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 MANAGEMENT
52 Weeks (48 study Weeks + 4 weeks Holidays)
Classroom: 376 Bourke Street, Melbourne, VIC 3000
Training Kitchen: 54-56 La Trobe Street, Melbourne, VIC 3000
- 18 years and above.
- Minimum IELTS band 5.5 or equivalent.
- Schooling equivalent to Australian Year XII.
Student must demonstrate their competence in language, literacy and numeracy levels prior to commencing the course. This is achieved by undertaking the LLN test.
This is a competency based program and assessment is undertaken. Assessment for this qualification may include underpinning knowledge questions, assignments, practical tests, case studies and role plays.
LANGUAGE LITERACY & NUMERACY (LLN)
Each student is required to fulfill Language, Literacy and Numeracy(LLN) requirements prior to course commencement by undertaking an LLN test. LLN test assists QCVE in identifying any LLN gaps and support the student during his/her course of study.
|Manage diversity in the workplace
|Manage operational plan
|Enhance customer service experiences
|Develop and manage quality customer service practices
|Manage finances within a budget
|Prepare and monitor budgets
|Research and comply with regulatory requirements
|Lead and manage people
|Monitor work operations
|Establish and conduct business relationships
|Implement and monitor work health and safety practices
|Use hygienic practices for food safety
|Coordinate cooking operations
|Recruit, select and induct staff
|Maintain the quality of perishable items
|Produce cakes, pastries and breads
|Serve food and beverage
|Provide advice on food
|Source and use information on the hospitality industry
|Use food preparation equipment
|Prepare appetisers and salads
|Prepare and present sandwiches
|Prepare food to meet special dietary requirements
|Prepare stocks, sauces and soups
MODE OF STUDY
Face-to-Face Classroom Based (Theory and Practical)
Mode of Assessment: Practical Observations, Written Questions, Oral Questioning
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager.