Diploma of Hospitality Management
(Course Code THH51202 / CRICOS Code 059446E)
The Australian Qualifications Framework
The Diploma in Hospitality Management is nationally recognised under the Australian Qualifications Framework.
Course Aims
This course provides training and skill development to meet the needs of people seeking employment in management positions in the hospitality industry in Patisserie and Commmercial Cookery. The hospitality courses are nested. Core units of competence for a Certificate III and IV still appear as core units or electives in the Diploma. Upon successful completion of Diploma of Hospitality also may provide credits towards university courses.
Course Structure
Core Units Work with colleagues and customers Work in a socially diverse environment Follow health, safety and security procedures Promote products and services to customers Deal with conflict situations Establish and conduct business relationships Interpret financial information Communicate on the telephone Receive and store stock Control and order stock Follow workplace hygiene procedures Monitor work operations Implement workplace health, safety and security procedures Develop and implement operational plans Establish and maintain a safe and secure workplace Roster staff Lead and manage people Manage workplace diversity Manage quality customer service Manage finances within a budget Prepare and monitor budgets Coach others in job skills Develop and update the legal knowledge required for business compliance Develop and update hospitality industry knowledge
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(Units, course structure and timetables are subject to change. Not all units are offered every term/semester.) |
Assessment
The achievement of competence will be assessed by a range of methods aiming at maximum flexibility and customization to address specific needs and learning situations: observation of ongoing activities, short formal and informal tests, presentation of portfolios, role plays, observation of group discussion. Students will undertake informal assessment on an ongoing basis.
This assessment will be used by the teacher to monitor student progress and to provide appropriate feed back. The informal assessments do not contribute to the results achieved by a student. Students should be aware that all competency based tasks must be completed by the submission date. If a student does not pass their formal competency based assessment then they have the right to be re-assessed before they commence their end of semester tests.
Requirements to Receive the Qualification
To receive the Diploma, students are required to successfully complete all units of competence. A qualification will be issued based on the successful assessment of all units of competency.
Duration
Full-time: 2 years full time, or 6 months after completion of Certificate IV in Commercial Cookery.
Tuition Fee: $8,200 (AUD) per annum *Additional fees may apply
Prerequisites:
- Successful completion of Year 12 or equivalent AND;
- Successful completion of Certificate IV in Commercial Cookery
- International students: English language skills at least equivalent to IELTS 5.5 OR IELTS 5.0 with maximum 20 weeks ELICOS course OR Advanced level at Ozford English Language Centre.
Intakes
| 2008 VET Intakes |
Term 1
18 Feb - 11 Apr 2008 | Term 2
28 Apr - 27 Jun 2008 | Term3
14 Jul - 19 Sep 2008 | Term 4
6 Oct - 28 Nov 2008 |
X | X | X | X |
| 2009 VET Intakes |
Term 1
16 Feb - 10 Apr 2009 | Term 2
21 Apr - 26 Ju n2009 | Term3
13 Jul - 18 Sep 2009 | Term 4
5 Oct - 27 Nov 2009 |
| X | | X |
| (*Intakes are subject to change due to the enrolment numbers) |