SIT50416 Diploma of Hospitality Management

CRICOS Code: 091070K

The qualification is a 6 months if a student has completed Certificate IV in Commercial Cookery or Certificate IV in Patisserie. The course structure is classroom based training.

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 Certificate IV in Commercial Cookery or Certificate IV in Patisserie
Duration: 6 months
Study: Full-time study with minimum 20 hours per week
Career opportunities:

  • Restaurant manager
  • Bar manager
  • Cafe manager
  • Front Office Manager
  • Banquet or Function Manager
  • Chef de cuisine
  • Chef patissier
  • Club manager
  • Executive housekeeper
  • Gaming manager
  • Kitchen manager
  • Motel manager
  • Sous chef
  • Unit manager catering operations

Course pathway: Advanced Diploma of Hospitality Management
Study unit: Total of 5 units (Diploma units only)

Unit Code Unit Name
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