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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
SITXCCS015 Enhance customer service experiencesCore
SITXCCS016 Develop and manage quality customer service practicesCore
SITXCOM010 Manage conflictCore
SITXFIN009 Manage finances within a budgetCore
SITXFIN010 Prepare and monitor budgetsCore
SITXGLC002 Identify and manage legal risks and comply with lawCore
SITXHRM008 Roster staffCore
SITXHRM009 Lead and manage peopleCore
SITXMGT004 Monitor work operationsCore
SITXMGT005 Establish and conduct business relationshipsCore
SITXWHS007 Implement and monitor work health and safety practicesCore
SITXFSA005 Use hygienic practices for food safetyElective
SITHCCC027* Prepare dishes using basic methods of cookeryElective
SITHCCC042* Prepare food to meet special dietary requirementsElective
SITXFSA006 Participate in safe food handling practicesElective
SITHFAB021 Provide responsible service of alcoholElective
HILTAID011 Provide first aidElective
SITHCCC023* Use food preparation equipmentElective
SITHCCC028* Prepare appetisers and saladsElective
SITHCCC029* Prepare stocks, sauces and soupsElective
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishesElective
SITHCCC031* Prepare vegetarian and vegan dishesElective
SITHCCC035* Prepare poultry dishesElective
SITHCCC036* Prepare meat dishesElective
SITHCCC037* Prepare seafood dishesElective
SITHCCC041* Produce cakes, pastries and breadElective
SITHKOP012* Develop recipes for special dietary requirementsElective
SITHKOP013* Plan cooking operationsElective