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 in depth industry knowledge to co-ordinate hospitality operations.
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and in depth industry knowledge to co-ordinate 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 hospitality industry under managerial roles. Business such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops can be considered as prospective employer. This qualification allows individuals into gaining experience and upskilling themselves in sectors such as accommodation services, cookery, food and beverage and gaming.
The skills acquired under this course must be applied in accordance with Commonwealth and State/Territory legislations, Australian standards and industry codes of practice.
The latest release of the qualification and packaging rules can be found at the following link:
About this course:
- Education – Year 12 HSC or equivalent Level of qualification or above and;
- Age – 18 Years or above and;
- Academic – Student must fulfil at least one of the following conditions:
- IELTS score of 5.5 bands overall with min. of 5.0 bands in each section or; (test result must be no more than 2 years old)
- Upper intermediate or;
- EAP from approved ELICOS/ESL centre or;
- VET course equivalent to Certificate IV or above in Australia
Note: Students who do not meet the English requirement as above will be subject to LLN Test/screening.
Assessments may include combination of written tests, group discussions and oral communication presentations, case study, written reports, research and reports (web based as well field based), final projects/assignment, and final written exams.
It is recommended that students consider assessments preparation an outside of classroom activity.
This program is delivered in the classroom and practical training kitchen
Prior to commencement, students will provided with class timetable. Students are encouraged to attend orientation session where staff will outline the learning and assessment processes, support services and other relevant information. This forms part of the general orientation that Austech Business Institute provides as part of student onboarding process.
Who should apply for this course and why?
This course is suitable for individuals:
- Having passion for hospitality industry
- Seeking career in kitchen management
- Seeking to enter hospitality sector
- Seeking a pathway to higher-level qualifications
Students with an Australian VET qualification will be granted a Direct Credit Transfer provided their qualification and units of competency match exactly with the units delivered. Credit Transfer process is subject to approval and managed by our internal team.
Students who complete this course may wish to continue their education into a range of Advanced Diploma qualifications, such as the SIT60316 Advanced Diploma of Hospitality Management and or Higher Education leading to relevant Business and Hospitality Management Bachelor’s degree courses.
Units of Competency
To be awarded the SIT50422 Diploma of Hospitality Management, participants must complete a total of 28 units of competency, consisting of 11 core and 17 elective units.
Enhance customer service experiences
Establish and conduct business relationships
Develop and manage quality customer service practices
Design and produce business documents
Identify and manage legal risks and comply with law
Analyse and present research information
Lead and manage people
Implement and monitor work health and safety practices
Monitor work operations
Manage finances within a budget
Prepare and monitor budgets
Use hygienic practices for food safety
Prepare dishes using basic methods of cookery
Use food preparation equipment
Prepare food to meet special dietary requirements
Produce and serve food for buffets
Package prepared foodstuffs
Prepare specialised food items
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare vegetarian and vegan dishes
Prepare poultry dishes
Work effectively as a cook
*Pre-requisite unit code/s SITXFSA005 and/or SITHCCC027
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