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
The following are the Admission requirements of Lead college:
- Applicants must be minimum 18 years of age.
- Successful completion of Australian equivalent Year 12.
- 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.
- Must complete an LLN Assessment – diagnostic process to identify if prospective student required LLN Support.
Face to Face
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|
|SITXFIN003||Manage finances within a budget|
|SITXFIN004||Prepare and monitor budgets|
|SITXGLC001||Research and comply with regulatory requirements|
|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|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHKOP004||Develop menus for special dietary requirements|
|SITHCCC020||Work effectively as a cook|