Diploma of Hospitality Management (SIT50416)

 

QUALIFICATIONS DESCRIPTION

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

POSSIBLE JOB TITLES INCLUDE

  • Banquet or function manager
  • Unit manager (catering operations)
  • Executive housekeeper
  • Chef patissier
  • Kitchen manager
  • Gaming manager
  • Hotel manager
  • Sous chef
  • Restaurant manager
  • Chef de cuisine
  • Front office manager

COURSE ENTRY REQUIREMENTS:

  • Must be 18 years of age or over
  • Completed Year 12 (HSC or equivalent)
  • Minimum of 5.5 IELTS score or equivalent (International students only)

UNITS OF COMPETENCY

CORE UNITS

BSBDIV501          Manage diversity in the workplace

BSBMGT517       Manage operational plan

SITXCCS007         Enhance customer service experiences

SITXCCS008         Develop and manage quality customer service practices

SITXCOM005      Manage conflict

SITXFIN003         Manage finances within a budget

SITXFIN004         Prepare and monitor budgets

SITXGLC001        Research and comply with regulatory requirements

SITXHRM002      Roster staff

SITXHRM003      Lead and manage people

SITXMGT001      Monitor work operations

SITXMGT002      Establish and conduct business relationships

SITXWHS003       Implement and monitor work health and safety practices

ELECTIVE UNITS

SITHIND004        Work effectively in hospitality service

SITHIND001        Use hygienic practices for hospitality service

BSBCUS501         Manage quality customer service

BSBSUS501         Develop workplace policy and procedures for sustainability

BSBRSK501          Manage risk

SITXFIN002         Interpret financial information

BSBADM502       Manage meetings

BSBRES401          Analyse and present research information

BSBCMM401      Make a presentation

HLTAID003          Provide first Aid

SITXFSA004         Develop and implement a food safety program

SITXHRM004      Recruit, select and induct staff

SITXHRM006      Monitor staff performance

SITXWHS002       Identify hazards, assess and control safety risks

SITXFSA002         Participate in safe food handling practices

Duration

Delivery Mode

Assessment Methods

Location

60 weeks including breaks  (full time) Face to Face / Workshops Written assessment

Portfolio of evidence

Practical observation

Project work

Brisbane, Queensland

EDUCATIONAL PATHWAYS:

After successful completion of this qualification, students graduates may choose to progress to Advanced Diploma of Hospitality Management or apply for entry into university.

RECOGNITION OF PRIER LEARNING (RPL) AND CREDITS TRANSFER

Students who hold a relevant certificate or who can provide evidence of hospitality experience, will need to submit verified Certificate/Statement of Attainment (issued by an RTO) for recognition purposes or work related verified evidence. Students with either a Certificate or Statement of Attainment for Certificate II, III and IV and/or individual units may be exempted from some core or elective units.

The assessment only or RPL pathway is likely to be most appropriate in the following scenarios:

  • Students enrolling in qualifications who want recognition for prior learning
  • Existing workers
  • Individuals with overseas qualifications
  • Recent migrants with established work histories
  • People returning to the workplace
  • People with disabilities or injuries requiring a change in career

Certificate IV in Commercial Cookery (SIT40516)

QUALIFICATIONS DESCRIPTION

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

POSSIBLE JOB TITLES INCLUDE

The Certificate IV in Commercial Cookery provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops

POSSIBLE JOB TITLE INCLUDE:

  • Chef
  • Chef de Parti

COURSE ENTRY REQUIREMENTS:

  • Must be 18 years of age or over
  • Completed Year 12 (HSC or equivalent)
  • Minimum of 5.5 IELTS score or equivalent (International students only)

UNITS OF COMPETENCY

CORE UNITS

BSBDIV501          Manage diversity in the workplace

BSBSUS401         Implement and monitor environmentally sustainable work practices

SITHCCC001        Use food preparation equipment

SITHCCC005        Prepare dishes using basic methods of cookery

SITHCCC006        Prepare appetisers and salads

SITHCCC007        Prepare stocks, sauces and soups

SITHCCC008        Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012        Prepare poultry dishes

SITHCCC013        Prepare seafood dishes

SITHCCC014        Prepare meat dishes

SITHCCC018        Prepare food to meet special dietary requirements

SITHCCC019        Produce cakes, pastries and breads

SITHCCC020        Work effectively as a cook

SITHKOP002       Plan and cost basic menus

SITHKOP004       Develop menus for special dietary requirements

SITHKOP005       Coordinate cooking operations

SITHPAT006        Produce desserts

SITXCOM005      Manage conflict

SITXFIN003         Manage finances within a budget

SITXFSA001         Use hygienic practices for food safety

SITXFSA002         Participate in safe food handling practices

SITXHRM001      Coach others in job skills

SITXHRM003      Lead and manage people

SITXINV002         Maintain the quality of perishable items

SITXMGT001      Monitor work operations

SITXWHS003       Implement and monitor work health and safety practices

*Prerequisite is SITXFSA001 Use hygienic practices for food safety

ELECTIVE UNITS

SITXFSA003         Transport and store food

BSBCMM201      Communicate in the workplace

SITHIND002        Source and use information on the hospitality industry

SITXINV001         Receive and store stock

SITXCCS006         Provide service to customers

SITXCCS007         Enhance customer service experience

SITXHRM002      Roster Staff

 

COURSE DURATION:             70 weeks including breaks

DELIVERY MODE:  (full time) Face to Face / Workshops

ASSESSMENT METHODS: Written assessment, Portfolio of evidence, Practical observation Project work

EDUCATIONAL PATHWAYS:

After successful completion of this qualification, students are guaranteed entry into Diploma of Hospitality Management with CEETA College.

RECOGNITION OF PRIER LEARNING (RPL) AND CREDITS TRANSFER

Students who hold a relevant certificate or who can provide evidence of hospitality experience, will need to submit verified Certificate/Statement of Attainment (issued by an RTO) for recognition purposes or work related verified evidence. Students with either a Certificate or Statement of Attainment for Certificate II, III and IV and/or individual units may be exempted from some core or elective units.

The assessment only or RPL pathway is likely to be most appropriate in the following scenarios:

  • Students enrolling in qualifications who want recognition for prior learning
  • Existing workers
  • Individuals with overseas qualifications
  • Recent migrants with established work histories
  • People returning to the workplace
  • People with disabilities or injuries requiring a change in career