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International Course Info

Course code:

SIT50416P

Course fee:

A$7,340

Duration

0.5 Year

OVERVIEW

The Diploma of Hospitality Management gives you the advanced skills and knowledge you need to succeed in a supervisory or management role in the hospitality industry.

This course combines practical skills with contextualised business knowledge so you can thrive in this fast-paced global industry.



SCHOLARSHIPS

Learn more about Scholarships

LEARN NEW SKILLS

Through theory and practical course work, you will learn to:

  • Lead hospitality services in real and simulated environments
  • Manage and deliver operational plans
  • Enhance customer service experiences
  • Prepare and manage budgets
  • Manage difficult situations and conflict
  • Lead a team of professionals
  • Research and comply with regulatory requirements
  • Roster staff
  • Implement and monitor work health and safety practices

GAIN PRACTICAL EXPERIENCE

TAFE NSW is known for delivering theory along with practical learning. You will strengthen your practical skills in hospitality, including:

  • Leadership and management skills
  • Managing people from diverse social and cultural backgrounds
  • Providing excellent customer service
  • Advanced sales techniques
  • Managing financial transactions

DEVELOP YOUR PROFESSIONAL CONFIDENCE

Stand out in a global job market by developing a range of key soft skills that equip you with the confidence to work in the hospitality industry:

  • Strong communication and interpersonal skills
  • The ability to build a positive team culture
  • The drive to provide outstanding customer service
  • Problem-solving strategies
  • The ability to work independently and as part of a team
  • Professionalism

GLOBAL INDUSTRY DEMAND

Technology is changing the way the global hospitality industry operates. Apps in particular, are increasingly important in the way hoteliers manage guest services and can now control many aspects of the guest cycle and experience.

Social networks and hospitality rating platforms like TripAdvisor have had a big impact on customers. This has led to increased transparency in the industry and ultimately, to improved quality of service provided by hospitality organisations.

As the standard of service increases in the hospitality industry, new job profiles have emerged to meet the challenge. Qualifications and quantitative competencies (like forecasting and budgeting) are becoming important for success in the industry.

INTERNATIONAL ENTRY REQUIREMENTS

When you study with TAFE NSW, we want you to succeed. Entry requirements allow us to make sure that you have the right pre-existing knowledgeand skills to achieve your chosen qualification. You will need to provide evidence that you meet the requirements listed in this section.

Academic Requirements:

English Language Requirements:
Location Requirements:
  • Only TAFE NSW Ryde offers packages of Certificate IV in Patisserie and Diploma of Hospitality Management with direct credits.

TAFE NSW makes every effort to ensure your Language, Literacy and Numeracy (LLN) needs are met. The level of support you need may be assessed via a review of your LLN skills with written tasks and a one-on-one interview. If you need to strengthen your LLN skills, an individual training plan will be created with you.

Workplace learning ('on-the-job' training) is required for the achievement of competencies to receive the Diploma of Hospitality Management.

Work placement is a critical part of your success in this course, a teacher will assist you in gaining unpaid work placement with a hospitality establishment in line with TAFE NSW policy. This will happen once you have gained enough knowledge to operate safely in the workplace.

Your work placement will be supported and monitored by TAFE NSW. As well as the in-class training and assessment you will be required to complete 180 hours (36 supervisory shifts) of work placement during scheduled service periods working in a real industry environment.

We recommend that you seek paid employment to meet this requirement and the teacher will advise if your workplace is suitable.

To be prepared for this course, it is recommended that you have:

  • Ability to communicate effectively
  • An interest in moving into leadership and management roles


If you need help preparing for study, contact us about your options.

The NSW Liquor and Gaming regulations require students to be at least 18 years old if they undertake units that involve the service of alcohol and/or gaming operations.

You need to be at least 18 years old to complete the electives below:

RSA and RCG
•Provide responsible service of alcohol (RSA)
•Provide responsible gambling services (RCG)

Students who complete the RSA and RCG electives will receive a competency card from NSW Liquor and Gaming allowing you to serve or supply alcohol and/or work with gaming machines.

STARTING DATES, COURSE FEES AND LOCATIONS

From mountains to oceans, from cities to country towns, international students can choose from a range of courses offered at multiple campus locations across the state. Experience our vibrant spaces such as libraries, cafes and gyms as well as places you can network and socialise.

Learn more about TAFE NSW study locations

LocationsStarting DatesCourse Fees
Ryde Feb , Jul A$7,340
LocationsStarting DatesCourse Fees
Ryde Feb , Jul A$7,340

ADDITIONAL COSTS

Additional costs for uniforms, equipment, textbooks and materials (if applicable) range from A$300 - $1,000 per course.

CAMPUS FACILITIES AND SUPPORT

TAFE NSW offers you a range of on campus study environments you will have access to industry specific computer rooms, study and presentation areas as well as general student facilities to enhance your learning and student experience.

Student facilities, amenities and support services include:

  • TAFE NSW Disability Support Service
  • TAFE NSW Language, Literacy and Numeracy (LLN) support
  • TAFE NSW Careers, Counselling and Pathways Service
  • Studiosity - online access to a tutor

COURSE STRUCTURE AND UNITS

To receive this course students must complete all core units and a range of Additional units. 

Note: Additional units may vary between each semester and campus, and will depend on a number of considerations including the packaging rules for the qualification and demand for the unit at that location. TAFE NSW does not guarantee that speciality units listed will be offered at each location and semester. You will receive your timetable from the teaching section on commencement and speciality units offered will be provided at that time.

  • Packaging Rules - 28 units must be completed:
  • 13 core units, 15 elective units, consisting of:
  • 1 unit from Group A, 1 unit from Group B, 8 units from Group C,
  • 5 units from Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
  • Core Units
  • BSBDIV501 Manage diversity in the workplace
  • BSBMGT517 Manage operational plan
  • SITXCCS007 Enhance customer service experiences
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXWHS003 Implement and monitor work health and safety practices

  • Group A
  • SITHIND001 Use hygienic practices for hospitality service
  • SITXFSA001 Use hygienic practices for food safety
  • Group B
  • SITHCCC020 Work effectively as a cook
  • SITHIND004 Work effectively in hospitality service
  • SITHKOP005 Coordinate cooking operations
  • Group C
  • CPPCLO2001A Maintain hard floor surfaces
  • CPPCLO2004A Maintain carpeted floors
  • CPPCLO2009A Clean glass surfaces
  • CPPCLO2010A Clean ceiling surfaces and fittings
  • CPPCLO2017A Clean wet areas
  • CPPCLO2019A Sort and remove waste and recyclable materials
  • CPPCLO2035A Maintain cleaning storage areas
  • CPPCLO3013A Clean window coverings
  • CPPCLO3016A Wash furniture and fittings
  • SITHACS001 Clean premises and equipment
  • SITHACS002 Provide housekeeping services to guests
  • SITHACS003 Prepare rooms for guests
  • SITHACS004 Launder linen and guest clothes
  • SITHACS005 Provide porter services
  • SITHACS006 Provide valet services
  • SITHACS007 Conduct night audit
  • SITHACS008 Provide accommodation reception services
  • SITTTSL002 Access and interpret product information
  • SITTTSL005 Sell tourism products and services
  • SITTTSL006 Prepare quotations
  • SITTTSL007 Process reservations
  • SITTTSL010 Use a computerised reservations or operations system
  • BSBADM502 Manage meetings
  • BSBRES401 Analyse and present research information
  • SITHASC001 Prepare dishes using basic methods of Asian cookery
  • SITHASC002 Prepare Asian appetisers and snacks
  • SITHASC003 Prepare Asian stocks and soups
  • SITHASC004 Prepare Asian sauces, dips and accompaniments
  • SITHASC005 Prepare Asian salads
  • SITHASC006 Prepare Asian rice and noodles
  • SITHASC007 Prepare curry pastes and powders
  • SITHASC008 Prepare Asian cooked dishes
  • SITHASC009 Prepare Asian desserts
  • SITHASC010 Produce Japanese cooked dishes
  • SITHASC011 Prepare sashimi
  • SITHASC012 Prepare sushi
  • SITHASC013 Prepare Japanese desserts
  • SITHASC014 Prepare dim sum
  • SITHASC015 Prepare Chinese roast meat and poultry dishes
  • SITHASC016 Prepare tandoori dishes
  • SITHASC017 Prepare Indian breads
  • SITHASC018 Prepare Indian sweetmeats
  • SITHASC019 Prepare Indian pickles and chutneys
  • SITXCCS002 Provide visitor information
  • SITXCCS004 Provide lost and found services
  • SITXCCS005 Provide club reception services
  • SITXCRI001 Respond to a customer in crisis
  • SITHCCC001 Use food preparation equipment
  • SITHCCC003 Prepare and present sandwiches
  • SITHCCC004 Package prepared foodstuffs
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC009 Produce cook-chill and cook-freeze foods
  • SITHCCC010 Re-thermalise chilled and frozen foods
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC015 Produce and serve food for buffets
  • SITHCCC016 Produce pates and terrines
  • SITHCCC017 Handle and serve cheese
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC021 Prepare specialised food items
  • SITHCCC022 Prepare portion-controlled meat cuts and meat products
  • BSBCMM401 Make a presentation
  • SITXCOM004 Address protocol requirements
  • BSBITU301 Create and use databases
  • BSBITU302 Create electronic presentations
  • BSBITU306 Design and produce business documents
  • BSBITU402 Develop and use complex spreadsheets
  • BSBEBU501 Investigate and design e-business solutions
  • SITXEBS002 Develop, implement and monitor the use of social media in a business
  • BSBSUS501 Develop workplace policy and procedures for sustainability
  • SITEEVT001 Source and use information on the events industry
  • SITEEVT005 Plan in-house events or functions
  • SITEEVT008 Manage event staging components
  • SITEEVT010 Manage on-site event operations
  • BSBFIA302 Process payroll
  • BSBFIA303 Process accounts payable and receivable
  • BSBFIA304 Maintain a general ledger
  • BSBFIA401 Prepare financial reports
  • BSBFIM502 Manage payroll
  • SITXFIN001 Process financial transactions
  • SITXFIN002 Interpret financial information
  • HLTAID003 Provide first aid
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB004 Prepare and serve non-alcoholic beverages
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB006 Provide room service
  • SITHFAB007 Serve food and beverage
  • SITHFAB008 Operate and monitor cellar systems
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB011 Provide advice on beers, spirits and liqueurs
  • SITHFAB012 Provide advice on Australian wines
  • SITHFAB013 Provide advice on imported wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHFAB015 Provide silver service
  • SITHFAB016 Provide advice on food
  • SITHFAB017 Provide advice on food and beverage matching
  • SITHFAB018 Provide gueridon service
  • SITHFAB019 Plan and monitor espresso coffee service
  • SITHFAB020 Manage the sale or service of wine
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXFSA003 Transport and store food
  • SITXFSA004 Develop and implement a food safety program
  • BSBFRA502 Manage a franchise operation
  • SITHGAM001 Provide responsible gambling services
  • SITHGAM002 Attend gaming machines
  • SITHGAM003 Operate a TAB outlet
  • SITHGAM004 Conduct Keno games
  • SITHGAM005 Analyse and report on gaming machine data
  • SITHGAM006 Deal Baccarat games
  • SITHGAM007 Conduct Big Wheel games
  • SITHGAM008 Deal Blackjack games
  • SITHGAM009 Deal Poker games
  • SITHGAM010 Deal Pontoon games
  • SITHGAM011 Conduct Rapid Roulette games
  • SITHGAM012 Conduct Roulette games
  • SITHGAM013 Conduct Sic Bo games
  • SITHGAM014 Manage gaming activities
  • SITHGAM015 Attend casino gaming machines
  • SITHGAM016 Deal Caribbean Stud games
  • SITHGAM017 Deal Casino War games
  • SITHGAM018 Deal Mississippi Stud games
  • SITHGAM019 Conduct Rapid Baccarat games
  • SITHGAM020 Conduct Rapid Big Wheel games
  • SITHGAM021 Deal Three Card Poker games
  • SITXHRM004 Recruit, select and induct staff
  • SITXHRM005 Manage volunteers
  • SITXHRM006 Monitor staff performance
  • SITXINV002 Maintain the quality of perishable items
  • SITXINV003 Purchase goods
  • SITXINV004 Control stock
  • SITHKOP003 Plan and display buffets
  • SITHKOP004 Develop menus for special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHKOP006 Plan catering for events or functions
  • SITHKOP007 Design and cost menus
  • SITHKOP008 Select catering systems
  • SITXLAN003 Conduct oral communication in a language other than English
  • SITXLAN004 Conduct complex oral communication in a language other than English
  • SITXLAN005 Read and write information in a language other than English
  • SITXLAN006 Read and write documents in a language other than English
  • BSBRSK501 Manage risk
  • BSBMKG401 Profile the market
  • SITXMPR001 Coordinate production of brochures and marketing materials
  • SITXMPR002 Create a promotional display or stand
  • SITXMPR003 Plan and implement sales activities
  • SITXMPR004 Coordinate marketing activities
  • SITXMPR005 Participate in cooperative online marketing initiatives
  • SITXMPR006 Obtain and manage sponsorship
  • SITXMPR007 Develop and implement marketing strategies
  • BSBDIV501 Manage diversity in the workplace
  • BSBMGT517 Manage operational plan
  • SITXCCS007 Enhance customer service experiences
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXWHS003 Implement and monitor work health and safety practices
  • SITHIND001 Use hygienic practices for hospitality service
  • SITXFSA001 Use hygienic practices for food safety
  • SITHCCC020 Work effectively as a cook
  • SITHIND004 Work effectively in hospitality service
  • SITHKOP005 Coordinate cooking operations
  • SITHKOP006 Plan catering for events or functions
  • SITHKOP007 Design and cost menus
  • SITHKOP008 Select catering systems
  • SITXLAN003 Conduct oral communication in a language other than English
  • SITXLAN004 Conduct complex oral communication in a language other than English
  • SITXLAN005 Read and write information in a language other than English
  • SITXLAN006 Read and write documents in a language other than English
  • BSBMKG401 Profile the market
  • SITXMPR001 Coordinate production of brochures and marketing materials
  • SITXMPR002 Create a promotional display or stand
  • SITXMPR003 Plan and implement sales activities
  • SITXMPR004 Coordinate marketing activities
  • SITXMPR005 Participate in cooperative online marketing initiatives
  • SITXMPR006 Obtain and manage sponsorship
  • SITXMPR007 Develop and implement marketing strategies
  • SITHPAT001 Produce cakes
  • SITHPAT002 Produce gateaux, torten and cakes
  • SITHPAT003 Produce pastries
  • SITHPAT004 Produce yeast-based bakery products
  • SITHPAT005 Produce petits fours
  • SITHPAT006 Produce desserts
  • SITHPAT007 Prepare and model marzipan
  • SITHPAT008 Produce chocolate confectionery
  • SITHPAT009 Model sugar-based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • SITTPPD001 Package tourism products
  • SITTPPD003 Coordinate and operate sustainable tourism activities
  • SITTPPD004 Develop in-house recreational activities
  • SITTPPD005 Develop host community awareness of tourism
  • SITTPPD007 Research and analyse tourism data
  • CPPSEC2012A Monitor and control individual and crowd behavior
  • CPPSEC3017A Plan and conduct evacuation of premises
  • CPPSEC3018A Provide for the safety of persons at risk
  • SITXWHS002 Identify hazards, assess and control safety risks
  • SITHIND001 Use hygienic practices for hospitality service
  • SITHIND002 Source and use information on the hospitality industry
  • SITHIND004 Work effectively in hospitality service

KEEP LEARNING WITH TAFE NSW

From certificates to diplomas, degrees to study packages, you can take your study further with us.

STUDY PATHWAYS

Whatever your career ambitions, we will help you get there with a range of courses to develop your skills, build your knowledge and prepare you for work.

TAFE NSW is here to create exceptional learner experiences and provide quality, personalised services to make sure you achieve your goals.

Explore your study options across a range of disciplines and talk to your TAFE NSW Education Agent or contact us.

STUDY PACKAGES

Plan your study around your life with a TAFE NSW study package. Our study packages allow for multiple courses to be packaged together that can lead you to a TAFE NSW or an Australian University Bachelor Degree with credits. This gives you a one stop shop by completing your applications for the whole package through TAFE NSW allowing you to apply for one student Visa for the full duration of the package.

TAFE NSW allows for two or more courses to be packaged together, either to meet the prerequisite requirements for a course or to plan your studies around your career goals. You can submit a single TAFE NSW application form and will be able to apply for one Student Visa for the full duration of the package.

TAFE NSW allows for two or more courses to be packaged together leading to a University Bachelor Degree with guaranteed credit at Australian universities. You will be required to complete a TAFE NSW application form & University application form and will be able to apply for one Student Visa for the full duration of the package.


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