SIT50416 - Diploma in Hospitality

Course Code : SIT50416

Modes of Delivery

Workplace Based

Course Duration

1 year full time

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.

Job role
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

Chef patissier

Executive housekeeper

Front office manager

Gaming manager

Kitchen manager

Motel manager

Restaurant manager

Sous chef

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).

Course Structure
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.

Core units
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS401 Enhance the customer service experience
SITXCCS501 Manage quality customer service
SITXCOM401 Manage conflict
SITXFIN402 Manage finances within a budget
SITXFIN501 Prepare and monitor budgets
SITXFIN601 Manage physical assets
SITXGLC501 Research and comply with regulatory requirements
SITXHRM401 Roster Staff
SITXHRM402 Lead and manage people
SITXMGT401 Monitor work operations
SITXMGT501 Establish and conduct business relationships
SITXWHS401 Implement and monitor work health and safety practices
Elective units
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

Prerequisite Requirements
Applicants must:
• 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.

Assessment Methods
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.

• Observation
• Demonstration
• 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.