Diploma of Hospitality Management

Course Code :

SIT50422
CRICOS Code :
110440E

Study Mode:

This qualification is delivered in a Blended Learning approach. 14 Hours/Week Face to Face and 6 Hours/Week Online Structured Self Study. Additional study is required to complete unsupervised, independent work in your own time.

Study Duration:

78 weeks (60 Academic weeks + 18 Weeks Holidays)

Fees Information:

Tuition Fees: 18000
Enrollment Fee: 250
Material Fee: 1000

*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

Level 8, 50 Grenfell St, Adelaide, South Australia 5000

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.

Outcome

Requirement

Assessment Method

Recognition of Prior Learning (RPL)

Credit

Pathways

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
SITXHRM009
Lead and manage people
Core
SITXMGT004
Monitor work operations
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
HLTAID011
Provide First Aid
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

How to Apply

Course Code :

SIT50422
CRICOS Code :
110440E

Study Mode:

This qualification is delivered in a Blended Learning approach. 14 Hours/Week Face to Face and 6 Hours/Week Online Structured Self Study. Additional study is required to complete unsupervised, independent work in your own time.

Study Duration:

78 weeks (60 Academic weeks + 18 Weeks Holidays)

Fees Information:

Tuition Fees: 18000
Enrollment Fee: 250
Material Fee: 1000

*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

Level 8, 50 Grenfell St, Adelaide, South Australia 5000

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

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 centre 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

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. 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 Transfer

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

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.

occupational/Licensing/Regulatory Information

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

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

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

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.

 * Prerequisite units

SITXFSA005 Use hygienic practices for food safety

SITHCCC027* Prepare dishes using basic methods of cookery

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
SITXHRM009
Lead and manage people
Core
SITXMGT004
Monitor work operations
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
HLTAID011
Provide First Aid
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

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