Diploma of Hospitality Management

This qualification is aimed at targeting international students, who would like to hone their skills and knowledge to create further educational and employment opportunities for themselves in performing supervisory or managerial role in a commercial kitchen setting or in below listed hospitality related industry sectors, they are:

  • Accommodation services
  • Cookery
  • Food and Beverages
  • Gaming

The skills and knowledge obtained through this qualification must be applied in accordance with the Commonwealth and State/Territory legislation, Australian standards, and industry codes of practice. Also, no occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

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What Will You Learn?

The first step to becoming a hospitality manager is to take the first step. In addition to bartending, cocktail making, coffee making, food and beverage service, sales, presentations, venue operations, functions, operational planning, workplace safety, and coaching, we also offer courses. Siu uses online theory classes as well as practical classes in person to ensure you develop key skills.
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What can you expect?

When students complete advanced culinary studies, they will also have the opportunity to attend masterclasses and excursions, which will demonstrate their commitment to the industry to employers. You will gain practical culinary skills and business skills by completing our culinary programs, which include modernist cuisine, gastrophysics, recipe development, and menu design.
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Details about the course

COURSE DELIVERY AND ASSESSMENTCOURSE STRUCTURE & SEQUENCECOURSE DURATIONCLASSROOM LOCATIONENTRY REQUIREMENTS

Trainer-led, face-to-face in a classroom setting combined with in-class experiential activities and in simulated commercial kitchen workshop. Assessment methods in this course of study will be Knowledge Questions, Simulation that may include assessment activities such as case study, role-play, presentation, report writing, creating templates, analysing, and performing and presenting physical evidence of dishes prepared or job functions performed in a commercial kitchen setting. This course is well suited for a supervisor or a manager.

BSBTEC301Design and produce business documents
SITXWHS007Implement and monitor work health and safety practices
SITXCOM010Manage conflict
SITXHRM009Lead and manage people
SITXHRM008Roster staff
SITXFIN010Prepare and monitor budgets
SITXFIN009Manage finances within a budget
SITXGLC002Identify and manage legal risks and comply with law
SITXMGT005Establish and conduct business relationships
SITXCCS015Enhance customer service experiences
SITXFSA005Use 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
SITXMGT004Monitor work operations
SITHKOP013*Plan cooking operations
SITXCCS016Develop and manage quality customer service practices

The qualification is delivered over 104 weeks comprising of:

  • Eight (8) terms of 10 weeks each (80 weeks in total)
  • Holiday breaks amounting to 24 weeks (as specified in the timetable below)

Students are required to attend 20 hours of classroom-based and simulated commercial kitchen-based training per week and complete unsupervised self-structured learning of 6 hours per week.

Classroom based sessions will be delivered at the College Parramatta campus located at: Level 2 12-14 Wentworth St, PARRAMATTA, NSW, 2150

Commercial Kitchen location - State of the art college simulated commercial kitchen for students to perform practical activities as is required by the units in this course. This commercial kitchen is fully equipped with the latest equipment, hardware, tools, machines etc that is required for the student to complete all required assessment tasks for the unit. The college simulated commercial kitchen is located at 107-109 Main Street Blacktown, NSW 2148.

There are no entry requirements for this course in the Training Package however it is expected that the students will have some sort of work experience or educational background before choosing to do this course.

The students will be required to undertake an LLN test to identify if they will require additional learning support and if the identified level of additional support is within the college’s capabilities to deliver. Based on the group of students that this course is designed for all are expected to have high- level of LLN capabilities.

College-level entry requirements for prospective students are as follows:

  1. All students must be of the age of 18 years or over at the time of applying for admission.
  2. English requirement:
    • Entry into this course requires an IELTS band score of 5.5 or equivalent in line with regulations OR
    • Successful completion of a qualification from an Institute where the mode of instruction was English and where the course duration was no less than 12 months OR
    • Completion of an approved English Language course.
  3. Academic requirements:
    • Satisfactory completion of studies in the applicant’s home country equivalent to an Australian Year 12 qualification
      OR
    • Successful completion of a qualification from an Institute where the mode of instruction was English and where the course duration was no less than 12 months.

 

Course prerequisites

Dress Code

A neat, casual attire is required for students, as well as a standard industry chef’s uniform for cooking components (from Term 2).

Classroom Resources:

At Le Pont International College, students have access to computer rooms during face-to-face sessions and other study times.

Equipment Required

Students can bring a laptop or tablet to class along with basic stationery, a notebook, and Chef’s Starter Toolkit for taking notes.

Ready to pursue an exciting career with Diploma of Hospitality Management

Students who complete this course may be able to seek employment as a supervisor or a manager in below listed hospitality related industry sectors, they are:

  • Accommodation services
  • Cookery
  • Food and Beverages
  • Gaming

After completing all 28 units in this course the student may decide to study further in advanced level qualifications. Students who do not complete the full qualification will receive a Statement of Attainment for all units completed.

Please contact LePont International College on +61 02 9172 5544 or email us at admissions@lepont.com.au. Applicants should access and review the Le Pont International College Student Handbook for details regarding living and studying in Australia prior to completing their application.

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