Course Structure and Units
| CORE UNITS (THIRTEEN) | |
| BSBDIV501 | Manage diversity in the workplace |
| BSBMGT517 | Manage operational plan |
| SITXCCS007 | Enhance the customer service experience |
| SITXCCS008 | Develop and manage quality customer service practices |
| SITXCOM005 | Manage conflict |
| SITXFIN003 | Manage finances within a budget |
| SITXFIN004 | Prepare and monitor budgets |
| SITXGLC001 | Research and comply with regulatory requirements |
| SITXHRM002 | Roster staff |
| SITXHRM003 | Lead and manage people |
| SITXMGT001 | Monitor work operations |
| SITXMGT002 | Establish and conduct business relationships |
| SITXWHS003 | Implement and monitor work health and safety practices |
| KITCHEN MANAGEMENT ELECTIVE UNITS (FIFTEEN) | |
| SITXFSA001 | Use hygienic practices for food safety |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC020 | Work effectively as a cook |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC014 | Prepare meat dishes |
| SITXFIN002 | Interpret financial information |
| SITXINV003 | Purchase goods |
| SITXINV004 | Control stock |
| SITHIND002 | Source and use information on the hospitality industry |
| SITXHRM006 | Monitor staff performance |
| RESTAURANT MANAGEMENT ELECTIVE UNITS (FIFTEEN) | |
| SITXFSA001 | Use hygienic practices for food safety |
| SITHIND004 | Work effectively in hospitality service |
| SITXHRM006 | Monitor staff performance |
| BSBPEF301 | Organise personal work priorities |
| SITXFIN002 | Interpret financial information |
| BSBSUS211 | Participate in sustainable work practices |
| SITXHRM004 | Recruit, select and induct staff |
| SITXINV003 | Purchase goods |
| SITXINV004 | Control stock |
| SITHIND002 | Source and use information on the hospitality industry |
| SITHXCCS002 | Provide visitor information |
| SITHFAB005 | Prepare and serve espresso coffee |
| SITHFAB014 | Provide table service of food and beverage |
| SITHFAB002 | Provide responsible service of alcohol |
| SITHFAB016 | Provide advice on food |
Pre-Requisites
There are no pre-requisites for entry to the Diploma of Hospitality Management course.
Employment Outcomes
Successful completion of this course provides the skills and knowledge to perform as a restaurant manager, bar manager, hotel manager, executive chef, caterer or small business owner.
All nationally recognised qualifications also cover a range of general employability skills that are required in the hospitality industry including communication, teamwork, problem solving, initiative and enterprise, planning and organisation, self-management, learning and technology.
Enrolment
To enrol in this course you must be at least 15 years old. The course can be delivered on a full-time or part-time basis so is suitable for a range of employees.
AVTES welcomes students from disadvantaged groups or with disabilities to apply.
Email hello@avtes.com.au to enrol now.
Fees
Course prices for the Diploma of Hospitality Management.
| Stream | Tuition Fees (SFP) | Tuition Fees (Full Fee / RPL) |
| Kitchen Management | $ 10,687.50 | $ 15,525.00 |
| if completed SIT40416 | $ 3,087.50 | $ 4,485.00 |
| Restaurant Management | $ 10,450.00 | $ 15,180.00 |
| if completed SIT40416 Restaurant /Cafe Supervisor | $ 3,800.00 | $ 5,520.00 |
SFP – Skills First Program
Our Fees page covers how we set our fees and includes refund information. It adheres to government requirements set annually. All fees are based on qualification program hours and tuition fees may vary depending on units/hours undertaken or changed electives and student tuition fees as published are subject to change given individual circumstances at enrolment.
Government Funding
This course is eligible for government funding. To see if you meet eligibility requirements check out our Government Funding Opportunities page, or simply contact us directly.
Course Duration and Delivery Mode
This program is a self-paced competency based program. The duration is typically 12 months, or less with RPL. The program is delivered under a workplace training model in your workplace and includes 4 visits per year.
Training Hours and Commitment
To ensure a student a keeps up with course requirements and completes in the nominated duration they will need to commit to;
- a minimum of 13 hours per week to complete course work requirements;
- working a minimum average of 30 hours per week in their role;
- and attend any scheduled visits with your trainer for the purpose of training and/or assessment activities.
Note: Weekly commitment will vary depending on the unit of competency being undertaken.
Assessment Methods
Assessment of this course may involve the following types of assessment.
- Written activities / projects
- Verbal questions
- Work examples
- Observation
- Supervisor verification
- Recognition of prior learning (RPL)
RPL and Credit Transfers
RPL, or recognition or prior learning, is available to all applicants. Upon enrolment you will be asked to provide a portfolio of supporting evidence. We honor credit transfers from all current nationally recognised training. You will need to provide statements of attainment from your previous study. To find out more about how to provide information for credit transfers or RPL see here.
Further Training Opportunities
Opportunities for further training include Advanced Diploma of Hospitality Management.