Diploma of Hospitality Management
Provider:
Course Code:
SIT50416
CRICOS Code:
091576F
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
52-Week
Study Mode:
Full Time
Location:
Victoria (Melbourne 3000)
Course Fee:
$11,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
Monthly
Course Overview
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 Structure
The following 28 units of competency must be completed in order to achieve this qualification:
Core Units
- BSBDIV501 Manage diversity in the workplace
- BSBMGT517 Manage operational plan
- SITXCCS007 Enhance customer service experiences
- SITXCCS008 Develop and manage quality customer service practices
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXFIN004 Prepare and monitor budgets
- SITXGLC001 Research and comply with regulatory requirements
- SITXHRM002 Roster staff
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- SITXMGT002 Establish and conduct business relationships
- SITXWHS003 Implement and monitor work health and safety practices
Elective Units
- SITXFSA001 Use hygienic practices for food safety
- SITHKOP005 Coordinate cooking operations
- SITXHRM004 Recruit, select and induct staff
- SITXINV002 Maintain the quality of perishable items
- SITXINV003 Purchase goods
- SITXINV004 Control stock
- SITHCCC019* Produce cakes, pastries and breads
- SITHFAB007 Serve food and beverage
- SITHFAB016 Provide advice on food
- SITHIND002 Source and use information on the hospitality industry
- SITHCCC001 Use food preparation equipment
- SITHCCC006* Prepare appetisers and salads
- SITHCCC003* Prepare and present sandwiches
- SITHCCC018* Prepare food to meet special dietary requirements
- SITHCCC007* Prepare stocks, sauces and soups
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | 18 years and above. |
| Academic Entry Requirements | Schooling equivalent to Australian Year XII. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Minimum IELTS band 5.5 or equivalent.
|
Career Opportunities
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager.
Internship or Work Placement
This course requires a total of 128 work placement hours to be completed.
Training Kitchen location: 54-56 La Trobe Street, Melbourne, VIC 3000