SIT50422 - Diploma of Hospitality Management

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 specialisation in accommodation services, cookery, food and beverage and gaming.

Course

overview

STUDENT

International students

ENGLISH REQUIREMENT

English equivalence to 6.0 IELTS or similar (Additional LLN testing to the relevant AQF level may be requested)

ELICOS package

English equivalence to 5.0 IETLS upon application

CAREER PROSPECTS

The qualification provides a pathway to work as:
• Banquet or function manager
• Bar manager
• Café manager
• Chef de cuisine
• Chef patissier
• Club manager
• Executive housekeeper
• Front office manager
• Gaming manager
• Kitchen manager
• Motel manager
• Restaurant manager
• Sous chef
• Unit manager catering operations

MANDATORY REQUIREMENT

• Laptop, tablet or similar
• Internet Access
• Please see Empyrean Stationary & Equipment list on student handbook.

DURATION

26 weeks (6 months / 2 terms)

STUDY MODE

Face to face classroom and practical environment – 20 contact hours per week.

ACADEMIC REQUIREMENT

Must have evidence of a completedSIT40521- Certificate IV in Kitchen Management or combination of unit that meet training package requirements.

STUDY PATHWAY

After completing the qualification, students may progress to study in SIT60322 - Advanced Diploma of Hospitality Management

ASSESSMENT

Units of competence will be assessed using a selection of tools, portfolios, essays, reports, role-plays, practical observations, case studies, questioning, simulation activities and written tests

Course

overview - Option 2

STUDENT

International students

ENGLISH REQUIREMENT

English equivalence to 5.5 IELTS or similar (Additional LLN testing to the relevant AQF level may be requested)

CAREER PROSPECTS

The qualification provides a pathway to work as:
• banquet or function manager
• bar manager
• café manager
• chef de cuisine
• chef patissier
• club manager
• executive housekeeper
• front office manager
• gaming manager
• kitchen manager
• motel manager
• restaurant manager
• sous chef
• unit manager catering operations

MANDATORY REQUIREMENT

• Laptop, tablet or similar
• Internet Access
• Please see Empyrean Stationary & Equipment list on student handbook.

INDUSTRY PLACEMENT

This course includes mandatory industry placement

DURATION

2 years (Commercial Cookery specialisation) or 2.5 years (Patisserie specialisation)

STUDY MODE

Face to face classroom and practical environment – 2 contact days per week plus 4 hours of digital learning per week.

ACADEMIC REQUIREMENT

Completion of the equivalent Certificate III level Australian certificate/ qualification or Completion of year 12 high school or equivalent.

STUDY PATHWAY

After completing the qualification, students may progress to study in SIT60316 - Advanced Diploma of Hospitality Management (CRICOS-03379F)

ASSESSMENT

This course includes 10 weeks of mandatory work placement with one or more of our industry partners. Locations, days and shift times may vary during this period of the course.
Mixture of theory and practical - All practical assessments will be conducted in the Kitchen environment where students will be observed completing set tasks, using equipment, preparing dishes and cooking methods. Full uniform ands tool kits are required to complete practical assessments in the Kitchen environment. Other forms of assessment include Portfolios, essays, reports, role-plays, practical observations, case studies, questioning, simulation activities and written tests . Attendance to all practical sessions is necessary to successfully complete this course

Units of competency

UNIT CODE DESCRIPTION CATEGORY
SITXCCS015
Enhance customer service experiences
Core
SITXCCS016
Develop and manage quality customer service practices
Core
SITXMGT005
Establish and conduct business relationships
Core
UNIT CODE DESCRIPTION CATEGORY
SITXFIN010
Prepare and monitor budgets
Core
SITXGLC002
Identify and manage legal risks and comply with law
Core
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