Hospitality Management Courses
SIT50422 Diploma of Hospitality Management
- Duration - 68 Weeks
Course Overview
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 the 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, cafes, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Students are required to undertake 48 hours of work placement in order to successfully complete this course.
Course Mode, Delivery and Duration
This program will be delivered in the classroom. Practical components for the unit SITXFSA001 Use hygienic practices for food safety will be provided in a commercial training kitchen.
This qualification is expected to be completed in 68 weeks. This will include 50 weeks of face-to-face training and assessment spread over 5 terms of 10 weeks each and 18 weeks of term breaks (accumulative).
Students will also need to complete work placement as part of their course. This will be an additional 48 hours (for the unit SITHKOP005 Coordinate cooking operations) concurrently in term 3.
Entry Requirement
Students entering this course at Mint International College must meet the following entry requirements:
Age Requirements
Students must be a minimum age of 18 years or above at the time of course commencement.
Academic Requirements
To enter this qualification, applicants should have successfully completed the equivalent of Australian Year 12 or Certificate III or higher.
English Language Requirements
To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:
- Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South America or Ireland.
- Completed In Australia A Substantial Component (At Least 50%) Of A Qualification At AQF Level 4 Or Higher in English.
- Successfully Completed In Australia Year 12 Of Secondary School In English.
- Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.
Pathways
Students who complete this course may wish to continue their education into a range of Advanced Diploma qualifications, such as the SIT60316 Advanced Diploma of Hospitality Management.
After graduating, you could find employment in the following positions:
- banquet or function manager
- bar manager
- café manager
- club manager
- front office manager
- motel manager
- restaurant manager
Core Units
Code | Title | Pre-requisite |
---|---|---|
SITXCCS015 | Enhance customer service experiences | NIL |
SITXCCS016 | Develop and manage quality customer service practices | NIL |
SITXCOM010 | Manage conflict | NIL |
SITXFIN009 | Manage finances within a budget | NIL |
SITXFIN010 | Prepare and monitor budgets | NIL |
SITXGLC002 | Identify and manage legal risks and comply with law | NIL |
SITXHRM008 | Roster staff | NIL |
SITXHRM009 | Lead and manage people | NIL |
SITXMGT004 | Monitor work operations | NIL |
SITXMGT005 | Establish and conduct business relationships | NIL |
SITXWHS007 | Implement and monitor work health and safety practices | NIL |
Elective Units
Code | Title | Pre-requisite |
---|---|---|
SITXFSA005 | Use hygienic practices for food safety | Nil |
SITHCCC023* | Use food preparation equipment | SITXFSA005 |
SITHCCC027* | Prepare dishes using basic methods of cookery | SITXFSA005 |
SITHCCC029* | Prepare stocks, sauces and soups | SITXFSA005 SITHCCC027 |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005 SITHCCC027 |
SITHCCC035* | Prepare poultry dishes | SITXFSA005 SITHCCC027 |
SITHCCC028* | Prepare appetisers and salads | SITXFSA005 |
SITHCCC036* | Prepare meat dishes | SITXFSA005 SITHCCC027 |
SITHCCC037* | Prepare seafood dishes | SITXFSA005 SITHCCC027 |
SITHCCC041* | Produce cakes, pastries and breads | SITXFSA005 SITHCCC027 |
SITHCCC039* | Produce pates and terrines | SITXFSA005 SITHCCC027 |
SITHCCC026* | Package prepared foodstuffs | SITXFSA005 |
SITHCCC040* | Prepare and serve cheese | SITXFSA005 |
SITHCCC031 | Prepare vegetarian and vegan dishes | SITXFSA005 SITHCCC027 |
SITHCCC042* | Prepare food to meet special dietary requirements | SITXFSA005 SITHCCC027 |
SITHKOP013* | Plan cooking operations | SITXFSA005 |
SITXWHS008 | Establish and maintain a work health and safety system | Nil |
- Practical placement is a compulsory component of this course in order to achieve this qualification. 48 hours in an operational commercial kitchen work placement required.
- Further information: https://training.gov.au/Training/Details/SIT50416
Melbourne Campus
Level 1/ 540 Elizabeth Street, Melbourne, VIC, 3000, Australia.
Melbourne Kitchen
54, La Trobe Street, Melbourne, VIC, 3000, Australia.
Adelaide Campus
Level 1/ 12 Pirie Street, Adelaide , SA, 5000, Australia.
Adelaide Kitchen
15 Mitton Avenue, Henley Beach, SA 5022, Australia.