Diploma of Hospitality Management

The Diploma of Hospitality Management at VIITE is a one-and-a-half-year qualification for people who want to run the show, a restaurant floor, a hotel front desk, a functions team, rather than just work in it. You cover the practical side of hospitality: food and beverage service, housekeeping, front office, food safety, and responsible service of alcohol. On top of that you study the management units: rostering and payroll, budgeting and financial control, stock and purchasing, marketing, customer service strategy, and leading a team. The mix means you graduate able to pour a wine, cost a menu, and write a roster that doesn't blow the wage budget.

How the course is structured

Australian diplomas are made up of units of study, each worth a set number of credit points. A full-time load is usually four units a semester, and the academic year runs across two semesters (some institutions use three trimesters). At 1.5 years full time, this diploma typically runs three semesters or the equivalent. Assessment is a blend of theory and practice: written tasks, case studies, and practical service sessions in a training restaurant or simulated workplace. Many diplomas in this field include a work placement or industry-based training component, so you spend time in a real venue applying what you've learned. Check the official course page for the exact unit list and placement requirements.

What you'll actually learn

You'll learn to manage the daily operations of a hospitality business. That means handling bookings and complaints, monitoring stock levels and ordering, interpreting financial reports, and supervising staff in line with Australian workplace laws. You'll also pick up the compliance knowledge that matters here: food safety standards, liquor licensing rules, and work health and safety obligations. Group projects and role-plays are common, because hospitality is a people business and you need to practise dealing with difficult customers, busy services, and team conflict before you're on the floor for real.

Who it suits

This course suits people already working in hospitality who want to move into supervision or management, and school leavers who want a hands-on qualification rather than a three-year degree. It also works for career changers, hospitality hires on attitude and experience as much as paper. If you're an international student, you can work up to 48 hours per fortnight while you study, which is a real advantage in a field that runs on casual and part-time staff. After graduating, the Temporary Graduate visa (subclass 485) post-study work stream may be available depending on your circumstances, confirm the current rules with the Department of Home Affairs. English requirements for international applicants are typically IELTS Academic 6.0–6.5 overall, though you should check VIITE's published entry requirements and the separate Student visa English threshold. Tuition is listed on the CRICOS register under course code 113216M.

• Restaurant or café manager, running service, rostering staff, managing costs and customer experience.
• Hotel front office supervisor, overseeing reception, reservations, and guest relations.
• Food and beverage supervisor, leading a team across bar, floor, or events.
• Functions and events coordinator, planning and delivering conferences, weddings, and corporate events.
• Housekeeping supervisor, managing room standards and cleaning teams in hotels and resorts.
• Bar or venue supervisor, managing licensed premises, stock, and compliance.

Australian industries that hire these roles include hotels and resorts, restaurants and cafés, pubs and bars, catering companies, event venues, clubs, and aged care and hospital hospitality services. Tourism regions, the Gold Coast, Cairns, Melbourne, Sydney, and wine regions, have steady demand. With experience, you can move into operations management, venue management, or open your own small hospitality business.