SIT50422 Diploma of Hospitality Management
Course Details
Course Name
Diploma of Hospitality Management
National Code
SIT50422
CRICOS Course Code
111746A
Campus
Campus: Level 3, 541 Kent Street, Sydney, NSW 2000
Kitchen: Suite 7/7A, 418A Elizabeth Street SURRY HILLS, NSW 2010
Duration
91 weeks, including 60 weeks of study, 10 weeks of placement, 21 weeks of break
Overview
The qualification is suitable for students who want to advance their knowledge and skills in hospitality operations. Students will learn to operate independently, have responsibility for others and make a range of operational business decisions.
Career Outcomes
- Sous Chef
- Chef de Partie
Entry Requirement
- Minimum 18 years of age
- Must have completed equivalent to Australian year 12
- IELTS band 6.0 or equivalent
USI
Study Mode
Theory components units are delivered face-to-face on campus. Practical components of the course are delivered face-to-face in campus via the simulated virtual environment.
20 hours per week
Assessment Methods
Assessments may be conducted through a combination of written questions and answers, case studies, role-plays and demonstrations.
Work Placement Requirement: All students are required to work in the hospitality industry for 48 service periods to meet the requirements of the course. Students will be responsible in finding their own vocational work placements it must be pre-approved by the College. Students who are unable will be supported (not guarantee) in finding a suitable venue.
Course Structure
28 units must be completed:
- 11 core units
- 17 elective units, consisting of:
-
- 1 unit from Group A
- 1 unit from Group B
- 11 units from Group C
- 4 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
You must achieve a competent result in the 28 units to obtain the SIT50422 Diploma of Hospitality Management qualification.
| Unit of Competency | Elective/Core | Group |
|---|---|---|
| SITXMGT004 Monitor work operations | Core | |
| SITXWHS007 Implement and monitor work health and safety practices | Core | |
| SITXHRM008 Roster staff | Core | |
| SITXCCS015 Enhance customer service experiences | Core | |
| SITXCCS016 Develop and manage quality customer service practices | Core | |
| SITXFIN010 Prepare and monitor budgets | Core | |
| SITXGLC002 Identify and manage legal risks and comply with law | Core | |
| SITXMGT005 Establish and conduct business relationships | Core | |
| SITXCOM010 Manage conflict | Core | |
| SITXFIN009 Manage finances within a budget | Core | |
| SITXHRM009 Lead and manage people | Core | |
| SITXFSA005 Use hygienic practices for food safety | Elective | (A) |
| SITHCCC043 Work effectively as a cook | Elective | (B) |
| SITXFSA006 Participate in safe food handling practices | Elective | (C) |
| SITHCCC023 Use food preparation equipment | Elective | (C) |
| SITHCCC027 Prepare dishes using basic methods of cookery | Elective | (C) |
| SITHCCC028 Prepare appetisers and salads | Elective | (C) |
| SITHCCC029 Prepare stocks, sauces and soups | Elective | (C) |
| SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes | Elective | (C) |
| SITHCCC035 Prepare poultry dishes | Elective | (C) |
| SITHCCC037 Prepare seafood dishes | Elective | (C) |
| SITHCCC036 Prepare meat dishes | Elective | (C) |
| SITHCCC042 Prepare food to meet special dietary requirements | Elective | (C) |
| SITXINV006 Receive, store and maintain stock | Elective | (C) |
| SITHCCC031 Prepare vegetarian and vegan dishes | Elective | (C) |
| SITXINV007 Purchase goods | Elective | (C) |
| SITXINV008 Control stock | Elective | (C) |
| SITHKOP010 Plan and cost recipes | Elective | (I) |
* Has a Pre-requiste unit, SITXFSA005 Use hygienic practices for food safety.
~ Has Pre-requiste units, SITXFSA005 Use hygienic practices for food safety & SITXFSA006 Participate in safe food handling practices.
+ Has Pre-requiste units, SITXFSA005 Use hygienic practices for food safety & SITHCCC027 Prepare dishes using basic methods of cookery.
^ Has Pre-requiste units, SITXFSA005 Use hygienic practices for food safety, SITHCCC027 Prepare dishes using basic methods of cookery, SITHCCC042 Prepare food to meet special dietary requirements & SITHKOP010 Plan and cost recipes.
# Has a Pre-requiste unit, SITHKOP010 Plan and cost recipes.
Course Fee
Total Cost: AU $15,200.00
Tuition Fee: AU $14,000.00
Material Fee*: AU $1000.00
Enrolment Fee: AU $200.00
* The material fees for the course include:
- Learning and assessment materials (including raw materials used in the commercial kitchen)
- Full uniform and safety boots
- Chef knife set
Credit Transfer
Pathways
Recognition of Prior Learning
