SIT50416 – Diploma of Hospitality Management

Cricos Course Code: 091060A

RTO No: 31943

ABN: 40 135 331 494

Cricos Code: 03113M

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What is the Qualification About?

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.

Qualification Entry Requirements

There are no training package entry requirements for this qualification.

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 12 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN level and personal competencies .
⇒ Students must have completed SIT40516 Certificate IV in Commercial Cookery to be able to gain entry into SIT50416 Diploma of Hospitality Management.
⇒ Student’s must have English proficiency as guided by New England College’s English Proficiency Policy and Procedures.

If a student’s first language is not English, they must satisfy one of the following English language proficiency requirements:
⇒ 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

The duration of the course is 26 Weeks, comprising of:
⇒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**

**Academic break times are indicative and are subject to change

Delivery And Assessment

⇒ Classroom / face to face
⇒ Simulated learning activities
⇒ Self-directed study
⇒ Vocational Placement

Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and skill assessments are required to be completed with a competent outcome for each unit to achieve your certificate.

Career Outcomes

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

⇒ Banquet or Function Manager
⇒ Bar Manager
⇒ Café Manager
⇒ Chef de Cuisine
⇒ Chef Patissier
⇒ Club Manager
⇒ Executive Housekeeper
⇒ Front Office Manager
⇒ Gaming Manager
⇒ Kitchen Manager
⇒ Motel Manager
⇒ Restaurant Manager
⇒ Sous Chef
⇒ Unit manager Catering Operations

Pathways

After completing this course, students may work in the industry or take further studies such as SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management..

For other relevant qualifications or explore further study options in the cookery sector please refer to www.training.gov.au

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 and 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