Milestones Education – Diploma of Hospitality Management
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
- Local Students
- International Students
Based in Melbourne, Australia, Milestones is designed to provide you a premium educational experience.
Job prospects
- Hotel Manager
- Restaurant Manager
- Event Manager
- Function Manager
High level Information
- Duration: 78 weeks
- Course Id: SIT50416, CRICOS 111022D
- Intakes: Every 4 weeks
- Category: Diploma
Course Description
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job titles include: banquet or function manager, bar manager, café manager, chef de cuisine, chef patissier, club manager, executive housekeeper, front office manager, gaming manager, kitchen manager, motel manager, restaurant manager, sous chef and unit manager catering operations.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry requirements
Minimum Entry requirement for enrolling in the Diploma of Hospitality Management (SIT50422, CRICOS 111022D) at Milestones are:
- Minimum age of 18 years
- Completion of Year 12 and/or equivalent
- English proficiency levels of IELTS 5.5 or equivalent or completion of a Literacy, Language and Numeracy (LLN) assessment at ACSF Level 4
In addition, the students will be assessed for existing skills, knowledge and experience to undertake the work in a commercial kitchen and hospitality environment, the students will be required to undertake a Pre-Training Review.
Prerequisites
There are no pre-requisite requirements for this qualification.
Key Skills Area
- Kick start your career in management with our diploma of hosp management. Moving from the practical to the theoretical and on to management issues, you will learn the intricacies of the Hospitality industry, People Management, Customer Service, and Financial Management.
- After completing our course, you’ll be ready to operate independently, take responsibility for others, and make a range of operational business decisions, while being enabled to multi-skill. Our hospitality course provides a pathway to work as a departmental or small business manager in a diverse range of venues including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
Completion of Course
Course units
Core units:
SITXCCS015 Enhance customer service experiences
SITXCCS016 Develop and manage quality customer service practices
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
SITXWHS007 Implement and monitor work health and safety practices
Elective units
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITHCCC027 Prepare dishes using basic methods of cookery
SITHIND006 Source and use information on the hospitality industry
SITXFSA004 Develop and implement a food safety program
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC037 Prepare seafood dishes
SITHCCC036 Prepare meat dishes
SITHCCC028 Prepare appetisers and salads
SITHCCC035 Prepare poultry dishes
SITHCCC041 Produce Cakes, pastries and breads
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC043 Work effectively as a cook
SITHKOP012 Develop recipes for special dietary requirements
BSBTWK501 Lead diversity and inclusion
BSBOPS502 Manage business operational plans
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