SIT50416 – Diploma of Hospitality Management (CRICOSCourseCode:0102176)

National Code : SIT50416

CRICOS Course Code : 0102176

Duration: 98 Weeks (Incl. Holidays)

Holiday: 18 Weeks

Entry Requirements: Refer to page

Delivery Mode: Face-to-Face, Work Based Training

 

Course Description

This comprehensive course is designed to provide students with a wide range of skills and knowledge that enable students to grab employment opportunities in a variety of supervisory or management positions including Bar Manager, Reception Manager, Kitchen Manager, Food and Beverage Manager, or outlet managers in food and beverage establishments and departments. The course will provide the individual with a flexible career pathway in the role of Manager in a range of hospitality areas. The course provides skills and knowledge for supervisory and entry level management skills in the hospitality industry. Through the study of marketing, financial management, human resource management, workplace diversity, legal knowledge for a hospitality business, rostering staff and quality hospitality service, graduates will be qualified to seek employment in many areas of the industry. Our practical classes will provide plenty of one-on-one time with our trainers, allowing you to fully develop your technique and skills. No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Possible Study Pathways

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager or individuals could progress to the following courses:

  • SIT60316 Advanced Diploma of Hospitality Management
  • Various bachelor’s degrees

Veritas Institute Australia does not guarantee any placement into any pathway program (s) at another institute as it is entirely the responsibility of the student. Also, the college does not guarantee any migration or employment outcomes after course completion.

Mode of Study

Face to Face 20 hours per week for 80 Academic Weeks and Work Based Training.

Location of Course Delivery

Classroom Location: Suite 14, Level 2 / 10–24 Moorabool Street | Geelong | Victoria 3220 |Australia

WBT Location: Workplace kitchen as per student practical placement agreements. For more information about Work based training, please read the Work Based Training section in the brochure.

Work Based Training

SIT50416Diploma of Hospitality Management involves work-based training / Practical Placement for 48 complete food service periods (or 192 hours) in a commercial kitchen. For more information about Work based training, please read the Work Based Training section in the brochure.

Entry Requirements

Although there are no formal prerequisites required to enter SIT50416Diploma of Hospitality Management, however, International Students entering this course at Veritas Institute Australia must meet the entry requirements as specified in the brochure. For more information about entry requirements, please read the entry requirements section in the brochure.

Course Duration

98 Weeks including 18 weeks Term Breaks and Holidays and 80 Weeks Face to Face Training and Assessment.

Course Structure

To successfully achieve this qualification, students need to complete 28 units of competency which include 13 core units, plus 15 elective units.

Awards issued on Completion

Students obtaining a competent result for all 28 units of competency will achieve the Nationally Recognised qualification SIT50416 – Diploma of Hospitality Management. (CRICOS Course Code: 0102176). A Record of Results will be issued to students who complete less than the required units.

Unit Code Unit of Competency Title Core/Elective
BSBDIV501 Manage diversity in the workplace Core
BSBMGT517 Manage operational plan Core
SITXCCS007 Enhance customer service experiences Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXHRM002 Roster staff Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXMGT002 Establish and conduct business relationships Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITXFSA001 Use hygienic practices for food safety Elective
SITHCCC020 Work effectively as a cook Elective
SITHCCC001 Use food preparation equipment Elective
SITHKOP002 Plan and cost basic menus Elective
SITHCCC005 Prepare dishes using basic methods of cookery Elective
SITHCCC006 Prepare appetisers and salads Elective
SITHCCC007 Prepare stocks, sauces and soups Elective
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Elective
SITHCCC012 Prepare poultry dishes Elective
SITHCCC013 Prepare seafood dishes Elective
BSBFIM601 Manage finances Elective
SITHCCC014 Prepare meat dishes Elective
SITHCCC018 Prepare food to meet special dietary requirements Elective
SITHCCC019 Produce cakes, pastries and breads Elective
SITHPAT006 Produce desserts Elective

*Elective units for this qualification are current at the time of publication and are subject to change.