About this qualification
SIT50422 - Diploma of Hospitality Management 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 and allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
This qualification may enable the student to find potential employment in various hospitality settings, such as restaurants, hotels, clubs, pubs, cafes, cafeteria, and coffee shops, in the following possible job positions as: Banquet or Function Manager, Bar Manager, Café Manager, Chef de Cuisine, Chef Pâtissier, Club Manager, Executive Housekeeper, Front Office Manager, Gaming Manager, Kitchen Manager, Motel Manager, Restaurant Manager, Sous Chef, and Unit Manager Catering Operations.
Why Choose Us?
Being passionate about education, Pioneer College believes that every international student should have access to high-quality vocational education and training that assists them to make progress in their careers development and aspirations. other reasons include
- Convenient Location
- Vocational Pathways
- Skill Based Education
- Subject Matter Experts Trainers and Assessors
ENTRY REQUIREMENTS
- Students must be aged 18 years or above
- Completion of Year 12 or relevant industry experience
- IELTS academic with overall band 5.5 (Academic) with no individual band lower than 5 or achieve an equivalent form of testing
- Moderate level of computer literacy required
- Complete an LLN assessment to identify if potential student required LLN support
- Completion of SIT40516 Certificate IV in Commercial Cookery
COURSE OVERVIEW
- BSBTWK501 Lead diversity and inclusion
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- SITXFSA001 Use hygienic practices for food safety
- SITHKOP005 Coordinate cooking operations
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC019 Produce cakes, pastries and breads
- SITHPAT006 Produce desserts
- SITHCCC014 Prepare meat dishes
- SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHKOP002 Plan and cost basic menus
- SITHCCC013 Prepare seafood dishes
- BSBMGT517 Manage operational plan
- SITXCCS007 Enhance customer service experience
- SITXCCS008 Develop and manage quality customer service practices
- SITXFIN004 Prepare and monitor budgets
- SITXGLC001 Research and comply with regulatory requirements
- SITXHRM002 Roster staff
- SITXMGT002 Establish and conduct business relationships
- SITXHRM004 Recruit, select and induct staff
- BSBADM502 Manage meetings
- SITXHRM006 Monitor staff performance
- SITHKOP004 Develop menus for special dietary requirements
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC012 Prepare poultry dishes
COURSE DURATION
This qualification is delivered over a period of one and Half (1.5) year.
- 78 weeks (including holidays)
- 60 Tution week/18 week of Break
- 20 scheduled face to contact hours each week
DELIVERY INFOMATION
RECOGNITION OF PRIOR LEARNING (RPL) & CREDIT TRANSFER (CT)
Recognition of Prior Learning is available to students who have prior skills, knowledge and experience or Credit Transfer with Units of competency from formal study or training in the relevant area. Recognition may reduce the duration of your study course.
RESOURCES
The following learning and assessment resources are available to the students attending this course:
- Student Learner Guide
- Student Assessment Pack
- Supported e-learning resources to enhance knowledge and skills
ASSESSMENT
All units of competency are assessed using a variety of methods including written answers, case studies, role plays, observations, practical demonstration, and simulated workplace.
DELIVERY INFOMATION
INTAKE
Start of each term and/or roll-in monthly intake.
STUDY MODE
The delivery methods include face-to-face classroom-based learning. Students are required to gain work experience serving in a restaurant and a front office in a hotel or motel during the weekdays and weekends. These activities may be assessed to fulfill comprehensive course requirements.
FUTURE STUDIES
After successfully completing SIT50422 Diploma of Hospitality Management, you may progress to another course with SIT60316 Advanced Diploma of Hospitality Management.
VOLUME OF LEARNING
Amount of Training: 1800 Hours
Amount of Assessment: 420 Hours
The course duration is one and a half (1.5) years. Accordingly, both the duration and the hours are consistent with the target audience profile as per the rationale provided under amount of training.