Diploma of Hospitality Management
Provider:
Course Code:
SIT50422
CRICOS Code:
110630K
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
64-Week
Study Mode:
Full Time
Location:
Sydney, New South Wales, Australia
Course Fees:
AUD 15,000 Per Course
Delivery Mode:
Blended Delivery
Target:
International
Intake:
January, February, April, May, July, August, October, 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, cafes, and coffee shops. This qualification allows for multiskilling and for specialization in accommodation services, cookery, food and beverage and gaming.
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
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC028 Prepare appetisers and salads
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC035 Prepare poultry dishes
- SITHCCC043 Work effectively as a cook
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC041 Produce cakes, pastries and breads
- SITXFSA005 Use hygienic practices for food safety
- SITHKOP013 Plan cooking operations
- BSBTWK501 Lead diversity and inclusion
- SITHFAB021 Provide responsible service of alcohol
- SITHFAB025 Prepare and serve espresso coffee
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | All international students must be 18 years of age or older. |
| Academic Entry Requirements | KAA requires students to have completed Year 12 or an equivalent higher secondary schooling level of a School Certificate. Additionally, applicants are required to undertake a Course Entry Requirement Test (CERT) and obtain a minimum of 50% to be deemed eligible to enter the course |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | KAA requires students to have a current IELTS score of 5.5 overall with no band less than 5.0, or equivalent English test result. |
Career Opportunities
Potential career opportunities include:
- Banquet or function manager
- Front office manager
- Bar manager
- Gaming manager
- Café manager
- Kitchen manager
- Chef de cuisine
- Motel manager
- Chef Pâtissier
- Restaurant manager
- Club Manager
- Sous chef
- Executive Housekeeper
- Unit manager catering operations
Internship or Work Placements
Students undertaking SIT50422 Diploma of Hospitality Management must complete a total of 360 hours of work placement as part of the course requirements. They have the option to arrange their own suitable work placement provider or apply with any of KAA’s multiple accredited work placement partners across Sydney.