Duration Mode of Delivery Tuition Fee Material Fee Enrolment Fee Kitchen Location
76 Weeks
  • Face to face training
  • Self-study (online)
$14,600.00 $500.00 $250.00 Richmond

Course Description

This qualification reflects the role of individuals who apply knowledge, practical skills and experience in leadership and management across a range of enterprise and industry contexts. Individuals at this level display initiative and judgement in planning, organising, implementing and monitoring their own workload and the workload of others. They use communication skills to support individuals and teams to meet organisational or enterprise requirements. They plan, design, apply and evaluate solutions to unpredictable problems, and identify, analyse and synthesise information from a variety of sources.

Who can Enroll

Students who would like to develop their skills and knowledge to create further educational and employment opportunities. English is their second language and hey have limited or no knowledge of hospitality and commercial cookery industry in Australia.

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. Possible job titles include: banquet or function manager, bar manager,café manager, chef de cuisine chef patissier, club manager, executive housekeeper, front office manager, gaming manager, kitchen manager, motel manager, restaurant manager, sous chef, unit manager catering operations.
After successfully completing SIT50416 Diploma of Hospitality Management,
students can undertake course in SIT60316 Advanced Diploma of Hospitality Management or similar qualification at this level.

Entry Requirements

  • An overall IELTS band 5.5 or equivalent
  • Minimum 18 years of age at the time of enrolment
  • High School Certificate (Equivalent to Australian Year 12)

CORE UNITS

SITXCOM005 Manage conflict
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
SITXFIN004 Prepare and monitor budgets
SITXFIN003 Manage finances within a budget
SITXGLC001 Research and comply with regulatory requirements
BSBMGT517 Manage operational plan
SITXMGT002 Establish and conduct business relationships
SITXCCS008 Develop and manage quality customer service practices
SITXCCS007 Enhance customer service experiences
SITXHRM002 Roster staff

ELECTIVE UNITS

SITHIND002 Source and use information on the hospitality industry
SITXFSA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
SITHCCC003 Prepare and present sandwiches
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP005 Coordinate cooking operations