SIT50422 Diploma of Hospitality Management

CRICOS Course Code: 114186D

ABOUT THIS QUALIFICATION

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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

Pathways into the qualification

SIT40521 – Certificate IV in Kitchen Management

Pathways from the qualification

Learners who successfully complete this qualification may progress into further studies such as:

SIT60322 Advanced Diploma of Hospitality Management

Employment Pathways

Graduates may find employment in Hospitality Industry as a:

Banquet or function manager
Bar manager
Café manager
Club manager
Executive housekeeper
Front office manager
Gaming manager
Kitchen manager
Motel manager
Restaurant manager
Unit manager catering operations.

*It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification.

Duration

67 weeks
(49 weeks study, 8 weeks holiday, 10 weeks of placement)

Type of Study

Face-to-face/ Classroom program

Assessment

Assessment methods may include:
• Projects / Research
• Written Assignments
• English Language Requirements
• Presentation/Role play
• Unit Skill test

Course Fees

Course Fees	Amount
Tuition Fees	$17,000
Non-Tuition Fees
Application Fee	$500
Placement Fee	$2,000
Material Fee	$1,500

Note: Please refer student handbook and refund policy for further information

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Vocation and Education Training Packages

UNITS OF COMPETENCY

Unit Code	Unit Name	Core/Elective
SITXCCS015	Enhance customer service experiences	C
SITXCCS016	Develop and manage quality customer service practices	C
SITXCOM010	Manage conflict	C
SITXFIN009	Manage finances within a budget	C
SITXFIN010	Prepare and monitor budgets	C
SITXGLC002	Research and comply with regulatory requirements	C
SITXHRM008	Roster staff	C
SITXHRM009	Lead and manage people	C
SITXMGT004	Monitor work operations	C
SITXMGT005	Establish and conduct business relationships	C
SITXWHS007	Implement and monitor work health and safety practices	E
SITXFSA005	Use hygienic practices for food safety	E
SITHCCC043	Work effectively as a cook	E
SITHCCC023*	Use food preparation equipment	E
SITHCCC027	Prepare dishes using basic methods of cookery	E
SITHCCC028	Prepare appetisers and salads	E
SITHCCC029	Prepare stocks, sauces and soups	E
SITHCCC030	Prepare vegetable, fruit, egg and farinaceous dishes	E
SITHCCC031	Prepare vegetarian & vegan dishes	E
SITHCCC035	Prepare poultry dishes*	E
SITHCCC036	Prepare meat dishes	E
SITHCCC037	Prepare seafood dishes	E
SITHCCC038	Produce and serve food for buffets	E
SITHCCC040	Prepare and serve cheese	E
BSBCMM411	Make presentations	E
SITXINV007	Purchase goods	E
SITHCC039	Produce pates and terrines	E
BSBTWK503	Manage meetings	E

ENTRY REQUIREMENTS

The SIT50422 – Diploma of Hospitality Management allows direct entry into this qualification at the time of publication in training.gov.au. However, the RTO requires candidates to complete SIT40521 – Certificate IV in Kitchen Management to meet its admission requirements prior to enrolling into this qualification.

Quality Assurance : As a registered training organisation (RTO), the Institute operates within the Vocational Education and Training Quality Framework (VETQF) and the Australian Qualifications Framework (AQF) delivering nationally recognised qualifications and Units of Competency.

ADMISSION REQUIREMENTS

(According to the RTO)

Successfully completed SIT40521 – Certificate IV in Kitchen Management
Minimum age of 18 years and above

IELTS (General or Academic) overall	PTE Academic	TOEFL IBT	CAE Scale
6.0	47-54	60–78	169-175

Note: Results older than two years are not acceptable (for offshore applicants)

Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States

Evidence that, within two years of their application date, they have completed in Australia a foundation course or a senior secondary certificate of education or completed substantial components (50% or more units according to the training package) of a Certificate IV qualification or higher level qualification, from the Australian Qualifications Framework on a student visa.

Applicants originating from student visa assessment levels 1 and 2 countries without the required IELTS or equivalent score must undertake the Language, Literacy, Numeracy (LLN) and Digital (D) literacy test. For further information on student visa assessment levels visit Department of Home Affairs’ website at www.homeaffairs.gov.au.

International Students (onshore and offshore)

All international students are required to complete a Pre-Training Review, including an LLND assessment, to identify individual training needs. This process evaluates the learner’s previous education or training, relevant work experience, and the suitability and relevance of the course to their learning goals. This assessment may be conducted via video call or phone call for both onshore and offshore students.

Other Conditions:

Students required to invest on average 5 hours a week of guided learning during the training weeks and does not include the term breaks.