SIT50416 Diploma of Hospitality Management

Award Course
Cricos Code 090999B

Overview

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry 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 hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Careers

Possible job titles include: banquet or function manager, bar manager, café manager, chef de cuisinem chef patissier, club manager, executive housekeeper, front office manager, gaming manager, kitchen manager, motel manager, restaurant manager, sous chef, unit manager catering operations.

Pathways

SIT60316 Advanced Diploma of Hospitality.

Course Delivery

Classroom based delivery 3 days per week.

Entry Requirements

Each student will undertake a Pre-Training Review before enrolling to help confirm the proposed course is suitable. It will provide valuable information about an individual's existing skills and knowledge, language, literacy and numeracy skills and whether the course will help in achieving learning and/or employment goals.

Expected Time to Complete

1 Years

Units & Assessment
Core Units
Code Unit Name Hours
BSBDIV501 Manage diversity in the workplace 60
BSBMGT517 Manage operational plan 70
SITXCCS007 Enhance customer service experiences 40
SITXCCS008 Develop and manage quality customer service practices 30
SITXCOM005 Manage conflict 20
SITXFIN003 Manage finances within a budget 30
SITXFIN004 Prepare and monitor budgets 30
SITXGLC001 Research and comply with regulatory requirements 80
SITXHRM002 Roster staff 30
SITXHRM003 Lead and manage people 60
SITXMGT001 Monitor work operations 20
SITXMGT002 Establish and conduct business relationships 60
SITXWHS003 Implement and monitor work health and safety practices 30
Elective Units
Code Unit Name Hours
BSBSUS201 Participate in environmentally sustainable work practices 20
BSBSUS401 Implement and monitor environmentally sustainable work practices 40
BSBWOR203 Work effectively with others 15
SITHCCC001 Use food preparation equipment 25
SITHCCC005 Prepare dishes using basic methods of cookery 45
SITHCCC006 Prepare appetisers and salads 25
SITHCCC007 Prepare stocks, sauces and soups 35
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 45
SITHCCC012 Prepare poultry dishes 25
SITHCCC013 Prepare seafood dishes 50
SITHCCC014 Prepare meat dishes 50
SITHCCC017 Handle and serve cheese 5
SITHCCC018 Prepare food to meet special dietary requirements 75
SITHCCC019 Produce cakes, pastries and breads 40
SITHCCC020 Work effectively as a cook 80
SITHCCC021 Prepare specialised food items 60
SITHFAB001 Clean and tidy bar areas 15
SITHFAB002 Provide responsible service of alcohol 10
SITHFAB003 Operate a bar 35
SITHFAB004 Prepare and serve non-alcoholic beverages 20
SITHFAB005 Prepare and serve espresso coffee 30
SITHFAB007 Serve food and beverage 80
SITHIND002 Source and use information on the hospitality industry 25
SITHIND004 Work effectively in hospitality service 0
SITHKOP001 Clean kitchen premises and equipment 13
SITHKOP002 Plan and cost basic menus 30
SITHKOP004 Develop menus for special dietary requirements 15
SITHKOP005 Coordinate cooking operations 100
SITHPAT003 Produce pastries 24
SITHPAT004 Produce yeast-based bakery products 42
SITHPAT006 Produce desserts 100
SITXCCS006 Provide service to customers 25
SITXCOM002 Show social and cultural sensitivity 20
SITXFIN001 Process financial transactions 25
SITXFSA001 Use hygienic practices for food safety 15
SITXFSA002 Participate in safe food handling practices 40
SITXHRM001 Coach others in job skills 20
SITXINV002 Maintain the quality of perishable items 10
SITXWHS001 Participate in safe work practices 12

Course Assessment

  • Observation and oral questioning
  • Project
  • Practical task
  • Portfolio
  • Role play/Simulation
  • Knowledge based test
  • Written task
Your particular units of study will be determined from the core and elective units required for this qualification.

RPL is a formal assessment process that recognises relevant skills and knowledge you have already gained through previous training, work and life experiences. Contact the Institute today to discuss your options for RPL.

Indicative Fees

2020
Government Subsidised $7,055
Concession $2,416
RPL Government Subsidised $2,184
RPL Concession $478
RPL Self-funded $3,276
Self-Funded $8,147

Concession for Diploma and Advanced Diploma courses applies only to Aboriginal and Torres Strait Islander students.

Concession for Diploma and Advanced Diploma courses applies only to Aboriginal and Torres Strait Islander students.

Average total fees include designated materials and will vary according to your specific unit choices and other factors.

The student tuition fees as published are subject to change given individual circumstances at enrolment.

For information on refunds in relation to withdrawals, transfers and cancellations refer to the following policies and procedures.
Refund of Course Fees Policy
Student Withdrawal and Refund of Course Fees Procedure

Please visit our Fees and Charges page for more information.
Intake Campus Course Details
2020 February Mildura Campus International, Full Time, Classroom Based, Diploma Semester 1, 3 days a week, 9.00AM - 4.00PM
2020 February Mildura Campus Full Time, Classroom Based, Diploma Semester 1, 3 days a week, 9.00AM - 4.00PM