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SIT50422 Diploma of Hospitality Management

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SIT50422 Diploma of Hospitality Management

Course Overview

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions. This qualification provides a pathway to work in any sector of the hospitality industry as a departmental, operational, or small business manager.

Course Intakes

July, August

Course Duration

78 Weeks

Delivery Mode

Face to Face

Level

Level V

Aims and learning Outcomes

This course is aimed at:

  • This course is aimed at; Assisting the students develop the skills and competencies required to work in a managerial role within the hospitality sector
  • Developing the required skills to effectively operate in a hospitality management area and gain knowledge in a range of management functions within the hospitality environment
  • Developing knowledge of management and hospitality industry
  • Providing a pathway to further qualifications and learning

Career pathway

  • Restaurant Manager
  • Banquet or function manager
  • Kitchen manager
  • Motel/hotel manager

Delivery Method

Face to Face – 3 days per week (20 hours)

Entry Requirements

Students must:

  • Be at least 18 years of age or over at the time of commencement.
  • Successful completion of year 12 or above
  • English Language (International Students) IELTS 6.0 or higher with a minimum score of 5.5 in each band Or Equivalent (e.g., PTE, TOEFL, EAP, CE etc.)) English language test scores.
  • A valid Unique Student Identifier (USI). We recommend that you create your USI before you book your course.

The LLN test will determine whether the student needs additional support to achieve the following ACSF Levels-

  • Learning – Level 3,
  • Reading – Level 3,
  • Writing – Level 3,
  • Oral Communication – Level 3
  • Numeracy – Level 3

Course Content

Direct Entry Students:

Students entering this qualification directly will need to complete ALL the twenty-eight (28) units below.

Core Units – 11:

SITXCOM010 Manage conflict
SITXHRM009 Lead and manage people
SITXFIN009 Manage finances within a budget
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
SITXHRM008 Roster staff

Elective Units – 17:

SITXFSA008** Develop and implement a food safety program
SITHKOP013* Plan cooking operations
SITXFSA005 Use hygienic practices for food safety
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC030* Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* * Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHPAT016* Produce desserts
SITHCCC038* Produce and serve food for buffets
SITHCCC042* Prepare food to meet special dietary requirements
SITXFSA006 Participate in safe food handling practices

Students progressing from SIT40521 (successfully completing the above 20 units attained) will need to complete the following 8 units in this course.

Core Units

SITXCCS015 Enhance customer service experience
SITXCCS016 Develop and manage quality customer service practices
SITXGLC002 Identify and manage legal risks and comply with law
SITXMGT005 Establish and conduct business relationships
SITXFIN010 Prepare and monitor budgets

Elective Units

SITXHRM012 Monitor staff performance
SITXHRM010 Recruit, select and induct staff
BSBTWK501 Lead diversity and inclusion

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