Overview
Course Code :
SIT50422
CRICOS Code :
116486J
Study Mode:
15 Hours/Week Face to Face and 5 Hours/Week Online
Study Duration:
78 weeks (60 Academic weeks + 18 Weeks Holidays)
Fees Information:
Tuition Fees:
AUD 18000
Enrollment Fee:
AUD 250
Material Fee:
AUD 1000
Total Course Cost: AUD 19,250
Delivery Location:
Level 2, 17-21 Macquarie St Parramatta NSW 2150 25 Cavenagh St, Darwin City, NT, 0800
Overview
This SIT50422 – Diploma of Hospitality Management 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.
Course Outcome
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.
The latest release of the qualification and packaging rules can be found at the following link:
https://training.gov.au/Training/Details/SIT50422
occupational/Licensing/Regulatory Information
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Course Entry Requirements
International students must:
- Be at least 18 years of age and have completed the equivalent of Year 12.
- Participate in a course entry interview to determine suitability for the course and student needs.
- Have an IELTS* score of 6.0 (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
- Successful completion of an English Placement Test
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.0
Assessment Strategies
Students are provided with assessment resources at the commencement of each unit of competency, along with learning resources.
The assessment resources set out the range and types of assessment tasks that will be used for the unit.
Each unit will comprise of number of assessment tasks which may include short written knowledge tests; discussions; compiling portfolio of evidence; projects; case studies; research; written reports; participating in practical activities such as demonstrations, roleplays and presentations.
To perform at your best, you will probably need to work on the assessments outside of class time.
Recognition of Prior Learning
Students who have completed relevant studies or have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application for RPL can be made with the initial application or can be made within two weeks of the course commencement using the RPL Application Form and by providing supporting documents. Qualified trainers/assessors will manage the RPL process.
Please note that RPL cannot result in an international student having less than a full-time load of study (20 hours per week) but can reduce the overall duration of the course and fees. See our Student Handbook and the Student Credit Transfer and Recognition of Prior Learning policy and procedure, for more information.
Credit Transfer
If a Student has an Australian VET qualification and the units are equivalent to the units delivered, the Student will be granted a Direct Credit Transfer.
Qualified trainers/assessors will manage this process following our Student Credit Transfer and Recognition of Prior Learning policy and procedure. This sets out how the process is administered and the adjustment to course duration and course fees.
Pathways
Education Pathway:
Students who complete this course may wish to further their study into the Advanced Diploma of Hospitality Management.
Career Pathway:
Possible job roles relevant to this qualification may include:
- banquet or function manager
- bar manager
- café manager
- club manager
- executive housekeeper
- front office manager
- kitchen manager
- motel manager
- restaurant manager
- unit manager catering operations.
Course Structure
To be awarded this qualification, competency must be demonstrated in 28 units of competency, consisting of 11 core units and 17 elective units.
Certification
After completion of this course and all assessments, you will be issued with the Nationally Recognised Qualification SIT50422 – Diploma of Hospitality Management.
A Statement of Attainment will be issued to students who partially complete this course.
Training Kitchen Locations
Practical face-to-face training is provided in a commercial kitchen.
Students enroled in Sydney and Parramatta campus will be doing their practical classes at
- 12 Good St Granville NSW 2142
For students enroled in Darwin Campus will be doing their practical classes at
- Unit G5, 6 Finniss Street, Darwin City, NT 0800
Work Placement
All students enrolled in this course must undertake 50 hours of work placement at an approved hospitality venue. Work placement must be completed successfully in order to gain this qualification.
Student Support
All students will be provided with a range of learning support options and resources to help them achieve competency. This includes:
- Academic and personal support.
- Referral to external support services.
Units of competency
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 |
SITXMGT004 |
Monitor work operations |
Core |
SITXHRM009 |
Lead and manage people |
Core |
SITXMGT005 |
Establish and conduct business relationships |
Core |
SITXWHS007 |
Implement and monitor work health and safety practices Core |
Core |
SITXHRM010 |
Recruit, select and induct staff |
Elective |
SITXINV008 |
Control stock |
Elective |
SITXWHS006 |
Identify hazards, assess and control safety risks |
Elective |
SITXFSA005 |
Use hygienic practices for food safety |
Elective |
SITHCCC023 |
Use food preparation equipment |
Elective |
SITHCCC027 |
Prepare dishes using basic methods of cookery |
Elective |
SITHCCC029 |
Prepare stocks, sauces and soups |
Elective |
SITHCCC028 |
Prepare appetisers and salads |
Elective |
SITHCCC030 |
Prepare vegetable, fruit, eggs and farinaceous dishes |
Elective |
SITHCCC035 |
Prepare poultry dishes |
Elective |
SITHCCC036 |
Prepare meat dishes |
Elective |
SITHCCC037 |
Prepare seafood dishes |
Elective |
SITHCCC041 |
Produce cakes, pastries and breads |
Elective |
SITHPAT016 |
Produce desserts |
Elective |
SITHCCC042 |
Prepare food to meet special dietary requirements |
Elective |
SITHKOP013 |
Plan cooking operations |
Elective |
SITXHRM012 |
Monitor staff performance |
Elective |