Build Your Future in Hospitality Leadership
The Diploma of Hospitality Management at Le Pont International College is a nationally recognised qualification designed for students who want to develop operational, supervisory, and management capability within the hospitality industry.
This course prepares students for leadership responsibilities across hospitality environments including restaurants, hotels, cafés, events, and catering operations.
Students develop advanced knowledge in hospitality coordination, customer service management, operational planning, budgeting, rostering, team leadership, and business decision making aligned to current Australian hospitality industry expectations.
Why Study This Course
Students enrolled in this qualification will have the opportunity to:
- Develop leadership capability for hospitality operations
- Strengthen practical understanding of customer service systems and operational planning
- Learn rostering, budgeting, stock control, and financial monitoring
- Build confidence in managing teams and resolving workplace issues
- Gain practical exposure through structured hospitality work placement
- Prepare for higher level hospitality employment and future study pathways
Course Overview
This qualification reflects the role of highly skilled operators who use a broad range of hospitality skills combined with managerial capability.
Students develop practical and operational competence in:
- coordinating hospitality services
- managing customer service experiences
- planning hospitality operations
- supervising staff performance
- monitoring business finances
- managing workplace safety and compliance
Graduates are prepared for supervisory and middle management roles across diverse hospitality environments.
Career Outcomes
Graduates may seek employment opportunities such as:
- Restaurant Supervisor
- Hospitality Team Leader
- Front of House Manager
- Food and Beverage Supervisor
- Banquet Supervisor
- Hospitality Operations Coordinator
- Café Manager
Course Structure
The qualification is delivered over 104 weeks, comprising:
- 80 weeks of study and assessment
- 24 weeks of scheduled break time
Students undertake:
- 20 scheduled contact hours per week
- Face to face classroom learning
- Practical hospitality based activities
- Trainer supported online learning
- Additional self study outside scheduled contact hours
The course is delivered across structured academic terms with progressive unit sequencing.
Delivery & Learning Approach
Training and assessment are delivered through a blended hospitality learning model including:
- Trainer led classroom sessions
- Hospitality case studies
- Scenario based learning activities
- Group projects
- Operational planning exercises
- Practical hospitality demonstrations
- Guided independent study
Assessment methods may include:
- Projects
- Written knowledge tasks
- Presentations
- Role plays
- Observation activities
- Workplace evidence
Students receive learning materials, assessment resources, and trainer guidance throughout the qualification.
Entry Requirements
There are no formal training package prerequisites for this qualification. However, Le Pont International College admission requirements apply.
Applicants must:
- Be at least 18 years of age at course commencement
- Have completed Australian Year 12 or equivalent
- Meet English language requirements equivalent to IELTS 6.0 overall or equivalent approved evidence
- Complete Language, Literacy, Numeracy and Digital assessment during orientation
- Possess basic computer skills for learning and assessment participation
- Be capable of participating in practical hospitality activities
Applicants may also meet English requirements through approved English study pathways where acceptable under current requirements.
Structured Work Placement
This qualification includes mandatory structured work placement.
Students are required to complete:
- 240 hours of structured work placement
Work placement must be completed in an approved hospitality environment and enables students to demonstrate practical operational capability within real service settings.
Students may complete placement within:
- restaurants
- cafés
- hotels
- catering operations
- hospitality venues
Le Pont International College supports students through placement coordination aligned with hospitality industry requirements.
Units of Requirements
| Unit Code | Unit Title |
|---|---|
| SITXCOM010 | Manage conflict |
| SITXCOM007 | Implement and monitor work health and safety practices |
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
| BSBTWK501 | Lead diversity and inclusion |
| BSBTWK503 | Manage meetings |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC040 | Prepare and serve cheese |
| SITHKOP013 | Plan cooking operations |
Pathways
After successful completion of this qualification, students may progress to:
- Advanced Diploma of Hospitality Management
- Higher level business and management qualifications
- Hospitality leadership roles
- Operational management pathways
Recognition / Credit Transfer
Eligible students may apply for:
- Recognition of Prior Learning (RPL)
- Credit Transfer (CT)
Applications must be supported by evidence and assessed under College policy and regulatory requirements.
