Build practical capability in hospitality management.
The Diploma of Hospitality Management reflects the role of highly skilled senior operators who combine broad hospitality expertise with managerial knowledge.
Students learn to coordinate operations, lead people, manage budgets and legal risk, develop customer service practices and make operational business decisions.
The supplied unit selection includes a strong cookery stream, supporting broad capability across hospitality service, kitchen operations and management.
From technical knowledge to practical application.
Service leadership
Develop and manage quality customer service, business relationships and conflict-resolution practices across hospitality operations.
Business operations
Prepare and monitor budgets, manage legal risks, roster and lead staff, and monitor day-to-day work performance.
Cookery stream
Apply food-safety and cookery skills across a broad elective package covering kitchen equipment, dishes, buffets and special diets.
Training built around the work.
Apply knowledge through industry-relevant tasks.
TSC's course information describes practical, industry-relevant training supported by experienced trainers and assessors. Knowledge and practical competence must be demonstrated for each delivered unit.
- Plan and monitor hospitality work operations
- Develop budgets, rosters and customer service practices
- Coordinate people, workplace relationships and legal compliance
- Apply the supplied cookery electives in a commercial training environment
A complete schedule for this qualification.
The supplied TSC training strategy allocates 1200 scheduled course hours across 60 training weeks, plus 18 weeks of scheduled term breaks, for a total duration of 78 weeks.
Training and assessment
Coursework combines trainer-led technical learning with practical skill development. Assessment evidence is gathered against the requirements of each unit. TSC provides the current timetable, assessment plan and any practical-location details during the admission and orientation process.
Every unit in TSC's supplied delivery schedule.
The core and elective units below come directly from TSC's supplied training strategy. Unit order and calendar dates may be adjusted for a future intake without changing the qualification requirements.
| Code | Unit title | Type |
|---|---|---|
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHKOP013 | Plan cooking operations | Elective |
| SITHCCC023 | Use food preparation equipment | Elective |
| SITHCCC026 | Package prepared foodstuffs | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC028 | Prepare appetisers and salads | Elective |
| SITHCCC029 | Prepare stocks, sauces and soups | Elective |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Elective |
| SITHCCC035 | Prepare poultry dishes | Elective |
| SITHCCC036 | Prepare meat dishes | Elective |
| SITHCCC037 | Prepare seafood dishes | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHCCC041 | Produce cakes, pastries and breads | Elective |
| SITHCCC042 | Prepare food to meet special dietary requirements | Elective |
| BSBTEC301 | Design and produce business documents | Elective |
| SITXHRM007 | Coach others in job skills | Elective |
Know the requirements around the qualification.
The qualification allows multiskilling and specialisation across hospitality sectors; TSC's supplied program includes a cookery-focused elective package.
Practical face-to-face training for relevant units is completed in a commercial training kitchen.
Skills must be applied in accordance with relevant legislation, Australian standards and industry codes of practice.
Admission is based on the TSC course booklet.
Applicants must satisfy TSC's provider entry criteria even where the national qualification itself lists no formal entry requirements.
Accepted English alternatives include five years of education in an English-speaking country, at least six months of a Certificate IV course at an Australian RTO, a successful English Placement Test, or equivalent PTE/TOEFL results. For Certificate III courses, the booklet also lists CPCCWHS1001 under its academic requirement.
Read every entry requirementWhere this qualification can lead.
Completion can support students to pursue relevant employment and continue developing through supervised workplace experience, specialist skills or further study. A qualification does not by itself guarantee employment, licensing or registration.
- Departmental or small-business manager in hospitality
- Operational leadership in restaurants, hotels, catering, clubs, pubs or cafés
- Further study such as the SIT60322 Advanced Diploma of Hospitality Management
Bring existing experience into the conversation.
Course credit, Credit Transfer and RPL
Students may ask TSC about Credit Transfer for equivalent completed units or Recognition of Prior Learning (RPL) based on relevant skills and experience. Evidence and assessment requirements apply, and the outcome can affect the individual training plan.
Equipment, materials and learning resources
The published material fee is listed on this page. Before enrolment, ask TSC for the current list of required personal equipment, protective clothing, technology and any items supplied by the college.