Satisfactory completion of Year 12 or overseas equivalent .
Academic IELTS score of 5.5 Overall with minimum of 5.0 in all bands or equivalent.
Satisfactory completion of the Certificates III & IV in Hospitality, or the Certificates III & IV in Commercial Cookery, or the Certificates III & IV in Patisserie.
Indian, Pakistani, Bangladeshi and Nepalese students need satisfactory completion of Year 12 or overseas equivalent 60% in the top 4 subjects (excluding native language) for all courses (i.e. Cert III, Cert IV, Diploma, Advanced Diploma and Associate Degree) If student has needed to re-sit for their exam, student also need to provide all exam results. Not accepting Punjab State Board or Haryana State Board HS results only – need to present a Central Board result exam or a higher qualification.
Description
This course 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.
Qualifications & Skills Covered
This qualification is for individuals who wish to use a sound knowledge of industry operations, and a broad range of managerial skills, to develop and manage hospitality operations. They will learn the skills to operate independently, have responsibility for others and make a range of operational business decisions. To complete the qualification you are required to complete all 13 core units and 15 elective units.
Course Notes
Students completing the Diploma of Hospitality Management may wish to continue onto the TAFE SA Bachelor of Tourism, Hospitality and Events Management.
CRICOS Code: 091139E
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Course Units
Core
Develop and implement a business plan
Develop and implement marketing strategies
Develop and manage quality customer service practices
Establish and conduct business relationships
Establish and maintain a work health and safety system
Lead and manage people
Manage diversity in the workplace
Manage finances
Manage finances within a budget
Manage operational plan
Manage physical assets
Monitor staff performance
Monitor work operations
Prepare and monitor budgets
Recruit, select and induct staff
Research and comply with regulatory requirements
Elective
Coordinate marketing activities
Develop and use complex spreadsheets
Enhance customer service experiences
Implement and monitor work health and safety practices
Interpret financial information
Manage conflict
Operate a bar
Prepare and serve cocktails
Prepare and serve espresso coffee
Provide advice on Australian wines
Provide responsible service of alcohol
Provide table service of food and beverage
Roster staff
Serve food and beverage
Source and use information on the hospitality industry
Use hygienic practices for food safety
Work effectively in hospitality service
Credit Transfer
Studying at TAFE SA is one of the easiest pathways towards a University Degree. Credit Transfer is the formal recognition that parts of a TAFE SA course are equivalent in content and level to parts of some University courses. Below are the Credit Transfer details for this course.
TAFE South Australia
Bachelor of Tourism, Hospitality and Events Management
TAFE South Australia transfer to University of Adelaide
Assistant manager
Banquet or function manager
Chef de cuisine
Chef patissier
Kitchen manager
Motel manager
Restaurant manager
Sous chef
Unit manager (catering operations).
OSHC: 530 ($) AUD per year
