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
SITXFIN009 Manage finances within a budgetCore
SITXFIN010 Prepare and monitor budgetCore
SITXMGT004 Monitor work operationsCore
SITXHRM008 Roster staffCore
SITXHRM009 Lead and manage peopleCore
SITXCOM010 Manage conflictsCore
SITXCCS015 Enhance customer service experiencesCore
SITXCCS016 Develop and manage quality customer service practicesCore
SITXGLC002 Identify and manage legal risks and comply with lawCore
SITXMGT005 Establish and conduct business relationshipsCore
SITXWHS007 Implement and monitor work health and safety practicesCore
SITXFSA005 Use hygienic practices for food safetyElective
SITXFSA005 Use hygienic for hospitatity serviceElective
SITHIND008 Work effectively in hospitatlity serviceElective
SITXFSA006 Participate in safe food handling practicesElective
SITXFSA007 Transport and store foodElective
SITXFSA008 Develop and implement food safety programElective
SITXINV007 Purchse goodsElective
SITXINV006* Receive, store and maintain stockElective
SITXINV008 Control StockElective
SIRXOSM002 Maintain ethical and professional standards when using social media and online platformsElective
SIRXOSM004 Analyse performance of social media and online business toolsElective
SIRXOSM006 Develop and manage social media and online strategiesElective
BSBMKG431 Assess marketing opportunitiesElective
SITXMPR011 Plan and implement sales activitiesElective
SITXMPR012 Coordinate marketing activitiesElective
BSBCMM411 Make presentationsElective
SITXHRM010 Recruit, select and induct staffElective
Qualification packaging rules rationale: 11 core units.17 elective units