Diploma of Hospitality Management

The standalone duration for this qualification for direct entry students is expected to be completed in 104 weeks, which includes 80 weeks of face-to-face training and assessment spread over 8 terms of 10 weeks each and 24 weeks of term breaks (accumulative). However, the duration can be shortened to 26 weeks due to Credit Transfer if the student has previously completed SIT50422 – Diploma of Hospitality Management at Hilton Academy.

The tuition fee for the Advanced Diploma of Hospitality Management is $21,846. There is also an enrolment fee of $250 and a material fee of $2,995. Students may also incur additional costs for a kitchen toolkit (chef's uniform, safety shoes, knives and small equipment) if they choose to have Hilton Academy provide it.

The program is delivered face-to-face in the classroom at Level 1-2, 301-311 Flinders Ln, Melbourne VIC 3000. Practical face-to-face training is provided in a commercial training kitchen at Unit 4, 60 Stubbs St, Kensington VIC 3031. Work placement training is conducted at a location as per the individual student agreement.

International applicants must provide evidence of completion of the IELTS Test (Academic or General) with an overall band score of 6.0, or an equivalent qualification such as TOEFL iBT total score of 67, Pearson Test of English Academic overall score of 47, or other accepted tests, all completed within 2 years of the application date. Alternatively, applicants may present IELTS 5.5 combined with 10 weeks of ELICOS, or IELTS 5.0 combined with 20 weeks of ELICOS. Certain applicants — such as citizens of the UK, USA, Canada, New Zealand or the Republic of Ireland — are exempt from these requirements.

After achieving the Advanced Diploma of Hospitality Management, individuals could progress to BSB80120 – Graduate Diploma of Management (Learning) or higher education qualifications in management. Graduates can also pursue roles as area managers or operations managers within the hospitality industry, café owners or managers, executive chefs, executive sous chefs, food and beverage managers, or head chefs across restaurants, hotels, motels, catering services, clubs, pubs, cafés, and coffee shops.