Diploma of Hospitality Management
Provider:
Course Code:
SIT50422
CRICOS Code:
112987J
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
104-Week
Study Mode:
Full Time
Course Fees:
Send Enquiry
Delivery Mode:
On Campus
Target:
International
Intake:
January, February, April, May, July, August, September, November
Course Overview
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.
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, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Course Structure
The following 28 units of competency are required to attain this qualification:
Core Units:
- SITXCCS015 Enhance customer service experiences
- SITXCCS016 Develop and manage quality customer service practices
- SITXCOM010 Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXFIN010 Prepare and monitor budgets
- SITXGLC002 Identify and manage legal risks and comply with law
- SITXHRM008 Roster staff
- SITXHRM009 Lead and manage people
- SITXMGT004 Monitor work operations
- SITXMGT005 Establish and conduct business relationships
- SITXWHS007 Implement and monitor work health and safety practices
Elective Units:
- SITXFSA005 Use hygienic practices for food safety
- SITHIND006 Source and use information on the hospitality industry
- SITXFIN008 Interpret financial information
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC041 Produce cakes, pastries and breads
- SITXCCS012 Provide lost and found services
- BSBSUS511 Develop workplace policies and procedures for sustainability
- SITXHRM010 Recruit, select and induct staff
- SITHCCC043 Work effectively as a cook
- SITHIND008 Work effectively in hospitality service
Note: The elective units may change at college’s discretion, if necessary.
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Satisfactory completion of Australian Year 12 or equivalent (for International Students–satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into all qualifications);
|
| Minimum Age to Apply | Students must be a minimum age of 18 years or above at the time of course commencement.
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Minimum IELTS score of 5.5 or equivalent. |
| English Language Requirements | A minimum of two (2) years of study at an AQF Level 4 or higher completed in Australia. |
Pathway
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
Career Opportunities
After graduating, you could find employment in the following positions:
- Hospitality Manager
- Motel Manager
- Sous Chef
- Chef Pâtissier
- Restaurant Manager
Internship or Work Placements
Work placement component has been implemented in this strategy to ensure work-based training for the units SITHCCC043 & SITHIND008 – for a total of 208 hours.