SIT50416 DIPLOMA OF HOSPITALITY
Duration
The program is delivered over 75 weeks
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
Entrance Requirements
- 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
Pre-requisites
SITXFSA001 Use hygienic practices for food safety must be successfully completed prior to commencing
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SITHCCC001
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Use food preparation equipment |
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SITHCCC005 | |
Prepare dishes using basic methods of cookery |
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SITHCCC006 | |
Prepare appetisers and salads |
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SITHCCC007 | |
Prepare stocks, sauces and soups |
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SITHCCC008
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Prepare vegetable, fruit, egg and farinaceous dishes |
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SITHCCC012 | |
Prepare poultry dishes |
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SITHCCC013 | |
Prepare seafood dishes |
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SITHCCC014 | |
Prepare meat dishes |
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SITHCCC018 | |
Prepare food to meet special dietary requirements |
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SITHCCC019 | |
Produce cakes, pastries and breads |
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SITHCCC020 | |
Work effectively as a cook |
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SITHKOP005 | |
Coordinate cooking operations |
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SITHPAT006 | |
Produce desserts |
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SITHASC002 | |
Prepare Asian appetisers and snacks |
Pathways
Pathways into the Qualification
Individuals may enter Diploma of Hospitality Management with limited or no vocational experience and without a lower level qualification.
Pathways from the Qualification
After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications
Job Roles
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:
- banquet or function manager
- chef de cuisine
- chef patissier
- executive housekeeper
- front office manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager (catering operations).
Units
Core Units
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BSBDIV501
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Manage diversity in the workplace |
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BSBMGT517 | |
Manage operational plan |
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SITXCCS007 | |
Enhance customer service experiences |
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SITXCCS008 | |
Develop and manage quality customer service practices |
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SITXCOM005
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Manage conflict |
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SITXFIN003 | |
Manage finances within a budget |
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SITXFIN004 | |
Prepare and monitor budgets |
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SITXGLC001 | |
Research and comply with regulatory requirements |
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SITXHRM002 | |
Roster staff |
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SITXHRM003 | |
Lead and manage people |
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SITXMGT001 | |
Monitor work operations |
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SITXMGT002 | |
Establish and conduct business relationships |
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SITXWHS003 | |
Implement and monitor work health and safety practices |
Elective Units
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SITXFSA001 | |
Use hygienic practices for food safety |
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SITHCCC020 | |
Work effectively as a cook * |
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HLTAID003 | |
Provide first aid |
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SITXFSA002 | |
Participate in safe food handling practices |
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SITHCCC005 | |
Prepare dishes using basic methods of cookery * |
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SITHCCC006 | |
Prepare appetisers and salads * |
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SITHCCC007 | |
Prepare stocks, sauces and soups * |
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SITHCCC008 | |
Prepare vegetable, fruit, egg and farinaceous dishes * |
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SITHCCC012 | |
Prepare poultry dishes * |
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SITHCCC013 | |
Prepare seafood dishes * |
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SITHCCC014 | |
Prepare meat dishes * |
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SITHCCC018 | |
Prepare food to meet special dietary requirements * |
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SITHCCC019 | |
Produce cakes, pastries and breads * |
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SITXMPR001 | |
Coordinate production of brochures and marketing materials |
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SITXMPR002 | |
Create a promotional display or stand |
Course Delivery
Classroom based training sessions to develop the knowledge and theoretical understandings required to undertake food processing and practical training and experience in a commercial kitchen
Assessment
Learners will be assessed through projects, case scenarios, research and observation in the workplace. Students will be required to undertake 144 hours of work placement.
RPL / Course Credit
SCM offers Recognition of Prior Learning (RPL) and Course Credit to students through the enrolment process.
Completion
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.
Fees
$19,500 .00 ($18,500.00 tuition fee, ($200.00 Application Fee, $800.00 Material Fees (non- refundable)