This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions. To gain the SIT50416 – Diploma of Hospitality Management a successful assessment outcome for the following 28 units must be achieved.
|Units:||28 units (13 core, and 15 electives)|
|Location:||10 Blissington Street, Springvale Vic 3171|
|Delivery Mode:||Face to face; classroom. Assessment methods will be gathered by way of written tests and practical observation.|
|Duration:||This program will be delivered over a period of 78 Weeks, Theory & Practical Face to Face Delivery – 1180 Hours = 20 hours per week x 59 weeks, with 19 weeks of breaks. Work Based Training – 192 hours – This will be ran in conjunction with face to face delivery.|
|Assessment:||Methods for assessment include written Q&A, observations or projects
Prior experience: RPL & Credit Transfer is available
|Career Opportunities:||This qualification provides a pathway to work in various organisations which includes restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.
Possible job titles include:
▪ sous chef
▪ café manager
▪ chef de cuisine
▪ kitchen manager
There are no pre-requisites for this course.
You are required to undertake a pre-training review process to determine if you are suitable for this course.
Recognition of Prior Learning and Credit Transfer:
Recognition of Prior Learning (RPL) and Credit Transfer (CT) is the learner’s opportunity to have their prior skills and/ or competencies recognised. These skills and competencies may relate to units you will undertake as part of this course, and as a result, can exempt you from studying – Please talk to our Administration Staff for further assistance.
SIT-Tourism,Travel and Hospitality Training Package (Release 1.0-1.1)
A successful completion of 28 units (13 core, and 15 electives) is required to achieve this qualification.
|SITXHRM003||Lead and Manage People|
|BSBDIV501||Manage diversity in workplace|
|SITXMGT001||Monitor work operations|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITXFIN003||Manage finances within a budget|
|BSBMGT517||Manage operational plan|
|SITXCCS007||Enhance customer service experiences|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN004||Prepare and monitor budgets|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXMGT002||Establish and conduct business relationships|
|SITXFSA001||Use hygienic practices for food safety|
|SITHCCC001||Use food preparation equipment|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHKOP001||Clean kitchen premises and equipment|
|SITHKOP002||Plan and cost basic menus|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHCCC019||Produce Cakes, pastries and breads|
|SITHCCC020||Work effectively as a cook|