Course Description
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. You operate independently, have responsibility for others and make a range of operational business decisions.
Increase your hospitality skills and learn how to solve complex problems in a team environment. Take the next step in your career and get the skills you need to take on a management role in the hospitality industry.
According to the Australian Government, the number of people working as hotel service managers, such as front office managers or hotel concierges, is expected to grow over the next five years.
This course covers managerial skills including rostering, budgeting, marketing, and people management. You will also develop customer service skills in our training restaurants, as well as how to operate a bar and prepare espresso coffee.
This qualification will improve your ability to lead and manage teams in the hospitality industry. You’ll graduate with the skills required to work as a restaurant manager, sous chef, or motel manager.
Traineeship
Cornzal understand that employers need options and flexibility in employee training. We are committed to delivering the flexible training plans you need to get the job done. Choose from workplace training, block training, drop-in days, mobile training, or a mix of all these options.
You must already be employed to enrol as an apprentice or trainee with Cornzal Pty Ltd.
Online
Our online learning refers to instruction that is delivered through various multimedia and Internet platforms and applications. Also referred to as web-based learning, e-learning, computer-assisted instruction, and Internet-based learning.
Campus
The benefit of face-to-face education is a great way to enjoy your studies on campus. With adult learning and an adult environment, you are respected, supported and nurtured.
Attend a campus to learn face-to-face with a teacher in one space, such as a classroom, workshop, laboratory, or simulated environments, or interact with teachers using real-time video or web conference tools.
Our courses delivered on campus have a combination of online and classroom-based learning. You will also be expected to undertake additional personal study to complete the course requirements.
Mixed Mode (blended)
Gain the flexibility you need when studying mixed mode with Cornzal. With our online study, you can conveniently access your trainers via Teams, email, and all learning resources are easily accessed in one online location.
This course will be offered at:
Brisbane Campus – Level 1, 433 Boundary Street, Brisbane
Beenleigh Campus – Level 1, 137 George Street, Beenleigh
Blackstone Campus – 14 Hill Street, Blackstone
The successful achievement of this qualification requires you to complete the 11 core and 17 elective units listed below.
UNITS OF COMPETENCY & PROGRAM STRUCTURE SIT50422 Diploma of Hospitality Management | ||
| Unit Code | Unit Name | Core/Elective |
| SITXCOM010 | Manage conflict | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXHRM008 | Roster staff | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITFIN010 | Prepare and monitor budgets | Core |
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITHIND005 | Use hygienic practices for hospitality service | Elective |
| SITHIND008 | Work effectively in hospitality service | Elective |
| SITHCCC023 | Use food preparation equipment | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
| SITHFAB023 | Operate a bar | Elective |
| SITHCCC029 | Prepare stocks, sauces and soups | Elective |
| SITHFAB021 | Provide responsible service of alcohol | Elective |
| SITHIND006 | Source and use information on the hospitality industry | Elective |
| SITHKOP012 | Develop recipes for special dietary requirements | Elective |
| SITHFAB037 | Provide advice on food and beverage matching | Elective |
| SITHFAB035 | Provide silver service | Elective |
| SITXHRM010 | Recruit, select and induct staff | Elective |
| SITHFAB032 | Provide advice on Australian wines | Elective |
| SITHFAB031 | Provide advice on beers, spirits and liqueurs | Elective |
| SITXFIN008 | Interpret financial information | Elective |
| BSBCMM411 | Make presentations | Elective |
| BSBOPS502 | Manage business operations plans | Elective |
There are no entry requirements for this qualification. Students must be at least 18 years of age.
Academic requirements:
Satisfactory completion of year 12 or equivalent.
There are no specific academic prerequisites for the course. However, some of the individual units of competency require one or more of the following prerequisite units:
- SITXFSA005 Use hygienic practices for food safety
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHKOP010 Plan and cost recipes
The following course fees apply to this course:
- Cornzal Concession n/a
- Subsidised n/a
- Full Fee $16,235.00
- Co-contribution Fees n/a
- Cornzal at School Subsidised Fee n/a
- Cornzal at School Full Fee n/a
This is the cost of the training and assessment services provided by the training provider. The fee is paid to the training provider Fee for Services (FFS). Your employer may choose to pay the course fees on your behalf.
For information regarding traineeships, you can contact us or go to Traineeships Info (QLD).
Textbook and other fees may apply to this course. For further information relating to fees, including payment methods, student loans, financial assistance and scholarships, please refer to our Fees and Refunds page.
Skill and knowledge assessments are an essential step in progressing through your course. Assessment is completed in a variety of ways, such as practical observation, simulation, written assessment/s, questioning, third-party feedback, and if you are currently working in the industry, you may be eligible for recognition of prior learning.
This qualification provides a pathway to work in roles such as:
Restaurant Manager
Kitchen Manager
Bar or Cafe Manager
Motel or Club Manager
Functions Manager
Front Office Manager
Chef de Cuisine
Chef Pâtissier
Club Manager
Gaming Manager
Sous Chef
