Diploma of Hospitality Management

Code:
SIT50416
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Government-subsidised training
Recognition
Meets the requirements of the Australian Qualifications Framework (AQF)
Entry requirements
No minimum education. A lower level qualification in a relevant area of study or relevant employment experience is strongly recommended.
Units in this course
Fee range
$5,520 - $18,600 (full fee)
$5,691 - $17,000
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Echuca
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Box Hill
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Dandenong
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Leongatha
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Morwell
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Docker Street, Wangaratta
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Fryers Street, Shepparton
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About government-subsidised training

Students may be eligible for government-subsidised training. This is only offered by training providers who have a contract with the Victorian Government to deliver government-subsidised training.

If you're eligible, the government will contribute to the cost of the training.




Finding government-subsidised training

Government-subsidised training is marked with this symbol Government-subsidised training available. Course availability data is sourced from the Australian Course Information Register.

About pre-apprenticeship courses

This course is available to study as a pre-apprenticeship. A pre-apprenticeship is a great way to get a feel for the industry before committing to an apprenticeship.

Some pre-apprenticeships can help reduce the length of a formal apprenticeship. This only applies to selected courses approved by the Victorian Registration and Qualifications Authority (VRQA). To find out if this applies to your pre-apprenticeship contact your training provider.

For more information about pre-apprenticeships, see our Pre-Apprenticeships page.

About recognition

The courses shown on the Victorian Skills Gateway website are regulated qualifications under the Australian Qualifications Framework (AQF), or short training programs made up of units of competency from regulated qualifications.

Units
Unit code
Unit title
BSBADM502
Manage meetings
BSBCMM401
Make a presentation
BSBDIV501
Manage diversity in the workplace
BSBEBU501
Investigate and design e-business solutions
BSBFIA302
Process payroll
BSBFIA303
Process accounts payable and receivable
BSBFIA304
Maintain a general ledger
BSBFIA401
Prepare financial reports
BSBFIM502
Manage payroll
BSBFRA502
Manage a franchise operation
BSBITU301
Create and use databases
BSBITU302
Create electronic presentations
BSBITU306
Design and produce business documents
BSBITU402
Develop and use complex spreadsheets
BSBMGT517
Manage operational plan
BSBMKG401
Profile the market
BSBRES401
Analyse and present research information
BSBRSK501
Manage risk
BSBSUS501
Develop workplace policy and procedures for sustainability
CPPCLO2001A
Maintain hard floor surfaces
CPPCLO2004A
Maintain carpeted floors
CPPCLO2009A
Clean glass surfaces
CPPCLO2010A
Clean ceiling surfaces and fittings
CPPCLO2017A
Clean wet areas
CPPCLO2019A
Sort and remove waste and recyclable materials
CPPCLO2035A
Maintain cleaning storage areas
CPPCLO3013A
Clean window coverings
CPPCLO3016A
Wash furniture and fittings
CPPSEC2012A
Monitor and control individual and crowd behaviour
CPPSEC3017A
Plan and conduct evacuation of premises
CPPSEC3018A
Provide for the safety of persons at risk
HLTAID003
Provide first aid
SITEEVT001
Source and use information on the events industry
SITEEVT005
Plan in-house events or functions
SITEEVT008
Manage event staging components
SITEEVT010
Manage on-site event operations
SITHACS001
Clean premises and equipment
SITHACS002
Provide housekeeping services to guests
SITHACS003
Prepare rooms for guests
SITHACS004
Launder linen and guests clothes
SITHACS005
Provide porter services
SITHACS006
Provide valet service
SITHACS007
Conduct night audit
SITHACS008
Provide accommodation reception services
SITHASC001
Prepare dishes using basic methods of Asian cookery
SITHASC002
Prepare Asian appetisers and snacks
SITHASC003
Prepare Asian stocks and soups
SITHASC004
Prepare Asian sauces, dips and accompaniments
SITHASC005
Prepare Asian salads
SITHASC006
Prepare Asian rice and noodles
SITHASC007
Prepare curry pastes and powders
SITHASC008
Prepare Asian cooked dishes
SITHASC009
Prepare Asian desserts
SITHASC010
Prepare Japanese cooked dishes
SITHASC011
Prepare sashimi
SITHASC012
Prepare sushi
SITHASC013
Produce Japanese desserts
SITHASC014
Prepare dim sum
SITHASC015
Prepare Chinese roast meat and poultry dishes
SITHASC016
Prepare tandoori dishes
SITHASC017
Prepare Indian breads
SITHASC018
Prepare Indian sweetmeats
SITHASC019
Prepare Indian pickles and chutneys
SITHCCC001
Use food preparation equipment
SITHCCC003
Prepare and present sandwiches
SITHCCC004
Package prepared foodstuffs
SITHCCC005
Prepare dishes using basic methods of cookery
SITHCCC006
Prepare appetisers and salads
SITHCCC007
Prepare stocks, sauces and soups
SITHCCC008
Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC009
Produce cook-chill and cook-freeze foods
SITHCCC010
Re-thermalise chilled and frozen foods
SITHCCC012
Prepare poultry dishes
SITHCCC013
Prepare seafood dishes
SITHCCC014
Prepare meat dishes
SITHCCC015
Produce and serve food for buffets
SITHCCC016
Produce pates and terrines
SITHCCC017
Handle and serve cheese
SITHCCC018
Prepare food to meet special dietary requirements
SITHCCC019
Produce cakes, pastries and breads
SITHCCC020
Work effectively as a cook
SITHCCC021
Prepare specialised food items
SITHCCC022
Prepare portion-controlled meat cuts and meat products
SITHFAB002
Provide responsible service of alcohol
SITHFAB003
Operate a bar
SITHFAB004
Prepare and serve non-alcoholic beverages
SITHFAB005
Prepare and serve espresso coffee
SITHFAB006
Provide room service
SITHFAB007
Serve food and beverage
SITHFAB008
Operate and monitor cellar systems
SITHFAB009
Conduct a product tasting for alcoholic beverages
SITHFAB010
Prepare and serve cocktails
SITHFAB011
Provide advice on beers, spirits and liqueurs
SITHFAB012
Provide advice on Australian wines
SITHFAB013
Provide advice on imported wines
SITHFAB014
Provide table service of food and beverage
SITHFAB015
Provide silver service
SITHFAB016
Provide advice on food
SITHFAB017
Provide advice on food and beverage matching
SITHFAB018
Provide gueridon service
SITHFAB019
Plan and monitor espresso coffee service
SITHFAB020
Manage the sale or service of wine
SITHGAM001
Provide responsible gambling services
SITHGAM002
Attend gaming machines
SITHGAM003
Operate a TAB outlet
SITHGAM004
Conduct Keno games
SITHGAM005
Analyse and report on gaming machine data
SITHGAM006
Deal Baccarat games
SITHGAM007
Conduct Big Wheel games
SITHGAM008
Deal Blackjack games
SITHGAM009
Deal Poker games
SITHGAM010
Deal Pontoon games
SITHGAM011
Conduct Rapid Roulette games
SITHGAM012
Conduct Roulette games
SITHGAM013
Conduct Sic Bo games
SITHGAM014
Manage gaming activities
SITHGAM015
Attend casino gaming machines
SITHGAM016
Deal Caribbean Stud games
SITHGAM017
Deal Casino War games
SITHGAM018
Deal Mississippi Stud games
SITHGAM019
Conduct Rapid Baccarat games
SITHGAM020
Conduct Rapid Big Wheel games
SITHGAM021
Deal Three Card Poker games
SITHIND001
Use hygienic practice for hospitality service
SITHIND002
Source and use information on the hospitality industry
SITHIND004
Work effectively in hospitality service
SITHKOP003
Plan and display buffets
SITHKOP004
Develop menus for special dietary requirements
SITHKOP005
Coordinate cooking operations
SITHKOP006
Plan catering for events or functions
SITHKOP007
Design and cost menus
SITHKOP008
Select catering systems
SITHPAT001
Produce cakes
SITHPAT002
Produce gateaux, torten and cakes
SITHPAT003
Produce pastries
SITHPAT004
Produce yeast-based bakery products
SITHPAT005
Produce petits fours
SITHPAT006
Produce desserts
SITHPAT007
Prepare and model marzipan
SITHPAT008
Produce chocolate confectionery
SITHPAT009
Model sugar-based decorations
SITHPAT010
Design and produce sweet buffet showpieces
SITTPPD001
Package tourism products
SITTPPD003
Coordinate and operate sustainable tourism activities
SITTPPD004
Develop in-house recreational activities
SITTPPD005
Develop host community awareness of tourism
SITTPPD007
Research and analyse tourism data
SITTTSL002
Access and interpret product information
SITTTSL005
Sell tourism products and services
SITTTSL006
Prepare quotations
SITTTSL007
Process reservations
SITTTSL010
Use a computerised reservations or operations system
SITXCCS002
Provide visitor information
SITXCCS004
Provide lost and found services
SITXCCS005
Provide club reception services
SITXCCS007
Enhance customer service experiences
SITXCCS008
Develop and manage quality customer service practices
SITXCOM004
Address protocol requirements
SITXCOM005
Manage conflict
SITXCRI001
Respond to a customer in crisis
SITXEBS002
Develop, implement and monitor the use of social media in a business
SITXFIN001
Process financial transactions
SITXFIN002
Interpret financial information
SITXFIN003
Manage finances within a budget
SITXFIN004
Prepare and monitor budgets
SITXFSA001
Use hygienic practices for food safety
SITXFSA002
Participate in safe food handling practices
SITXFSA003
Transport and store food
SITXFSA004
Develop and implement a food safety program
SITXGLC001
Research and comply with regulatory requirements
SITXHRM002
Roster staff
SITXHRM003
Lead and manage people
SITXHRM004
Recruit, select and induct staff
SITXHRM005
Manage volunteers
SITXHRM006
Monitor staff performance
SITXINV002
Maintain the quality of perishable items
SITXINV003
Purchase goods
SITXINV004
Control stock
SITXLAN003
Conduct oral communication in a language other than English
SITXLAN004
Conduct complex oral communication in a language other than English
SITXLAN005
Read and write information in a language other than English
SITXLAN006
Read and write documents in a language other than English
SITXMGT001
Monitor work operations
SITXMGT002
Establish and conduct business relationships
SITXMPR001
Coordinate production of brochures and marketing materials
SITXMPR002
Create a promotional display or stand
SITXMPR003
Plan and implement sales activities
SITXMPR004
Coordinate marketing activities
SITXMPR005
Participate in cooperative online marketing initiatives
SITXMPR006
Obtain and manage sponsorship
SITXMPR007
Develop and implement marketing strategies
SITXWHS002
Identify hazards, assess and control safety risks
SITXWHS003
Implement and monitor work health and safety practices
About the fee range
The fee ranges shown are indicative only.

The full fee range does not factor in any government subsidies.

The government-subsidised fee range marked with this symbol Government-subsidised training available factors in a Victorian Government subsidy.

The ranges are based on:

  • Estimated tuition fees for the whole of the course with a Victorian Government subsidy 
  • Rates for local students only (not for international)  
  • Available data from the Australian Course Information Register

The fee ranges shown do not factor in concessions or scholarships. They also exclude other fees set by the training provider such as materials, services, and amenities.

All subsidies presented on this site are correct at the time of publication; subsidy information is updated on a monthly basis. To obtain the most accurate quote for the course you’re considering, please contact the training provider directly.

About occupations in demand

Occupations in demand are marked with this symbol . If you see a related job marked with this symbol, it’s identifying a role that is currently, or is at risk of, experiencing a skills shortage.

When an occupation has a skills shortage, it means the chances of getting a job after completing your course could be higher.

The information used to identify occupations in demand is primarily sourced from Higher Education and Skills Group (HESG) in the Department of Education and Training (DET), the Australian Bureau of Statistics (ABS) and Deloitte Access Economics.