SIT50416 (CRICOS Course Code 097645E)

Diploma of Hospitality Management

Course At A Glance

Course Duration
104 Weeks
Study Mode
On Campus
Campus Location
Start Date
Contact us for various intake & start dates
Student Type
Vocational Placement
48 Service Shifts

The Diploma of Hospitality Management reflects the role of highly skilled senior operators within the industry who use a broad range of hospitality skills combined with managerial skills and industry knowledge to coordinate and manage hospitality operations. They will be required to operate independently, have responsibility for others and make a range of business decisions.

This qualification can provide 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, cafes, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Entry Requirements

International Students:

There are no prerequistites for international students to enter into this course but they must meet academic and english entry requirements.

Students must provide academic evidence of satisfactory completion of Year 12 or equivalent.

Where English is not the official language in the country of where students are currently residing, evidence of a valid IELTS 5.5 (no band less than 5.0) or any equivalent must be provided. Students will also complete an online English level placement test prior to enrolment.

What You'll Learn

• Gain an understanding of the hospitality industry including where to source key industry knowledge and information, key social and cultural sensitivity and how to research and comply with regulatory requirements
• Strategies to work effectively in a team environment and enhance the customer experience, how to coach and train staff, manage diversity in the workplace lead staff and work effectively as a chef
• The use of kitchen equipment to produce food items such as appetisers, salads, stocks, sauces, soups, vegetable, fruit, egg and farinaceous dishes, poultry dishes, seafood dishes, meat dishes, food to meet special dietary requirements, cakes, pastries and breads
• Business essentials such as how to manage finances, transactions, budgets and other financial requirements, manage the business operations, rosters and effective communication skills and how to manage conflict
• Safety essentials such as the implementation and ongoing monitoring of work health and safety practices, how to Identify hazards, assess and control safety risks and participate in safe food handling practices

Course Outline

• 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 relationship
• SITXWHS003 Implement and monitor work health and safety practices
• SITXFSA001 Use hygienic practices for food safety
• SITHCCC020 Work effectively as a cook*
• SITHCCC001 Use food preparation equipment*
• SITXFSA002 Participate in safe food handling practices
• SITHKOP002 Plan and cost basic menus
• SITXINV002 Maintain the quality of perishable items*
• SITHCCC017 Handle and serve cheese*
• SITXINV001 Receive and store stock
• SITXHRM001 Coach others in job skills
• SITHKOP004 Develop menus for special dietary requirements
• BSBSUS401 Implement and monitor environmentally sustainable work practices
• SITXINV004 Control stock
• SITXINV003 Purchase goods
• HLTAID003 Provide first aid
• SITHCCC003 Prepare and present sandwiches*

*Pre-requisite requirements: SITXFSA001 Use hygienic practices for food safety unit must be successfully completed prior to commencement of these units


Students will be assessed through the following general methods of assessment that may apply for each unit. Each of the selected methods must be completed/deemed satisfactory, as each method is only a partial completion.
• Written Assessment
• Assignment
• Practical Project

Vocational Placement

The Diploma of Hospitality Management includes the requirement of up to 48 service shifts of practical placement hours to be completed and evidence of the ability to manage a budget for a business over a three-month period.

Vocational placement helps you prepare for the real world with real-life skills. For more information on vocational placement, including or support services that we are able to offer, please feel free to contact us or talk to your course advisor at Axis Institute today.

Possible Career Outcomes

Possible career pathways in roles such as departmental or small business manager in restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

Payment Options

Axis Institute has a number of options to allow you to select a payment method best suitable to your financial situation. Course fees can be paid by in person, by phone, internet banking, or credit card.

Fee for Service

• Option 1 Upfront 100% Payment.
You can pay course fees in full upfront through your own pocket either through direct debit or credit card. A direct debit or direct withdrawal of funds can be arranged and scheduled from your nominated bank account. We accept payments by MasterCard or Visa.

• Options 2 Payment Plan
You can pay course fees through convenient instalments weekly, fortnightly, monthly or per every semester. Terms and conditions apply.

• Options 3 Direct Debit
A direct debit or direct withdrawal of funds can be arranged and scheduled from your nominated bank account.

• Options 4 Credit Card
We accept payments by MasterCard or Visa.

Enquire Today

Take the next step and enquire today at or call us on 07 2102 3553.