SIT50416 Diploma of Hospitality Management
CRICOS CODE: 0101829
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, 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.
International students must:
- Be at least 18 years of age.
- Have completed a qualification at a Certificate IV level in a related field such as hospitality, business, management or human resources.
- Have an IELTS score of 5.5 or equivalent (test results must be no more than 3 years old).
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.
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.
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.
|78 weeks (60 Academic weeks + 18Weeks Holidays)|
14 Hours Face to Face and 6 Hours Online
|Tuition Fees||AUD 15000||Enrolment Fee||AUD 250||*Material fee||AUD 750|
|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|
|SITXFIN003||Manage finances within a budget||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
|SITXGLC001||Research and comply with regulatory requirements||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|
|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|
Level2, 17 Macquarie St Parramatta NSW, 2150
Level 1, 303 Pitt Street, Sydney NSW, 2000
|National Register Link||https://training.gov.au/Training/Details/FNS50217|
|*This course does not have any prerequisite
*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.