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SIT50416 - Diploma of Hospitality Management

National Course Code: SIT50416

 

CRICOS Course Code: 091064G

 

Duration: 48 weeks including holidays

 

Hours: 20 hours per week

 

Price:$12,000

 

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 tasks are varied and may comprise the following: Observation, Portfolio, Roleplay, Project, Question& Answers.

 

 
Course Code
Course Name
Hours
Core
BSBDIV501
Manage diversity in the workplace
30
BSBMGT517
Manage operational plan
40
SITXCCS007
Enhance customer service experiences
20
SITXCCS008
Develop and manage quality customer service practices
30
SITXCOM005
Manage conflict
20
SITXFIN003
Manage finances within a budget
30
SITXFIN004
Prepare and monitor budgets
30
SITXGLC001
Research and comply with regulatory requirements
40
SITXHRM002
Roster staff
30
SITXHRM003
Lead and manage people
30
SITXMGT001
Monitor work operations
20
SITXMGT002
Establish and conduct business relationships
40
SITXWHS003
Implement and monitor work health and safety practices
30
Elective
SITXFSA001
Use hygienic practices for food safety (Prerequisite unit)
15
SITHCCC020
Work effectively as a cook
80
SITHCCC003
Prepare and present sandwiches
10
SITHCCC005
Prepare dishes using basic methods of cookery
45
SITHCCC006
Prepare appetisers and salads
25
SITHCCC007
Prepare stocks, sauces and soups
25
SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes
25
SITHCCC012
Prepare poultry dishes
25
SITHCCC013
Prepare seafood dishes
30
SITHCCC014
Prepare meat dishes
40
SITHCCC015
Produce and serve food for buffets
20
SITHCCC017
Handle and serve cheese
7
SITHCCC018
Prepare food to meet special dietary requirements
45
SITHCCC019
Produce cakes, pastries and breads
40
HLTAID003
Provide first aid
18

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