The Diploma of Hospitality Management provides you with the skills and knowledge to take on a management role within the hospitality industry.
Career opportunities, include:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine (cookery pathway)
- chef patissier (patisserie pathway)
- club manager
- executive housekeeper
- front office manager
- kitchen manager (cookery / patisserie pathway)
- motel manager
- restaurant manager
- sous chef (cookery pathway)
- unit manager catering operations (cookery pathway)
Pathways to further study:
- Bachelor of Hospitality Management.
Watch our virtual tour
Take a tour of our hospitality, cookery and patisserie centre
Studying the Diploma of Hospitality Management at Holmesglen
The course is taught through a blend of online, classroom and practical training at Holmesglen's student training restaurant Zest, located at the Glen Waverley campus.
Initially, the course equips students with the skills and knowledge to work within a restaurant environment.
Placement opportunities are also extended to students via our many industry partners and involvement in special industry events.
As students progress further through the course they will gain a greater understanding of hospitality management, leadership, financial management and cost control. Students will also learn how to manage sustainability, WH&S issues, conflict and diversity within a hospitality environment. Essential skills and knowledge are also gained in key areas of front office, customer service, business relationships and hospitality law.
On completing the course, graduates will be well-positioned to find leadership and management roles across a wide range of enterprises, including restaurants, hotels, function centres, accommodation venues, cruised liners, inventory and logistics gaming venues, clubs, pubs, cafes, aged and health care facilities. These roles are found in Australia and worldwide.
Holmesglen will also be delivering CV writing and interview workshops to the students to assist with the transition into employment
To receive this qualification you must complete 13 core units and 15 elective units.
Electives have been chosen by Holmesglen based on feedback from industry and teachers qualifications.
||Use hygienic practices for food safety
||Participate in safe work practices
||Provide responsible service of alcohol
||Provide service to customers
||Enhance customer service experiences
||Interpret financial information
||Use a computerised reservations or operations system
||Operate a bar
||Provide advice on food
||Provide table service of food and beverage
||Prepare and serve espresso coffee
||Work effectively in hospitality service
||Provide advice on food and beverage matching
||Prepare and serve cocktails
||Implement and monitor work health and safety practices
||Lead and manage people
||Manage finances within a budget
||Manage diversity in the workplace
||Coach others in job skills
||Monitor work operations
||Manage operational plan
||Research and comply with regulatory requirements
||Establish and conduct business relationships
||Recruit, select and induct staff
||Develop and manage quality customer service practices
||Prepare and monitor budgets
| Code || Name |
|SITXFSA001||Use hygienic practices for food safety|
|SITXWHS001||Participate in safe work practices|
|SITHFAB002||Provide responsible service of alcohol|
|SITXCCS006||Provide service to customers|
|SITXCCS007||Enhance customer service experiences|
|SITXFIN002||Interpret financial information|
|SITTTSL010||Use a computerised reservations or operations system|
|SITHFAB003||Operate a bar|
|SITHFAB016||Provide advice on food|
|SITHFAB014||Provide table service of food and beverage|
|SITHFAB005||Prepare and serve espresso coffee|
|SITHIND004||Work effectively in hospitality service|
|SITHFAB017||Provide advice on food and beverage matching|
|SITHFAB010||Prepare and serve cocktails|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITXHRM003||Lead and manage people|
|SITXFIN003||Manage finances within a budget|
|BSBDIV501||Manage diversity in the workplace|
|SITXHRM001||Coach others in job skills|
|SITXMGT001||Monitor work operations|
|BSBMGT517||Manage operational plan|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXMGT002||Establish and conduct business relationships|
|SITXHRM004||Recruit, select and induct staff|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN004||Prepare and monitor budgets|
Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards.
There are no formal entry requirements for this qualification however Holmesglen requires that applicants attend a pre-training review to determine their suitability for the program.
Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment. This will assist with determining your suitability to the course, verify your training plan, and identify any learning support needs.
Recognition of prior learning
You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen. Read more about Recognition of Prior Learning, Credits and Advanced Standing.
Qualification and recognition
On completion, you will attain the SIT50416 Diploma of Hospitality Management.
Connections with industry
A major strength of Holmesglen's Hospitality, Cookery and Bakery Department is our connections with industry. For many years, we have forged relationships with industry bodies such as Shared Tables, Australian Culinary Federation (ACF) and Les Toques Blanches, as well as hundreds of businesses through our workplace training.
This year, we have created a range of 'out of the box" opportunities for our students to provide additional value and experience for their learning, these include:
- Chef Masterclass events
- Melbourne epicurean experiences
- Paddock-to-plate tours to Holmesglen's Eildon Rural Property
- Industry icon dinners
- Degustation wine dinners
- Networking opportunities with industry mentors
- Cheese and wine-tasting event.
How to apply
Visit How to Apply for more information on the application process.
Holmesglen may engage third parties to recruit students on behalf of the institute. Third party recruiters receive a commission and this will not impact on your fees.
Find out more about your rights and obligations as a student and the services we provide at Holmesglen.
|Tuition fees (GST exempt)
|Mandatory Materials and Activities fees * (GST inc)
*Mandatory Materials and Activities fees are still payable by all students including students who may be eligible for Government subsidised fees. Materials and Activities fees are not covered by VET Student Loans.
Additional costs may also apply for course consumables and other costs. These may include consumables such as learning resources, personal protective equipment/clothing and other costs such as immunisation costs, National Police Check and Working with Children Check for relevant courses.
To view the additional costs that may apply to your course, download a full list of estimated additional costs by course (PDF - 102kb).
All fees are indicative only. Your fees will be calculated on your individual circumstances at the time of enrolment. Training is delivered with Victorian and Commonwealth funding. Find out now if you are eligible for Government-subsidised fees or Concession
VET Student Loans are available to eligible student to pay for tuition fees for this course. Read more about VET Student Loans.