SIT50416 – Diploma in Hospitality
This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
This qualification is suitable for an Australian Apprenticeship pathway.
This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager.
Possible job titles include:
Banquet or function manager
Chef de cuisine
Front office manager
Unit manager (catering operations).
Pathways into the qualification
It is strongly recommended that individuals undertake lower level qualifications, or gain industry experience prior to entering SIT50416 Advanced Diploma of Hospitality. However this is not mandatory.
Pathways from the qualification
Successful completion of this qualification will provide participants with the skills to obtain the one of the following occupational positions: banquet or function manager; chef de cuisine; executive housekeeper; front office manager; kitchen manager; restaurant manager; sous chef; or unit manager (catering operations).
28 units must be completed:
13 core units
15 elective units, consisting of:
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
|BSBDIV501||Manage diversity in the workplace|
|BSBMGT517||Manage operational plan|
|SITXCCS401||Enhance the customer service experience|
|SITXCCS501||Manage quality customer service|
|SITXFIN402||Manage finances within a budget|
|SITXFIN501||Prepare and monitor budgets|
|SITXFIN601||Manage physical assets|
|SITXGLC501||Research and comply with regulatory requirements|
|SITXHRM402||Lead and manage people|
|SITXMGT401||Monitor work operations|
|SITXMGT501||Establish and conduct business relationships|
|SITXWHS401||Implement and monitor work health and safety practices|
|HLTAID003||Provide first aid|
|SITXFSA101||Use hygienic practices for food safety|
|SITXFSA201||Participate in safe food handling practices|
|SITHCCC104||Package prepared foodstuffs|
|SITHCCC201||Produce dishes using basic methods of cookery|
|SITHCCC202||Produce appetisers and salads|
|SITHCCC203||Produce stocks, sauces and soups|
|SITHCCC204||Produce vegetable, fruit, egg and farinaceous dishes|
|SITHCCC301||Produce poultry dishes|
|SITHCCC302||Produce seafood dishes|
|SITHCCC303||Produce meat dishes|
|SITHCCC306||Handle and serve cheese|
|SITHCCC307||Prepare food to meet special dietary requirements|
|SITHCCC308||Produce cakes, pastries and breads|
|SITHCCC309||Work effectively as a cook|
• Be of legal working age (as this qualification is undertaken on the job);
• Have satisfactorily completed a minimum of year 10 or equivalent;
• Be sufficiently proficient in English to be able to work successfully in a highly communicative and regulated environment.
The following methods will be used to determine the achievement level of competency. The customisation and flexibility of the methods for assessment aim to address specific needs and learning situations.
• Projects & presentations
• Port folios
• Quiz – Q & A
• Role play
Requirements to Receive the Qualification
Students are required to successfully complete all units of competence to be awarded this qualification.