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
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:
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.
Face to Face 20 hours per week for 80 Academic Weeks and Work Based Training.
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.
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.
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.
98 Weeks including 18 weeks Term Breaks and Holidays and 80 Weeks Face to Face Training and Assessment.
To successfully achieve this qualification, students need to complete 28 units of competency which include 13 core units, plus 15 elective units.
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|
|SITXFIN003||Manage finances within a budget||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
|SITXGLC001||Research and comply with regulatory requirements||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|
|SITHCCC014||Prepare meat dishes||Elective|
|SITHCCC018||Prepare food to meet special dietary requirements||Elective|
|SITHCCC019||Produce cakes, pastries and breads||Elective|
*Elective units for this qualification are current at the time of publication and are subject to change.