What will I learn?

If you’re a born leader, you’ll want to be front-of-house in your career, and the Diploma of Hospitality Management teaches you how to take charge in the fast-paced and exciting world of hospitality. You’ll acquire a broad range of hospitality skills including providing food and beverage advice and table service, combined with managerial skills such as rostering staff and preparing and monitoring budgets. You’ll gain a sound knowledge of industry in order to coordinate hospitality operations and take on the role of a highly skilled senior employee capable of making operational business decisions. This qualification provides a pathway to work in any hospitality industry sector as a departmental or business manager. The diversity of employers includes cafes, catering companies, clubs, hotels, motels, pubs and restaurants, amongst others. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage, and gaming.

Course Structure

To receive this qualification you must complete 28 units, 13 core units and 15 elective units. 21 of the units would have been completed in the Certificate IV in Commercial Cookery.

Students attend college 20 hours per week over 2-3 days.

The course comprises of 8 stages, each comprising 10 weeks, with holidays in between. The first 6 stages are completed in the Certificate IV. Stage 7 and 8 each comprise of 10 weeks, with holidays in between.

Work-based Training (completed in the Certificate IV)

As part of the course, student are required to complete 48 occasions of Work-based Training. We will assist you in finding a suitable venue for you to complete your WBT.

Course Outcomes

For pathway students, upon completion of the course, students will be exempted 8 units in Bachelor of Tourism and Hospitality Management at Stott’s College.

Graduates can expect to find work in the hospitality industry in one of the following roles:

  • Banquet or Function Manager
  • Bar Manager
  • Café Manager
  • Chef de Cuisine
  • Chef Patissier
  • Club Manager
  • Executive Housekeeper
  • Front Office Manager
  • Gaming Manager
  • Kitchen Manager
  • Motel Manager
  • Restaurant Manager
  • Sous Chef
  • Unit Manager Catering Operations

CRICOS

090983K

Study options

Full Time (2 years)

Tuition fees
A$8,400.00 (4,49,679) per year
Tuition: AUD $4,200 for 6 months; Materials: AUD $200; Enrolment fee: AUD $200
Start date

September 2021, January 2022

Venue

Brisbane Campus

225 Street Pauls Terrace,

FORTITUDE VALLEY,

Queensland,

4006, BRISBANE, Australia

Full Time (2 years)

Tuition fees
A$8,400.00 (4,49,679) per year
Tuition: AUD $4,200 for 6 months; Materials: AUD $200; Enrolment fee: AUD $200
Start date

September 2021, January 2022

Venue

Front Cooking School

Melbourne City Campus,

168 Exhibition Street,

MELBOURNE,

Victoria,

3000, MELBOURNE, Australia

Entry requirements

For international students

For students that are starting in Certificate III in Commercial Cookery (not available in Sydney campus).

  • 18 years or older
  • Completion of Year 11 studies or equivalent
  • IELTS 5.5 or equivalent

For students that have completed the Certificate IV in Commercial Cookery, the course length is 6 months and the requirements are as follows.

  • Completion of Certificate IV in Commercial Cookery
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