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
There is no specified entry requirement for this course.
Please refer to our VET Course 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
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 | 2022 | 2023 |
---|---|---|
January | 10/01/2022 | 09/01/2023 |
February | ||
March | ||
April | 11/04/2022 | 10/04/2023 |
May | ||
June | ||
July | 11/07/2022 | 10/07/2023 |
August | ||
September | ||
October | 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 |