SIT50422 Diploma in Hospitality Management
July 27, 2022 2024-08-12 4:07SIT50422 Diploma in 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 sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
Course Delivery and Assessment
Students attend face to face classes for a minimum of 20 scheduled course contact hours per week. Students complete learning activities in class to prepare them for the summative assessments that follow at prescribed intervals.
Assessment methods include written questions, demonstration of skills, research, projects, and work placement.
Entry Requirement – Whilst there are no entry requirements stipulated in the training package, Hopkins International College requires its participants to meet the following criteria:
Minimum Age Requirement:
18 years or older at commencement of course.
Minimum English Language Requirement:
An English Language proficiency level of one of the below:
- Cert III in EAL or Academic IELTS band score of 6 or equivalent
- Satisfactorily completed ELICOS at to at least Upper Intermediate level
- Evidence as prescribed by the Department of Education, Skills and Employment
- Completed within the past 2 years in Australia: Requirements for senior secondary certificate of education
- Completed within the past 2 years in Australia: Substantial component of AQF level 4 or higher on a student visa
Minimum Academic Requirement:
Completion of senior high school to the Australian Year 12 or equivalent
Work placement Requirements:
SITHCCC043 – Work effectively as a cook – Students are required to complete a minimum of 48 complete service periods in a commercial kitchen within the course duration.
This unit requires demonstration of safely and hygienically preparing, cooking and serving menu items for a minimum of 48 complete service periods in a commercial kitchen, that cover a combination of:
- Breakfast
- Lunch
- Dinner
During the above service periods, prepare, cook and present items for at least two of the following different menu styles:
-
à la carte
- Buffet
- Set Menu
- Cyclical
Further study pathways
Students completing SIT50422 Diploma of Hospitality Management can continue studying: SIT60322 Advanced Diploma of Hospitality Management
Career Pathways
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 multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Units of Competency
Consistent with the qualification packaging rules, there are 11 core units and 17 elective units, a total of 28 units
| Code | Title | Unit Type |
1 | SITXCCS015 | Enhance customer service experiences | Core |
2 | SITXCCS016 | Develop and manage quality customer service practices | Core |
3 | SITXCOM010 | Manage conflict | Core |
4 | SITXFIN009 | Manage finances within a budget | Core |
5 | SITXFIN010 | Prepare and monitor budgets | Core |
6 | SITXGLC002 | Identify and manage legal risks and comply with law | Core |
7 | SITXHRM008 | Roster staff | Core |
8 | SITXHRM009 | Lead and manage people | Core |
9 | SITXMGT004 | Monitor work operations | Core |
10 | SITXMGT005 | Establish and conduct business relationships | Core |
11 | SITXWHS007 | Implement and monitor work health and safety practices | Core |
12 | SITXFSA005 | Use hygienic practices for food safety | Elective |
13 | SITHCCC043* | Work effectively as a cook | Elective |
14 | SITHCCC027* | Prepare dishes using basic methods of cookery | Elective |
15 | SITHCCC028* | Prepare appetisers and salads | Elective |
16 | SITHCCC029* | Prepare stocks, sauces and soups | Elective |
17 | SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
18 | SITHCCC031* | Prepare vegetarian and vegan dishes | Elective |
19 | SITHCCC035* | Prepare poultry dishes | Elective |
20 | SITHCCC036* | Prepare meat dishes | Elective |
21 | SITHCCC037* | Prepare seafood dishes | Elective |
22 | SITHCCC038* | Produce and serve food for buffets | Elective |
23 | SITXFSA006 | Participate in safe food handling practices | Elective |
24 | SITHCCC041* | Produce cakes, pastries and breads | Elective |
25 | SITHCCC042* | Prepare food to meet special dietary requirements | Elective |
26 | SITHKOP012* | Develop recipes for special dietary requirements | Elective |
27 | SITHKOP015* | Design and cost menus | Elective |
28 | SITHCCC023* | Use food preparation equipment | Elective |
* Units marked with an *asterisk have one or more prerequisites. Refer to the table next page for details.
| Title | Units | SITXFSA005 Use hygienic practices for food safety must be successfully completed prior to commencing: | SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC028 Prepare appetisers and salads SITHCCC029 Prepare stocks, sauces and soups SITHCCC041 Produce cakes, pastries and breads |
|---|---|
| SITXFSA005 Use hygienic practices for food
safety and SITHCCC027* Prepare dishes using basic methods of cookery must be successfully completed prior to commencing: | SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC031 Prepare vegetarian and vegan dishes SITHCCC035 Prepare poultry dishes SITHCCC036 Prepare meat dishes SITHCCC037 Prepare seafood dishes SITHCCC038 Produce and serve food for buffets SITHCCC042 Prepare food to meet special dietary requirements SITHCCC043 Work effectively as a cook |
| SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC042 Prepare food to meet special dietary requirements SITHKOP010 Plan and cost recipes SITXFSA005 Use hygienic practices for food safety cookery must be successfully completed prior to commencing: | SITHKOP012 - Develop recipes for special dietary requirements |
| SITHKOP010 Plan and cost recipes must be successfully completed prior to commencing | SITHKOP015 - Design and cost menus |
Course Fee Breakdown
| Tuition Fee | $24,000 AUD |
| Application Fee | $250 AUD |
| Material Fee | $1,200 AUD |
| Total Course Fee | $25,450 AUD |
Credit Transfer and Recognition of Prior Learning
All applicants can apply for credit transfer of units that they have already been issued with from another RTO. Additionally, they may wish to apply for recognition of prior learning gained form their past formal and informal learning pathway from other training, work or life experience.
