SIT50422 Diploma of Hospitality Management
SIT50422 Diploma of Hospitality Management
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. Pre-requisites A pre-requisite unit…
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COURSE DESCRIPTION
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.
Pre-requisites
A pre-requisite unit is a unit in which a student must be deemed competent that satisfies the requirements for subsequent units within the delivery sequence
SITXFSA001 Use hygienic practices for food safety is a pre-requisite unit and must be successfully completed prior to commencing:
- 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
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHCCC019 Produce cakes, pastries and breads
- SITHCCC020 Work effectively as a cook
Pathways
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job titles include:
- banquet or function manager
- café manager
- executive housekeeper
- front office manager
- kitchen manager
- restaurant manager
- sous chef
After successful completion of this course, you could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications.
Course Delivery, Assessment and Work placement
Classroom Based – course is delivered face to face through a combination of structured classroom sessions and practical training in our onsite training kitchens. We use various forms of assessment, including written assessment, practical tasks, research, projects and role plays.
Work Placement – placement is a compulsory component for this course. It is aimed at giving students a varied experience in a real life situation, under normal commercial pressures. In this live environment they will test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour”.
Students are required to undertake 48 food service period that cover breakfast, lunch, dinner and special functions in a commercial kitchen.
REQUIREMENTS
Successful completion of Year 11 or the equivalent level of study.
Minimum English level of IELTS 6.0 or equivalent.
Applicant must be 18 years of age or above.
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