Diploma of Hospitality Management

Course Description

Duration = 104 weeks.
(Includes Holidays)

SIT50422 - Diploma of Hospitality Management

This qualification reflects the role of highly skilled senior operators who utilise a broad range of hospitality skills combined with managerial expertise and sound industry knowledge to coordinate hospitality operations. They operate independently, take responsibility for others, and make a variety of operational business decisions.

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. Employers include restaurants, hotels, motels, catering operations, clubs, pubs, cafes, and coffee shops. This qualification allows for multiskilling and acquiring targeted skills in accommodation services, cookery, food and beverage, and gaming.

The skills acquired through this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards, and industry codes of practice. No occupational licensing, certification, or specific legislative requirements apply to this qualification at the time of publication.

Licensing/Regulatory Information

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

Completion of Year 12 or equivalent
International: IELTS 5.5 with a minimum 5.0 in each band, or equivalent TOEFL iBt 46, TOEFL PBT 527, or PTE 42
At least 18 years of age at the commencement of the course

It is also expected that students applying for this course are either entering through pathways or have demonstrable experience in the industry.

Other entry requirements apply.

Twenty-eight (28) units including eleven (11) core units and seventeen (17) elective units are required for the award of the SIT50422 Diploma of Hospitality Management. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.

17 elective units, consisting of:
1 unit from Group A
1 unit from Group B
11 units from Group C
4 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

Program Structure

To attain Diploma of Hospitality Management, you will need to complete;

Total number of units = 28

Core Units: 11
Elective Units: 17

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Note: Units marked with * have one or more prerequisites. Refer to individual units for details.

The latest release of the qualification and packaging rules can be found at the following link:

https://training.gov.au/Training/Details/SIT50422

Delivery mode

Face to face delivery

This program will be delivered in the classroom and training kitchen. A work placement is also required for the unit SITHCCC043* Work effectively as a cook

Delivery site

Address of campus : Level 1 190 Queen Street Melbourne 3000
Kitchen Address : 17-21 Buckhurst Street South Melbourne 3205

Course duration

This qualification is expected to be completed in 104 weeks. This will include 80 weeks of face to face training and assessment spread over 8 terms of 10 weeks each and 24 weeks of term breaks (accumulative). In term 4, students will need to complete work placement of 192 hours as part of their course. Refer to the Training and Assessment Schedule section for further details.

Pathways

After achieving this qualification candidates may undertake:

SIT60322 Advanced Diploma of Hospitality Management.

After graduating, you could find employment in the following positions:

Credit Transfer & RPL

Learners will be able to have their competency from prior learning and work experience
recognised in this qualification through the following arrangements :

Credit Transfer

If a certificate with statement of results or a statement of attainment is produced and verified, a credit transfer process will be initiated by Russell College about the units as per the training plan.

Students who have successfully completed SIT40522 Certificate IV in kitchen management with Russell College will have credit transfer for 17 units (scheduled from Term 1 to Term 4- refer to the Training and Assessment Schedule section for further details). These students will only need to complete the remaining units in order to obtain the qualification of SIT50422 – Diploma of Hospitality Management

Recognition of Prior Learning

Students can also pursue recognition of prior learning by providing their trainer/enrolment
officer with relevant evidence of qualifications and/or work experience as detailed in Russell
College RPL kit for this qualification.

If recognition applies the student’s overall duration will alter and a schedule of exemptions
will be provided

Exit points and partial completions

A Statement of Attainment will be issued for any unit of competency successfully completed if the full qualification is not achieved.

CORE UNITS

ELECTIVE UNITS

CORE UNITS

Code	Title	Pre-requisite
SITXCCS015	Enhance customer service experiences	NIL
SITXCCS016	Develop and manage quality customer service practices	NIL
SITXCOM010	Manage conflict	NIL
SITXFIN009	Manage finances within a budget	NIL
SITXFIN010	Prepare and monitor budgets	NIL
SITXGLC002	Identify and manage legal risks and comply with law	NIL
SITXHRM008	Roster staff	NIL
SITXHRM009	Lead and manage people	NIL
SITXMGT004	Monitor work operations	NIL
SITXMGT005	Establish and conduct business relationships	NIL
SITXWHS007	Implement and monitor work health and safety practices	NIL

ELECTIVE UNITS

Code	Title	Pre-requisite
SITXFSA005	Use hygienic practices for food safety	NIL
SITHIND006	Source and use information on the hospitality industry	NIL
SITXFIN008	Interpret financial information	Nil
SITHCCC023*	Use food preparation equipment	SITXFSA005
SITHCCC027*	Prepare dishes using basic methods of cookery	SITXFSA005
SITHCCC028*	Prepare appetisers and salads	SITXFSA005
SITHCCC029*	Prepare stocks, sauces and soups	SITXFSA005
SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes	SITXFSA005 SITHCCC027
SITHCCC035*	Prepare poultry dishes	SITXFSA005 SITHCCC027
SITHCCC036*	Prepare meat dishes	SITXFSA005 SITHCCC027
SITHCCC037*	Prepare seafood dishes	SITXFSA005 SITHCCC027
SITHCCC041*	Produce cakes, pastries and breads	SITXFSA005
SITXCCS012	Provide lost and found services	NIL
BSBSUS511	Develop workplace policies and procedures for sustainability	NIL
SITXHRM010	Recruit, select and induct staff	NIL
SITHCCC043*	Work effectively as a cook	SITXFSA005 SITHCCC027
BSBTWK503	Manage Meetings	NIL

CORE UNITS:

Bootstrap Example

Code	Title	Pre-requisite
SITXCCS015	Enhance customer service experiences	NIL
SITXCCS016	Develop and manage quality customer service practices	NIL
SITXCOM010	Manage conflict	NIL
SITXFIN009	Manage finances within a budget	NIL
SITXFIN010	Prepare and monitor budgets	NIL
SITXGLC002	Identify and manage legal risks and comply with law	NIL
SITXHRM008	Roster staff	NIL
SITXHRM009	Lead and manage people	NIL
SITXMGT004	Monitor work operations	NIL
SITXMGT005	Establish and conduct business relationships	NIL
SITXWHS007	Implement and monitor work health and safety practices	NIL

ELECTIVE UNITS:

Bootstrap Example

Code	Title	Pre-requisite
SITXFSA005	Use hygienic practices for food safety	NIL
SITHIND006	Source and use information on the hospitality industry	NIL
SITXFIN008	Interpret financial information	Nil
SITHCCC023*	Use food preparation equipment	SITXFSA005
SITHCCC027*	Prepare dishes using basic methods of cookery	SITXFSA005
SITHCCC028*	Prepare appetisers and salads	SITXFSA005
SITHCCC029*	Prepare stocks, sauces and soups	SITXFSA005
SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes	SITXFSA005 SITHCCC027
SITHCCC035*	Prepare poultry dishes	SITXFSA005 SITHCCC027
SITHCCC036*	Prepare meat dishes	SITXFSA005 SITHCCC027
SITHCCC037*	Prepare seafood dishes	SITXFSA005 SITHCCC027
SITHCCC041*	Produce cakes, pastries and breads	SITXFSA005
SITXCCS012	Provide lost and found services	NIL
BSBSUS511	Develop workplace policies and procedures for sustainability	NIL
SITXHRM010	Recruit, select and induct staff	NIL
SITHCCC043*	Work effectively as a cook	SITXFSA005 SITHCCC027
BSBTWK503	Manage Meetings	NIL