SIT50416 Diploma of Hospitality Management (direct entry)
(CRICOS Code: 091063J)
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, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job titles include:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager catering operations.
Duration: 98 weeks
- Parramatta Campus (Sydney)
AITE have established the following entry requirements:
- Learners must be over 18 years of age.
- Learners must have completed Year 12 or an overseas equivalent
- Learners must have either an IELTS overall score of 5.5 or above or Equivalent or English Language course at Upper Intermediate Level.
Unit of Competency
|BSBDIV501||Manage diversity in the workplace||Core|
|BSBMGT517||Manage operational plan||Core|
|SITXCCS007||Enhance customer service experiences||Core|
|SITXCCS008||Develop and manage quality customer service practices||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
|SITXGLC001||Research and comply with regulatory requirements||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXMGT002||Establish and conduct business relationships||Core|
|SITXWHS003||Implement and monitor work health and safety practices||Core|
|SITXFSA001||Use hygienic practices for food safety||Elective|
|SITHCCC005||Prepare dishes using basic methods of cookery||Elective|
|SITHCCC001||Use food preparation equipment||Elective|
|SITHCCC006||Prepare appetisers and salads||Elective|
|SITHCCC007||Prepare stocks, sauces and soups||Elective|
Prepare vegetable, fruit, egg and farinaceous dishes
|SITHCCC013||Prepare seafood dishes||Elective|
|SITHCCC014||Prepare meat dishes||Elective|
|SITHCCC012||Prepare poultry dishes||Elective|
Produce cakes, pastries and breads
|SITHCCC018||Prepare food to meet special dietary requirements||Elective|
Prepare and present sandwiches
|SITXWHS002||Identify hazards, assess and control safety risks||Elective|
Work effectively as a cook
Students must complete 360 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 15 hours of work placement every week during Term 3 and Term 4 over a period of 20 weeks and above their 20 hours regular scheduled classes.
Fees and Intake Dates
For fees and intake dates please click here for more info.
After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management. NOTE: Advanced Diploma of Hospitality Management is currently not offered at AITE college.