SIT50416 – Diploma of Hospitality Management
Cricos Course Code: 091060A
What is the Qualification About?
Qualification Entry Requirements
New England College Entry Requirements
- Students must be a minimum of 18 years of age, or turning 18 years of age prior to commencement of their study.
- Students require a completed Year 10 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN level and personal competencies .
- Student material fees include a chef’s uniform including hat and a tool kit.
- Commitment to completing the minimum 48 shifts of practical placement.
- International English Language Testing System (IELTS), academic module – score of 5.5 with no individual score less than 5.0. NOTE: All applicants from AL3 countries must sit an IELTS test.
- Test of English as a Foreign Language (TOEFL) –internet based test, a minimum score of 46.
- Pre-entry Oxford English online test result of no less than B2 with no category lower than B1.
Course Duration
- 20 Weeks of Classroom/Kitchen based training
- 8 Weeks (6 weeks completed alongside the course, 2 week scheduled block*)
- 4 Weeks of academic re-view/break**
Delivery And Assessment
- Classroom / face to face
- Simulated learning activities
- Self-directed study
- Vocational Placement
Career Outcomes
- Banquet or Function Manager
- Bar Manager
- Cafe Manager
- Chef de Cuisine
- Chef Patissier
- Club Manager
- Executive Housekeeper
- Front Office Manager
- Kitchen Manager
- Motel Manager
- Restaurant Manager
- Sous Chef
- Unit manager Catering Operations
Pathways
Certificate Issuance
A Certificate is issued where all 28 units have been deemed competent. A Statement of Attainment is issued when only some units are deemed competent and the course is not completed in full.
Issuing of your Certificate and or Statement of Attainment occurs within 30 days of your last unit being deemed competent, however, this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have any outstanding fees.
Qualification Rules & Units of Competency
28 Units in Total 13 core unit + 15 elective units
The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes.
BSBDIV501 – Manage diversity in the workplace
BSBMGT517 – Manage operational plan
SITXCCS007 – Enhance customer service experiences
SITXCCS008 – Develop and manage quality customer service practices
SITXCOM005 – Manage conflict
SITXFIN003 – Manage finances within a budget
SITXFIN004 – Prepare and monitor budgets
SITXGLC001 – Research and comply with regulatory requirements
SITXHRM002 – Roster staff
SITXHRM003 – Lead and manage people
SITXMGT001 – Monitor work operations
SITXMGT002 – Establish and conduct business relationships
SITXWHS003 – Implement and monitor work health and safety practices
SITXFSA001 – Use hygienic practices for food safety
SITHCCC020 – Work effectively as a cook
SITHCCC001 – Use food preparation equipment
SITHCCC003 – Prepare and present sandwiches
SITHCCC004 – Package prepared foodstuffs
SITHCCC005 – Prepare dishes using basic methods of cookery
SITHCCC006 – Prepare appetisers and salads
SITHCCC007 – Prepare stocks, sauces and soups
SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 – Prepare poultry dishes
SITHCCC013 – Prepare seafood dishes
SITHCCC014 – Prepare meat dishes
SITHCCC017 – Handle and serve cheese
SITHCCC018 – Prepare food to meet special dietary requirements
SITHCCC019 – Produce cakes, pastries and breads
Fees & Charges
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