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.
- 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 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.
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
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|
|BSBDIV501||Manage diversity in the workplace|
|BSBMGT517||Manage operational plan|
|SITXCCS007||Enhance the customer service experience|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN003||Manage finances within a budget|
|SITXFIN004||Prepare and monitor budgets|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
|SITXMGT002||Establish and conduct business relationships|
|SITXWHS003||Implement and monitor work health and safety practices|
|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