND001 Use hygienic practices for hospitality service Elective
SITHIND002 Source and use information on the hospitality industry Elective
SITHIND004 Work effectively in hospitality service Elective
SITHKOP002 Plan and cost basic menus Elective
SITHKOP004 Develop menus for special dietary requirements Elective
SITHKOP005 Coordinate cooking operations Elective
SITHPAT001 Produce cakes Elective
SITHPAT002 Produce gateaux, torten and cakes Elective
SITHPAT003 Produce pastries Elective
SITHPAT004 Produce yeast-based bakery products Elective
SITHPAT005 Produce petits fours Elective
SITHPAT006 Produce desserts Elective
SITHPAT007 Prepare and model marzipan Elective
SITHPAT008 Produce chocolate confectionery Elective
SITHPAT009 Model sugar-based decorations Elective
SITHPAT010 Design and produce sweet buffet showpieces Elective
SITXFIN001 Process financial transactions Elective
SITXFIN002 Interpret financial information Elective
SITXFSA001 Use hygienic practices for food safety Elective
SITXFSA002 Participate in safe food handling practices Elective
SITXFSA003 Transport and store food Elective
SITXFSA004 Develop and implement a food safety program Elective
SITXHRM004 Recruit, select and induct staff Elective
SITXHRM006 Monitor staff performance Elective
SITXINV002 Maintain the quality of perishable items Elective
SITXINV003 Purchase goods Elective
SITXINV004 Control stock Elective
SITXMPR007 Develop and implement marketing strategies Elective
SITXWHS002 Identify hazards, assess and control safety risks Elective

Qualifications list

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