Diploma in Hospitality Management from Holmes Institute Overview
The Diploma in Hospitality Management at Holmes Institute, offered at its Cairns campus, Australia. It is a 1-year program (48 credit points). It is designed to equip students with practical skills for hospitality and tourism careers. Its acceptance rate is 90%, it prepares students for roles like Hotel Supervisor, Event Coordinator, and Restaurant Manager. Graduates achieve an 80% employment rate within six months, with an average salary of AUD 45,000 (USD 30,150/INR 25.33 L). International students may access limited scholarships. This program includes practical training and industry placements, leveraging Cairns’ tourism hub status.
Diploma in Hospitality Management from Holmes Institute Fees
The annual cost of pursuing Diploma in Hospitality Management from Holmes Institute is approximately AUD $33,641 which includes AUD $12,600 in tuition fees and an estimated cost of AUD $21,041 for living expenses inclusive of housing, food and other living expenses.
M.S in Civil Engineering from University of Louisiana Dates
The Holmes Institute accepts applications on a rolling basis with the following intake structure.
Intake Structure: Starts are organized into Blocks, each lasting ~5 weeks of learning.
| Block |
Dates (2025) |
Application Deadline |
| Block 1 |
8 Feb – 12 Mar |
Apply by 2 Feb (applications accepted up to 2 weeks before commencement) (holmes.edu.au) |
| Block 2 |
15 Mar – 16 Apr |
Apply by 1 Mar |
| Block 3 |
26 Apr – 28 May |
Apply by 12 Apr |
| Block 5 |
31 May – 2 Jul |
Apply by 17 May |
| Block 6 |
19 Jul – 20 Aug |
Apply by 5 Jul |
| Block 7 |
23 Aug – 24 Sep |
Apply by 9 Aug |
| Block 8 |
4 Oct – 5 Nov |
Apply by 20 Sep |
| Block 9 |
8 Nov – 10 Dec |
Apply by 25 Oct |
(Early application is strongly encouraged for scholarship consideration and visa processing.)
Diploma in Hospitality Management from Holmes Institute Module
The program requires 48 credit points, including core units and practical training, completed in 1 year.
| Unit Code |
Unit Title |
| SITXCOM005 |
Manage conflict |
| SITXFIN004 |
Prepare and monitor budgets |
| SITXFIN003 |
Manage finances within a budget |
| SITXWHS003 |
Implement and monitor work health and safety practices |
| SITXHRM003 |
Lead and manage people |
| SITXMGT001 |
Monitor work operations |
| BSBMGT517 |
Manage operational plan |
| SITXGLC001 |
Research and comply with regulatory requirements |
| BSBDIV501 |
Manage diversity in the workplace |
| SITXCCS007 |
Enhance the customer service experience |
| SITXCCS008 |
Develop and manage quality customer service practices |
| SITXHRM002 |
Roster staff |
| SITXMGT002 |
Establish and conduct business relationships |
| SITXFIN002 |
Interpret financial information |
| SITXHRM001 |
Coach others in job skills |
| SITXFSA001 |
Use hygienic practices for food safety |
| SITXFSA002 |
Participate in safe food handling practices |
| BSBADM502 |
Manage meetings |
| SITXHRM006 |
Monitor staff performance |
| SITXHRM004 |
Recruit, select and induct staff |
| SITHACS007 |
Conduct night audit |
| SITHACS008 |
Provide accommodation reception services |
| SITHFAB002 |
Provide responsible service of alcohol |
| SITXFIN001 |
Process financial transactions |
| BSBFIA301 |
Maintain financial records |
| BSBWOR203 |
Work effectively with others |
| SITHIND002 |
Source and use information on the hospitality industry |
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