Diploma Of Hospitality Management
Course Code: SIT50416 | CRICOS Code: 099224K

Faculty

Hospitality

Delivery Mode

Blended

Duration

78 Weeks

Course Description

Course Code: SIT50416 | CRICOS Code: 099224K

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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/Fee

Course Duration: 78 weeks
Course Fee: AUD $20,000 (Includes Material and Enrolment Fee)
Enrolment Fee: AUD $350

Mode of Delivery

Blended (Face to Face + Online)

Intake Dates
10th May 2021
9th August 2021
8th November 2021

*This course is available at Haymarket, Parramatta & Perth Campus.

Entry Requirement

The following are the Admission requirements of Lead college:

International Student
1. 18 years of age or above at the time of enrolment
2. Must have completed Year 12 or equivalent
3. IELTS Overall 6.0 with no band less than 5.5 / TOEFL
IBT 60 / PTE Academic 50 / CAE 169 / OET PASS/ GE
Advanced Level/ MOI Certificate or equivalent or CERT IV level in Australian Qualification
4. Must complete an LLN Assessment – diagnostic process to identify if prospective student requires LLN Support.
5. Must complete the FaceCruit Interview test with Lead College Admissions Officer.

Assessment

You will be assessed in the classroom and workplace. Assessments include written questions, demonstration of tasks/techniques, group activities, in class activities, written work, role play, presentation, work based project, and research projects and workplace evidence/observation.

Award Requirements

Students will need to successfully complete all units in this course to receive certificate of SIT50416 Diploma of Hospitality Management. Learners who partially complete the qualification will receive a Statement of Attainment for the units they are deemed competent.

It is mandatory to complete work placement hours to be eligible for attainment of this qualification.

Career Pathway

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.

Vocational Placement

All students need to complete their work placement which is an essential component of this qualification to consolidate the student’s knowledge within the education and care service.

All students are required to complete 200 hours work placement. Lead College help students find placements.

Essential Information

RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER

Lead College recognises qualifications issued by other RTOs. Lead College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.

Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.

During the entry process and interview stage LEAD College will discuss with you the process and options for RPL.  Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.

UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT

USI is needed for all students studying with LEAD College. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the students will need to have a Unique Student Identifier (USI). The USI is available online and at no cost to the student. This USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed. Please see the official USI website https://www.usi.gov.au.The student after enrolment is required to create USI (Unique Student Identifier) or allow LEAD College to create an USI on their behalf.

STUDENT SUPPORT WELFARE and GUIDANCE SERVICES

Relevant resources are available at LEAD College to ensure that the students settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our staff assists in how to seek help with local welfare and guidance services.

ORIENTATION

Orientation to assist students is provided by LEAD College as an age and culturally appropriate program. Please refer Pre-enrolment Information Pack at www.leadcollege.edu.au Students will be permitted to attend classes only after they have attended and completed the orientation session for the enrolled courses.

Pathway From Qualification

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

Units Of Competency

The SIT50416 Diploma Of Hospitality Management requires the completion of the following 28 Units (including 13 core and 15 electives).

Core units 
BSBDIV501Manage diversity in the workplace
BSBMGT517Manage operational plan
SITXCCS007Enhance customer service experiences
SITXCCS008Develop and manage quality customer service practices
SITXCOM005Manage conflict
SITXFIN003Manage finances within a budget
SITXFIN004Prepare and monitor budgets
SITXGLC001Research and comply with regulatory requirements
SITXHRM002Roster staff
SITXHRM003Lead and manage people
SITXMGT001Monitor work operations
SITXMGT002Establish and conduct business relationships
SITXWHS003Implement and monitor work health and safety practices

Note: Not all elective units listed may be available to study, please enquire for more information before enrolling.

Elective units 
Group A 
SITHIND001Use hygienic practices for hospitality service
SITXFSA001Use hygienic practices for food safety
Group B 
SITHCCC020Work effectively as a cook
SITHIND004Work effectively in hospitality service
SITHKOP005Coordinate cooking operations
Group C 
Accommodation Services– Front Office, Housekeeping and Porting 
CPPCLO2001AMaintain hard floor surfaces
CPPCLO2004AMaintain carpeted floors
CPPCLO2009AClean glass surfaces
CPPCLO2010AClean ceiling surfaces and fittings
CPPCLO2017AClean wet areas
CPPCLO2019ASort and remove waste and recyclable materials
CPPCLO2035AMaintain cleaning storage areas
CPPCLO3013AClean window coverings
CPPCLO3016AWash furniture and fittings
SITHACS001Clean premises and equipment
SITHACS002Provide housekeeping services to guests
SITHACS003Prepare rooms for guests
SITHACS004Launder linen and guest clothes
SITHACS005Provide porter services
SITHACS006Provide valet services
SITHACS007Conduct night audit
SITHACS008Provide accommodation reception services
SITTTSL002Access and interpret product information
SITTTSL005Sell tourism products and services
SITTTSL006Prepare quotations
SITTTSL007Process reservations
SITTTSL010Use a computerised reservations or operations system
Administration 
BSBADM502Manage meetings
BSBRES401Analyse and present research information
Asian Cookery 
SITHASC001Prepare dishes using basic methods of Asian cookery
SITHASC002Prepare Asian appetisers and snacks
SITHASC003Prepare Asian stocks and soups
SITHASC004Prepare Asian sauces, dips and accompaniments
SITHASC005Prepare Asian salads
SITHASC006Prepare Asian rice and noodles
SITHASC007Prepare curry pastes and powders
SITHASC008Prepare Asian cooked dishes
SITHASC009Prepare Asian desserts
SITHASC010Produce Japanese cooked dishes
SITHASC011Prepare sashimi
SITHASC012Prepare sushi
SITHASC013Prepare Japanese desserts
SITHASC014Prepare dim sum
SITHASC015Prepare Chinese roast meat and poultry dishes
SITHASC016Prepare tandoori dishes
SITHASC017Prepare Indian breads
SITHASC018Prepare Indian sweetmeats
SITHASC019Prepare Indian pickles and chutneys
Client and Customer Service, Crisis Management 
SITXCCS002Provide visitor information
SITXCCS004Provide lost and found services
SITXCCS005Provide club reception services
SITXCRI001Respond to a customer in crisis
Commercial Cookery and Catering 
SITHCCC001Use food preparation equipment
SITHCCC003Prepare and present sandwiches
SITHCCC004Package prepared foodstuffs
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC006Prepare appetisers and salads
SITHCCC007Prepare stocks, sauces and soups
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC009Produce cook-chill and cook-freeze foods
SITHCCC010Re-thermalise chilled and frozen foods
SITHCCC012Prepare poultry dishes
SITHCCC013Prepare seafood dishes
SITHCCC014Prepare meat dishes
SITHCCC015Produce and serve food for buffets
SITHCCC016Produce pates and terrines
SITHCCC017Handle and serve cheese
SITHCCC018Prepare food to meet special dietary requirements
SITHCCC019Produce cakes, pastries and breads
SITHCCC021Prepare specialised food items
SITHCCC022Prepare portion-controlled meat cuts and meat products
Communication and Teamwork 
BSBCMM401Make a presentation
SITXCOM004Address protocol requirements
Computer Operations and ICT Management 
BSBITU301Create and use databases
BSBITU302Create electronic presentations
BSBITU306Design and produce business documents
BSBITU402Develop and use complex spreadsheets
E-Business 
BSBEBU501Investigate and design e-business solutions
SITXEBS002Develop, implement and monitor the use of social media in a business
Environmental Sustainability 
BSBSUS501Develop workplace policy and procedures for sustainability
Events 
SITEEVT001Source and use information on the events industry
SITEEVT005Plan in-house events or functions
SITEEVT008Manage event staging components
SITEEVT010Manage on-site event operations
Finance 
BSBFIA302Process payroll
BSBFIA303Process accounts payable and receivable
BSBFIA304Maintain a general ledger
BSBFIA401Prepare financial reports
BSBFIM502Manage payroll
SITXFIN001Process financial transactions
SITXFIN002Interpret financial information
First Aid 
HLTAID003Provide first aid
Food and Beverage 
SITHFAB002Provide responsible service of alcohol
SITHFAB003Operate a bar
SITHFAB004Prepare and serve non-alcoholic beverages
SITHFAB005Prepare and serve espresso coffee
SITHFAB006Provide room service
SITHFAB007Serve food and beverage
SITHFAB008Operate and monitor cellar systems
SITHFAB009Conduct a product tasting for alcoholic beverages
SITHFAB010Prepare and serve cocktails
SITHFAB011Provide advice on beers, spirits and liqueurs
SITHFAB012Provide advice on Australian wines
SITHFAB013Provide advice on imported wines
SITHFAB014Provide table service of food and beverage
SITHFAB015Provide silver service
SITHFAB016Provide advice on food
SITHFAB017Provide advice on food and beverage matching
SITHFAB018Provide gueridon service
SITHFAB019Plan and monitor espresso coffee service
SITHFAB020Manage the sale or service of wine
Food Safety 
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXFSA003Transport and store food
SITXFSA004Develop and implement a food safety program
Franchising 
BSBFRA502Manage a franchise operation
Gaming 
SITHGAM001Provide responsible gambling services
SITHGAM002Attend gaming machines
SITHGAM003Operate a TAB outlet
SITHGAM004Conduct Keno games
SITHGAM005Analyse and report on gaming machine data
SITHGAM006Deal Baccarat games
SITHGAM007Conduct Big Wheel games
SITHGAM008Deal Blackjack games
SITHGAM009Deal Poker games
SITHGAM010Deal Pontoon games
SITHGAM011Conduct Rapid Roulette games
SITHGAM012Conduct Roulette games
SITHGAM013Conduct Sic Bo games
SITHGAM014Manage gaming activities
SITHGAM015Attend casino gaming machines
SITHGAM016Deal Caribbean Stud games
SITHGAM017Deal Casino War games
SITHGAM018Deal Mississippi Stud games
SITHGAM019Conduct Rapid Baccarat games
SITHGAM020Conduct Rapid Big Wheel games
SITHGAM021Deal Three Card Poker games
Human Resource Management 
SITXHRM004Recruit, select and induct staff
SITXHRM005Manage volunteers
SITXHRM006Monitor staff performance
Inventory 
SITXINV002Maintain the quality of perishable items
SITXINV003Purchase goods
SITXINV004Control stock
Kitchen Operations 
SITHKOP003Plan and display buffets
SITHKOP004Develop menus for special dietary requirements
SITHKOP005Coordinate cooking operations
SITHKOP006Plan catering for events or functions
SITHKOP007Design and cost menus
SITHKOP008Select catering systems
Languages other than English 
SITXLAN003Conduct oral communication in a language other than English
SITXLAN004Conduct complex oral communication in a language other than English
SITXLAN005Read and write information in a language other than English
SITXLAN006Read and write documents in a language other than English
Management and Leadership 
BSBRSK501Manage risk
Marketing and Public Relations 
BSBMKG401Profile the market
SITXMPR001Coordinate production of brochures and marketing materials
SITXMPR002Create a promotional display or stand
SITXMPR003Plan and implement sales activities
SITXMPR004Coordinate marketing activities
SITXMPR005Participate in cooperative online marketing initiatives
SITXMPR006Obtain and manage sponsorship
SITXMPR007Develop and implement marketing strategies
Patisserie 
SITHPAT001Produce cakes
SITHPAT002Produce gateaux, torten and cakes
SITHPAT003Produce pastries
SITHPAT004Produce yeast-based bakery products
SITHPAT005Produce petits fours
SITHPAT006Produce desserts
SITHPAT007Prepare and model marzipan
SITHPAT008Produce chocolate confectionery
SITHPAT009Model sugar-based decorations
SITHPAT010Design and produce sweet buffet showpieces
Planning and Product Development 
SITTPPD001Package tourism products
SITTPPD003Coordinate and operate sustainable tourism activities
SITTPPD004Develop in-house recreational activities
SITTPPD005Develop host community awareness of tourism
SITTPPD007Research and analyse tourism data
Security 
CPPSEC2012AMonitor and control individual and crowd behaviour
CPPSEC3017APlan and conduct evacuation of premises
CPPSEC3018AProvide for the safety of persons at risk
Work Health and Safety 
SITXWHS002Identify hazards, assess and control safety risks
Working in Industry 
SITHIND001Use hygienic practices for hospitality service
SITHIND002Source and use information on the hospitality industry
SITHIND004Work effectively in hospitality service

Related Qualifications

Application for Enrolment – International Students

Prospective students are required to complete and submit this duly filled form (Application for Enrolment – International Students) to Lead College Pty Ltd with the supporting documents as stated.

Notes:
1. Please read through the International Student Handbook and Policies and Procedures which can be found on our website at: https://leadcollege.edu.au or with an authorised agent of Lead College.

2. No enrolment will be processed unless this form is fully completed. You will need to sign the declaration at the end of this document to acknowledge your understanding and agreement of the enrolment conditions.

3. For more information on the eligibility requirements for the student visa processing, please visit the Australian
immigration website at: https://immi.homeaffairs.gov.au/visas/getting-a-visa/visa-listing/student-500

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