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Diploma of Hospitality Management

Provider:
Wakefield International College
Course Code:
SIT50422
CRICOS Code:
110395E
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
104-Week
Study Mode:
Full Time
Location:
South Australia (Adelaide South)
Course Fee:
$28,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
Monthly
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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.

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.

Course Structure

The following 28 units of competency are required to complete this course:

Core Units

  1. SITXCCS015 Enhance customer service experiences
  2. SITXCCS016 Develop and manage quality customer service practices
  3. SITXCOM010 Manage conflict
  4. SITXFIN009 Manage finances within a budget
  5. SITXFIN010 Prepare and monitor budgets
  6. SITXGLC002 Identify and manage legal risks and comply with law
  7. SITXHRM008 Roster staff
  8. SITXHRM009 Lead and manage people
  9. SITXMGT004 Monitor work operations
  10. SITXMGT005 Establish and conduct business relationships
  11. SITXWHS007 Implement and monitor work health and safety practices

Elective Units:

  1. SITHIND005 Use hygienic practices for hospitality service
  2. SITHIND008 Work effectively in hospitality service
  3. SITHCCC025* Prepare and present sandwiches
  4. SITHCCC026* Package prepared foodstuffs
  5. SITHCCC028* Prepare appetisers and salads
  6. SITHCCC029* Prepare stocks, sauces and soups
  7. SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  8. SITHCCC031* Prepare vegetarian and vegan dishes
  9. SITHCCC035* Prepare poultry dishes
  10. SITHCCC036* Prepare meat dishes
  11. SITHCCC037* Prepare seafood dishes
  12. ITHCCC038* Produce and serve food for buffets
  13. SITHCCC039* Produce pates and terrines
  14. SITHCCC040* Prepare and serve cheese
  15. SITHCCC041* Produce cakes, pastries and breads
  16. SITHCCC043* Work effectively as a cook
  17. SITHCCC042* Prepare food to meet special dietary requirements

Entry Requirement

Admission Requirements
Academic Entry Requirements Completion of Year 12 and or equivalent

Minimum Age to Apply Minimum age of 18 years

Mature Age students will also be considered without the minimum education requirements providing they have relevant work experience within the chosen area of study and a demonstrated capacity to meet the course requirements. 
Language Requirement
IELTS Score (Minimum) English proficiency levels of IELTS 5.5 or equivalent or completion of a Literacy, Language and Numeracy (LLN) assessment at ACSF Level 4

Career Opportunities

Candidates who complete this qualification may be able to gain employment in the following positions:

  • Restaurant Manager
  • Sous Chef
  • Motel Manager
  • Hospitality Manager

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