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.

Careers

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.

Pathways

SIT60316 Advanced Diploma of Hospitality.

Information for International Students

Students must be at least 18 years old when they commence studies.
 
This course incorporates practical instruction in a training restaurant at SuniTAFE. 

Duration 26 weeks
English Proficiency IELTS 5.5 or equivalent test score, or successful completion of Upper Intermediate ELICOS at Sunraysia Institute of TAFE.
Fees per Semester (AUD) $7,000
Total Fees (AUD) $7,000
Course Start Dates February, April, July, October
Academic Requirements Successful completion of the equivalent of Australian Year 11 high school studies.
Pre-requisite course(s) Certificate IV in Commercial Cookery
 
* Duration of a course includes periods for orientation and enrolment, teaching, assessment, structured learning support, study breaks and public holidays.
* Fees are subject to change.
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
BSBFIM601 Manage finances 80
BSBMGT617 Develop and implement a business plan 60
BSBSUS401 Implement and monitor environmentally sustainable work practices 40
SITHCCC013 Prepare seafood dishes 50
SITHCCC014 Prepare meat dishes 50
SITHCCC018 Prepare food to meet special dietary requirements 75
SITHCCC019 Produce cakes, pastries and breads 40
SITHCCC020 Work effectively as a cook 80
SITHIND001 Use hygienic practice for hospitality service 10
SITHKOP002 Plan and cost basic menus 30
SITHKOP005 Coordinate cooking operations 100
SITHPAT001 Produce cakes 24
SITHPAT002 Produce gateaux, torten and cakes 60
SITHPAT003 Produce pastries 24
SITHPAT004 Produce yeast-based bakery products 42
SITHPAT005 Produce petits fours 30
SITHPAT006 Produce desserts 100
SITXFIN005 Manage physical assets 40
SITXFSA002 Participate in safe food handling practices 40
SITXHRM004 Recruit, select and induct staff 60
SITXHRM006 Monitor staff performance 50
SITXMPR007 Develop and implement marketing strategies 80
SITXWHS004 Establish and maintain a work health and safety system 30

Course Assessment

  • Observation and oral questioning
  • Project
  • Practical task
  • 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.