SIT50416 Diploma of Hospitality Management

CRICOS Code: 091070K

This Empyrean course is a 12 months course or 6 months if a student has completed Certificate IV in Hospitality or Certificate IV in Commercial Cookery. The course structure has a mixture of classroom based training and works with Empyreans Industry partners.

The course includes how to research problems and to apply appropriate solutions, role plays so that a student can enhance their learning and comprehension and gain the knowledge and skills which are necessary to recruit and select staff, how to write advertisements for jobs, how to train new staff and how to manage staff performance. It also includes lessons on how to prepare and monitor budgets and how a business manages its income and its expenses and costs. Finally, a student is taught how to manage business relationships and how to ensure compliance with all Australian regulatory requirements for operating business.
Eligibility: International students
English requirement: Higher Intermediate or equivalent
Academic requirement: Completion of year 10 or equivalent
Duration: 12 months or 6 months if you have Cert IV Hospitality, Cert IV Commercial Cookery, or equivalent units.
Study: Full-time study with minimum 20 hours per week
Career opportunities:

  • Bar manager
  • Cafe manager
  • Front Office Manager
  • Banquet or Function Manager

Course pathway: Advanced Diploma of Hospitality Management
Study unit: Total of 7 units (Diploma units only)

Unit Code Unit Name
CORE UNITS
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead & manage people
SITXCOM005 Manage conflict
SITXCCS007 Enhance the customer service experiances
SITXHRM002 Roster staff
SITXFIN003 Manage finances within a budget
SITXWHS003 Implement & monitor work health & safety practices
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXCCS008 Develop and manage quality customer service practices
SITXGLC001 Research and comply with regulatory requirements
BSBMGT517 Manage operational plan
SITXFIN004 Prepare and monitor budgets
ELECTIVE UNITS
SITXFSA001 Use hygienic practices for food safety
SITXFIN001 Process financial transactions
SITHFAB002 Provide responsible service or alcohol
SITFAB001 Clean and tidy bar areas
SITHFAB003 Operate a bar
SITHIND004 Work effectively in hospitality service
SITXHRM001 Coach others in job skills
SITHFAB005 Prepare and serve espresso coffee
SITHFAB012 Provide advice on Australian wines
SITHFAB007 Serve food and beverages
SITXCCS006 Provide service to customers
SITXWHS001 Participate in safe work practices
SITHIND002 Source and use information on the hospitality industry
SITXFSA004 Develop and implement a food safety program
SITXHRM004 Recruit, select and induct staff