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Course Code: SIT50416

Diploma of Hospitality Management

CRICOS Course Code: 091532G

Location

Level 16, 190 Queen Street,
Melbourne Victoria 3000 Australia

Duration

The course comprises of 72 weeks including holidays and term breaks.

Delivery Mode

Face to Face Class room delivery.

Course Description

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Diploma of Hospitality course provides the skills and knowledge for an individual to be competent in the middle management level as a Manager, Supervisor or Team Leader in any hospitality area.

Admission Requirements

  • Applicants must be minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 qualification
  • IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
  • Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
  • Applicants must complete the PAX LLN test

Teaching and Assessment Methods

Teaching is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions.

Assessments comprise of written assignments and project works, case studies and practical demonstration.

Course Pathways

Pathways from the qualification

After achieving Diploma of Hospitality Management, individuals could progress to Advanced diploma of Hospitality Management or higher education qualifications in management.

Employment pathways from the Qualification

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

Possible job titles include

  • Chef de cuisine
  • Kitchen manager
  • Restaurant manager
  • Sous Chef

Course Structure

To attain the SIT50416 Diploma of Hospitality Management, 28 units must be completed:

  • 13 core units
  • 15 elective units consisting of:
UNIT CODE UNIT NAME
Core Units
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance the customer service experience
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices
Elective Unit(s)
SITHCCC001 Use food preparation equipment *
SITHCCC005 Prepare dishes using basic methods of cookery *
SITHCCC006 Prepare appetisers and salads *
SITHCCC007 Prepare stocks, sauces and soups *
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes *
SITHCCC012 Prepare poultry dishes *
SITHCCC013 Prepare seafood dishes *
SITHCCC014 Prepare meat dishes *
SITHCCC018 Prepare food to meet special dietary requirements *
SITHCCC019 Produce cakes, pastries and breads *
SITHKOP005 Coordinate cooking operations *
SITHPAT006 Produce desserts *
SITXFIN002 Interpret financial information *
SITXFSA001 Use hygienic practices for food safety *
SITXFSA002 Participate in safe food handling practices *

 

* Prerequisite unit is SITXFSA001 Use hygienic practices for food safety