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Diploma of Hospitality Management
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CRICOS Course Code: 091069CVET 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).
Unit Code |
Unit Name |
Core Units |
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| 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 |
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| 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 |
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
Career Outcome
- 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
Fast Track Option – 1 year (with workplace training to be conducted in conjunction with face to face training)
Entry 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
Workplace Training (Industry Placement)
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
Accreditation
Study Pathway
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
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.
