Diploma of Hospitality Management

This qualification is ideal for experienced hospitality professionals who are ready to take the next step in their careers by formalising their skills and moving into leadership roles such as Duty Manager, Venue Manager, or Operations Supervisor. The course prepares graduates to manage hospitality environments with confidence, initiative, and a solid understanding of industry operations.

The program is designed for individuals with a background in commercial cookery or food preparation who are seeking to transition into kitchen leadership or broader hospitality management roles. Learners are typically qualified cooks, food service workers, or team leaders already working in restaurants, cafés, catering services, or institutional food settings.

It’s particularly well suited to those aiming to step into positions such as Sous Chef, Kitchen Manager, or Chef/Manager. The course supports the development of skills in team management, budgeting, compliance, and business operations, bridging the gap between hands-on cooking and strategic day to day venue management.

Learners will develop the skills to lead and manage both people and hospitality services, with a focus on effective planning of staffing, rosters, and day-to-day operations. The course covers key business functions such as budgeting, supplier management, stock control, and maintaining high customer service standards. Students will also learn to make informed decisions that align with legal, safety, and organisational requirements, while leading kitchen teams and supporting staff performance. Additional areas of study include menu design and costing for both commercial and dietary needs, food safety and hygiene compliance, and monitoring financial performance to support continuous improvement in hospitality settings.

• Students must meet the minimum legal working age for employment in a commercial kitchen and be able to safely engage in physically demanding hospitality tasks, including food preparation, use of commercial kitchen equipment, and shift work.
• Students must be currently employed, or have a confirmed pathway to employment, in a commercial hospitality venue that allows for the development of both technical cookery skills and supervisory responsibilities.
• Learners must have regular, ongoing access to a real, operational hospitality workplace that enables completion of all practical training and assessment requirements.

Inspire global College will confirm workplace suitability during enrolment and through employer engagement

All students will be required to create or obtain their personal USI. Certificates cannot be issued without this code.

Refer to the Australian Government USI website where you can:

SITXFSA005, SITHIND005, SITHFAB021

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor.