SIT50422 – Diploma of Hospitality Management (Release 2)
The latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/Training/Details/SIT50422
CRICOS Course Code: 112991B
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.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
Twenty-Eight (28) units including eleven (11) core units and seventeen (17) elective units are required to pass 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.
The costs for this course are as follows:
|Application Processing Fee||$250 (non-refundable to be paid on application)|
|Tuition fees:||AUD $18,000|
|Materials Fees:||AUD $600|
|Total Course Fee:||AUD $18,850|
The study materials are provided to students by CCMT and are included in total course fees.
SITXCCS015 Enhance customer service experiences
SITXCCS016 Develop and manage quality customer service practices
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
SITXWHS007 Implement and monitor work health and safety practices
SITXFSA005 Use hygienic practices for food safety
SITHKOP013* Plan cooking operations
SITHCCC023* Use food preparation equipment
SITHCCC041* Produce cakes, pastries and breads
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC035* Prepare poultry dishes
SITHCCC037* Prepare seafood dishes
SITHCCC036* Prepare meat dishes
SITHCCC038* Produce and serve food for buffets
SITHCCC040 Prepare and serve cheese
SITXHRM010 Recruit, select and induct staff
BSBOPS504 Manage business risk
BSBTEC301 Design and produce business documents
SITXHRM007 Coach others in job skills
Students who complete this course may wish to continue their education into a range of Advanced Diploma qualifications, such as the SIT60322 Advanced Diploma of Hospitality Management.
Potential employment options are in Hospitality industry in the roles such as Motel Manager, Chef Patissier, Sous Chef, Hospitality Manager, Restaurant Manager.