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.

Duration

52 weeks
– Tuition: 47 weeks
– Holidays: 5 weeks

Academic Calendar >

Study Units

28 Units
– 11 Core units
– 17 Elective Units

Campus

The Culinary Academy
Noosa Campus

Intake Dates

2024: 15 Jan, 13 May, 9 Sep

2025: 13 Jan, 12 May, 8 Sep

2026: 12 Jan.

Tuition Fee

$8,000
+ Admissions Fee: $250
+ Industry Pack: $650

Learning Outcomes

Unit Pathways

Career Pathways

  • Club manager
  • Pub manager
  • Café manager

Entry Requirements

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

+

$650

Industry Pack

2nd – 6th Payment (Due date: Week 5/12/19/26/33)

$1,400 X5

Tuition

Timetable*

MON – TUE – WED

or

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.

Natasha

“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

SITXHRM007

Coach others in job skills

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

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