Diploma of Leadership and Management

The Diploma of Leadership and Management is a one-year qualification for people who want to run teams, shifts and small operations, and who want a formal credential behind the experience they already have. It sits at the diploma level of the Australian Qualifications Framework, which means it's practical, job-focused and shorter than a degree. At the Institute of Culinary Education it's taught in a kitchen and hospitality setting, so the examples you work with are rosters, food safety, suppliers, function bookings and the daily reality of a commercial kitchen or venue.

You'll study units of study, the standard building blocks of Australian qualifications, each carrying credit points. Expect core units in leading and managing teams, workplace communication, operational planning, customer service, financial performance and compliance with Australian workplace law. Exactly which units run in which semester or trimester, and how many credit points each carries, is set by the institute; check the official course page for the current structure. Assessment is typically a mix of written tasks, practical demonstrations, case studies and a portfolio of evidence from your own workplace, which is how diplomas in this field usually work.

Work-integrated learning is built into the way this qualification is delivered. Many students complete assessments on the job, or take a placement in a hospitality or food business where they supervise a real team for a set number of hours. That's where the leadership theory gets tested, handling a busy service, dealing with a staff shortage, working out why a venue's labour cost has crept up. If you're already working in the industry, your current role can often count towards the practical components.

This course suits three groups: cooks and chefs who are moving into supervisory roles and want the management side on paper; hospitality staff stepping up to duty manager or venue supervisor; and international students who want an Australian qualification in leadership that's short, hands-on and directly connected to the food and hospitality industry. It's also a pathway, diploma graduates often go on to a bachelor degree with credit for what they've completed. International students should note the English requirement: IELTS Academic 6.0–6.5 overall is the usual standard for courses at this level, with TOEFL iBT, PTE Academic, Cambridge C1 Advanced and the institute's own English programmes accepted as equivalents. The Department of Home Affairs also sets its own English threshold for the Student visa, which is separate from the institute's entry requirement. While studying, a Student visa holder can work up to 48 hours per fortnight during term. Tuition is published on the CRICOS register under course code 117392G, confirm fees, intake dates, unit structure and English requirements on the official page before you apply.

• Duty manager or shift supervisor in restaurants, cafes, hotels, pubs and catering companies.
• Kitchen supervisor or head chef roles where you manage a brigade, rosters and food costs.
• Venue or operations coordinator in function centres, clubs and event catering businesses.
• Team leader in food retail, quick-service restaurants and food production.
• Front-of-house manager handling bookings, customer service and staff training.
• Small business owner or operator running your own cafe, catering outfit or food truck.
• Hospitality and tourism businesses across Australia hire diploma graduates into supervisory and middle-management positions, and the qualification also gives you credit towards further study in business or hospitality management.