Program Overview

SIT50422 Diploma of Hospitality Management

Course Description

The Diploma of Hospitality Management reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of the industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Course Structure

• SIT50422 Diploma of Hospitality Management consists of twenty-eight (28) units of competency, comprising 11 core units and 17 elective units, in accordance with the packaging rules.

Core Units

• SITXCCS015 | Enhance customer service experiences
• SITXCCS016 | Develop and manage quality customer service practices
• SITXCOM010 | Manage conflict
• SITXFIN009 | Manage finances within a budget
• SITXFIN010 | Prepare and monitor budgets
• SITXGLC002 | Identify and manage legal risks and comply with law
• SITXHRM008 | Roster staff
• SITXHRM009 | Lead and manage people
• SITXMGT004 | Monitor work operations
• SITXMGT005 | Establish and conduct business relationships
• SITXWHS007 | Implement and monitor work health and safety practices

Elective Units

• SITXFSA005 | Use hygienic practices for food safety
• SITHKOP013* | Plan cooking operations
• SITHCCC023* | Use food preparation equipment
• SITHCCC027* | Prepare dishes using basic methods of cookery
• SITHCCC028* | Prepare appetizers and salads
• SITHCCC029* | Prepare stocks, sauces, and soups
• SITHCCC030* | Prepare vegetable, fruit, egg, and farinaceous dishes
• SITHCCC035* | Prepare poultry dishes
• SITHCCC036* | Prepare meat dishes
• SITHCCC037* | Prepare seafood dishes
• SITHCCC041* | Produce cakes, pastries and breads
• SITHCCC042* | Prepare food to meet special dietary requirements
• SITXFSA006 | Participate in safe food handling practices
• SITHKOP012* | Develop recipes for special dietary requirements
• BSBOPS502 | Manage business operational plans
• BSBTWK501 | Lead diversity and inclusion
• HLTAID011 | Provide First Aid

Entry Requirements

• International Students must be 18 years of age at the time of enrolment
• Academic Entry Requirements: Year 12 or equivalent of Australian HSC
• English Language Entry Requirements: IELTS score 6.0 (with no bands less than 5.5) or equivalent Pearson Test of English (PTE)

Career Opportunities

• Graduates at this level will have skills for work
• Job roles and titles may vary but can include:
  • 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

Education Pathways

• After successfully achieving SIT50422 Diploma of Hospitality Management, graduates may undertake SIT60316 Advanced Diploma of Hospitality Management

Exit Point/Award

• Students that successfully complete all 28 units of competency as stated in the Course Structure will be issued with SIT50422 Diploma of Hospitality Management
• Students that complete some but not all of the units of competency as stated in the Course Structure may be issued with a Statement of Attainment
• This qualification is recognised nationally under the Australian Qualifications Framework (AQF)