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.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
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 Certificate IV level qualification from the SIT training package. 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.
The total cost of this course is $4,000 payable in six 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).
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 with predominantly face-to-face delivery (15 hours per week) in classroom environment and some distance delivery (5 hours per week) using Moodle platform.
Additional self-directed study at home is also required to achieve the desired course outcomes.
Language of delivery
This course will be delivered and assessed exclusively in English.
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 5.5 or equivalent) level of English prior to commencement.
Academic requirement: All students must have completed Australian Year 12 or higher or its overseas equivalent prior to commencement.
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 qualification from the SIT training packages includes:
- Kitchen Management / Commercial Cookery
- Asian Cookery
- Catering Management / Operations
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:
- 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
- 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
- SITHPAT016 Produce desserts
- SITXINV006 Receive, store and maintain stock
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.