SIT50416 DIPLOMA OF HOSPITALITY MANAGEMENT

The program is delivered over 75 weeks including scheduled holidays.

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.

• Successful completion of Year 11 or the equivalent level of study. Click Here
• Minimum English level of IELTS 5.5 or equivalent. Click Here
• Applicant must be 18 years of age or above.

$19,500.00 includes Material and Application Fees ($250 Application fee + $1000 Materials Fee non-refundable)

A pre-requisite unit is a unit in which a student must be deemed competent that satisfies the requirements for subsequent units within the delivery sequence

SITXFSA001 Use hygienic practices for food safety is a pre-requisite unit and must be successfully completed prior to commencing:

Individuals may enter SIT50416 Diploma of Hospitality Management after successful completion of SIT40516 Certificate IV in Commercial Cookery or with limited or no vocational experience.

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

After successful completion of this course, you could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications.

Classroom Based - course is delivered face to face through a combination of structured classroom sessions and practical training in our onsite training kitchens. We use various forms of assessment, including written assessment, practical tasks, research, projects and role plays.

Work Placement – placement is a compulsory component for this course. It is aimed at giving students a varied experience in a real life situation, under normal commercial pressures. In this live environment they will test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour”.

Students are required to undertake 48 food service period that cover breakfast, lunch, dinner and special functions in a commercial kitchen.

SCM offers Recognition of Prior Learning (RPL) and Course Credit to students through the enrolment process.

At the successful completion of the course students will be awarded with the "Testamur" and a "Record of Results" which provides detailed Units of Competency completed in the course.

At the Partial Completion of the course students will be awarded with a "Statement of Attainment" which will detail only the Units of Competency that student has achieved competency from the course.