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.

Spring Hill college students must:

• Be at least 18 years of age before commencement of course.
• Have completed Year 12 or equivalent.
• Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
  • Educated for 5 years in an English-speaking country; or
  • Successful completion of an English Placement Test
  • Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher-level qualification, from the Australian Qualifications Framework.
  • Pre-entry Oxford Placement Test of result no less than B2 with no category lower than B1.

*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.

*Other English proficiency documentation or test reports will be reviewed as per Australian Government Department of Human Affairs https://immi.homeaffairs.gov.au/help-support/meeting-our-requirements/english-language/functional-english/

This qualification will be delivered over 104 weeks.

• Core – SITXCCS015 Enhance customer service experiences
• Core – SITXCCS016 Develop and manage quality customer service practices
• Core – SITXCOM010 Manage conflict
• Core – SITXFIN009 Manage finances within a budget
• Core – SITXFIN010 Prepare and monitor budgets
• Core – SITXGLC002 Identify and manage legal risks and comply with law
• Core – SITXHRM008 Roster staff
• Core – SITXHRM009 Lead and manage people
• Core – SITXMGT004 Monitor work operations
• Core – SITXMGT005 Establish and conduct business relationships
• Core – SITXWHS007 Implement and monitor work health and safety practices
• Elective – SITXFSA005 Use hygienic practices for food safety
• Elective – SITHCCC043 Work effectively as a cook
• Elective – SITHCCC023 Use food preparation equipment
• Elective – CPPCLO3100 Maintain cleaning storage areas
• Elective – CPPCLO3101 Clean carpeted floors
• Elective – CPPCLO3102 Clean hard floors
• Elective – CPPCLO3103 Clean and maintain amenities
• Elective – CPPCLO3105 Clean glass surfaces
• Elective – CPPCLO3108 Clean window coverings
• Elective – CPPCLO3111 Clean rooms, furniture and fittings
• Elective – CPPCLO3112 Clean walls, ceilings and fittings
• Elective – SITHACS010 Provide housekeeping services to guests
• Elective – SITHACS011 Prepare rooms for guests
• Elective – SITHACS016 Provide accommodation reception services
• Elective – SITXCCS010 Provide visitor information
• Elective – SITHCCC026 Package prepared foodstuffs
• Elective – SITHCCC038 Produce and serve food for buffets
• Elective – SITHCCC040 Prepare and serve cheese
• Elective – SITHCCC027 Prepare dishes using basic methods of cookery
• Elective – SITHCCC028 Prepare appetisers and salads
• Elective – SITHCCC029 Prepare stocks, sauces and soups
• Elective – SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
• Elective – SITHCCC031 Prepare vegetarian and vegan dishes
• Elective – SITHCCC035 Prepare poultry dishes
• Elective – SITHCCC036 Prepare meat dishes
• Elective – SITHCCC037 Prepare seafood dishes
• Elective – SITHCCC041 Produce cakes, pastries and breads
• Elective – SITHCCC042 Prepare food to meet special dietary requirements
• Elective – SITHKOP010 Plan and cost recipes
• Elective – SITHKOP012 Develop recipes for special dietary requirements
• Elective – SITHKOP013 Plan cooking operations
• Elective – BSBTEC301 Design and cost menus

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