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Home / International Culinary Courses / Diploma of Hospitality Management

Diploma of Hospitality Management

SIT50422 | CRICOS 113673H

Duration

104 weeks (22 contact hours per week – excluding holidays)

Delivery Mode

Face to Face (16 hours per week) External (6 hours per week)

Theory delivery location is at the Campus - Unit 3, 305 Montague Road, West End 4101

Practical delivery location is at the BPC Training Kitchen - Shop10, 455 Brunswick Street, Fortitude Valley 4006

Click for Pre Enrolment Information

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.

This qualification is suitable for international students who wish to study in Australia and develop skills and knowledge within the hospitality industry. Students are required to hold a current Australian visa with study rights to commence this course.

All students are required to undertake practical training as part of their course in the College’s commercial training kitchen.

Students are provided access to the College Learning Management System and will have access to all training materials and assessments.

Entry Requirements
  1. 18 years of age and over
  2. Computer skills and your own personal computer to complete the assessments electronically
  3. Proficiency in English (Minimum 5.5 in IELTS or equivalent, Completed Australian Qualification Certificate IV or higher or successfully completed the college Language, Literacy and Numeracy assessment)
  4. Students must hold a current Australian visa with study rights prior to commencing the course, or a valid Bridging Visa while awaiting student visa approval.
Career Path

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 acquiring targeted skills in cookery and food and beverage.

Course Duration
  • 104 weeks (22 contact hours per week – excluding holidays)
  • Holidays will vary based on each intake date, but the maximum is 16 weeks.
Learning and Assessment Materials

Students are provided access to the College Learning Management System and will have access to electronic learning and assessment materials.

All ingredients for recipes are provided by the College which form part of the course material fees.

Assessment Methods

Assessment methods may include:

  • Written Assessment 
  • Role Play
  • Project
  • Practical

Written assessments may be completed electronically in class but students should allow at least four hours per week to complete assessments in their own time.

All practical assessments are scheduled during practical classes.

Learning & Assessment Materials

Students are provided access to the College Learning Management System and will have access to all electronic learning and assessment materials.

All ingredients for recipes are provided by the College which form part of the course material fees.

Chef Uniform & Equipment

Students are provided with the following materials which form part of the course material fees:

  • Knife and equipment set
  • White Chef jacket and traditional check pants
  • White bib apron, skull cap and neckerchief
Students are to provide at their own cost:
  • Suitable closed-in rubber shoes
  • Personal electronic device to complete assessments
What is Recognition of Prior Learning?

Recognition of Prior Learning (RPL) is a process that provides Students with an opportunity to receive credit for the formal and non-formal learning that has been undertaken since leaving school. The RPL process considers all relevant qualifications, skills, knowledge and experience that have been acquired throughout your working life. The RPL Assessment process enables the Assessor to collect a range of evidence to assist Students with either completing a full qualification or a partial qualification depending on their skills, knowledge and experience. If you have been granted a partial qualification throughout the RPL process, then you will be able to complete your qualification by undertaking the necessary gap training identified by our Assessor with our College.

Contact the College for more information.

This qualification consists of 28 units of competency (11 Core and 17 Electives) will be delivered as part of SIT50422 Diploma of Hospitality Management over a duration of 104 weeks.

RPL-Logo
SIT50422 Diploma of Hospitality Management Units

Unit code

Unit Name

Core / Elective

SITXCCS015

Enhance customer service experiences

C

SITXCCS016

Develop and manage quality customer service practices

C

SITXCOM010

Manage conflict

C

SITXFIN009

Manage finances within a budget

C

SITXFIN010

Prepare and monitor budgets

C

SITXGLC002

Identify and manage legal risks and comply with law

C

SITXHRM008

Roster staff

C

SITXHRM009

Lead and manage people

C

SITXMGT004

Monitor work operations

C

SITXMGT005

Establish and conduct business relationships

C

SITXWHS007

Implement and monitor work health and safety practices

C

SITXFSA005 

Use hygienic practices for food safety

E

SITHKOP013 

Plan cooking operations

E

SITHCCC023

Use food preparation equipment

E

SITHCCC027

Prepare dishes using basic methods of cookery

E

SITHCCC028

Prepare appetisers and salads

E

SITHCCC029

Prepare stocks, sauces and soups

E

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

E

SITHCCC031

Prepare vegetarian and vegan dishes

E

SITHCCC035

Prepare poultry dishes

E

SITHCCC036

Prepare meat dishes

E

SITHCCC037

Prepare seafood dishes

E

SITHCCC040

Prepare and serve cheese

E

SITHCCC041

Produce cakes, pastries and breads

E

SITHCCC042

Prepare food to meet special dietary requirements

E

SITXFSA006

Participate in safe food handling practices

E

SITHFAB021

Provide responsible service of alcohol

E

SITHFAB025

Prepare and serve espresso coffee

E

Course Fees

Please contact our admissions team by emailing admissions@bpc.edu.au for a tailored quotation.

BPC offers four intakes per year into its Hospitality programs which coincide with the commencement of each study term.  The duration of holidays will vary for each intake but the maximum holidays of 16 weeks.

Intake Dates 

02 October 2023

15 January 2024

08 April 2024

08 July 2024

30 September 2024