Diploma of Hospitality Management

SIT50416 Diploma of Hospitality Management

CRICOS Course Code: 0100892

Course Duration

Delivery Location

Course Description

“The information provided below is for International Students that will or currently hold the Student Visa with the Department of Home Affairs”
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 multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Career Opportunities

• 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.

Entry Requirements

Course Credits

Please refer to our Course Credit POLICIES AND PROCEDURES click here.

Study Pathway

Students may further continue their study in SIT60316 Advanced Diploma of Hospitality Management with another provider.

Award

  • Student are required to seek their own work component for the SIT50416 Diploma of Hospitality Management in order to satisfy the completion requirement.
  • Successful completion of all the twenty-eight (28) unit of competencies required to be awarded with an AQF certification.
  • Partial completions will be awarded with a Statement of Attainment.

Intake Dates

Month 2019 2020 2021 2022 2023
January 13/01/2020 11/01/2021 10/01/2022 09/01/2023
February
March
April 13/04/2020 12/04/2021 11/04/2022 10/04/2023
May
June
July 13/07/2020 12/07/2021 11/07/2022 10/07/2023
August
September
October 14/10/2019 12/10/2020 11/10/2021 10/10/2022 09/10/2023
November
December

 

SIT50416 Diploma of Hospitality Management

Total of  28 units

1 SITXWHS002 Identify hazards, assess and control safety risks
2 SITXWHS003 Implement and monitor work health and safety practices
3 BSBRSK501 Manage risk
4 SITXGLC001 Research and comply with regulatory requirements
5 SITXFSA001 Use hygienic practices for food safety
6 BSBWOR501 Manage personal work priorities and professional development
7 SITXMPR007 Develop and implement marketing strategies
8 BSBDIV501 Manage diversity in the workplace
9 BSBSUS501 Develop workplace policy and procedures for sustainability
10 SITXINV004 Control stock
11 SITXINV003 Purchase goods
12 BSBADM502 Manage meetings
13 SITXCCS007 Enhance customer service experiences
14 SITXMGT002 Establish and conduct business relationships
15 SITXCCS008 Develop and manage quality customer service practices
16 SITXHRM004 Recruit, select and induct staff
17 SITXHRM006 Monitor staff performance
18 SITXHRM002 Roster staff
19 BSBMGT517 Manage operational plan
20 SITXINV002 Maintain the quality of perishable items
21 SITXFIN004 Prepare and monitor budgets
22 SITXFIN003 Manage finances within a budget
23 SITXFIN001 Process financial transactions
24 SITXFIN002 Interpret financial information
25 SITXHRM003 Lead and manage people
26 SITXCOM005 Manage conflict
27 SITXMGT001 Monitor work operations
28 SITHCCC020 Work effectively as a cook
LEARNING & ASSESSMENT MATRIX Learning Assessment Methods
Code Unit Title Face to Face Classroom delivery Knowledge
Questions
Observations Projects
SITXWHS002 Identify hazards, assess and control safety risks        
SITXWHS003 Implement and monitor work health and safety practices        
BSBRSK501 Manage risk        
SITXGLC001 Research and comply with regulatory requirements        
SITXFSA001 Use hygienic practices for food safety        
BSBWOR501 Manage personal work priorities and professional development        
SITXMPR007 Develop and implement marketing strategies        
BSBDIV501 Manage diversity in the workplace        
BSBSUS501 y Develop workplace policy and procedures for sustainability        
SITXINV004 Control stock        
SITXINV003 Purchase goods        
BSBADM502 Manage meetings        
SITXCCS007 Enhance customer service experiences        
SITXMGT002 Establish and conduct business relationships        
SITXCCS008 Develop and manage quality customer service practices        
SITXHRM004 Recruit, select and induct staff        
SITXHRM006 Monitor staff performance        
SITXHRM002 Roster staff        
BSBMGT517 Manage operational plan        
SITXINV002 Maintain the quality of perishable items        
SITXFIN004 Prepare and monitor budgets        
SITXFIN003 Manage finances within a budget        
SITXFIN001 Process financial transactions        
SITXFIN002 Interpret financial information        
SITXHRM003 Lead and manage people        
SITXCOM005 Manage conflict        
SITXMGT001 Monitor work operations        
SITHCCC020 Work effectively as a cook