SIT50422 Diploma of Hospitality Management

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

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

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 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
SITXFSA006 Participate in safe food handling practices
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHPAT016 Produce desserts
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHKOP013 Plan cooking operations
SITHIND006 Source and use information on the hospitality industry
SITXHRM010 Recruit, select and induct staff
SITXHRM007 Coach others in job skills
SITXFIN008 Interpret financial information
BSBCMM411 Make presentations

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.