CRICOS CODE 091008E

SIT50416 Diploma of Hospitality Management

COURSE DESCRIPTION

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. This course provides the skills and knowledge for an individual to be competent in the middle management level as a Manager, Supervisor or Team Leader in any hospitality area.

ENTRY REQUIREMENTS

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

    • Applicants must be minimum 18 years of age at the time of commencement
    • Successful completion of Australian Equivalent Year 12 qualification or higher
    • Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent.

In addition,

  • Cookery pathway Candidates should be able to handle and cook diary products and non-vegetarian food items including beef and pork.
  • Applicants should have basic computer and MS Office skills (Word, Excel and PowerPoint).
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

COURSE DURATION

This course will be delivered over 83 weeks of full time study including 22 weeks of holidays and breaks.

It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or Credit Transfer.

TARGET GROUP

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry at the middle management level.

PATHWAYS INTO THE QUALIFICATION

Individuals may enter SIT50416 – Diploma of Hospitality Management with limited or no vocational experience and without a lower level qualification. Even though, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience within the hospitality industry prior to entering.

PATHWAYS FROM THE QUALIFICATION

After achieving SIT50416 – Diploma of Hospitality Management, individuals could progress to Advance diploma of Hospitality Management or higher education qualifications in Hospitality.

CAREER OPPORTUNITIES

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager. Possible job titles include:

  • chef de cusine
  • kitchen manager
  • restaurant manager
  • sous chef

DELIVERY

Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises. Students have to complete minimum of 12 sessions (48 hours of Practical placement) of Worked based Training (WBT) during their studies.

DELIVERY LOCATION

17-35 Abbotsford Street, West Melbourne & 14/65 Mark Street, North Melbourne

ASSESSMENTS

Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to: Knowledge Test (MCQ), Written Assignment, Practical Observation / Demonstration, Logbook, Role Play, Project, Portfolio and Case study.

RPL/CREDIT TRANSFERS

The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

UNIT OF COMPETENCE

To attain the SIT50416 Diploma of Hospitality Management, 28 units must be completed, consisting of 13 core units and 15 elective units

CORE UNITS

1 BSBDIV501 Manage diversity in the workplace
2 BSBMGT517 Manage operational plan
3 SITXCCS007 Enhance customer service experiences
4 SITXCCS008 Develop and manage quality customer service practices
5 SITXCOM005 Manage conflict
6 SITXFIN003 Manage finances within a budget
7 SITXFIN004 Prepare and monitor budgets
8 SITXGLC001 Research and comply with regulatory requirements
9 SITXHRM002 Roster staff
10 SITXHRM003 Lead and manage people
11 SITXMGT001 Monitor work operations
12 SITXMGT002 Establish and conduct business relationships
13 SITXWHS003 Implement and monitor work health and safety practices

COMMON ELECTIVE UNITS

14 SITHCCC001 Use food preparation equipment
15 SITHCCC005 Prepare dishes using basic methods of cookery
16 SITHKOP005 Coordinate cooking operations
17 SITHPAT006 Produce desserts
18 SITXCOM002 Show social and cultural sensitivity
19 SITXFSA001 Use hygienic practices for food safety
20 SITXFSA002 Participate in safe food handling practices

ELECTIVE OPTION 1: COOKERY PATHWAY

21 SITHCCC006 Prepare appetisers and salads
22 SITHCCC007 Prepare stocks, sauces and soups
23 SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
24 SITHCCC012 Prepare poultry dishes
25 SITHCCC013 Prepare seafood dishes
26 SITHCCC014 Prepare meat dishes
27 SITHCCC018 Prepare food to meet special dietary requirements
28 SITHCCC019 Produce cakes, pastries and breads

ELECTIVE OPTION 2: PATISSERIE PATHWAY

21 SITHPAT001 Produce cakes
22 SITHPAT002 Produce gateaux, torten and cakes
23 SITHPAT003 Produce pastries
24 SITHPAT004 Produce yeast based bakery products
25 SITHPAT005 Produce petits fours
26 SITHPAT007 Prepare and model marzipan
27 SITXINV002 Maintain the quality of perishable items
28 SITXWHS002 Identify hazards, assess and control safety risks

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