Duration

104 Weeks

CRICOS Course Code

116644M

Course Fees

AUD$ 18000

Enrolment Fees

AUD$ 200

Material Fees

AUD$ 1700

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.


Licensing/Regulatory Information

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

International students must be 18 years or older and provide evidence to demonstrate both academic and English language entry requirements as follows:

Academic Requirements

·         Successful completion of Year 12 or equivalent; or other relevant qualifications or experience

English Language Requirements

·         Academic IELTS 6.0 overall, no less than 5.5 in each band, or upper intermediate, or EAP from approved ELICOS/ESL centre or equivalent.

·         Any AQF qualification at the Certificate III level or above in any discipline area delivered and assessed in English only will be deemed as meeting both the academic and English language entry requirements.

·         At least 18 years of age or above

·         Undertake a Language, Literacy and Numeracy (LLN) assessment relevant to your course. This is to identify whether you need additional support to complete your course successfully.

Equipment requirements

Sunbeam will provide access to your course materials through online platform and course handouts. Students will have access at College computers; required software’s (eg, IT software’s and Microsoft suite) are installed in college computers for students to use.

 

Physical Requirements

Students should be aware that this course may requires physical tasks including manual handling such as inventory and using commercial cooking equipment in a commercial kitchen setting.

Possible job roles relevant to this qualification may 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

Our course has been designed to meet the requirements for the SIT50422 Diploma of Hospitality Management. It contains 33 units of competency as follows:


  • 14 core units
  • 19 elective units


Core Units:


  • BSBFIN601 Manage organisational finances
  • BSBOPS601 Develop and implement business plans
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXFIN011 Manage physical assets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM009 Lead and manage people
  • SITXHRM010 Recruit, select and induct staff
  • SITXHRM012 Monitor staff performance
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXMPR014 Develop and implement marketing strategies
  • SITXWHS008 Establish and maintain a work health and safety system


 


Elective Units:


  • SITXFSA005 Use hygienic practices for food safety
  • BSBTWK501 Lead diversity and inclusion
  • SITHKOP013 Plan cooking operations
  • SITXWHS006 Identify hazards, assess and control safety risks
  • BSBOPS504 Manage business risk
  • SITXCCS010 Provide visitor information
  • SITXINV007 Purchase goods
  • BSBSUS511 Develop workplace policies and procedures for sustainability
  • SITTTVL001 Access and interpret product information
  • SITEEVT023 Plan in-house events
  • BSBTWK503 Manage meetings
  • SIRXOSM007 Manage risk to organisational reputation in an online setting
  • SITEEVT029 Research event industry trends and practice
  • BSBINS401 Analyse and present research information
  • SITTTVL004 Sell tourism products and services
  • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms
  • SITXCOM009 Address protocol requirements
  • SITXINV008 Control stock
  • SITXCCS012 Provide lost and found services

The delivery mode is a blended delivery mode combining classroom and online delivery.

  • Scheduled 15 hours for face-to-face classes and 5 hours of online (per week during term time)
  • Using the Online Learning Management System as a portal in the classroom if appropriate or other materials, the trainer will teach the unit and deepen the student’s knowledge of the unit of competency through a range of teaching and learning methods and extra resources.

Students may be eligible to obtain credits for individual units because of experience gained in the relevant field or from previous training and education. A Fee is payable for assessing your RPL status. Further information can be obtained from the Student Support Officer.

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