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SIT50416 - Diploma of Hospitality Management

National Course Code: SIT50416

 

CRICOS Course Code: 091064G

 

Duration: 48 weeks including holidays

 

Hours: 800 face to face, 300 self-study & 100 work placement

20 hours per week

 

Price:$12,000 NOW $ 8,500

 

Entry requirements:

IELTS 5.5 or equivalent

 

About this course:

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. This course has a workplace component. 

 

Pathways into this qualification:

Individuals may undertake lower level qualifications, and/or gain industry experience prior to entering into the SIT50416 Diploma of Hospitality Management. However, this is not mandatory.

 

Pathways from this qualification:

After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management.

 

Possible job titles:

  • Banquet Or Function Manager
  • Chef De Cuisine
  • Chef Patissier
  • Executive Housekeeper
  • Front Office Manager
  • Gaming Manager
  • Kitchen Manager
  • Motel Manager
  • Restaurant Manager
  • Sous Chef
  • Unit Manager (Catering Operations)

 

Assessment methods:

 Assessment is both formative (assessed over a period of time in order to provide feedback to students and enhance learning) and summative (assessment to determine competency). Competency determination is made after evidence gathered is based on a combination of classroom activities, question and answer activities, case studies, role play activities, including projects.

 
Unit Code
Unit Name
 
Core
BSBDIV501
Manage diversity in the workplace
 
BSBMGT517
Manage operational plan
 
SITXCCS007
Enhance customer service experiences
 
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 units
SITXFSA001
Use hygienic practices for food safety (Prerequisite unit)
 
SITHFAB002
Provide responsible service of alcohol
 
SITHFAB004
Prepare and serve non-alcoholic beverages*
 
SITHFAB005
Prepare and serve espresso coffee*
 
SITHKOP004
Develop menus for special dietary requirements
 
SITHFAB016
Provide advice on food
 
BSBRSK501
Manage risk
 
SITXINV004
Control stock
 
BSBSUS401
Implement and monitor environmentally sustainable work practices
 
SITXFIN002
Interpret financial information
 
SITXHRM004
Recruit, select and induct staff
 
SITXHRM006
Monitor staff performance
 
BSBMKG401
Profile the market
 
SITXMPR007
Develop and implement marketing strategies
 
SITHIND004
Work effectively in hospitality service (work placement) 36 shifts
 

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