VET

Diploma of Hospitality Management

Victoria University

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. They operate independently, have responsibility for others and

CareerInsights

Key highlights for VET pathways.

Motel ManagerChef PatissierSous Chef

Duration

50 weeks

Fees

AU$ 12,460 Annually

Salary

Strong earning potential

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. They operate independently, have responsibility for others and make a range of operational business decisions.

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

  • banquet or function manager
  • bar manager
  • café manager
  • chef de cuisine
  • chef patissier
  • club manager
  • executive housekeeper
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef
  • unit manager catering operations.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Career Outcomes

Motel Manager

Motel Managers plan, supervise and control the operations of a hotel or motel, including food and beverage services, guest services, maintenance, staff development, and sales and marketing.

Chef Patissier

Chefs Patissier are qualified chefs who specialise in patisserie and undertake a supervisory/team leading role in a patisserie or pastry kitchen. They may work in a patisserie, restaurant, catering company, resort or hotel.

Sous Chef

Sous Chefs are qualified chefs who operate as the second-in-charge in the kitchen, taking supervisory and management roles.

Hospitality Manager

Hospitality Managers work in a wide range of hospitality settings, managing day to day operations. They may deal with security and compliance issues; ensure conferences, functions and events run smoothly; implement and review promotional activities; maintain stock control; and select, roster, train and coach staff.

Restaurant Manager

Restaurant Managers are responsible for all front of house activities in a restaurant, including serving clients as well as supervising staff. They are also responsible for developing customer service strategies, staff hiring and training, and budget control.

CRICOS Details

Diploma of Hospitality Management is listed on the official CRICOS register and delivered by Victoria University in 080319 - Hospitality Management.

  • CRICOS course code: 095617C
  • Provider: Victoria University
  • Course level: Diploma
  • Study level: VET
  • Field of education: 080319 - Hospitality Management
  • National qualification code: SIT50416
  • Dual qualification: No
  • Foundation studies: No
  • Work component: Yes
  • Work hours per week: 6.00
  • Work weeks: 20
  • Total work hours: 120
  • Course language: English
  • Duration: 50 weeks
  • Locations: FOOTSCRAY, VIC

This overview is compiled from official CRICOS register data. Confirm fees, duration, intake dates, and entry requirements directly with the provider before applying.

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