SIT50416 Diploma of Hospitality Management

Course Information
Course Name Diploma of Hospitality Management (SIT50416)
ATMC Code N/A
Duration (Part Time) N/A
Duration (Full Time) 86 Weeks
2017 Course Fees 17,500
Intake Dates TBC
University ATMC VET Programs
Campus Melbourne
Faculty Commercial Cookery and Hospitality

Program Outline

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

Possible job title includes:

  • banquet or function manager
  • bar manager
  • café manager
  • chef de cuisine
  • chef patissier
  • club manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef
  • unit manager catering operations. 

Entry Requirements

  • Successful completion of Year 12 in Australia or equivalent in student’s country of origin
  • 18 years of age or above
  • Minimum English level of IELTS 5.5 or equivalent.

Students need to wear uniforms and use knives kits during practical sessions. Uniform and Knives Fees apply.

Pathways

After completing SIT50416 Diploma of Hospitality Management, students may continue their studies by enrolling in SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management.

Mode of Study and Assessment Methods

Mode of study includes classroom based training sessions based on theory classes and practical sessions involving small groups and individual activities in a simulated work environment (including commercial kitchen) and work placement. Assessment methods include written test, observation, logbook and project.

Recognition of Prior Learning (RPL) and Credit Transfer

A learner may be able to apply for RPL if they have gained competency from work, other programs, courses, life experience or training provided at work that is relevant to the course. The College recognises the AQF qualifications and statements of attainment issued by other registered training organisations.

Course Contents/ Units of Competency

CORE UNITS

BSBDIV501           Manage diversity in the workplace

BSBMGT517        Manage operational plan

SITXCCS007         Enhance customer service experiences

SITXCCS008         Develop and manage quality customer service practices

SITXCOM005       Manage conflict

SITXFIN003          Manage finances within a budget

SITXFIN004          Prepare and monitor budgets

SITXGLC001         Research and comply with regulatory requirements

SITXHRM002       Roster staff

SITXHRM003       Lead and manage people

SITXMGT001       Monitor work operations

SITXMGT002       Establish and conduct business relationships

SITXWHS003       Implement and monitor work health and safety practices

ELECTIVE UNITS

SITHCCC006        Prepare appetisers 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*

SITHCCC015       Produce and serve food for buffets*

SITHCCC018        Prepare food to meet special dietary requirements*

SITHCCC019        Produce cakes, pastries and breads*

SITHCCC020        Work effectively as a cook*

SITHKOP002        Plan and cost basic menus

SITHPAT006         Produce desserts*

SITXFSA001          Use hygienic practices for food safety

SITXINV003          Purchase goods

BSBHRM506      Manage recruitment, selection and induction processes

*Prerequisite unit is SITXFSA001 Use hygienic practices for food safety