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. Diploma of Hospitality course provides the skills and knowledge for an individual to be competent in the middle management level as a Manager, Supervisor or Team Leader in any hospitality area.
• Applicants must be minimum of 18 years of age at the time of commencement.
• Successful completion of Australian Equivalent Year 12 qualification or higher.
• Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent.
• Successful completion of Senior Secondary certificate of education in Australia
conducted in the medium of English;
• Completion of a full time Certificate IV level course or above in Australia;
• English as the first language;
• Satisfactory completion of the EAL course or ELICOS course at the appropriate level; OR
For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Admissions and Enrolment policy available in the student’s handbook
students who are 18 years and above, (including mature aged clients) who have completed Certificate IV in commercial cookery qualification and wish to enter the hospitality industry at the middle management level.
This course will be delivered over 104 weeks of full-time study for a minimum of 20 hours per week (80 Academic weeks and 24 weeks of Holidays). Additionally, students are expected at least 5 hours of individual study per week not limited to research, learning activities, and assessment activities.
Work Based Training requirements
Commercial Cookery and Hospitality programs have work placement component, a requirement that students must gain work experience in the hospitality industry. Each student is required to work in an operational commercial kitchen of an industry workplace for a minimum of 48 sessions (192 hours of work placement) for the unit SITHCCC043 Work effectively as a cook.
Teaching is conducted in the classroom as well as in the commercial kitchen, simulate a real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Assessment comprises of written test assignments, assignment projects, case studies, skills demonstration and practicals will be assessed in operational commercial training kitchen.
Course Delivery Location:
37-61 Vines Rd, Hamlyn Heights VIC 3215
46 Central Bvd, Armstrong Creek VIC 3217
Training Kitchens - 163 Batten Rd, Armstrong Creek VIC 3217
37-61 Vines Rd, Hamlyn Heights VIC 3215
• Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
• Students must have their own electronic device to be able to access the online classes. If any student need to access ACCM computers for this purpose it will be available through a booking request
• All VET courses students will be required to undertake LLN test to identify Language, Literacy and Numeracy capabilities at the time of Orientation (before commencing the courses). The outcome will help the trainers and Student Support Staff to identify the learning needs and make provisions for additional academic support where required.
• Face to face training (Classroom and kitchen)
• Work based training.
• Distance learning (online).
Tuition Fee $25,500
Material Fee $2,900
Note: Application fee may be applicable, fees and Charges are subject to change without prior notice.
Leading to higher qualification
After achieving Diploma of Hospitality Management, individuals could progress to Advance diploma of Hospitality Management or higher education qualifications in management.
Employment pathways after completing the Qualification
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager.
• Chef de cuisine
• Kitchen manager
• Restaurant manager
• Sous chef
Student must complete 28 Units including 11 core & 17 elective units listed below:
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
SITXFSA005 Use hygienic practices for food safety
SITHCCC043* Work effectively as a cook
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHPAT016* Produce desserts
SITXFSA006 Participate in safe food handling practices
SITXINV007 Purchase goods
SITXINV006* Receive, store and maintain stock
SITXHRM010 Recruit, select and induct staff
BSBTWK501 Lead diversity and inclusion
(Units marked with an *asterisk have one or more prerequisites. Refer to individual units for detail)
(*ACCM does not guarantee that a student will complete a training product successfully or will obtain a particular employment outcome or any migration outcomes on their Scope of Registration where this is outside the control of the RTO)