Diploma of Hospitality Management

Course Code :

SIT50416
CRICOS Code :
0101829

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

78 weeks (60 Academic weeks + 18 Weeks Holidays)

Fees Information:

Tuition Fees: AUD 15,000
Enrollment Fee: AUD 250
Material Fee: AUD 500

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

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.

Outcome

Requirement

Assessment Method

Recognition of Prior Learning (RPL)

Credit

Pathways

Units of competency

BSBDIV501
Manage diversity in the workplace
Core
BSBMGT517
Manage operational plan
Core
SITXCCS007
Enhance customer service experiences
Core
SITXCCS008
Develop and manage quality customer service practices
Core
SITXCOM005
Manage conflict
Core
SITXFIN003
Manage finances within a budget
Core
SITXFIN004
Prepare and monitor budgets
Core
SITXGLC001
Research and comply with regulatory requirements
Core
SITXHRM002
Roster staff
Core
SITXHRM003
Lead and manage people
Core
SITXMGT001
Monitor work operations
Core
SITXMGT002
Establish and conduct business relationships
Core
SITXWHS003
Implement and monitor work health and safety practices
Core
SITXFSA001
Use hygienic practices for food safety
Elective
SITHKOP005
Coordinate cooking operations
Elective
SITHCCC013
Prepare seafood dishes*
Elective
SITHCCC014
Prepare meat dishes*
Elective
SITHPAT006
Produce desserts*
Elective
SITHCCC019
Produce cakes, pastries and breads*
Elective
BSBCMM401
Make a presentation
Elective
BSBITU306
Design and produce business documents
Elective
SITXWHS002
Identify hazards, assess and control safety risks
Elective
BSBWOR203
Work effectively with others
Elective
SITXCCS006
Provide service to customers
Elective
SITXHRM001
Coach others in job skills
Elective
SITHIND002
Source and use information on the hospitality industry
Elective
BSBSUS401
Implement and monitor environmentally sustainable work practices
Elective
BSBFIA401
Prepare financial reports
Elective

How to Apply

Course Code :

SIT50416
CRICOS Code :
0101829

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

78 weeks (60 Academic weeks + 18 Weeks Holidays)

Fees Information:

Tuition Fees: AUD 15,000
Enrollment Fee: AUD 250
Material Fee: AUD 500

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

Overview

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.

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, cafes, and coffee shops. This qualification allows for multi-skilling and for specialization in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

·       Banquet or function manager

·       Bar manager

·       Cafe 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.

Requirement

  • Year 12 (HSC)
  • Age- 18 Years or Above
  • Academic IELTS 5.5 overall, no less than 5.0 in each band, or upper intermediate, or EAP from approved ELICOS/ESL center or evidence of completing a VET course at Certificate IV or above the level in Australia.
  • Students who do not meet the English requirement as above must sit for an LLN Test.

Assessment Method

Assessments may include short written knowledge tests, discussions and oral communication demonstrations, case study exercises, written reports, web-based research and reports, final projects, and final written exams. 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. 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 for more information.

Credit

If a Student has an Australian VET qualification and the units match exactly with the units delivered, the Student will be granted a Direct Credit Transfer. Marketing and student services staff will manage this process following 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

Academic Pathways

Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT60316 Avanced Diploma of Hospitality Management.

Units of competency

BSBDIV501
Manage diversity in the workplace
Core
BSBMGT517
Manage operational plan
Core
SITXCCS007
Enhance customer service experiences
Core
SITXCCS008
Develop and manage quality customer service practices
Core
SITXCOM005
Manage conflict
Core
SITXFIN003
Manage finances within a budget
Core
SITXFIN004
Prepare and monitor budgets
Core
SITXGLC001
Research and comply with regulatory requirements
Core
SITXHRM002
Roster staff
Core
SITXHRM003
Lead and manage people
Core
SITXMGT001
Monitor work operations
Core
SITXMGT002
Establish and conduct business relationships
Core
SITXWHS003
Implement and monitor work health and safety practices
Core
SITXFSA001
Use hygienic practices for food safety
Elective
SITHKOP005
Coordinate cooking operations
Elective
SITHCCC013
Prepare seafood dishes*
Elective
SITHCCC014
Prepare meat dishes*
Elective
SITHPAT006
Produce desserts*
Elective
SITHCCC019
Produce cakes, pastries and breads*
Elective
BSBCMM401
Make a presentation
Elective
BSBITU306
Design and produce business documents
Elective
SITXWHS002
Identify hazards, assess and control safety risks
Elective
BSBWOR203
Work effectively with others
Elective
SITXCCS006
Provide service to customers
Elective
SITXHRM001
Coach others in job skills
Elective
SITHIND002
Source and use information on the hospitality industry
Elective
BSBSUS401
Implement and monitor environmentally sustainable work practices
Elective
BSBFIA401
Prepare financial reports
Elective

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