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Diploma of Hospitality Management

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Diploma of Hospitality Management SIT50416
CRICOS Code 091003K
Duration 88 weeks including breaks (3 days per week)
Course Fee AUD $17,999
Course fee includes Learning Materials Fees & Prescribed Text Books Fees.
Other Costs Students are required to purchase: Standard Chefs Tool Kit, Standard Chefs Uniform and Shoes (individually fitted)
Delivery Locations Melbourne Campus: Level 14, 123 Queen Street, Melbourne VIC 3000
Abottsford Campus: 413, Jhonston Street, Abottsford VIC 3067
Intake Refer to Intake Dates
Eligibility Criteria International Students:
(1) Year 12 or equivalent (2) IELTS 5.5 or equivalent (3) Must be 18 years or older at commencement of the course.
Domestic Students:
Entry to this qualification generally requires successful completion of Australian Year 12 or its equivalent. Applicant should be at least 18 years of age at Commencement.

For applicants whose first language is not English, then in addition to the above requirement, applicant must demonstrate their competence level in English Language to an appropriate level which may be determined by an interview and the Institute’s LLN test.

Work Based Training N/A
Modes of Delivery For International students; face-to-face classroom based.
For Domestic students; face-to-face classroom based and/or workplace training.
Diploma of Hospitality course provides the skills and knowledge for an individual to be competent as a Supervisor or Team Leader in any hospitality function area. This individual would supervise, lead and execute judgments using wide-ranging technical, creative, or conceptual competencies. Work would be undertaken in various hospitality settings.
Units of Competency
Unit Code Unit Name
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITHK0P005 Coordiante Cooking Operations
SITXCCS007 Enhance Counstomer Service Experience
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN002 Interpret Financial Information
SITXFIN004 Prepare and monitor budgets
SITXFSA002 Participate in safe food handling practices
SITXFSA001 Use hygienic practices for food safety
SITXGLC001 Research and comply with regulatory requirements
SITXHRM401 Roster staff
SITXHRM003 Lead and manage people
SITXHRM004 Recruit, select and induct staff
SITXHRM006 Monitor staff performance
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices
*Commercial Cookery Pathway
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC0013 Prepare seafood dishes
SITHCCC0014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
BSBITU202 Create and use spreadsheets
*Patisserie pathway
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast based bakery products
SITHPAT005 Produce petits fours
SITHPAT007 Prepare and model marzipan
SITHPAT008 Produce chocolate confectionery
SITHPAT009 Model sugar based decorations
SITHPAT010 Design and produce sweet buffet showpieces

NOTE: Students must complete either a Commercial Cookery or Patisserie Pathway cause prior to commencing the Diploma of Hospitality Management. Units are subjected to change and availability.

Testimonials

  • “I benefitted greatly from this course while still working in the workplace (restaurant).”


    - Kishan S

  • I was very happy with my time at VIT studying hospitality. I don’t think there is anything I would change, everything was good”


    - Vijay S

  • Excellent trainer, thoroughly enjoyed the course. Was well paced and time went quickly. Appreciated being able to complete some projects as a group in class, venue convenient and all facilities required were available


    - Ms. Christine G

  • Very good relationships developed from the beginning. Staff members have been fantastic even before commencement of the course. They made my time in class informative and pleasurable


    - Mr. Michael G

  • Very well structured course. I have got a lot out of this course and looking forward to putting my new skills and knowledge to work –


    - Ms. Melissa C

  • First time I have had such a positive, intelligent and charismatic trainer. He has a talent for training and made a challenging course achievable with his attitude and advice. I would definitely like to study with him in future on another course and have enjoyed the time


    - Mr. Jason P

  • Fantastic opportunity to be a student of VIT. Excellent trainer and best Administrator, thanks for their help and support


    - Ms. Ramanpreet P

  • The course was very good. Trainer was fantastic and was flexible and informative


    - Ms. Rebecca B

  • So far the course has been fantastic with a patient and understanding teacher.  The course is very informative and helpful with my current job.


    - Mr. Chris C

  • The written information I found to be useful, well written, concise. The instructor was very helpful in any difficulties that I experienced. Also very knowledgeable and very communicative. I would recommend this course.


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    - Mr. Effie S

  • It is a very enjoyable and informative class.


    - Mr. Sylvie T

  • The course gave me confidence though it was a little challenging. My teacher was friendly and very helpful.


    - Mr. Vincen R

  • My English teacher is responsible and patient who uses simple ways to help us understand English words.


    - Mr. Yuwen Z

  • Our English teacher is a nice person who is patient, responsible and kind.


    - Mr. Li Y

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