SIT50422 - Diploma of Hospitality Management

Qualification 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.

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, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Outcomes

Practical Skills

The course will utilize theory, case studies, practical demonstrations/role plays, and mini projects to develop practical skills, including:
  • Equipment manufacturer instructions
  • Commercial stock control procedures
  • Documentation for ordering, monitoring, and maintaining stock
  • Recording systems menus
  • Standard recipes, including recipes for special dietary requirements
  • Ordering and docketing paperwork
  • Food safety plan
  • Guidelines relating to food disposal, storage and presentation requirements
  • Safety Data Sheets (SDS) for cleaning and chemical agents
  • Workflow schedules
  • Cleaning schedules

Potential Careers

  • Banquet or Function Manager
  • Bar Manager
  • Café Manager
  • Chef De Cuisine
  • Chef Pâtissier
  • Club Manager
  • Executive Housekeeper
  • Front Office Manager
  • Gaming Manager
  • Kitchen Manager
  • Motel Manager
  • Restaurant Manager
  • Sous Chef
  • Unit Manager Catering Operations

Mode of Delivery

Face to Face

Face to Face
Practical face-to-face training is provided in a commercial kitchen.
    4 Service periods in a simulated business environment are also required.

Location

SCSB Campus: Suite 603, Level 6, 2 Meredith Street, BANKSTOWN NSW 2200
Workshop: Commercial Kitchen: 5 Good Street, Granville NSW 2142

Course Duration

This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each and 18 weeks of holidays.

Who Should Undertake This Qualification

This qualification is aimed at students who would like to enhance their skills and knowledge to create further educational and employment opportunities for themselves.

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, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors. This qualification allows for multiskilling and for specialization in accommodation services, cookery, food and beverage and gaming.

Course Entry Requirements

Must Be:

  • Be at least 18 years of age.
  • Have sub Class 500 Student Visa (In case of International Students).
  • •Successful completion of Year 12 or equivalent and above.

English Language Entry Requirements:

  • IELTS score 6.0 minimum (no lower than 6.0 in each band); or
  • TOEFL Paper-based (PBT) score of 547; or
  • TOEFL Internet-based (IBT) score 78; or
  • TOEIC score 780; or
  • PTE Score 52
  • English language competence can also be demonstrated through documented evidence of any of the following:
      Educated for 5 years in an English-speaking country; or
          Completed at least 6 months of a Certificate IV level course in an Australian RTO; or
            Successful completion of an English Placement Test

    • Language, Literacy and Numeracy

    Each student must complete the Language, Literacy and Numeracy (LLN) Indicator Tool. This LLN evaluation will assist Southern Cross School of Business in identifying each learner’s needs and appropriate support to be offered if and when required.

    Unique Student Identifier

    Each student must provide their USI (Unique Student Identifier) before they are to commence their studies. If you do not have a USI, you can create one at: https://www.usi.gov.au/students/create-your-usi

    Assessment Overview

    Each unit comprises of assessment tasks such as written questions, case studies and practical assessments must be completed in full before being submitted for marking. Assessments for qualifications are competency based, which means students are assessed against the unit of competency (unit) requirements.

    Assessment marking system:

    • Competent (C) result: the student’s submitted work satisfies the learning requirements and all competency standards for the unit (in accordance with the National Register https://training.gov.au/).
    • Not Yet Competent (NYC) result: the student’s submitted work does not demonstrate their understanding of all competency standards in the unit. If a student receives a ‘Not Yet Competent’ outcome, he or she will receive written feedback from a trainer/assessor, clearly outlining where the gaps are. The student will then be required to rectify these gaps and re-submit their assessment for marking.
    Once a student receives a satisfactory result for all required assessment tasks a competent (C) outcome will be awarded for the entire unit. The student must demonstrate their understanding of all competency standards in each unit before receiving a competent outcome.
    Students have three (3) attempts to demonstrate competency, otherwise a unit re-enrolment fee applies (please see fee schedule contained in the Student Handbook).

    Learner Resources

    Learner Resources

    SCSB provides SIT50422 Diploma of Hospitality Management students with access to a wide range of learning resources including Learner’s Guide, Power point slides, a Self-Study Guide and other assessment resources. Some of those resources have been developed in-house whereas most learning resources have been purchased from reputable resource providers available in the market. All students have the opportunity to obtain the hard copies of available resources, should they desire to do so. 

    The following units of competency are required for the completion of this course.
    Total number of units = 28

    • 11 Core Units

    • 17 elective units

    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 (Prerequisite – 1)

    SITHKOP013*

    Plan cooking operations

    SITHCCC026*

    Package prepared foodstuffs

    SITHCCC027*

    Prepare dishes using basic methods of cookery (Prerequisite – 2)

    SITHCCC028*

    Prepare appetisers and salads

    SITHCCC029*

    Prepare stocks, sauces, and soups

    SITHCCC030*

    Prepare vegetable, fruit, eggs and farinaceous dishes

    SITHCCC035*

    Prepare poultry dishes

    SITHCCC036*

    Prepare meat dishes

    SITHCCC037*

    Prepare seafood dishes

    SITHCCC040*

    Prepare and serve cheese

    SITHKOP015*

    Design and cost menus

    SITXFSA008*

    Develop and implement a food safety program

    SITHCCC038*

    Produce and serve food for buffets

    SITXINV006*

    Receive, store and maintain stock

    SITHPAT016*

    Produce desserts

    SITHKOP012*

    Develop recipes for special dietary requirements

     

    For more information about this course, please visit https://training.gov.au/Training/Details/SIT50422