SIT50416 Diploma of Hospitality Management
SIT50416 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. Course Opportunities This qualification…
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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.
Course Opportunities
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, cafes, and coffee shops.
Course Structure
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITHCCC001 Use food preparation equipment
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHKOP001 Clean kitchen premises and equipment 13
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC012 Prepare poultry dishes
- SITHCCC013 Prepare seafood dishes
- SITHCCC006 Prepare appetisers and salads
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC014 Prepare meat dishes
- SITHCCC019 Produce cakes, pastries and breads
- SITHCCC020 Work effectively as a cook
- BSBTWK501 Manage diversity in the workplace
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- SITXCCS007 Enhance customer service experiences
- SITXHRM002 Roster staff
- BSBOPS502 Manage operational plan
- SITXCCS008 Develop and manage quality customer service practices
- SITXFIN004 Prepare and monitor budgets
- SITXGLC001 Research and comply with regulatory requirements
- SITXMGT002 Establish and conduct business relationships
- BSBTWK503 Manage meetings
Assessment Method
• Demonstrations • Written Questions Answers • Case Studies • Projects • Workplace Training
Employment Pathway for Students
• Banquet or function manager • Bar manager • Chef manager • Chef de cuisine • Executive housekeeper • Chef patisserie • Front office manager • Gaming manager • Kitchen manager • Motel manager • Restaurant manager • Sous chef • Unit manager (catering operations)
REQUIREMENTS
Academic Requirements
Australian year 12 Equivalent of other countries
Age Requirements
For international students COE has a requirement that all students must be over 18 years of age at the commencement of course.
International English Language Testing System (IELTS) – Academic: 5.5
Test of English as Foreign Language (TOEFL) – Paper Based Test (PBT): 527
Pearson Test of English Academic (PTE Academic) – Paper Based Test (PBT): 46 (with no communicative skill score less than 42)
EDUCATIONAL INSTITUTION
