Diploma of Hospitality Management

Students must meet one of the following English proficiency requirements: Evidence of a valid IELTS score of 6.0 or other equivalents in English Language tests including Test of English as a Foreign Language (TOEFL iBT), Pearson Test of English (PTE), Doulingo English Test, and Cambridge English (CAE); successfully complete the pathway with recognized ELICOS providers, as determined by Clinton Institute via exit score of IELTS score of 6.0 equivalents; or have successfully completed their Year 12 or equivalent in English Language.

There are no formal entry requirements for this qualification. However, individuals may typically enter following completion of SIT30821 Certificate III in Commercial Cookery and/or SIT40521 Certificate IV in Kitchen Management or similar hospitality qualifications. This course is suitable for someone who has been working in commercial cookery in a hospitality or kitchen management context in the past.

Possible job titles include: Kitchen manager, Head Chef, Catering manager, Operations manager, Functions manager, Events manager, Cafeteria manager, and Food & beverage manager. The qualification provides a pathway to work in the hospitality, events and functions industries in small and large organisations, such as cafes & restaurants, pubs, clubs, bistros, casinos, event venues, function centres, cafeterias, aged care facilities, etc.

Assessment modes include: Workplace Assessment (observation of the learner demonstrating skills in the workplace), Written Assessment in the Classroom (written questions, case scenarios, reports, projects, self reflection and other written assignments), Simulated Practical Assessment (observation in a simulated environment such as a classroom or training kitchen), and Work Placement Log (students record individual shift attendances verified by the Work Placement Host).

Students who have relevant existing skills, knowledge or experience will be able to seek RPL (Recognition of Prior Learning), which is available to ensure that those are recognised, and the amount of training is adjusted accordingly.