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SIT50422

Diploma of Hospitality Management

CRICOS Code
114776D
Course Duration
24 months
Delivery Mode
Blended Face-to-face week in a classroom-based training and and structured online study
Intakes
Jan, Feb, Apr, May, Jul, Aug, Sep, Oct

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.

Fees and charges

Tuition Fee: 20,000
Enrolment Fee: 250
  Materials Fee: 400
Special 20% off for Onshore Students: 16,000

Campus

Parramatta

Duration

N/A

 

Career Pathway

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
Cafes
Coffee shops.

This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Further Study

Students who successfully complete this qualification may progress onto: Advanced Diploma of Hospitality Management

Learning Outcomes

Operational Management
Financial Management
Marketing and Promotion
Food and Beverage Management
Quality Assurance and Compliance

Delivery Mode

Blended Face-to-face week in a classroom-based training and and structured online study

Prerequisite

There are no pre-requisite for this qualification.

Entry requirements

Be over the age of 18
Demonstrate good command of written and spoken English
Verified evidence of IELTS Level 5.5 overall (or equivalent). Other English language tests such as PTE (score 42) and TOEFL (score 46) can be accepted.
Have completed a Higher School Certificate (HSC)/Australian Year 12/ Certificate IV or above qualification/ equivalent work experience.

Additionally, all applicants are required to:

Complete Pre-Enrollment Interview – to assess suitability to undertake the course

Complete a Language Literacy & Numeracy (LLN) assessment – a diagnostic process to identify if prospective student requires LLN support.

(Note: Any AQF qualification at the Certificate IV level or above in a relevant discipline area delivered and assessed in English only will be deemed as meeting both the academic and English language entry requirement)

Key Skills Developed

Legal compliance
People management
Food safety and hygiene Practices
Recipe development and planning

Assessment Methods

Observation/Third Party
Group Activities
Individual Activities
Case studies/Scenarios
Research Assignments
Role Play
Class Discussion

Units of CompetencyCore/Elective
SITXCCS016Develop and manage quality customer service practicesCore
SITXGLC002Identify and manage legal risks and comply with lawCore
SITXMGT005Establish and conduct business relationshipsCore
SITXFIN010Prepare and monitor budgetsCore
SITXFIN009Manage finances within a budgetCore
SITXMGT004Monitor work operationsCore
SITXHRM009Lead and manage peopleCore
SITXHRM008Roster staffCore
SITXCOM010Manage conflictsCore
SITXCCS015Enhance customer service experiencesCore
SITXWHS007Implement and monitor work health and safety practicesCore
SITXFSA007*Transport and store foodElective (G-C)
SITHCCC040*Prepare and serve cheeseElective (G-C)
SITHCCC029*Prepare stocks, sauces and soupsElective (G-C)
SITHCCC035*Prepare poultry dishesElective (G-C)
SITHCCC036*Prepare meat dishesElective (G-C)
SITHCCC037*Prepare seafood dishesElective (G-C)
SITHCCC041*Produce cakes, pastries and breadElective (G-C)
SITHKOP013*Plan cooking operationsElective (G-B)
SITHCCC023*Use food preparation equipmentElective (G-C)
SITHCCC042*Prepare food to meet special dietary requirementsElective (G-C)
SITXFSA005Use hygienic practices for food safetyElective (G-A)
SITHCCC027*Prepare dishes using basic methods of cookeryElective (G-C)
SITXFSA006Participate in safe food handling practicesElective (G-C)
SITHCCC028*Prepare appetisers and saladsElective (G-C)
SITHCCC030*Prepare vegetable, fruit, eggs and farinaceous dishesElective (G-C)
SITHCCC031*Prepare vegetarian and vegan dishesElective (G-C)
SITHCCC038*Produce and serve food for buffetsElective (G-C)