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.

Role of graduates may vary from sector to sector. However, graduates with proper employability skills should be able to work as:

• Hotel Manager
• Restaurant Manager
• Holiday Park Manager
• Café manager

Our course has been designed to meet the requirements for the SIT50422 Diploma of Hospitality Management. It contains 28 units of competency as follows:

• 11 core units
• 17 elective units

Core Units

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 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

Elective Units

SITXFSA005 Use hygienic practices for food safety

SITHKOP013 Plan cooking operations

SITHCCC023 Use food preparation equipment

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC028 Prepare appetisers and salads

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC035 Prepare poultry dishes

SITHCCC036 Prepare meat dishes

SITHCCC037 Prepare seafood dishes

SITHIND006 Source and use information on the hospitality industry

SITHPAT016 Produce desserts

SITXFSA006 Participate in safe food handling practices

BSBCMM411 Make presentations

SITXFIN008 Interpret financial information

SITXHRM010 Recruit, select and induct staff

SITXHRM007 Coach others in job skills

Students study full time mixed mode of delivery that integrates:

• Scheduled hours for face-to-face classes (20 hours 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 are required to complete the following

Students are required to complete a total of 12 service periods for this course.

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.