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 specialization in accommodation services, cookery, food and beverage and gaming.
Possible job titles 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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
All international students must have completed an equivalent of Australian Year 12, VCE or its equivalent overseas qualification.
English Language Requirements
All students entering this qualification must have a minimum English Language proficiency level of one of the below:
All onshore students entering ANGAD Australian Institute of Technology courses must have within two years of your application date have successfully completed in Australia either;
a foundation course
a Senior Secondary Certificate of Education
a substantial part of a Certificate III or higher level qualification, from the Australian Qualifications Framework.
- IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result in line with DHA regulations
Students must be over 18 years of age to apply.
Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team (Student Support Officer, LLN Support Officer, Trainer and Assessor & the Training Manager).
The Pre-Training Review process ensures that educational and support needs of every learner are determined and that the learner is placed into a suitable course based on their career goals, interests, skills and knowledge assessed.
The completed form must be submitted to Student Support Services at Level 6, 501 Latrobe Street, Melbourne, VIC 3000.
- The total tuition fee for the complete course is AUD 17000.00.
- Enrolment Fee: AUD 200 (non – refundable).
- Material Fee: AUD 800.
If a student is not able to meet the minimum entry requirements but considers that they have the skills and experience to succeed in the course, they may apply to ANGAD Australian Institute of Technology for special consideration for entry.
Mode of study Classroom study (Level 5&6, 501 Latrobe Street, Melbourne, VIC 3000)
Practical training in the kitchen (9 Nicholson Street, Bentleigh, VIC 3204)
Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery.
The assessment process may include:
- Written reports
- Classroom activities/ Role plays
- Case studies
- Written test
- Project work/Research/ Portfolio
Diploma of Hospitality Management (SIT50416)
This qualification is listed on SIT - Tourism, Travel and Hospitality Training Package (Release 1.1) and has 28 units that must be completed:
Core units: 13
Elective units: 15
||Implement and monitor work health and safety practices
||Manage finances within a budget
||Lead and manage people
||Monitor work operations
||Manage diversity in the workplace
||Manage operational plan
||Enhance customer service experiences
||Develop and manage quality customer service practices
||Establish and conduct business relationships
||Prepare and monitor budgets
||Research and comply with regulatory requirements
||Use Hygienic practices for food safety
||Participate in safe food handling practices
||Use food preparation equipment
||Prepare dishes using basic methods of cookery
||Prepare and present sandwiches
||Prepare appetisers and salads
||Prepare stocks, sauces and soups
||Prepare vegetable, fruit, egg and farinaceous dishes
||Prepare poultry dishes
||Prepare seafood dishes
||Prepare meat dishes
||Prepare food to meet special dietary requirements
||Produce cakes, pastries and breads
||Coordinate Cooking operations
RPL and Credit Transfer:
Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment.
Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration. Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred.
A Credit Transfer application must be accompanied by Nationally Recognized Certificates or Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion. Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.