Diploma of Hospitality Management provides comprehensive training for aspiring leaders in the hospitality industry. Gain expertise in strategic planning, financial management, and customer service excellence. Develop essential skills in team leadership, marketing, and operations management, preparing you for managerial roles in hotels, restaurants, and resorts.

• Hotel Manager
• Restaurant Manager
• Catering Manager
• Resort Manager

This program is delivered in the classroom (face to face) and simulated workplace environment as required.

Springhill college students must:

• Be at least 18 years of age before commencement of course.
• Have completed Year 12 or equivalent.
• Knowledge of common computing terms and word processing.
• Completion of LLND assessment prior to enrolment (not necessarily a barrier to entry)
• Have an IELTS* overall score of 6.0 (test results must be no more than 2 years old) or PTE – Overall No lower than 50, with each no lower than 42 or CAE 169 or Pre-entry Oxford Placement Test of result no less than B2 with no category lower than B1.

This qualification will be delivered over 104 weeks.

• Core – SITXMGT004 Monitor work operations
• Core – SITXHRM009 Lead and manage people
• Core – SITXCOM010 Manage conflict
• Core – SITXFIN009 Manage finances within a budget
• Core – SITXHRM008 Roster staff
• Core – SITXWHS007 Implement and monitor work health and safety practices
• Core – SITXCCS016 Develop and manage quality customer service practices
• Core – SITXFIN010 Prepare and monitor budgets
• Core – SITXGLC002 Identify and manage legal risks and comply with law
• Core – SITXMGT005 Establish and conduct business relationships
• Core – SITXCCS015 Enhance customer service experiences
• Elective – SITHCCC026* Package prepared foodstuffs
• Elective – SITXINV007 Purchase goods
• Elective – SITHCCC040* Prepare and serve cheese
• Elective – SITHCCC031* Prepare vegetarian and vegan dishes
• Elective – SITHCCC043* Work effectively as a cook
• Elective – SITXFSA005 Use hygienic practices for food safety
• Elective – SITXFSA006 Participate in safe food handling practices
• Elective – SITHCCC023* Use food preparation equipment
• Elective – SITHCCC027* Prepare dishes using basic methods of cookery
• Elective – SITHCCC029* Prepare stocks, sauces and soups
• Elective – SITHCCC028* Prepare appetisers and salads
• Elective – SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
• Elective – SITHCCC035* Prepare poultry dishes
• Elective – SITHCCC036* Prepare meat dishes
• Elective – SITHCCC037* Prepare seafood dishes
• Elective – SITHCCC042* Prepare food to meet special dietary requirements
• Elective – SITXFSA008 Develop and implement food safety programme

Total fee $18500 (includes SIT40521Certificate IV in Kitchen Management)