SIT50422 – Diploma of Hospitality Management
CRICOS Course Code: 115102E
What is the Qualification About?
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.
Qualification Entry Requirements
There are no entry requirements for this qualification.
New England College Entry Requirements
- Students must be a minimum of 18 years of age, or turning 18 years of age prior to commencement of their study.
- Students require a completed Year 12 or equivalent; or non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN level and personal competencies.
- Students must have completed SIT40521 Certificate IV in Kitchen Management.
If a student’s first language is not English, they must satisfy one of the following English language proficiency requirements:
- Student’s must have English proficiency as guided by New England College English Proficiency Policy and Procedure.
- IELTS Test – overall score of 6.0 (or equivalent) with no individual section score less than 5.5.
- Pre-entry Oxford English online test result of no less than B2.2 with a minimum score of 71.
NOTE: All applicants from AL3 countries must sit an IELTS test.
Course Duration
The duration of the course is 26 Weeks, comprising of:
- 16 weeks of classroom based training
- 4 weeks of revision and assessment submission
- 4 weeks of academic review/break**
*Academic break times are indicative and are subject to change.
Delivery And Assessment
- Classroom / face to face
- Simulated learning activities
- Self-directed study
Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and skill assessments are required to be completed with a competent outcome for each unit to achieve your certificate.
Career Outcomes
This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
- Banquet or Function Manager
- Bar Manager
- Cafe Manager
- Chef de Cuisine
- Chef Patissier
- Club Manager
- Executive Housekeeper
- Front Office Manager
- Kitchen Manager
- Motel Manager
- Restaurant Manager
- Sous Chef
- Unit manager Catering Operations
Pathways
After completing this course, students may work in the industry or take further studies such as SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management..
For other relevant qualifications or explore further study options in the cookery sector please refer to www.training.gov.au
Certificate Issuance
A Certificate is issued where all 28 units have been deemed competent. A Statement of Attainment is issued when only some units are deemed competent and the course is not completed in full.
Issuing of your Certificate and or Statement of Attainment occurs within 30 days of your last unit being deemed competent, however, this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have any outstanding fees.
Qualification Rules & Units of Competency
28 Units in Total 13 core unit + 15 elective units.
The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes.
| Units Code | Units Name | Unit Type |
|---|---|---|
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXFSA005 | Use hygienic practices for food safety | Group A |
| SITHCCC043* | Work effectively as a cook | Group B |
| SITHCCC023* | Use food preparation equipment | Group C |
| SITHCCC026* | Package prepared foodstuffs | Group C |
| SITHCCC027* | Prepare dishes using basic methods of cookery | Group C |
| SITHCCC028* | Prepare appetisers and salads | Group C |
| SITHCCC029* | Prepare stocks, sauces and soups | Group C |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Group C |
| SITHCCC031* | Prepare vegetarian and vegan dishes | Group C |
| SITHCCC044* | Prepare specialised food items | Group C |
| SITHCCC035* | Prepare poultry dishes | Group C |
| SITHCCC036* | Prepare meat dishes | Group C |
| SITHCCC037* | Prepare seafood dishes | Group C |
| SITHCCC040* | Prepare and serve cheese | Group C |
| SITHCCC042* | Prepare food to meet special dietary requirements | Group C |
| SITXFSA008* | Develop and implement a food safety program | Group C |
| SITXHRM010 | Recruit, select and induct staff | Group C |
*indicates a unit of competency with a pre-requisite requirement
Fees & Charges
Contact the campus for further information.
Upcoming Intakes
| Name | |
| SIT50416 – Hospitality Management – Future Classes |