Diploma of Hospitality Management

CRICOS Course Code: 091069C

VET National Code: SIT50416

Course Description

The hospitality, events and tourism industry offers exciting global opportunities for successful graduates of this qualification.

The Diploma of Hospitality Management has a strong focus on management skills such as planning and execution with a service-oriented approach as which applies to hotels and resorts world wide.

The Diploma integrates a range of nationally registered vocational units (training package). Students are also able to enjoy the practical classes in our Function Centre (East Perth Function Centre), as well as in our partner hotels such as Rendezvous Hotels and Travelodge.

Through face to face training and industry placements, students become familiar with the practicalities of the hospitality industry from food and beverage services, event management to the strategic management of hotels, resorts and restaurants. Students will learn a range of hospitality skills, how to plan and control a range of hospitality products, control and order stock, promote product and services to customers, maintain the standards of hospitality premises and outlets, maintain business compliance within legislative requirements, develop and manage financial budgets and develop operational plans.

 

Career Outcomes:

  • Flight Attendant
  • Banquet or Function Manager
  • Front Office Manager
  • Food and Beverage Outlet Manager
  • Club Manager
  • Sales and Marketing Executive
  • Motel / Hotel Manager
  • Restaurant Manager
  • Restaurant Owner and Operator
  • A wide range of supervisory positions within the hospitality and tourism industries

Subject Areas:

  • Manage customer service
  • Manage finances within a budget
  • Lead and manage people
  • Control and order stock
  • Establish and conduct business relationships
  • Coordinate events and functions

At Operational Level:

  • Workplace hygiene practices
  • Work health and safety practices
  • Work effectively with others
  • Hospitality trends and industry update
  • Serve food and beverage
  • Barista coffee making
  • First Aid Training

At Supervisory Level:

  • Coach others in job skills
  • Monitor work operation
  • Quality customer service
  • Leadership skills
  • Stock control

At Management Level:

  • Compliance within the legal framework
  • Hospitality Budgeting and rostering
  • Establish business relationships
  • Manage operational plan
  • Human resources management
  • Business management

 

Course Admission Requirements

 

Domestic Australian Students

  • For direct entry into a Diploma level course, students must have completed a minimum of Year 12 schooling or equivalent or be a mature age student with relevant work experience (20 years of age and above).
  • Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered.

 

International Students

Australian Professional Skills Institute is CRICOS registered (CRICOS Provider Code 03255G). All students must be over 18 years of age before they can commence this course at APSI.

  • Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered.
    • International students are required to have a minimum of IELTS test results of 5.5 (academic) with no individual band lower than 5, or achieve an equivalent in other forms of testing that satisfy the Institute’s requirement. If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test.
  • For direct entry into a Diploma level course, students must have completed a minimum of Year 12 schooling or equivalent or be a mature age student with relevant work experience (20 years of age and above).

Course Details

Units of Competency

This course consists of 28 units of competence with 14 core units and 14 elective units as listed below:

Unit Code

Unit Name

Core Units

BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance the customer service experience
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

Elective Units

 
SITXFSA001 Use hygienic practices for food safety
SITHIND004 Work effectively in hospitality service
SITHFAB002 Provide responsible service of alcohol
SITHFAB003 Operate a bar
SITHFAB004 Prepare and serve non-alcoholic beverages
SITHFAB005 Prepare and serve espresso coffee
SITHFAB007 Serve food and beverage
SITEEVT005 Plan in-house events or functions
BSBWOR203 Work effectively with others
SITXCCS006 Provide service to customers
SITHIND002 Source and use information on the hospitality industry
SITXFSA002 Participate in safe food handling practices
SITXWHS001 Participate in safe work practices
SITXHRM001 Coach others in job skills
HLTINFCOV001 Comply with infection prevention and control policies and procedures

 

commercial cookery courses
Diploma of Hospitality Management
 Diploma of Hospitality Management

Flair Bartending​
at APSI Hospitality Masterclass

Intake Dates

2022

31 January | 26 April | 18 July | 10 October

2023

30 January | 24 April | 17 July | 9 October

Mode of Delivery
Students need to attend theory and practical classes at APSI or at Cafe Bella Vista for minimum of 20 contact hours per week. Students will be given a timetable during orientation.
Career Outcome
Individuals with this qualification are able to perform roles such as:

  • Managing a department in a large hospitality enterprise
  • Managing a small hospitality enterprise.

Possible job titles include:

  • Food and Beverage Manager
  • Restaurant Manager
  • Event Manager
  • Banquets / Functions Manager
  • Unit Manager (Catering Operations)
  • Motel or Hotel Manager
Course Duration
78 weeks (1.5 years) including 6 months or 400 hours of workplace training.

Fast Track Option – 1 year (with workplace training to be conducted in conjunction with face to face training)

Entry Requirements
Academic requirements

Completion of Year 12 or equivalent. International Students must be over 18 years of age before they can study at APSI. For mature age entry (over 20 years old), applicant must supply a current CV with details of their work experience and a letter of support from their employer.

English Language Requirements

International students must have a good command of written and spoken English. If English is not your first language or was not the medium of instruction and assessment in your secondary or tertiary studies, you must demonstrate your proficiency in the English language. The minimum English language requirement is IELTS (Academic Module) 5.5 or equivalent.

Timetable

Each day of delivery follows the same structure. The first 2 hours involves trainer lead but student focussed explanation, demonstrations, presentations, questions and answers, student practice. The second 2 hours involves the trainer and student undertaking their assessment tasks on premises (as a learning tool) utilising the specialised training facilities under the required supervision of the trainer.

Students need to attend classes at APSI for a minimum of 20 contact hours per week. Class hours will be scheduled between 9:00am to 5:00pm.

Timetables/Delivery Schedules/Classes are subject to change without prior notice due to availability of training kitchens and teaching staff. Students will be given a timetable during orientation.

Assessment Methods
This course is mainly delivered through institutional and workplace based training. Training may include lectures, presentation, student demonstration, exercises, group work, projects, research, site visit and guest lectures. Delivery will follow a daily delivery and assessment plan’ which contains details on the competency unit element, class activities and resources that are required on a daily basis. Students are assessed based on continual assessment on case studies, presentation, group work, questions and answers, assignments and workplace assessment. Workplace assessment is achieved through observation and supervisor reports, and includes assignments and projects related to rostering staff and managing quality customer service.
Workplace Training (Industry Placement)
The workplace training is an innovative, industry focused, flexible approach to training. Students are placed in a range of venues and locations in the hospitality industry in Western Australia. Part of the workplace training can be conducted at APSI’s partner hospitality training venue, Cafe Bellavista. Cafe Bellavista is located at No. 150, Bennett Street in East Perth, which is just 5 minutes walk from APSI’s main campus.

The benefits of workplace training to students include “earn while you learn”, experience a cross-section of hospitality roles in a real life commercial establishment and an opportunity to trail a future career. During workplace training, assessment is achieved through observation and supervisor reports, and includes assignments and projects related to rostering staff and managing qualify customer service.

Uniform

There is a dress code for all hospitality students. Students are required to wear the APSI black polo-shirt or a white dress shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times. An apron will be provided by Australian Professional Skills Institute for all practical work.

All learners are required to wear in accordance with Perth Hospitality Academy Front of House and Cookery Students Dress Code while attending workplace training.

Recognition of Prior Learning

Recognition of Prior Learning (RPL)

RPL is available to anyone who has experience working in a commercial kitchen.

RPL:

  • provides an alternative pathway to achieving a qualification without course attendance
  • is a consultative process between with the candidate and the assessor to determine whether the candidate has acquired the requisite learning, skills and knowledge to demonstrate that they have achieved the required learning outcomes or performance criteria of the course or qualification, for which the candidate is seeking
  • identifies where appropriate additional learning experiences or training gaps are needed to achieve the course or qualification
  • is the conduct of an assessment to confirm competency.

APSI has developed a process that promotes holistic and task-based assessment. It focuses on relating assessment activities to actual job tasks. The intention of this model is to streamline and simplify the process of recognising competency.

Prior to RPL, information is provided to the candidate on the assessment process. Specific advice is given to each candidate on how they can demonstrate their competence and what documentary evidence is required to support their application. Each industry has unique documents that can provide evidence of experience and competence.

The candidate is required to provide adequate information prior to, throughout and after a training and assessment experience. The assessor, in this process, needs to be fully aware of the needs of the candidate and help them identify relevant workplace personnel who can confirm the candidate’s competency.

The focus of the APSI streamlined holistic assessment process is to focus on demonstrated skills and knowledge and not to rely purely on documentary evidence as the main source of evidence.

Some examples of documentary evidence that can support the process include:

  • licences such as First Aid, RSA
  • CV or work history with details of job role and responsibilities
  • previous qualifications from overseas and Australia
  • certificates and records of results or assessments completed with other RTO’s
  • photographs of work undertaken
  • samples of related project work
  • diaries of tasks performed
  • task sheets/job sheets/logbooks
  • site training records
  • pay slips / employment contracts / job descriptions
  • memberships of relevant professional associations
  • references/letters/third party reports from previous employers/supervisors
  • industry awards
  • performance appraisals

An RPL application kit can be obtained here.

Accreditation
This program is nationally recognised under the Australian Qualification Framework (AQF) at Diploma level. As a registered training organisation, qualifications issued by APS Institute are nationally recognised. If all units of competency are not achieved a Statement of Attainment will be issued for the units that have been successfully completed.
Study Pathway
Australian Professional Skills Institute

After completion of Diploma of Hospitality Management, student can continue to study Advanced Diploma of Hospitality Management and get credit for all Diploma units.

EDITH COWAN UNIVERSITY

Students who complete the Diploma of Hospitality Management at APSI and who meet ECU admission requirements will be given advanced standing by ECU in the Bachelor of Commerce, the Bachelor of Hospitality and Tourism Management, and the Bachelor of International Hotel and Resort Management programs. Students will also be assessed in line with the university approved English language entry requirements. For further information regarding the admission requirements for ECU and articulation details, please visit their website.

 

Employment skills

This qualification prepares a person to select, adapt and transfer skills to a new environment and to provide technical advice and some leadership in resolution of specific problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.

(Source: AQF Implementation Handbook 2007)

Location of Delivery
Face to Face Training – Wellington Fair, 40 Lord Street, East Perth, WA 6004 Western Australia

Rendezvous Scarborough Hotel

At the workplaces approved by Australian Professional Skills Institute hospitality workplace assessor

Disclaimer

The information contained on this website is current at the time of publishing. Australian Professional Skills Institute reserves the right to change the admission requirements, fees, location of delivery and units of competency whenever necessary. Please contact us for the most current information.

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