SIT50416 Diploma Of Hospitality Management – 099224K

Course Description

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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 specialisation in accommodation services, cookery, food and beverage and gaming.

Course Duration: 78 weeks
Course Fee: AUD $20,000
Enrolment Fee: AUD $350
CRICOS: 099224K

The following are the Admission requirements of Lead college:

  1. Applicants must be minimum 18 years of age.
  2. Successful completion of Australian equivalent Year 12.
  3. To have the International English Language Testing System (IELTS) score 5.5 with a score not lower than 5.0 in each module for all Certificate III, Certificate IV and Diploma level programs, or AQF Certificate III or equivalent level qualifications or TOEFL 46 / PTE ACADEMIC 42 / CAE 47 / OET PASS / TOEFL PBT 527 or equivalent.
  4. Must complete an LLN Assessment – diagnostic process to identify if prospective student required LLN Support.

August 2020
November 2020

Face to Face

Blended

Students will be assessed in a variety of ways that may include, written answers, quizzes, practical demonstrations and observations.

Students will need to successfully complete all units in this course to receive a certificate. Learners who partially complete the qualification will receive a Statement of Attainment for the units they are deemed competent.

This qualification enables the student to seek employment in the following job roles:
Banquet of Functions Manager, Bar Manager, Café Manager, Chef De Cuisine, Club Manager, Executive Housekeeper, Kitchen Manager, Restaurant Manager, Unit Manager Catering Operations.

Recognition is available to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training in related areas. Recognition may reduce the duration of your studies.

After completing SIT50416 Diploma of Hospitality Management, students may progress a Bachelor of Hotel Management at University of their choice.

Core Units – 13
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices
Electives – 15
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITHKOP004 Develop menus for special dietary requirements
SITHCCC020 Work effectively as a cook