SIT50422 Diploma of Hospitality Management

Diploma of Hospitality Management

Qualification Code

SIT50422

CRICOS Code

113239D

Course Duration

52 weeks including term breaks

Mode of Delivery

Delivery will be face-to-face, 20 hours per week. Our practical classes have no more than 15 students in a group, allowing you plenty of individual attention from the trainer, thereby developing your skills and techniques more quickly.

Assessment

The course assessment is a combination of written questions, case studies, role plays, projects, practical observations and class presentation.

Qualification Description

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 and cafés.

This qualification allows for multiskilling and for specialization in accommodation services, cookery, food and beverage and gaming.

Career Prospective

On the base of their previous experience, the following career paths are available to the learner who successfully completes Diploma of Hospitality Management:

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

Recognition of Prior Learning and Credit Transfer

The Recognition of Prior Learning (RPL) procedure will be made known to students at the time of enrolment. RPL enables students who have not undertaken the unit or equivalent, but have the required knowledge and skills to demonstrate competency for the unit in an assessment only pathway.

An RPL kit is available for candidates wishing to apply for RPL and information sessions are available to support the candidates in their application.

AQF qualifications and statement of attainment issued by other registered training organisation are recognized by Barton College.

Work Placement

200 hours

Pathway

After successful completion of SIT50422- Diploma of Hospitality Management, learners can continue their study in SIT60322- Advanced Diploma of Hospitality Management.
Work-based training incur additional material and equipment fees. For detail, please see out website, including the work-based training venue.

Work-Based Training

Venue: Urban Kitchen 17-21 Buckhurst St, South Melbourne

Work-based training incur additional material and equipment fees. For detail, please see our fee lists

Units of Study

Diploma of Hospitality Management (Pathway)

Total units: 28Core units: 11Electives: 17

Unit CodeUnit NameCore / Elective
SITXFIN009Manage finances within a budgetC
SITXMGT004Monitor work operationsC
SITXWHS007Implement and monitor work health and safety practicesC
SITXHRM009Lead and manage peopleC
SITXCOM010Manage ConflictC
SITXHRM008Roster staffC
SITXCCS015Enhance customer service experiencesC
SITXCCS016Develop and manage quality customer service practicesC
SITXFIN010Prepare and monitor budgetsC
SITXGLC002Identify and manage legal risks and comply with lawC
SITXMGT005Establish and conduct business relationshipsC
SITXFSA005Use hygienic practices for food safetyE
SITXFSA006Participate in safe food handling practicesE
SITHCCC023Use food preparation equipmentE
SITHCCC027Prepare dishes using basic methods of cookeryE
SITHCCC028Prepare appetisers and saladsE
SITHCCC029Prepare stocks, sauces and soupsE
SITHCCC030Prepare vegetable, fruit, egg and farinaceous dishesE
SITHCCC031Prepare vegetarian and vegan dishesE
SITHCCC035Prepare poultry dishesE
SITHCCC036Prepare meat dishesE
SITHCCC037Prepare seafood dishesE
SITHCCC040Prepare and serve cheeseE
SITHCCC041Produce Cakes, pastries and breadsE
SITHCCC042Prepare food to meet special dietary requirementsE
SITHCCC043Work effectively as a cookE
SITHKOP010Plan and cost recipesE
SITHKOP012Develop menus for special dietary requirementsE

Diploma of Hospitality Management (Standalone)

Total units: 33Core units: 14Electives: 19

Unit CodeUnit NameCore / Elective
BSBFIN601Manage organisational financesC
BSBOPS601Develop and implement business plansC
SITXCCS016Develop and manage quality customer service practicesC
SITXFIN009Manage finances within a budgetC
SITXFIN010Prepare and monitor budgetsC
SITXFIN011Manage physical assetsC
SITXGLC002Identify and manage legal risks and comply with lawC
SITXHRM009Lead and manage peopleC
SITXHRM010Recruit, select and induct staffC
SITXHRM012Monitor staff performanceC
SITXMGT004Monitor work operationsC
SITXMGT005Establish and conduct business relationshipsC
SITXMPR014Develop and implement marketing strategiesC
SITXWHS008Establish and maintain a work health and safety systemC
SITXFSA005Use hygienic practices for food safetyE
SITHCCC043Work effectively as a cookE
SITXFSA006Participate in safe food handling practicesE
SITHCCC023Use food preparation equipmentE
SITHCCC027Prepare dishes using basic methods of cookeryE
SITHCCC028Prepare appetisers and saladsE
SITHCCC029Prepare stocks, sauces and soupsE
SITHCCC030Prepare vegetable, fruit, egg and farinaceous dishesE
SITHCCC031Prepare vegetarian and vegan dishesE
SITHCCC035Prepare poultry dishesE
SITHCCC036Prepare meat dishesE
SITHCCC037Prepare seafood dishesE
SITHCCC040Prepare and serve cheeseE
SITHCCC041Produce Cakes, pastries and breadsE
SITHCCC042Prepare food to meet special dietary requirementsE
SITHKOP010Plan and cost recipesE
SITHKOP012Develop menus for special dietary requirementsE
SITXINV006Receive, store and maintain stockE
SITXINV007Purchase GoodsE