Courses

Diploma of Hospitality Management

Unleash your leadership potential in Hospitality by developing strong practical skills, hands-on experience and excellent leadership capability. Our Diploma of Hospitality Management will equip you with all the skills required to gain a management position within this exciting and fast-growing industry.

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Cook up an exciting career in Hospitality!

This course is designed to help you achieve your leadership goals. Potential career areas for senior hospitality professionals include:

  • restaurant owner/manager
  • venue manager
  • resort catering manager
  • hotel manager

Access to qualified industry professionals

We guide you through your Diploma of Hospitality Management alongside industry qualified professionals in modern, state-of-the-art facilities.

You will learn all the skills and knowledge required to succeed in a management role in Hospitality. We have fully operational restaurants, an equipped training bar and a simulated hotel reception facility. Our learning programs use the latest technologies and methodologies and we also offer on-the-job training for those currently working in the industry.

Recognition of Prior Learning (RPL)

You can seek RPL where your work or qualifications of an advanced and related nature have been undertaken. Academic Credit is granted on a case-by-case basis, according to our Academic Credit policy and associated procedures. Applications for Academic Credit will be assessed by relevant Melbourne Polytechnic academics and where appropriate, industry experts.

Contact

For additional information on the Diploma of Hospitality Management, please contact an Education and Careers Advisor (ECA), on 03 9269 8400, or send an email.

Local Students

Code

SIT50416

VTAC Code

Preston 6900669574

Campuses

PRESTON, PRAHRAN

Department

Hospitality Conference Centre Restaurant and Café
03 9269 8400

Duration

Full-time: 1.5 years
International students: 52 weeks upon completion of the Certificate III in Hospitality or Certificate III in Commercial Cookery or Certificate III in Patisserie

Part-time: 3 years


Class Schedule: *

Mon - AM
Tue - AM and PM
Wed - AM
Thu - AM and PM

*Classes run across these days and times. Detailed timetable information is available from an Education and Career Advisor

Modes of Delivery

Classroom

Fees for 2017

Eligible:$7500
Ineligible:$10150
Materials:$200

The student tuition fees as published are correct at time of publication and subject to change given individual circumstances at enrolment.

Find out more on fees and charges

View 2016 Fees

Assessment Methods

Various forms of assessment may be used, including practical assessment, role plays, assignments, class work and theory tests

Materials

Textbooks and workbooks are provided in tuition fees. A food and beverage (waiter's) uniform will also need to be purchased at an approximate cost of $130.

Entrance Requirements

No specific entry requirements. For more information, applicants are encouraged to attend one of Melbourne Polytechnic's Information Nights

Pathways to further study

You may be given exemptions for some subjects within university degree programs and you should consider our own HETHTHM Bachelor of Hospitality Management

Career Pathways

You may gain employment at the operational and supervisory level and also further management career opportunities in the general hospitality industry including hotels, motels, restaurants, clubs and other hospitality establishments

Enrolment Intake

  • February
  • July
  • Midyear

International Students

Code

SIT50416

CRICOS Code

090989D

Campuses

PRESTON, PRAHRAN

Duration

Full-time: 1.5 years
International students: 52 weeks upon completion of the Certificate III in Hospitality or Certificate III in Commercial Cookery or Certificate III in Patisserie

Modes of Delivery

Classroom

Entrance Requirements

Academic: Australian Year 11 equivalency
English: Academic IELTS 5.5 with no individual band below 5.0, Pearson PTE Academic 42 overall with no individual communicative skill below 36, or recognised equivalency

Assessment Methods

Various forms of assessment may be used, including practical assessment, role plays, assignments, class work and theory tests

Materials

A materials levy of $200 is payable upfront at the start of the course. Textbooks and workbooks are provided in tuition fees. A food and beverage (waiter's) uniform will also need to be purchased at an approximate cost of $130

Fees

  • Tuition fees per semester: $6500
  • Tuition fees per year: $13000
Want all the information on fees and charges?
Courses fees

Pathways to further study

You may be given exemptions for some subjects within university degree programs and you should consider our own HETHTHM Bachelor of Hospitality Management

Career Pathways

You may gain employment at the operational and supervisory level and also further management career opportunities in the general hospitality industry including hotels, motels, restaurants, clubs and other hospitality establishments

Enrolment Intake

  • February
  • July
  • Midyear
See all courses for International Students

Units Of Study

The Units of Study listed below have been approved for VET FEE-HELP. You may be required to undertake additional Units of Study in order to obtain the qualification. You will need to determine your particular combination of Units of Study with the department.

The hours displayed are nominal, actual classroom hours delivered may differ. Please contact the department for the latest student contact hours information.

Code Subjects Hours
BSBADM502 Manage meetings 30
BSBDIV501 Manage diversity in the workplace 60
BSBMGT517 Manage operational plan 70
BSBWOR203 WORK EFFECTIVELY WITH OTHERS 15
SITEEVT005 Plan in-house events or functions 40
SITHFAB001 Clean and tidy bar areas 15
SITHFAB002 Provide responsible service of alcohol 10
SITHFAB003 Operate a bar 35
SITHFAB004 Prepare and serve non-alcoholic beverages 20
SITHFAB005 Prepare and serve espresso coffee 30
SITHFAB007 Serve food and beverage 80
SITHFAB008 Operate and monitor cellar systems 40
SITHIND002 Source and use information on the hospitality industry 25
SITHIND004 Work effectively in hospitality service 1
SITXCCS006 Provide service to customers 25
SITXCCS007 Enhance customer service experiences 40
SITXCCS008 Develop and manage quality customer service practices 30
SITXCOM002 Show social and cultural sensitivity 20
SITXCOM005 Manage conflict 20
SITXFIN003 Manage finances within a budget 30
SITXFIN004 Prepare and monitor budgets 30
SITXFSA001 Use hygienic practices for food safety 15
SITXGLC001 Research and comply with regulatory requirements 80
SITXHRM001 Coach others in job skills 20
SITXHRM002 Roster staff 30
SITXHRM003 Lead and manage people 60
SITXMGT001 Monitor work operations 20
SITXMGT002 Establish and conduct business relationships 60
SITXWHS001 Participate in safe work practices 12
SITXWHS003 Implement and monitor work health and safety practices 30

Students may be eligible for Victorian and Commonwealth Government funding.