SIT50416 Diploma of Hospitality Management (Superseded)

Duration: 52 weeks (including term break) CRICOS Course Code: 109430F

Course Fees: A$17,800 Enrolment Fees: A$200 Material Fees: A$800

Practical Kitchen Location: 441/D, Magill Rd, St Morris SA 5068

Qualification Description

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 multi skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Licensing/Regulatory Information: No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

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

Academic Requirements

English Language Requirements

Academic IELTS 5.5 overall, no less than 5.0 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

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.

Career Opportunities

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

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
Sous chef
Unit manager catering operations.

Unit of Competency

Our course has been designed to meet the requirements for the SIT50416 Diploma of Hospitality Management. It contains 28 units of competency as follows:

13 core units
15 elective units

Core Units:

BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance the customer service experience
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

Elective Units:

SITXFSA001 Use hygienic practices for food safety
SITHKOP005 Coordinate cooking operations
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetizers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare sea food dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
BSBCMM401 Make a presentation
SITXHRM004 Recruit, select and induct staff
BSBADM502 Manage meetings
SITXFSA002 Participate in safe food handling practices

Mode of Study

Students study full time mixed mode of delivery that integrates:

Cookery Practical Sessions

For cookery classes, students will undertake training and assessment in a commercial kitchen. For other hospitality units, students will participate in simulated hospitality settings. These sessions provide an environment for students to work on practical learning for each unit. This is done under the guidance of the trainer. Practical activities scenarios and role plays are provided in classes no bigger than 20 students. Students are encouraged to support each other in pairs and small groups. Kitchens are fully equipped with large and small commercial equipment. Some units require more practical skills than others.

Complete, clean laundered and ironed uniform and correct footwear must be worn at all times while attending practical class. The uniform and Starter toolkit for practical kitchen will be provided by Sunbeam.

Students are required to complete the followings

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

Recognition of Prior Learning (RPL) and Credit Transfer (CT)

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.