SIT50422 DIPLOMA OF HOSPITALITY MANAGEMENT
SIT50422 DIPLOMA OF HOSPITALITY MANAGEMENT
Onshore Tuition Fee
AUD 17500
Onshore Material Fee
AUD 1000
Offshore Tuition Fee
AUD 24500
Offshore Material Fee
AUD 1200
Couse Name: SIT50422 DIPLOMA OF HOSPITALITY MANAGEMENT
CRICOS CODE: 111654E
Description
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, cafes, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Entry Requirements
International students must:
- Be at least 18 years of age and have completed the equivalent of Year 12.
- Have successfully completed the SIT40521 Certificate IV in Kitchen Management.
- Participate in a course entry interview to determine suitability for the course and student needs.
- Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English speaking country; or
- Completed at least 6 months of a Certificate IV level course in an Australian RTO; or
- Successful completion of an English Placement Test
Course Duration
This course is delivered over a total of 104 weeks that includes:
- 80 weeks of scheduled structured face to face delivery (6 terms of 10 weeks each) including o 68 Weeks training and assessment o 12 weeks of work placement (192 hours)
- Up to 24 weeks of terms breaks and public holidays in between. Holiday weeks and breaks may vary depending upon the intake date but the volume of learning will remain the same.
Course Structure
Code | Title | Core/Elective |
SITXCCS015 | Enhance customer service experiences | Core |
SITXCCS016 | Develop and manage quality customer service practices | Core |
SITXCOM010 | Manage conflict | Core |
SITXFIN009 | Manage finances within a budget | Core |
SITXFIN010 | Prepare and monitor budgets | Core |
SITXGLC002 | Identify and manage legal risks and comply with law | Core |
SITXHRM008 | Roster staff | Core |
SITXHRM009 | Lead and manage people | Core |
SITXMGT004 | Monitor work operations | Core |
SITXMGT005 | Establish and conduct business relationships | Core |
SITXWHS007 | Implement and monitor work health and safety practices | Core |
BSBCMM411 | Make a presentation | Elective |
BSBOPS502 | Manage business operational plans | Elective |
BSBSUS511 | Develop workplace policies and procedures for sustainability | Elective |
BSBTEC301 | Design and produce business documents | Elective |
BSBTWK401 | Build and maintain business relationships | Elective |
SITHCCC027* | Prepare dishes using basic methods of cookery | Elective |
SITHCCC035* | Prepare poultry dishes | Elective |
SITHCCC036* | Prepare meat dishes | Elective |
SITHCCC037* | Prepare seafood dishes | Elective |
SITHCCC040 | Prepare and serve cheese | Elective |
SITHCCC041* | Produce cakes, pastries and breads | Elective |
SITHCCC043* | Work effectively as a cook | Elective |
SITHKOP013* | Plan cooking operations | Elective |
SITHKOP015* | Design and cost menus | Elective |
Delivery Approach
Units of competency are delivered individually.
A timetable will be supplied to each student prior to course commencement. Students are also provided with an orientation to the course to outline the learning and assessment processes, support services and other relevant information. This forms part of the general orientation that Global International College provides to students.
Students will be provided the required textbooks at orientation that they will use to develop their knowledge and understanding. All students will be provided with a range of learning support options and resources to help them achieve competency.
Pathways
Possible job titles include Hospitality Manager, Motel Manager, Sous Chef, Chef Patissier, Restaurant Manager and so on.
Please refer to the following source for Pathway and employment outcomes
Source: https://www.myskills.gov.au/courses/details?Code=SIT50422
Duration
104 Weeks