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.
Study Units
28 Units
– 11 Core units
– 17 Elective Units
Sample Study Plan >
Campus
The Culinary Academy
Noosa Campus
See Map >
Intake Dates
2024: 15 Jan, 13 May, 9 Sep
2025: 13 Jan, 13 May, 8 Sep
2026: 12 Jan.
Tuition Fee
$8,000
+ Admissions Fee: $250
+ Industry Pack: $1,500
Learning Outcomes
- Learn multi-skilling and acquire targeted skills in cookery and food and beverage.
Unit Pathways
- Food & Beverage
- Patisserie
Career Pathways
- Restaurant manager
- Catering operations manager
- Club manager
- Pub manager
- Café manager
Entry Requirement
- Successful completion of SIT40521 Certificate IV in Kitchen Management, 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.
Payment Plan
*Industry pack needs to be paid prior to course commencement and is one-off when you package courses.
1st Payment (Due date: Offer date)
$250
Admission Fee
+
$1,000
Tuition
+
$1,500
Industry Pack
2nd – 6th Payment (Due date: Week 5/12/19/26/33)
$1,400 X5
Tuition
Timetable
Mondays – Wednesdays
9:00 am – 4:30 pm
On-Campus Training
Thursdays
Online Self-study
On-campus training is required from Monday – Wednesday.
From week 1 to week 4, You will be learning theory and from week 5,
There will be restaurant shift (lunch/dinner) depending on level and availability.
Thursdays are scheduled for online self-study via our LMS ‘Canvas’.
“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!”
Natasha
Diploma of Hospitality Management Graduate
Study Units
*Note: Units marked with an *asterisk include one or more prerequisite units of competency.
11 Core units
SITXCCS015
Enhance customer service experiences
SITXCCS016
Develop and manage quality customer service practices
SITXCOM010
Manage conflict
SITXFIN009
Manage finances within a budget
SITXFIN010
Prepare and monitor budgets
SITXGLC002
Identify and manage legal risks and comply with law
SITXHRM008
Roster staff
SITXHRM009
Lead and manage people
SITXMGT004
Monitor work operations
SITXMGT005
Establish and conduct business relationships
SITXWHS007
Implement and monitor work health and safety practices
17 Elective units
SITHIND005
Use hygienic practices for hospitality service
SITHIND008
Work effectively in hospitality service
SITXINV007
Purchase goods
SITHFAB036
Provide advice on food
SITHIND006
Source and use information on the hospitality industry
BSBHRM416
Process payroll
BSBFIN401
Report on financial activity
– Elective Units for Food and Beverage Pathway
SITHFAB021
Provide responsible service of alcohol
SITHFAB023*
Operate a bar
SITHFAB025*
Prepare and serve espresso coffee
SITHFAB027*
Serve food and beverage
SITHFAB030*
Prepare and serve cocktails
SITHFAB034*
Provide table service of food and beverage
SITHFAB037*
Provide advice on food and beverage matching
SITXFSA006
Participate in safe food handling practices
SITXINV006*
Receive, store and maintain stock
SITXCCS017
Use a computerised booking system
– Elective Units for Patisserie Pathway
SITHCCC023*
Use food preparation equipment
SITXINV008
Control stock
SITHKOP010
Plan and cost recipes
SITHKOP015*
Design and cost menus
SITHPAT011*
Produce cakes
SITHPAT014*
Produce yeast-based bakery products
SITHPAT015*
Produce petits fours
SITHPAT016*
Produce desserts
SITHPAT013*
Produce pastries
