Diploma of Hospitality Management

The Diploma of Hospitality Management is a one-year qualification for people who want to run the show in hotels, restaurants, bars, events and food service. It's a practical course. You learn how to manage staff, control stock and costs, handle food safety, plan menus, run functions, and look after guests. Units cover hospitality operations, leadership, budgeting, rostering, workplace health and safety, and customer service. You also study the business side: how to read a profit and loss, price a menu, and keep a venue compliant with licensing and hygiene rules.

Australian diplomas sit at Level 5 on the Australian Qualifications Framework. They're shorter than a bachelor degree and more hands-on. This one is delivered over one year, usually across two or three study periods, with a set number of units and credit points. You'll spend time in a training kitchen, bar or simulated service area, and most diploma programmes include a work placement or practical component in a real venue. Assessment is based on what you can actually do, not just what you can write in an exam.

The course suits people who want a management role without committing to three years of university, or who already work in hospitality and want to move up. It also works as a pathway: some students use a diploma to gain credit towards a bachelor degree in hospitality, tourism or business. If you're an international student, you can work up to 48 hours per fortnight while you study, and after you finish you may be eligible for the Temporary Graduate visa (subclass 485) post-study work stream. Check the current rules with the Department of Home Affairs.

English requirements for international applicants are usually IELTS Academic 6.0–6.5 overall, or an accepted equivalent like TOEFL iBT, PTE Academic or Cambridge C1 Advanced. The Student visa has its own English threshold set by the Department of Home Affairs. Tuition is published on the CRICOS register under course code 110903A. Confirm all details, including intake dates and placement arrangements, on the official page.

• Restaurant manager – running day-to-day operations, rostering, stock control and customer service.
• Hotel duty manager – overseeing front office, housekeeping and guest relations across shifts.
• Functions and events coordinator – planning conferences, weddings and corporate events.
• Cafe or bar supervisor – managing staff, ordering, and compliance with liquor and food safety laws.
• Food and beverage manager – setting menus, pricing, and managing supplier relationships.
• Front office supervisor – leading reception teams and handling reservations and complaints.

These roles are found across Australia in hotels, resorts, pubs, clubs, restaurants, catering companies, event venues, aged care and hospital food services, and tourism operators. The diploma also gives you credit towards further study in hospitality, tourism or business management.