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.

Overview

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.

Course Outcome

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:
https://training.gov.au/Training/Details/SIT50422

About this course:
Course Code

SIT50422 Course fees: $15000

Entry Requirement

  • 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 6 bands overall with min. of 5.5 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.

Assessment Method

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.

Delivery arrangements

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

Credit Transfer

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.

Pathways

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.

Code

Title

Core/Elective

SITXCCS015

Enhance customer service experiences

Core

SITXMGT005

Establish and conduct business relationships

Core

SITXCCS016

Develop and manage quality customer service practices

Core

BSBTEC301

Design and produce business documents

Elective

SITXGLC002

Identify and manage legal risks and comply with law

Core

BSBINS401

Analyse and present research information

Elective

BSBCMM411

Make presentations

Elective

BSBTWK503

Manage meetings

Elective

SITXHRM008

Roster staff

Core 

SITXCOM010

Manage conflict

Core 

SITXHRM009

Lead and manage people

Core 

SITXWHS007

Implement and monitor work health and safety practices

Core 

SITXMGT004

Monitor work operations

Core 

SITXFIN009

Manage finances within a budget

Core 

SITXFIN010

Prepare and monitor budgets

Core

SITXFSA005

Use hygienic practices for food safety

Elective

SITHCCC027*

Prepare dishes using basic methods of cookery

Elective

SITHCCC023*

Use food preparation equipment

Elective

SITHCCC042*

Prepare food to meet special dietary requirements

Elective

SITHCCC038*

Produce and serve food for buffets

Elective

SITHCCC026*

Package prepared foodstuffs

Elective

SITHCCC044*

Prepare specialised food items

Elective

SITHCCC028*

Prepare appetisers and salads

Elective

SITHCCC029*

Prepare stocks, sauces and soups

Elective

SITHCCC030*

Prepare vegetable, fruit, eggs and farinaceous dishes

Elective

SITHCCC031*

Prepare vegetarian and vegan dishes

Elective

SITHCCC035*

Prepare poultry dishes

Elective

SITHCCC043*

Work effectively as a cook

Elective

*Pre-requisite unit code/s SITXFSA005 and/or SITHCCC027

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