SIT50422
Diploma of Hospitality Management
CRICOS: 03667K
RTO CODE 45326
With this qualification you will be able to operate independently or with limited guidance from others and use discretion to solve non-routine problems and make a range of operational business decisions.
Course Overview
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.
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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 cookery and food and beverage.
Packaging Rules
28 units must be completed:
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11 core units
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17 elective units
Pathways Available
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We have 3 pathways available:
Cookery Pathway: The cookery pathway is for those that have completed the Certificate III or Certificate IV in Kitchen Management in which they want to further their studies.
Food and Beverage Pathway: The Food and Beverage pathway is for those that are looking to move into hotel, or hospitality management and includes the elective units around operating a bar, provide visitors information and includes the RSA/RGS training
Patisserie Pathway: The Patisserie pathway is for those that have completed the Certificate III or Certificate IV in Patisserie in which they want to further their studies.
Core Units - 11 Units
Unit Code | Unit Name |
|---|---|
SITXCCS016 | Develop and manage quality customer service practices |
SITXCOM010 | Manage conflict |
SITXFIN009 | Manage finances within a budget |
SITXFIN010 | Prepare and monitor budgets |
SITXGLC002 | Identify and manage legal risks and comply with law |
SITXHRM008 | Roster staff |
SITXHRM009 | Lead and manage people |
SITXMGT004 | Monitor work operations |
SITXMGT005 | Establish and conduct business relationships |
SITXWHS007 | Implement and monitor work health and safety practices |
SITXCCS015 | Enhance customer service experiences |
Electives 17 units - Specialty units are packaged by Le Culinaire Hospitality to customise your PATH qualification and ensure you are ready to meet the demands of industry.
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Workplacement
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It is recommended that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment.
Food and Beverage Pathway: You will complete One Term Work placement for SITHIND008 Work effectively in hospitality service
Commercial Cookery Pathway: You will complete One Term Work placement for SITHCCC043* Work effectively as a cook
Patisserie Pathway: You will complete One Term Work placement for SITHKOP013* Plan cooking operations
Entry Requirement
International Students: All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:
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Year 12 or equivalent in the Australia education system
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English Proficiency 6.0 with no band score below 5.5
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18 Years+.
Domestic Students: Year 12 or have completed (minimal) Certificate III or above qualification level
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Entry recommendations
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To be prepared for this course, we recommend that you have:
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Prepared to work a variety of hours and shifts during busy periods
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Great communication skills
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A passion for the hospitality industry
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Language, Literacy and Numeracy (LLN) at a Year 12 high school level
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An interest in working in leadership and management roles