SIT50422
Diploma of Hospitality
Management
SIT50422 Diploma of Hospitality Management
Build a rewarding career in the fast-paced hospitality industry. This diploma is designed for those ready to take on supervisory and management positions in hospitality settings.
Duration in weeks:
104 weeks 8 terms (80 study weeks + 24 weeks term break)
CRICOS Course Code:
117592K
Intake Dates:
Multiple intakes available in a year.
Delivery Mode:
Face to Face
Course 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.
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.
Age Requirements
Student must be at least 18 years of age and have completed 12 or equivalent
English Proficiency
Student must have an IELTS score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English-speaking country; or
- Successful completion of an English Placement Test.
Other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.
Career Prospects
Career outcomes include Restaurant Manager, Duty Manager, Front Office Manager, or Function Manager. The diploma also offers a pathway to the Advanced Diploma of Hospitality Management and higher studies.
Course Credit
Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.
Core
| Unit Code | Unit Name |
|---|---|
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXFIN009 | Manage finances within a budget |
| SITXCOM010 | Manage conflict |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXHRM008 | Roster staff |
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXMGT005 | Establish and conduct business relationships |
Elective
| Unit Code | Unit Name |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| HLTAID011 | Provide First Aid |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC025* | Prepare and present sandwiches |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC043* | Work effectively as a cook |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC026* | Package prepared foodstuffs |