SIT50416 - Diploma of Hospitality Management

Course code SIT50416
Start date View Intake Dates
Delivery mode
  • Face to Face and Practical Simulations – Campus onsite delivery in class room with an educator face to face including simulation activities.
  • Virtual Classroom via Zoom and Practical Simulations – (Blended Learning) – Delivery through interactive virtual classrooms with an educator in real time delivery for theory component. Simulated observations must be attended face to face in the classroom under the supervision of trainer.
Duration
  • Domestic: 66 weeks without any breaks (may vary depending on the cohort and industry requirements)
  • International: 78 weeks including 12 weeks break (All the course for International students are run over 2.5 days for a minimum of 20 hours per week)
Nationally Recognised Training

RTO requirements

Training and assessments are conducted in English. Applicants must possess sound written and oral English skills. You will be required to complete a Pre-training and Language Literacy and Numeracy Assessment.

Training Package

There are no pre-requisite or any other training package entry requirements to enrol in this course.

  • Domestic: 66 weeks without any breaks  (may vary depending on the cohort and industry requirements)
  • International: 78 weeks including 12 weeks break (All the course for International students are run over 2.5 days for a minimum of 20 hours per week)

** Please note: duration in weeks may vary dependent upon the amount of contact days per week.

Visit our funding and fees page for more information.

Pathways into the qualification

Credit may be granted towards this qualification by those who have completed SIT30816 Certificate III in Commercial Cookery & SIT40516 Certificate IV in Commercial Cookery in this Training Package or other relevant qualifications.

Pathways from the qualification

Further training pathways from this qualification include SIT60316 Advanced Diploma of Hospitality Management or other relevant qualifications.

Employment or occupational pathway

Course prepares student for the preparation of Simple as well as complex dishes and getting job ready for small to large restaurants to work as a chef.
Job roles related to this qualification include:

  • banquet or function manager
  • bar manager
  • café manager
  • chef de cuisine
  • chef pâtissier
  • club manager
  • executive housekeeper
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef
  • unit manager catering operations.

Each unit will be assessed by a minimum of three (3) types of assessment:

  • Question and answer/written assessment tasks
  • Role play/practical demonstration and observation of skills
  • Practical demonstration and observation of skills in a simulated environment

(Note: Written, Practical and observation assessments must be carried out).

You can apply for recognition of prior learning, academic credit and work experience towards this qualification. During the course of your life you will develop a wide range of skills and knowledge. Through work, volunteer roles, family commitments and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification.

Click below for further details:

Recognition of Prior Learning (RPL)

Credit Transfer

Core Units
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices
Elective Units
SITHCCC020 Work effectively as a cook
SITHACS001 Clean premises and equipment
SITHACS002 Provide housekeeping services to guests
SITHACS003 Prepare rooms for guests
SITHACS004 Launder linen and guest clothes
SITHACS005 Provide porter services
SITHACS006 Provide valet services
SITHACS007 Conduct night audit
SITHACS008 Provide accommodation reception services
SITHASC001 Prepare dishes using basic methods of Asian cookery
SITHASC006 Prepare Asian rice and noodles
SITHASC008 Prepare Asian cooked dishes
SITHASC011 Prepare sashimi
SITHASC012 Prepare sushi

** Please note: electives may vary by state and are subject to change to meet client and industry requirements.

Please note: dates are subject to change due to holidays and availability.
If dates provided do not suit, please contact us at 13 13 89 or +61 3 9450 0500 via phone, or through our contact page, as we will accommodate dates to suit students needs.

Intake Dates For 2021
  JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Offshore International Students
Onshore International Students 15th 15th 15th 15th 15th 15th 15th 15th 15th 15th 15th 15th
Domestic Students Please Call us on 131389 or +61 03 94500500 for the intake Dates