Bachelor of Hospitality Management
Holmesglen, Holmesglen Institute
CRICOS 089800K · Provider 00012G
at Canberra Institute of Education and Technology · Turner, Australian Capital Territory
CRICOS course code
110895G
CRICOS provider code
03835K
This course is registered on the Commonwealth Register of Institutions and Courses for Overseas Students. Verify it yourself at cricos.education.gov.au before paying any fee.
Duration
2 years
Tuition (whole course)
A$15,000 total
Per year
A$7,500/yr
Intake
Semester 1 (Feb/Mar), Semester 2 (Jul)
The Diploma of Hospitality Management at Canberra Institute of Education and Technology is a two-year qualification for people who want to run the show, a restaurant, a hotel department, a function centre, a cafe. You learn how the industry actually works by working in it, not just reading about it. The course covers food and beverage service, front office operations, housekeeping, kitchen operations, event coordination, rostering, budgeting, stock control, and the legal side of running a venue: food safety, responsible service of alcohol, workplace health and safety, and Australian employment law.
Australian diplomas sit at Level 5 on the Australian Qualifications Framework. This one runs over two years, typically split into four semesters or six trimesters, the exact calendar depends on the provider, so check the official page. You study units of study, each worth credit points. To graduate you complete all required units plus a set number of elective units, which let you lean towards kitchens, accommodation, events, or venue management. Assessment is practical: you serve real customers in a training restaurant, run shifts, write operational plans, cost menus, and complete a capstone project where you pull everything together for a simulated or real venue. Work-integrated learning is built in. Placements happen in hotels, restaurants, clubs, and event venues around Canberra, and you log hours under supervision before you finish. International students on a Student visa can work up to 48 hours per fortnight while studying, which often becomes paid industry experience.
You finish able to lead a team through a busy service, manage a roster and a budget, handle complaints, order stock, meet health and safety rules, and plan an event from quote to pack-down. You also learn the business side: how to read a profit and loss statement, price a menu, and control costs without cutting corners on quality. Communication and cultural awareness matter too, hospitality in Australia employs people from everywhere, and you will work with colleagues and guests from many backgrounds.
This diploma suits school leavers who want a practical start, career changers who have worked in other industries, and people already in hospitality who need formal recognition to move into supervisory or management roles. It also gives you a pathway into a bachelor degree with credit for your studies, if you want to keep going. English requirements for international applicants are usually IELTS Academic 6.0–6.5 overall, or an accepted equivalent such as TOEFL iBT, PTE Academic, Cambridge C1 Advanced, or the institution's own English programme. The Department of Home Affairs sets a separate English threshold for the Student visa. Tuition is published on the CRICOS register under course code 110895G, confirm fees, intake dates, and unit details on the official page before you apply.
Australian industries that hire diploma graduates include hotels and resorts, restaurants and cafes, pubs and clubs, event and conference centres, catering companies, airlines, tourism operators, and aged care and hospital food services. Graduates can also pathway into a bachelor degree with credit. International graduates may be eligible for the Temporary Graduate visa (subclass 485) post-study work stream, which lets you stay and work in Australia after you finish, check current requirements with the Department of Home Affairs.
It typically takes 2 years, with intakes in Semester 1 (Feb/Mar), Semester 2 (Jul).
Tuition is around A$15,000 total. Fees change yearly, confirm with an advisor.
Restaurant or cafe manager, running daily operations, rostering, stock, and customer service.Hotel front office supervisor, managing reservations, check-in and check-out, and guest relations.Food and beverage supervisor, leading service teams in hotels, clubs, and function venues...
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