SIT50416 Diploma of Hospitality Management
SIT50416 Diploma of Hospitality Management
This qualification is designed to produce commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. Program Design SITXFSA001 Use hygienic practices for food safety SITXMGT001 Monitor work operations SITXFSA002 Participate…
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COURSE DESCRIPTION
This qualification is designed to produce commercial cooks who have a supervisory or team
leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Program Design
SITXFSA001 Use hygienic practices for food safety
SITXMGT001 Monitor work operations
SITXFSA002 Participate in safe food handling practices
SITXWHS003 Implement and monitor work health and safety practices
BSBSUS201 Participate in environmentally sustainable work practices
BSBSUS401 Implement and monitor environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHKOP004 Develop menus for special dietary requirements
SITHKOP001 Clean kitchen premises and equipment
SITXCOM005 Manage conflict
SITHCCC001 Use food preparation equipment
SITXFIN003 Manage finances within a budget
SITHCCC005 Prepare dishes using basic methods of cookery
SITXHRM003 Lead and manage people
SITHCCC003 Prepare and present sandwiches
BSBDIV501 Manage diversity in the workplace
SITHCCC006 Prepare appetisers and salads
SITXINV003 Purchase goods
SITHCCC007 Prepare stocks, sauces, and soups
SITXINV001 Receive and store stock
SITHCCC008 Prepare vegetable, fruit, egg, and farinaceous dishes
SITHCCC015 Produce and serve food for buffets
SITHCCC012 Prepare poultry dishes
SITHCCC004 Package prepared foodstuffs
SITHCCC013 Prepare seafood dishes
SITHKOP003 Plan and display buffets
SITHCCC014 Prepare meat dishes
SITHKOP006 Plan catering for events or functions
SITHCCC018 Prepare food to meet special dietary requirements
HLTAID003 Provide first aid
SITHCCC019 Produce cakes, pastries, and breads
BSBMGT517 Manage operational plan
SITHPAT006 Produce desserts SITXCCS007 Enhance customer service experiences
SITXINV002 Maintain the quality of perishable items
SITXCCS008 Develop and manage quality customer service practices
SITHCCC020 Work effectively as a cook SITXFIN004 Prepare and monitor budgets
SITXHRM001 Coach others in job skills SITXGLC001 Research and comply with regulatory requirements
SITHKOP002 Plan and cost basic menus
SITXHRM002 Roster staff
SITHKOP005 Coordinate cooking operations
SITXMGT002 Establish and conduct business relationships
Entry Requirements
Learning Pathways
On completion of this course you may take up further study in
• SIT60316 Advanced Diploma in Hospitality Management or
• Degree Qualifications in Hospitality Management
REQUIREMENTS
Must be a minimum of 18 years of age
AND
• Academic criteria – Have satisfactorily completed Australian Year 12 or equivalent
AND
• English language proficiency – An IELTS score of 5.5 (Academic) or ISLPR 2+, TOEFL 197 (CB) or 46 (iBT),
PTE Academic Score of 42 (no communicative skill score less than 42), Cambridge English: Certificate in
Advanced English (CAE) of 47 is required to satisfy the English language entry requirements for our courses.
(Contact the College for information on equivalent English language qualifications)
OR
• Evidence that within two years of their application date, they have successfully completed Certificate IV or
higher-level qualification from the Australian Qualifications Framework
OR
• For level 1 countries students, they successfully complete the Language, Literacy and Numeracy (LLN) Test
administered by The Healey International College
EDUCATIONAL INSTITUTION
