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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
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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
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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

Unit of Competency
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

A face-to-face training mode is employed for this qualification and all training will take place at Global International College training facilities.
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

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
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