SIT50422 Diploma of Hospitality Management
CRICOS Course Code: 114953C
Duration: 29 weeks (including holidays)
Requirement: MUST have completed SIT40521 Certificate IV in Kitchen Management
Campuses: Brisbane | Hobart | Cairns
Study mode: Face to face
Course Description
This qualification is suited for students who use a broad range of hospitality skills, combined with sound knowledge of industry operations that wish to further their existing skills and knowledge within the hospitality sector. The individual may operate independently or have the responsibility for others and make a range of operational business decisions.
This course requires 48 occasions of practical work placement in a real workplace for successful completion of the qualification. Frontier Education can assist with work placement opportunities if required.
Entry Requirements
Students entering SIT50422 Diploma Of Hospitality Management must meet the following academic and English entry requirements:
Academic
- A candidate must be a minimum age of 18 year & above AND
- Completed the equivalent of Australian Year 12 or Certificate III or higher
English requirements
International students applying either off-shore or on-shore will require:
IELTS:
A minimum IELTS (General/Academic) test score of 6.0 or equivalent & up to 10 weeks of ELICOS course to be undertaken for every 0.5 level of IELTS requirement, before the commencement of the main VET course
Results older than two (2) years are not acceptable OR
PTE:
A minimum PTE (Academic) test score of 52 or equivalent & up to 10 weeks of ELICOS course to be undertaken, before the commencement of the main VET course
Results older than two (2) years are not acceptable.
Career Opportunities
Possible job roles relevant to this qualification (Commercial Cookery Stream) include:
- Chef de cuisine
- Kitchen manager
- Sous chef
- Unit manager catering operations
Course Structure
Students will need to complete the following units of competencies to attain the qualification.
Core units:
- SITXCOM010 Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXHRM009 Lead and manage people
- SITXMGT004 Monitor work operations
- SITXWHS007 Implement and monitor work health and safety practices
- SITXHRM008 Roster staff
- SITXCCS015 Enhance customer service experiences
- SITXCCS016 Develop and manage quality customer service practices
- SITXFIN010 Prepare and monitor budgets
- SITXGLC002 Identify and manage legal risks and comply with law
- SITXMGT005 Establish and conduct business relationships
Elective units:
- SITXFSA005 Use hygienic practices for food safety
- SITXINV006 Receive, store and maintain stock
- SITXFSA006 Participate in safe food handling practices
- 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
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHKOP010 Plan and cost recipes
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC043 Work effectively as a cook
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITXINV007 Purchase goods
- SITXINV008 Control stock
Students will receive Credit Transfer for the following 21 units from SIT40521 Certificate IV in Kitchen Management
*Students MUST provide certified transcript of SIT40521 Certificate IV in Kitchen Management to receive Credit Transfer and complete the Credit Transfer Application form
Study Option: On Campus
Course Tuition Fees: Please contact Frontier Education for the current course tuition fees.
Delivery Locations: Brisbane, Cairns & Hobart
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