SIT50416 Diploma of Hospitality Management

(CRICOS Code: 091063J)


Course Duration: 98 weeks (includes 52 weeks of SIT30816 Certificate III in Commercial cookery)


Course Description:

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. Diploma of Hospitality course provides the skills and knowledge for an individual to be competent in the middle management level as a Manager, Supervisor or Team Leader in any hospitality area.


Delivery Location:

Parramatta Campus – Level-2, 25 George Street, Parramatta NSW 2150

Parravilla Function Lounge 42 Campbell Street, Parramatta 2150


Entry Requirements

  • Minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 qualification or higher
  • Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent
  • Successful completion of SIT30816 Certificate III in Commercial cookery 

In addition,

  • Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
  • Should have basic computer and MS Office skills (Word, Excel and Power Point)

Target Group

International students over the age of 18 who wish to enter the hospitality industry at the middle management level.


Recommended Pathways

Pathways into the qualification

Individuals may enter Diploma of Hospitality Management with limited or no vocational experience and without a lower-level qualification. Even though, it is strongly recommended that individuals undertake lower-level qualifications, and/or gain industry experience within the hospitality industry before starting the course.

Pathways from the qualification

After achieving Diploma of Hospitality Management, individuals could progress to Advance diploma of Hospitality Management or higher education qualifications in the management area.

Employment pathways from the Qualification

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

Possible job titles include:

  • chef de cuisine
  • kitchen manager
  • restaurant manager
  • sous chef

Delivery

Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a work placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen. Classes will be scheduled for minimum of 20 contact hours per week.


Work Placement

Students must complete minimum of 12 sessions (60 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT. It is expected that the students should do 5 hours of work placement every week during Term 4 and 5 over a period of 12 weeks and above their 20 hours regular scheduled classes.


Assessments

Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Practical demonstration / Observation, Role plays and third-party reports.


Course Credit

Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL).

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.


 

Course Structure

 

Core Units

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

BSBSUS401       Implement and monitor environmentally sustainable work practices

SITHCCC001      Use food preparation equipment

SITHCCC005      Prepare dishes using basic methods of cookery

SITHCCC006      Prepare appetisers and salads

SITHCCC007      Prepare stocks, sauces and soups

SITHCCC008      Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012      Prepare poultry dishes

SITHCCC013      Prepare seafood dishes

SITHCCC014      Prepare meat dishes

SITHCCC018      Prepare food to meet special dietary requirements

SITHKOP004     Develop menus for special dietary requirements

SITHKOP005     Coordinate cooking operations

SITHPAT006      Produce desserts

SITXFSA001       Use hygienic practices for food safety

SITXFSA002       Participate in safe food handling practices

 


Fees 

Please refer to the Course Fee table 

 

For intake dates please contact us for more info