Course Overview

About This Course

The Diploma of Hospitality Management is a comprehensive program designed to equip individuals with the skills needed to excel in the hospitality industry. Students learn about hospitality operations, customer service, event management, and business principles. The Diploma of Hospitality Management provides a comprehensive overview of the hospitality industry, covering areas like operations, customer service, event management, and marketing. Students gain essential skills in communication, problem-solving, and leadership. With practical training and industry placements, graduates are prepared for managerial roles in hotels, restaurants, and resorts, making them valuable assets in the dynamic world of hospitality. The Diploma of Hospitality Management 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. Upon completing the qualification, they will be able to operate independently, have responsibility for others and make a range of operational business decisions. Students will be able to choose either the Cookery pathway or Patisserie pathway to complete the course at VIT. Sydney Campus and Adelaide Campus offer only the cookery pathways.

Where You Can Study

Available Locations

157-161 Gloucester Street, Sydney

157-161, Gloucester St, The Rocks,, Sydney, NSW 2000

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Eligibility

Entry Requirements

General Requirements

Applicants must be at least 18 years of age at the time of enrolment
Successful completion of Australian Equivalent Year 10 qualification or higher (for international students); Completion of senior high school to the Australian Year 12 or equivalent (for domestic students)
Mature age students can also enter based on an interview with VIT staff
Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent
Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork
Should have basic computer and MS Office skills (Word, Excel and Power Point)
English language requirement may also be met by: Cert III in EAL / Academic IELTS band score of 5.5 or equivalent; Satisfactorily completed ELICOS at to at least Upper Intermediate level; Completed equivalent of Australian Year 11 qualification from any of the English speaking countries such as Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland; Completion of any Australian AQF Certificate III or higher qualification; Satisfactorily completion of at least one semester of study in Australia in a tertiary course (satisfactorily for this purpose would mean that the applicant has completed 50% or more of the semester load); Completed a Placement Test devised and administered by VIT or a nominated accredited agency

Career & Study Pathways

Where this takes you

Career Opportunities

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager. Possible job titles include: banquet or function manager, bar manager, café manager, chef de cuisine, chef patissier, club manager, front office manager, kitchen manager, restaurant manager, sous chef, unit manager, catering operations. Graduates have the opportunity to excel as hotel managers, restaurant managers, event coordinators, and food and beverage supervisors, contributing to the success of their establishments and ensuring exceptional guest experiences. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

Quality & Recognition

Accreditation & Migration

Academic Regulator

ASQA

Professional Body

Tourism, Hospitality and Events Industry Body

Accreditation Status

Accredited

Skills Assessor

TRA (Trades Recognition Australia)

Course Content

Units of Competency

All Units36 units

SITXCCS015

Enhance customer service experiences

Core unit

SITXCCS016

Develop and manage quality customer service practices

Core unit

SITXCOM010

Manage conflict

Core unit

SITXFIN009

Manage finances within a budget

Core unit

SITXFIN010

Prepare and monitor budgets

Core unit

SITXGLC002

Identify and manage legal risks and comply with law

Core unit

SITXHRM008

Roster staff

Core unit

SITXHRM009

Lead and manage people

Core unit

SITXMGT004

Monitor work operations

Core unit

SITXMGT005

Establish and conduct business relationships

Core unit

SITXWHS007

Implement and monitor work health and safety practices

Core unit

SITHCCC023

Use food preparation equipment

Elective – Cookery and Patisserie pathways

SITHCCC027

Prepare dishes using basic methods of cookery

Elective – Cookery and Patisserie pathways

SITHCCC028

Prepare appetisers and salads

Elective – Cookery pathway

SITHCCC029

Prepare stocks, sauces and soups

Elective – Cookery pathway

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

Elective – Cookery pathway

SITHCCC031

Prepare vegetarian and vegan dishes

Elective – Cookery pathway

SITHCCC035

Prepare poultry dishes

Elective – Cookery pathway

SITHCCC036

Prepare meat dishes

Elective – Cookery pathway

SITHCCC037

Prepare seafood dishes

Elective – Cookery pathway

SITHCCC041

Produce cakes, pastries and breads

Elective – Cookery pathway

SITHCCC042

Prepare food to meet special dietary requirements

Elective – Cookery and Patisserie pathways

SITHKOP013

Plan cooking operations

Elective – Cookery and Patisserie pathways

SITXFSA005

Use hygienic practices for food safety

Elective – Cookery and Patisserie pathways

SITXFSA006

Participate in safe food handling practices

Elective – Cookery and Patisserie pathways

SITXHRM010

Recruit, select and induct staff

Elective – Cookery and Patisserie pathways

SITXINV006

Receive, store and maintain stock

Elective – Cookery and Patisserie pathways

SITXWHS006

Identify hazards, assess and control safety risks

Elective – Cookery and Patisserie pathways

SITHPAT011

Produce cakes

Elective – Patisserie pathway (Melbourne campus only)

SITHPAT012

Produce specialised cakes

Elective – Patisserie pathway (Melbourne campus only)

SITHPAT013

Produce pastries

Elective – Patisserie pathway (Melbourne campus only)

SITHPAT014

Produce yeast-based bakery products

Elective – Patisserie pathway (Melbourne campus only)

SITHPAT015

Produce petits fours

Elective – Patisserie pathway (Melbourne campus only)

SITHPAT017

Prepare and model marzipan

Elective – Patisserie pathway (Melbourne campus only)

SITHPAT018

Produce chocolate confectionery

Elective – Patisserie pathway (Melbourne campus only)

SITHPAT019

Model sugar-based decorations

Elective – Patisserie pathway (Melbourne campus only)

Common Questions

Frequently Asked Questions

What are the two study pathways available in the Diploma of Hospitality Management?

Students can choose either the Cookery pathway or the Patisserie pathway to complete the course at VIT. The Patisserie pathway is offered at the Melbourne campus only, while the Sydney Campus and Adelaide Campus offer only the Cookery pathway.

Is work placement required, and how many hours do I need to complete?

Yes, work placement is required. Cookery pathway students must complete a minimum of 48 sessions (144 hours) of work placement, and Patisserie pathway students must complete a minimum of 12 sessions (36 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements, and the Institute will arrange the workplace for all other students.

What are the English language requirements for international students?

International students must meet at least one of the following English language requirements: a minimum IELTS score of 5.5 or PTE score of 42 or equivalent; Cert III in EAL; satisfactorily completed ELICOS at Upper Intermediate level; completed equivalent of Australian Year 11 from an English-speaking country such as Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland; completion of any Australian AQF Certificate III or higher qualification; satisfactory completion of at least one semester of study in Australia in a tertiary course; or completion of a Placement Test devised and administered by VIT or a nominated accredited agency.

What career outcomes can I expect after completing the Diploma of Hospitality Management?

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager. Possible job titles include banquet or function manager, bar manager, café manager, chef de cuisine, chef patissier, club manager, front office manager, kitchen manager, restaurant manager, sous chef, unit manager, and catering operations. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

What further study options are available after completing this diploma?

After achieving the Diploma of Hospitality Management, individuals could progress to the Advanced Diploma of Hospitality Management, or other Advanced Diploma qualifications within the Hospitality training package. Students may also progress to higher education qualifications in management.

Application

How to Apply

Three simple steps to get enrolled

Step 01

Enquire

Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.

Step 02

Submit Documents

Our team will guide you on exactly which documents to prepare and submit.

Step 03

Get Enrolled

Receive your offer letter and confirm your enrolment. Welcome to the course!

Course Snapshot

Salary, careers & skills

Typical Salary

Entry-level (0-2 years)AUD $50,000 to $62,000 per year

Early Career (2-5 years)AUD $62,000 to $80,000 per year

Mid-Level (5-10 years)AUD $80,000 to $100,000 per year

Career Paths

Hotel General ManagerFront Office ManagerFood and Beverage ManagerRestaurant ManagerEvent Coordinator / Events Manager

Key Skills

Hotel and accommodation operations managementFood and beverage service and cost controlCustomer relationship management and guest experience designEvent planning and conference managementFinancial management, budgeting and revenue analysis

Full Course Overview

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Diploma of Hospitality Management

About This Course

Available Locations

Entry Requirements

Where this takes you

Accreditation & Migration

Units of Competency

Frequently Asked Questions

How to Apply

Hear From the Students