The Diploma of Hospitality Management is a uniquely structured program combining the best in both hospitality learning and hands on training. This 2 year program equips students with hospitality and managerial skills, and a sound knowledge of industry to coordinate hospitality operations.
Sarina Russo Institute is an approved provider for VET Student Loans.
The VET Student Loans (VSL) program assists eligible students enrolled in approved higher level vocational education and training (VET) courses to pay their tuition fees.
$20,000.00* including industry tools and equipment
|Unit of Study Code||Study Period||Length (Weeks)||Tuition Fee|
|Total: 104 weeks||Total: $20,000|
*VET Student Loan: A VET Student Loan is available for some of the fees in this course. A VET Student Loan is only available to students who meet the eligibility requirements and will not be approved for students who do not meet these requirements. The VET Student Loans course cap for this course is $5171.00 – any tuition fees over this cap cannot be paid for using a VET Student Loan and are required to be paid by the student as a co-contribution fee. The co-contribution fee is $14,829.00 and is divided up into 4-semester instalments of $3,707.25 per semester A VET Student loan gives rise to a VETSL debt that continues to be a debt to the Commonwealth until it is repaid. A 20% Government Loan fee applies to all VET Student Loans.
Census Dates commencing 1st October 2018, please click here.
Duration: 2 years
Intakes: Monthly. Please contact email@example.com for more details on intake dates.
Student Support Services
As a Sarina Russo Institute student, you are entitled to our FREE employment assistance, which provides mentoring, employment workshops and job placement service.
|Unit Code||Unit of Study (Mandatory)|
|BSBDIV501||Manage diversity in the workplace|
|BSBMGT517||Manage operational plan|
|SITXCCS007||Enhance customer service experiences|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN003||Manage finances within a budget|
|SITXFIN004||Prepare and monitor budgets|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
|SITXMGT002||Establish and conduct business relationships|
|SITXWHS003||Implement and monitor work health and safety practices|
|Unit Code||Unit of Study (Electives)|
|SITXFSA001||Use hygienic practices for food safety|
|SITHIND004||Work effectively in hospitality service|
|SITHKOP005||Coordinate cooking operations|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC003||Prepare and present sandwiches|
|BSBSUS501||Develop workplace policy and procedures for sustainability|
|BSBWOR502||Lead and manage team effectiveness|
|BSBPMG522||Undertake project work|
|BSBHRM506||Manage recruitment selection and induction processes|
|BSBMGT502||Manage people performance|
|BSBMGT516||Facilitate continuous improvement|
All courses are subject to change and availability.
Uses a staggered assessment schedule with a range of methodologies such as: