SIT50422/ CRICOS 111268D
Diploma of Hospitality Management
Study 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.
Culinary Academy students are taught to 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 business manager.
The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in cookery and food and beverage.
– 11 Core units
– 17 Elective Units
The Culinary Academy
2024: 15 Jan, 13 May, 9 Sep
2025: 13 Jan, 12 May, 8 Sep
2026: 12 Jan.
+ Admissions Fee: $250
+ Industry Pack: $650
- Learn multi-skilling and acquire targeted skills in cookery and food and beverage.
- Food & Beverage
- Restaurant manager
- Catering operations manager
- Club manager
- Pub manager
- Café manager
- Year 12 school certificate or equivalent, Upper-intermediate level of English or IELTS 5.0 with no less than 4.5 in any band.
- Access to a laptop or tablet for home and classroom use.
- Have access to a stable internet connection.
*Industry pack needs to be paid prior to course commencement and is one-off when you package courses.
1st Payment (Due date: Offer date)
2nd – 6th Payment (Due date: Week 5/12/19/26/33)
MON – TUE – WED
WED – THU – FRI
9:00 am – 4:30 pm
On-Campus Training & Self-study
*Students will be required throughout their course to attend dinner shifts on some Mondays.
“I wanted to up-skill my management skill as a manager and it really broaden my knowledge.
I also got to learn Patisserie units which I enjoyed the most!”
Diploma of Hospitality Management Graduate
*Note: Units marked with an *asterisk include one or more prerequisite units of competency.
11 Core units
Enhance customer service experiences
Develop and manage quality customer service practices
Manage finances within a budget
Prepare and monitor budgets
Identify and manage legal risks and comply with law
Lead and manage people
Monitor work operations
Establish and conduct business relationships
Implement and monitor work health and safety practices
17 Elective units
Use hygienic practices for hospitality service
Work effectively in hospitality service
Provide advice on food
Source and use information on the hospitality industry
Coach others in job skills
Report on financial activity
– Elective Units for Food and Beverage Pathway
Provide responsible service of alcohol
Operate a bar
Prepare and serve espresso coffee
Serve food and beverage
Prepare and serve cocktails
Provide table service of food and beverage
Provide advice on food and beverage matching
Participate in safe food handling practices
Receive, store and maintain stock
Use a computerised booking system
– Elective Units for Patisserie Pathway
Use food preparation equipment
Plan and cost recipes
Design and cost menus
Produce yeast-based bakery products
Produce petits fours