Diploma of Hospitality Management

Course Resources

Study what you love while living the life you dream of.

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 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 accommodation services, cookery, food and beverage and gaming.

After achieving the SIT50422 Diploma of Hospitality Management graduates may choose to undertake SIT60322 Advanced Diploma of Hospitality Management or continue their education in a range of higher education qualifications in hospitality.

Possible job titles relevant to this qualification include:

  • Chef de Cuisine
  • Restaurant Manager
  • Sous Chef
  • Applicants must be minimum 18 years of age at the time of commencement;
  • Have a valid Student visa status which allows them to study in Australia in Vocational levels.
  • Must satisfy Albright Pre-training Review (PTR) Assessment.
  • Have a valid IELTS score of 5.5 or PTE score of 42 or Cambridge English Test Result B2 or its equivalent (Completed a minimum 12-Week General English Course of Upper-Intermediate Level)- Within the last 2 Calendar Years
    OR
    Completed Australian Qualification minimum AQF Level 4 (Certificate 4) or Australian Senior Secondary Certificate of Education- Within the last 2 Calendar Years
    Effective from July 2024 – Have a valid IELTS score of 6 Bands OR PTE score of 50 OR Cambridge score 169 OR its equivalent (Completed a minimum 10-Weeks General English Course of Upper-Intermediate Level)- Within the last 2 Calendar Years OR Completed Australian Qualification minimum AQF Level 4 (Certificate 4) OR Australian Senior Secondary Certificate of Education- Within the last 2 Calendar Years
  • Successful completion of Australian Equivalent Year 12 qualification;
  • Applicants must undertake the Albright LLN test;
  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point);
  • There are no qualification specific entry requirements.
  • Learners must be physically fit to carry up/lift to a maximum load of 5kgs as this may be required during the practical training.
  • Learners must be able to handle and cook dairy products and non-vegetarian food items including but not limited to beef and pork.
  • Due to the physical requirements of this course, students must have a basic level of fitness allowing them to work on their feet during work placement shifts.
  • 28 units must be completed:
  • 11 core units
  • 17 elective units

2 years (104 weeks)

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

SITHCCC043* Work effectively as a cook

SITHCCC023* Use food preparation equipment

SITHCCC025* Prepare and present sandwiches

SITHCCC032* Produce cook-chill and cook-freeze foods

SITHCCC033* Re-thermalise chilled and frozen foods

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

SITHCCC031* Prepare vegetarian and vegan dishes

SITHCCC035* Prepare poultry dishes

SITHCCC036* Prepare meat dishes

SITHCCC037* Prepare seafood dishes

SITHCCC038* Produce and serve food for buffets

SITHCCC041* Produce cakes, pastries and breads

SITHCCC042* Prepare food to meet special dietary requirements

 

* Units marked with an *asterisk have one or more prerequisites
* SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with an *asterisk

Adelaide:

Monday8:30-12:30Tuesday8:30-12:30Wednesday8:30-12:30
Monday1:00-5:00Tuesday1:00-5:00Wednesday1:00-5:00

Melbourne Option 1:

Monday8:30-12:30Tuesday8:30-12:30Wednesday8:30-12:30
Monday1:00-5:00Tuesday1:00-5:00Wednesday1:00-5:00

Melbourne Option 2:

Tuesday1:00-5:00Friday8:30-12:30Saturday8:30-12:30
Tuesday5:00-9:00Friday1:00-5:00Saturday1:00-5:00
  • Training at Albright is a combination of facilitated learning activities using a combination of theory and research. The different range of activities could be demonstrations, role plays, presentations and individual classroom and group activities. 

  • Students are required to attend a total of 20 hours scheduled training + 4 hours of structured learning activities with trainer support to complete the 20+ contact hours per week requirement of the International Student visa.

  • Students who have completed their orientation can access their current timetable at Albright LMS: https://albrightinstitute.ai-one.io/ to find more classroom & session details.

  • Current students can review their ongoing course progress by accessing the Albright LMS: https://albrightinstitute.ai-one.io/

  • For Hospitality stream student the practical component of the course will be delivered in the Albright approved commercial kitchens in Melbourne and Adelaide.

  • Term Details

  • LMS Induction
     
  • Timetable is subject to change

  • Above Information Last updated on: 03 July 2023

Knife Kit
Large Chef knife
Pairing knife
All purpose knife
Bread knife
Fillet knife
Palate knife
Peeler
Wooden brush
Spatula
Balloon whisk
Nozzle – Flat and fluted
Tea towel
Pad lock and key
Steele/sharpening rod

Chef Uniform
Chef trousers
Chef coat
Chef cap with logo
Black kitchen anti skid shoes
White apron
Neck kerchief

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