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 in a management role in the hospitality industry.
According to the Australian Government’s Job Outlook service, the number of people working as hotel service managers such as front office manager or hotel concierge 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.
Cornzal understands the flexibility needed to fit your training in with your work commitments. We deliver training in the workplace, online and in the classroom. With this range of options, we will ensure your training plan suits you and your employer.
At Cornzal you will get the opportunity to undertake practical tasks and assessments that are related to the workplace and develop skills that complement the theory elements of your course.
We offer you the freedom and flexibility of choosing when and where you study. Directing your own learning accessing your study materials online, allows you to manage your own workload and fit your studies around your lifestyle.
Your learning space is accessible 24 hours a day, seven days a week; your outcomes being supported by highly qualified educators.Your learning materials are available as soon as you enrol. There will be additional self-directed study in order to complete the course objectives.
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 core and elective units listed below.
UNITS OF COMPETENCY & PROGRAM STRUCTURE SITS0422 – Diploma of Hospitality Management | ||
Course Code | Course Name | SITS0422 |
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 |
Packaging Rules
Total number of units = 28
11 core units plus
17 elective units
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 $
- Subsidised
- Full Fee $16,235.00
- Co-contribution Fees
- Cornzal at School Subsidised Fee $
- Cornzal at School Full Fee $
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 for more information.
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.
Restaurant Manager
Kitchen Manager
Bar or Cafe Manager
Motel or Club Manager
Functions Manager
Front Office Manager
Chef de cuisine
Chef pâtissier
Club manager
Gming manager
Sous chef
