The SIT50422 Diploma of Hospitality Management equips students with the skills and knowledge to exceed the expectations of employers and guests. This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality and managerial skills to coordinate operations. They operate independently, oversee others, and make various business decisions. This qualification leads to roles as departmental or small business managers in sectors like restaurants, hotels, motels, catering, clubs, pubs, cafés, and coffee shops, allowing for multiskilling and specialisation. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates.
Entry requirements for the Diploma of Hospitality Management (Sous Chef) vary depending on the institution but generally include completion of Year 12 with a minimum ATAR, VET pathway courses or prior experience.
If you don't meet the standard entry criteria, enquire with a course provider to discuss alternative entry pathways.
Course fees vary depending on the course provider.
The Diploma of Hospitality Management (Sous Chef) will prepare you for the following roles.
A Sous Chef oversees the daily operations of a commercial kitchen. You’ll prepare menus and source ingredients and may have to liaise with a range...
A Chef de Partie oversees a particular section of a commercial kitchen. You might be in charge of meats, sauces, side dishes, desserts or another a...
A Kitchen Manager oversees kitchen operations, ensuring food quality, safety, and efficient service. You may work in a restaurant, café, or other f...
A Café or Restaurant Manager oversees daily operations at a dining venue. You’ll supervise other staff and make sure the dining area is well presen...
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