Diploma of Hospitality Management
Course Overview
The SIT50422 Diploma of Hospitality Management is designed to provide students with the skills and knowledge necessary to succeed in managerial positions within the hospitality industry. Through a combination of theoretical learning and practical experience, students will develop a deep understanding of hospitality operations, including food and beverage service, accommodation management, event planning, and customer service.
The curriculum covers a wide range of topics essential for effective hospitality management, such as financial management, marketing strategies, human resource management, and compliance with industry regulations. Students will also learn how to analyze market trends, develop business plans, and implement strategies to enhance the overall guest experience.
Throughout the course, students will have the opportunity to apply their knowledge in real-world hospitality settings, gaining valuable hands-on experience and developing essential managerial skills. By the end of the program, graduates will be equipped with the expertise and confidence to lead teams, manage operations efficiently, and drive business success in the dynamic and competitive hospitality industry.
Course Structure
- SITXWHS007 Implement and monitor work health and safety practices Core
- SITXHRM008 Roster staff Core
- SITXFIN009 Manage finances within a budget Core
- SITXHRM009 Lead and manage people Core
- SITXCOM010 Manage conflict Core
- SITXMGT004 Monitor work operations Core
- SITXCCS015 Enhance customer service experiences Core
- SITXCCS016 Develop and manage quality customer service practices Core
- SITXFIN010 Prepare and monitor budgets Core
- SITXGLC002 Identify and manage legal risks and comply with law Core
- SITXMGT005 Establish and conduct business relationships Core
- SITXFSA005 Use hygienic practices for food safety Elective
- SITHCCC043 Work effectively as a cook Elective
- SITHCCC023 Use food preparation equipment Elective
- SITHCCC027 Prepare dishes using basic methods of cookery Elective
- SITHCCC028 Prepare appetisers and salads Elective
- SITHCCC029 Prepare stocks, sauces and soups Elective
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Elective
- SITHCCC031 Prepare vegetarian and vegan dishes Elective
- SITHCCC032 Produce cook-chill and cook-freeze foods Elective
- SITHCCC035 Prepare poultry dishes Elective
- SITHCCC036 Prepare meat dishes Elective
- SITHCCC037 Prepare seafood dishes Elective
- SITHCCC038 Produce and serve food for buffets Elective
- SITHCCC040 Prepare and serve cheese Elective
- SITHCCC041 Produce cakes, pastries and breads Elective
- SITHCCC042 Prepare food to meet special dietary requirements Elective
- SITHPAT016 Produce desserts Elective
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Be at least 18 years of age. |
| Academic Entry Requirements |
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| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Minimum IELTS overall band of 6.00 (Academic Module) with no individual band below 5.5; or TOEFL iBT (internet-based) minimum score of 78 with no band less than 23; or Pearson (PTE) 52 (no communicative skills less than 42); or any other equivalent assessment of English language proficiency. |