Diploma of Hospitality Management

This course includes mandatory Work Based Training to be undertaken in the SITHCCC043 Work effectively as a cook unit. Each student is required to work in an operational commercial kitchen at an industry workplace for a minimum of 240 hours over 11 weeks. NTCA will ensure placement of all students; however, students may have the option to arrange their own work placement subject to approval of the workplace from the college.

The course cost is $25,000. The qualification code is SIT50422 and the CRICOS code is 114024M.

To attain this qualification, 28 units must be achieved, consisting of 11 core units and 17 elective units.

Yes. Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications. The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system, including work and life experience. Students may apply for RPL or credit transfers for any unit in which they can successfully demonstrate competency.

After achieving the Diploma of Hospitality Management, individuals could progress to the Advanced Diploma of Hospitality Management or higher education qualifications in management. The qualification also provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager, with possible job titles including Chef De Cuisine, Kitchen Manager, Restaurant Manager, and Sous Chef.