Diploma of Hospitality Management

Diploma of Hospitality Management SIT50422

CRICOS code: 113919B

Entry Requirements:

• Must be 18 years of age or over
• Completed year 12 (HSC or equivalent)
• Minimum 5.5 IELTS Score Internationally recognized exam result in line with Department of Home Affairs regulations

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, cafés, 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 · 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.

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

The units offered by DIC are as follows:

UNIT CODE – UNIT TITLE

SITXCCS015 – Enhance customer service experiences

SITXCCS016 – Develop and manage quality customer service practices

SITXCOM010 – Manage conflict

SITXFIN009 – Manage finances within a budget

SITXFIN010 – Prepare and monitor budgets

SITXGLC002 – Identify and manage legal risks and comply with the law

SITXHRM008 – Roster staff

SITXHRM009 – Lead and manage people

SITXMGT004 – Monitor work operations

SITXMGT005 – Establish and conduct business relationships

SITXWHS007 – Implement and monitor work health and safety practices

BSBTWK501 – Lead diversity and inclusion

SITHCCC031 – Prepare vegetarian and vegan dishes

SITHCCC035 – Prepare poultry dishes

SITHCCC036 – Prepare meat dishes

SITXFSA005 – Use hygienic practices for food safety

SITXFSA006 – Participate in safe food handling practices

SITHCCC037 – Prepare seafood dishes

SITHCCC042 – Prepare food to meet special dietary requirements

SITHCCC028 – Prepare appetisers and salads

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

SITHASC022* – Prepare Asian stocks and soups

SITHCCC029* – Prepare stocks, sauces and soups

SITHKOP013 – Plan cooking operations

SITHCCC041 – Produce cakes, pastries and breads

SITHPAT016 – Produce desserts

SITHCCC027 – Prepare dishes using basic methods of cookery

SITHCCC023 – Use food preparation equipment

Duration

This program will be delivered over a period of 82 weeks 20 hours per week by 74 teaching weeks and 8 weeks of holidays.

PLEASE NOTE: The course duration for DIC students who have successfully completed SIT30821 Certificate III in Commercial Cookery and SIT40521 Certificate IV in Kitchen Management is 19 weeks (16 weeks study and 3 weeks holidays).

Students need to complete 28 units, consisting of 13 core and 15 elective units of competency to achieve this qualification. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

CREDIT TRANSFER

Students may be able to shorten the length of their chosen course by measuring skills acquired through professional work experiences or qualifications obtained from formal studies or training. All claims for RPL and Credit Transfer should be made upon enrolment in the course and must be received by the Administration within two (2) weeks of the commencement.

StudyMode

Face to face classroom, Practical training and assessment is completed in the commercial kitchen.

Assessment Methods Assessment methods may include the following:

• observations
• case study
• projects
• assignments
• presentations
• role play
• quiz
• supervised assessment
• practical observation

Qualification On successful completion of this course you will be awarded with SIT50416 Diploma of Hospitality Management students who successfully completes only one or more units of competency within this Qualification will receive a Statement of Attainment.

Pathways from the qualification

Study Pathways

After achieving the SIT50422 Diploma of Hospitality Management, candidates may choose to undertake SIT60322 Advanced Diploma of Hospitality Management or other relevant qualifications.

SIT50422 Diploma of Hospitality Management

Total course cost: – $ 21,200

PLEASE NOTE: – The course fee for DIC students who have successfully completed SIT30821 Certificate III in Commercial Cookery and SIT40521 Certificate IV in Kitchen Management is $4000.

Overseas Student Health Cover $550 per Annum Approximately

Family Overseas Student Health Cover $5000 per Annum Approximately