Qualification
Degree
Available Intakes
20200211
Duration
88 weeks including breaks
X
About
The Diploma of Hospitality Management course provides the skills and knowledge for an individual to become competent as a Supervisor or Team Leader in any hospitality function area. Graduate of this Diploma of Hospitality Management course would have the ability to supervise, lead and execute judgments using wide-ranging technical, creative, or conceptual competencies. Work would be undertaken in various hospitality settings.
Course Information
Overview
| Course Code | : | SIT50416 |
| CRICOS Code | : | 091003K |
| Duration | : | 88 weeks including breaks (20 hours per week) |
| Delivery Locations | : |
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| Intake | : | Refer to Intake Dates |
| Work placement | : | Students must complete minimum of 12 sessions (36 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. |
Domestic Students
| Course Fee | : | Refer to Fees & Scholarships |
| Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
| Payment Options | : | Upfront, Payment Plan |
| Delivery Mode | : | For Domestic students; face-to-face classroom-based and/or workplace training. |
| Eligibility Criteria | : | Refer to Entry Requirements |
| How To Apply | : | Apply Here |
International Students
| Course Fee | : | Refer to Fees & Scholarships |
| Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
| Payment Options | : | Upfront, Payment Plan |
| Delivery Mode | : | For International students; face-to-face classroom based. |
| Eligibility Criteria | : | Refer to Entry Requirements |
| How To Apply | : | Apply Here |
Course Structure
| Units of Competency | |
| Unit Code | Unit Name |
| BSBDIV501 | Manage diversity in the workplace |
| BSBMGT517 | Manage operational plan |
| SITHK0P005 | Coordinate Cooking Operations |
| SITXCCS007 | Enhance Customer Service Experiences |
| SITXCCS008 | Develop and manage quality customer service practices |
| SITXCOM005 | Manage conflict |
| SITXFIN003 | Manage finances within a budget |
| SITXFIN002 | Interpret Financial Information |
| SITXFIN004 | Prepare and monitor budgets |
| SITXFSA002 | Participate in safe food handling practices |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXGLC001 | Research and comply with regulatory requirements |
| SITHHRM002 | Roster staff |
| SITXHRM003 | Lead and manage people |
| SITXHRM004 | Recruit, select and induct staff |
| SITXHRM006 | Monitor staff performance |
| SITXMGT001 | Monitor work operations |
| SITXMGT002 | Establish and conduct business relationships |
| SITXWHS003 | Implement and monitor work health and safety practices |
| *Commercial Cookery Pathway | |
| SITHCCC006 | Prepare appetizers 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 |
| SITHCCC019 | Produce cakes, pastries and breads |
| BSBITU202 | Create and use spreadsheets |
| *Patisserie pathway | |
| SITHPAT001 | Produce cakes |
| SITHPAT002 | Produce gateaux, torten and cakes |
| SITHPAT003 | Produce pastries |
| SITHPAT004 | Produce yeast based bakery products |
| SITHPAT005 | Produce petits fours |
| SITHPAT007 | Prepare and model marzipan |
| SITHPAT008 | Produce chocolate confectionery |
| SITHPAT009 | Model sugar based decorations |
| SITHPAT010 | Design and produce sweet buffet showpieces |
| Employment Pathway | 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: • banquet or function manager • bar manager • café manager • chef de cuisine • chef patissier • club manager • front office manager • kitchen manager • restaurant manager • sous chef • unit manager catering operations. |
| Training Pathway | Pathways from the qualification After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management. |
| Assessment Methods | The Institute will use the following assessment methods during this course which include and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments. |
| Recognition of Prior Learning and Credit Transfer | For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email [email protected] |