Take the next step in your career in hospitality by focusing on supervisory and management roles.

Our diploma course matches a sound theoretical knowledge of hospitality with a range of specialised, technical or managerial skills to ensure you graduate ready to step into a management role.

You will learn how to

• negotiate with colleagues and customers
• to  providing briefings to operational staff and managers
• develop and maintain operational procedures, staff-related documentation and reports
• providing support and coaching for diverse teams
• develop and apply strategies to workplace issues
• responding effectively to operational challenges
• develop, monitor and evaluate plans, procedures and systems
• developing ideas to improve operations and services
• encourage ing team members to be innovative
• communicate goals, strategies and outcomes to team members
• understand the legal and compliance framework affecting hospitality industry
• proactively maintain and update knowledge of hospitality industry trends and practices
• manage the different operating technologies used in the hospitality industry , including emerging technologies

• Location:
  Footscray Nicholson, Industry and Off-shore
• Other locations:
  This course is offered in the following location off-shore: Cebu-Philippines
• College:
  Trades College
• Study mode:
  Full Time
• Delivery mode:
  Apprenticeship, On campus and Industry
• Course code:
  SIT50307
• Duration:
  1.5 years
• This information is for Australian residents.
  Click here to search for courses available to non-residents

How to apply

• front office manager
• gaming manager
• motel manager
• manager of catering operations
• housekeeper
• chef
• sous chef

Learn more about your career options on the Australian government's Career Information and Resources website.

This qualification provides the skills and knowledge for an individual to be competent as a manager in any hospitality functional area. This individual would possess a sound theoretical knowledge base and be able to use a range of specialised, technical or managerial competencies to plan, carry out and evaluate their own work and/or the work of their team. Work would be undertaken in various hospitality settings, such as restaurants, hotels, catering operations, motels, clubs, pubs, cafes and coffee shops.

Students must successfully complete 39 units: all 23 core units and 16 elective units. A minimum of 13 elective units must be selected from the list for this qualification in the SIT07 Training Package, the remaining 3 elective units may be selected from any endorsed Training Package and a maximum of 1 Language other than English unit may be counted as an elective within this qualification.

• Manage Quality Customer Service

  Unit code

  SITXCCS003A

• Manage Finances Within a Budget

  Unit code

  SITXFIN004A

• Prepare and Monitor Budgets

  Unit code

  SITXFIN005A

• Develop and Update Legal Knowledge Required for Business Compliance

  Unit code

  SITXGLC001A

• Roster Staff

  Unit code

  SITXHRM003A

• Manage Workplace Diversity

  Unit code

  SITXHRM007A

• Develop and Implement Operational Plans

  Unit code

  SITXMGT002A

• Establish and Conduct Business Relationships

  Unit code

  SITXMGT006A

• Establish and Maintain an OHS System

  Unit code

  SITXOHS005A

• Provide and Coordinate Hospitality Service

  Unit code

  SITHIND003A

• Provide Quality Customer Service

  Unit code

  SITXCCS002A

• Work With Colleagues and Customers

  Unit code

  SITXCOM001A

• Work in a Socially Diverse Environment

  Unit code

  SITXCOM002A

• Deal With Conflict Situations

  Unit code

  SITXCOM003A

• Interpret Financial Information

  Unit code

  SITXFIN003A

• Coach Others in Job Skills

  Unit code

  SITXHRM001A

• Lead and Manage People

  Unit code

  SITXHRM005A

• Receive and Store Stock

  Unit code

  SITXINV001A

• Control and Order Stock

  Unit code

  SITXINV002A

• Monitor Work Operations

  Unit code

  SITXMGT001A

• Follow Health, Safety and Security Procedures

  Unit code

  SITXOHS001B

• Follow Workplace Hygiene Procedures

  Unit code

  SITXOHS002A

• Implement and Monitor Workplace Health, Safety and Security Practices

  Unit code

  SITXOHS004B

• Coordinate Marketing Activities

  Unit code

  SITXMPR004A

• Plan and Manage Meetings

  Unit code

  SITXADM004A

• Plan Catering for an Event or Function

  Unit code

  SITHCCC038A

• Develop and Update Hospitality Industry Knowledge

  Unit code

  SITHIND001B

• Clean and Tidy Bar Areas

  Unit code

  SITHFAB001C

• Operate a Bar

  Unit code

  SITHFAB002C

• Serve Food and Beverage to Customers

  Unit code

  SITHFAB003A

• Provide Responsible Service of Alcohol

  Unit code

  SITHFAB009A

• Prepare and Serve Non Alcoholic Beverages

  Unit code

  SITHFAB010C

• Plan Skills Development

  Unit code

  BSBLED101A

• Use Business Technology

  Unit code

  BSBWOR204A

• Apply First Aid

  Unit code

  HLTFA301B

• Develop and Update Food and Beverage Knowledge

  Unit code

  SITHFAB011A

• Prepare and Serve Espresso Coffee

  Unit code

  SITHFAB012B

• Sell Products and Services

  Unit code

  SIRXSLS001A

• Process Financial Transactions

  Unit code

  SITXFIN001A

• Provide Room Service

  Unit code

  SITHFAB008A

• Provide Housekeeping Services to Guests

  Unit code

  SITHACS004B

• Organise in-House Events or Functions

  Unit code

  SITXEVT005B

• Prepare and Serve Cocktails

  Unit code

  SITHFAB015A

• Provide Table Service of Alcoholic Beverages

  Unit code

  SITHFAB005A

• Provide Food and Beverage Service

  Unit code

  SITHFAB004A

• Organise and Prepare Food

  Unit code

  SITHCCC001B

• Present Food

  Unit code

  SITHCCC002A

• Receive and Store Kitchen Supplies

  Unit code

  SITHCCC003B

• Clean and Maintain Kitchen Premises

  Unit code

  SITHCCC004B

• Use Basic Methods of Cookery

  Unit code

  SITHCCC005A

• Prepare Appetisers and Salads

  Unit code

  SITHCCC006A

• Prepare Stocks, Sauces and Soups

  Unit code

  SITHCCC008A

• Prepare Vegetables, Fruit, Eggs and Farinaceous Dishes

  Unit code

  SITHCCC009A

• Select, Prepare and Cook Poultry

  Unit code

  SITHCCC010A

• Select, Prepare and Cook Seafood

  Unit code

  SITHCCC011A

• Select, Prepare and Cook Meat

  Unit code

  SITHCCC012A

• Prepare Hot and Cold Desserts

  Unit code

  SITHCCC013A

• Prepare Pastries, Cakes and Yeast Goods

  Unit code

  SITHCCC014A

• Develop Cost Effective Menus

  Unit code

  SITHCCC016A

• Prepare, Cook and Serve Food for Service

  Unit code

  SITHCCC027A

• Prepare, Cook and Serve Food for Menus

  Unit code

  SITHCCC028A

• Prepare Foods According to Dietary and Cultural Needs

  Unit code

  SITHCCC029A

• Implement Food Safety Procedures

  Unit code

  SITXFSA001A

• Prepare Sandwiches

  Unit code

  SITHCCC007A

• Prepare Portion-Controlled Meat Cuts

  Unit code

  SITHCCC020B

• Plan, Prepare and Display a Buffet

  Unit code

  SITHCCC019A

• Plan and Prepare Food for Buffets

  Unit code

  SITHCCC015A

• Design Menus to Meet Market Needs

  Unit code

  SITHCCC040A

• Handle and Serve Cheese

  Unit code

  SITHCCC021B

• Determine Event Feasibility

  Unit code

  SITXEVT007B

• Provide Accommodation Reception Services

  Unit code

  SITHACS001B

• Prepare Rooms for Guests

  Unit code

  SITHACS005B

• Clean Premises and Equipment

  Unit code

  SITHACS006B

• Perform Office Procedures

  Unit code

  SITXADM001A

• Communication on the Telephone

  Unit code

  SITXCOM004A

• Develop and Manage Marketing Strategies

  Unit code

  SITXMPR005A

• Receive and Process Reservations

  Unit code

  SITTTSL007B

• TAFE: Successful completion of VCE/VCAL or equivalent. IELTS level 5.5.
• Year 12: Successful completion of VCE/VCAL or equivalent. IELTS level 5.5.
• Mature: Successful completion of VCE/VCAL or equivalent. IELTS level 5.5.
• Other: Successful completion of VCE/VCAL or equivalent. IELTS level 5.5.