SIT50416 - 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.
overview - Option 2
English equivalence to 5.5 IELTS or similar (Additional LLN testing to the relevant AQF level may be requested)
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
• Laptop, tablet or similar
• Internet Access
• Please see Empyrean Stationary & Equipment list on student handbook.
This course includes mandatory industry placement
2 years (Commercial Cookery specialisation) or 2.5 years (Patisserie specialisation)
Face to face classroom and practical environment – 2 contact days per week plus 4 hours of digital learning per week.
Completion of the equivalent Certificate III level Australian certificate/ qualification or Completion of year 12 high school or equivalent.
After completing the qualification, students may progress to study in SIT60316 - Advanced Diploma of Hospitality Management (CRICOS-03379F)
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
This qualification is made up by combing units from the Commercial Cookery and or Patisserie Qualifications as pathway to this qualification. Depending on what option and duration is chosen the core and elective units will vary. Please contact us to discuss what your needs are and the pathways available to you.
|UNIT CODE||CORE UNITS|
Establish and conduct business relationships
Develop and manage quality customer service practices
Research and comply with regulatory requirements
Manage operational plan
Prepare and monitor budgets