Diploma of Hospitality Management (SIT50416)

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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