Hospitality Management

Diploma of Hospitality Management at Australian College of Trade focuses on the skills and knowledge to work as a commercial cook in organisations such as Restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Students will study following subjects:

Core units

Manage diversity in the workplace

Manage operational plan

Enhance the customer service experience

Develop and Manage quality customer service practices

Manage conflict

Manage finances within a budget

Prepare and monitor budgets

Research and comply with regulatory requirements

Roster staff

Lead and manage people

Monitor work operations

Establish and conduct business relationships

Implement and monitor work health and safety practices

Elective units

(Commercial Cookery outcome)

Use hygienic practices for food safety

Participate in safe food handling practices

Use food preparation equipment

Produce dishes using basic methods of cookery

Produce appetisers and salads

Produce stocks, sauces and soups

Produce vegetable, fruit, egg and farinaceous dishes

Produce poultry dishes

Produce seafood dishes

Produce meat dishes

Produce cakes, pastries and breads

Produce desserts

Work effectively as a cook

Maintain the quality of perishable items

Prepare foods to meet special dietary requirements

Elective units

(Front of House outcome)

Use hygienic practices for food safety

Work effectively in hospitality service

Process and monitor event registrations

Plan in-house events or functions

Manage on-site event operations

Process financial transactions

Interpret financial information

Provide responsible service of alcohol

Operate a bar

Prepare and serve espresso coffee

Serve food and beverage

Provide table service of food and beverage

Recruit, select and induct staff

Facilitate continuous improvement

Communicate in the workplace

• Completion of year 11 or equivalent (subject to the assessment and approval of Australian College of Trade Admission team)
• English requirements IELTS 5.5 or equivalent or TOEFL PB 506, IBT 62, PTE Academic 46, CAE & CPE (from 2015) 152
• Applicants must be 18 years of age and above
• Successful completion of the Pre-Training Review (PTR)

• Banquet or Function Manager
• Chef de cuisine
• Kitchen manager
• Restaurant manager
• Sous chef
• Unit manager (catering operations)
• Bar manager
• Café manager