SIT50422 – Diploma of Hospitality Management
CRICOS Course Code: 110914J
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.
Licensing/Regulatory Information
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Course duration
Hospitality Pathway: This course is delivered full-time (20 contact hours per week) across 52 weeks consisting of 36 study weeks (four terms of nine weeks each) and scheduled holiday breaks after students complete the SIT40422 Certificate IV in Hospitality qualification.
Kitchen Management / Asian Cookery / Patisserie / Catering Management Pathway: This course is delivered full-time (20 contact hours per week) across 28 weeks consisting of 18 study weeks (two terms of nine weeks each) and scheduled holiday breaks after students complete the SIT40521 Certificate IV in Kitchen Management or SIT40621- Certificate IV in Catering Management or SIT40721- Certificate IV in Patisserie or SIT40821- Certificate IV in Asian Cookery qualifications.
VIA Education recognises previous studies or relevant industry experience via recognition of prior learning or credit transfer process to deliver this course in shortened duration.
Course cost
Hospitality Pathway: The Tuition Fee of this course is $8,000 payable in four instalments of $2,000 each. The due date of each instalment will appear in your Letter of Offer.
There is an additional non-refundable $200 enrolment fee payable at the time of enrolment, and a $200 materials fee payable for this course (refundable if you decide to cancel your course prior to commencement).
Kitchen Management / Asian Cookery / Patisserie / Catering Management Pathway: The Tuition Fee of this course is $4,000 payable in two instalments of $2,000 each. The due date of each instalment will appear in your Letter of Offer.
There is an additional non-refundable $200 enrolment fee payable at the time of enrolment, and a $100 materials fee payable for this course (refundable if you decide to cancel your course prior to commencement).
Certification
Students who successfully complete this course will be issued with a SIT50422 Diploma of Hospitality Management.
A Statement of Attainment will be issued to students who partially complete this course.
All certification documentation will be issued by Cachet Training Pty Ltd trading as VIA Education.
Mode of delivery
This course is delivered full-time (20 contact hours per week) using blended mode (two-thirds of contact hours is via the face-to-face mode and one-third is via distance mode using e-Learning platform). Additional self-directed study at home is also required to achieve the desired course outcomes. This course will not be assessed online or in a live workplace.
Language of delivery
This course will be delivered and assessed exclusively in English.
Entry requirements
The following entry requirements apply to this course:
Age requirement: All students must be over 18 years of age.
English language proficiency requirement: Overseas students must demonstrate at least an Upper Intermediate (IELTS 6.0 or equivalent) level of English prior to commencement.
Academic requirement: All students must have completed Certificate IV level qualification from the SIT training package or having two years of full-time equivalent relevant industry experience.
Program pathways
VIA Education recommends students follow the preferred pathway for this qualification. It strongly recommends either completion of a certificate IV qualification from the SIT training package or having two years of full-time equivalent relevant industry experience before entering this qualification. The certificate IV qualifications from the SIT training packages includes:
- SIT40422 Certificate IV in Hospitality ;
- SIT40521 Certificate IV in Kitchen Management;
- SIT40621- Certificate IV in Catering Management;
- SIT40721- Certificate IV in Patisserie; or
- SIT40821- Certificate IV in Asian Cookery.
Upon successful completion of SIT50422 Diploma of Hospitality Management course, students may elect to undertake further studies in SIT60322 Advanced Diploma of Hospitality Management or seek an employment outcome.
Employment outcomes from this qualification may include: Hospitality Manager; Motel Manager; Sous Chef; or Restaurant Manager.
Units of competency
To be awarded the SIT50422 Diploma of Hospitality Management at VIA Education students will need to complete all 28 of the units set out below:
Core units:
- 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
Elective Units (Hospitality Stream)
- SITXFSA005 Use hygienic practices for food safety
- SITHIND008 Work effectively in hospitality service
- SITTTVL001 Access and interpret product information
- SITXCCS010 Provide visitor information
- SITXCCS012 Provide lost and found services
- SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms
- SITEEVT023 Plan in-house events
- SITHFAB021 Provide responsible service of alcohol
- SITHFAB025 Prepare and serve espresso coffee
- SITHFAB027 Serve food and beverage
- SITHFAB034 Provide table service of food and beverage
- SITHFAB036 Provide advice on food
- SITHIND006 Source and use information on the hospitality industry
- BSBTWK501 Lead diversity and inclusion
- BSBTWK503 Manage meetings
- BSBOPS502 Manage business operational plans
- SITXMPR012 Coordinate marketing activities
Elective Units (Kitchen Management Stream)
- SITXFSA005 Use hygienic practices for food safety
- SITHCCC043 Work effectively as a cook
- SITHCCC023 Use food preparation equipment
- 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
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC041 Produce cakes, pastries and breads
- SITHCCC042 Prepare food to meet special dietary requirements
- SITXFSA006 Participate in safe food handling practices
- SITXFSA008 Develop and implement a food safety program
- SITXINV006 Receive, store and maintain stock
- SITHPAT016 Produce desserts
Students who have completed SIT40621- Certificate IV in Catering Management or SIT40721- Certificate IV in Patisserie; or SIT40821- Certificate IV in Asian Cookery qualifications at other education providers can request for recognition of their previous studies during enrolment.
Assessment tasks
Students are provided with an assessment manual at the commencement of each unit of competency, along with standard learner materials.
The assessment manual sets out the range and types of assessment tasks that will be used for the unit.
Each unit will comprise of number of assessment tasks which include providing responses to short answer questions; compiling portfolio of evidence of completed work; participating in practical activities such as demonstrations, role-plays and presentations.