| Duration | Mode of Delivery | Tuition Fee | Material Fee | Kitchen Location |
|---|---|---|---|---|
| 76 Weeks |
|
$14,250.00 | $1,100.00 | 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 |
