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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.

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:

  • 11 core units

  • 17 elective units

Pathways Available

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.

Course Durations

This course is 8 terms (80 weeks) – On campus and Work-based Learning.

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.

Workplacement

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  SITHCCC043* Work effectively as a cook

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:

  • Year 12 or equivalent in the Australia education system

  • English Proficiency 5.5 with no band score below 5.

  • 18 Years+.

Domestic Students: Year 12 or have completed (minimal) Certificate III or above qualification level 

Entry recommendations

To be prepared for this course, we recommend that you have:

  • Prepared to work a variety of hours and shifts during busy periods

  • Great communication skills

  • A passion for the hospitality industry

  • Language, Literacy and Numeracy (LLN) at a Year 12 high school level

  • An interest in working in leadership and management roles

Fees and Charges

Please view our international fees and charges here

Domestic Charges Here

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