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SIT50416 Diploma of Hospitality Management

CRICOS Course Code: 0100892

About Course

The following information describes a Diploma of Hospitality Management SIT50416 for International Students that will or currently hold the Student Visa with the Department of Home Affairs”.
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
International students enrolled in this qualification will study a duration of 78 weeks including the term and holiday breaks.
The breakdown will be as follows:

 

  • Total Course Duration:78 weeks
  • Face to Face Tuition: 60 weeks
  • Holiday Breaks in Total: 18 weeks
  • Individual Study, Research, Learning and Assessment Activity Hours: 900 hours

The course duration above incorporates the estimated volume of learning for Diploma level as indicated by AQF 2nd edition January 2013 and under the new Standards for RTOs 2015.

Intake Dates

  • Month
    2023
    2024
  • January
    09-01-2023
    08-01-2024
  • February
  • March
  • April
    10-04-2023
    08-04-2024
  • May
  • June
  • July
    10-07-2023
    08-07-2024
  • August
  • September
  • October
    09-10-2023
    07-10-2024
  • November
  • December

Requirements

There is no specified entry requirement for this course.

Please refer to our VET Course Entry Requirements.

Packaging Rules

Core Unit

  • S.No.
    Code
    Unit Title
  • 1
    SITXWHS002
    Identify hazards, assess and control safety risks
  • 2
    SITXWHS003
    Implement and monitor work health and safety practices
  • 3
    BSBRSK501
    Manage risk
  • 4
    SITXGLC001
    Research and comply with regulatory requirements
  • 5
    SITXFSA001
    Use hygienic practices for food safety
  • 6
    BSBWOR501
    Manage personal work priorities and professional development
  • 7
    SITXMPR007
    Develop and implement marketing strategies
  • 8
    BSBDIV501
    Manage diversity in the workplace
  • 9
    BSBSUS501
    Develop workplace policy and procedures for sustainability
  • 10
    SITXINV004
    Control stock
  • 11
    SITXINV003
    Purchase goods
  • 12
    BSBADM502
    Manage meetings
  • 13
    SITXCCS007
    Enhance customer service experiences
  • 14
    SITXMGT002
    Establish and conduct business relationships
  • 15
    SITXCCS008
    Develop and manage quality customer service practices
  • 16
    SITXHRM004
    Recruit, select and induct staff
  • 17
    SITXHRM006
    Monitor staff performance
  • 18
    SITXHRM002
    Roster staff
  • 19
    BSBMGT517
    Manage operational plan
  • 20
    SITXINV002
    Maintain the quality of perishable items
  • 21
    SITXFIN004
    Prepare and monitor budgets
  • 22
    SITXFIN003
    Manage finances within a budget
  • 23
    SITXFIN001
    Process financial transactions
  • 24
    SITXFIN002
    Interpret financial information
  • 25
    SITXHRM003
    Lead and manage people
  • 26
    SITXCOM005
    Manage conflict
  • 27
    SITXMGT001
    Monitor work operations
  • 28
    SITHCCC020
    Work effectively as a cook

Assessment Methods

  • LEARNING & ASSESSMENT MATRIX
    Learning
    Assessment Methods
  • Code
    Unit Title
    Face to Face Classroom delivery
    Knowledge Questions
    Observations
    Projects
  • SITXWHS002
    Identify hazards, assess and control safety risks
  • SITXWHS003
    Implement and monitor work health and safety practices
  • BSBRSK501
    Manage risk
  • SITXGLC001
    Research and comply with regulatory requirements
  • SITXFSA001
    Use hygienic practices for food safety
  • BSBWOR501
    Manage personal work priorities and professional development
  • SITXMPR007
    Develop and implement marketing strategies
  • BSBDIV501
    Manage diversity in the workplace
  • BSBSUS501
    Develop workplace policy and procedures for sustainability
  • SITXINV004
    Control stock
  • SITXINV003
    Purchase goods
  • BSBADM502
    Manage meetings
  • SITXCCS007
    Enhance customer service experiences
  • SITXMGT002
    Establish and conduct business relationships
  • SITXCCS008
    Develop and manage quality customer service practices
  • SITXHRM004
    Recruit, select and induct staff
  • SITXHRM006
    Monitor staff performance
  • SITXHRM002
    Roster staff
  • BSBMGT517
    Manage operational plan
  • SITXINV002
    Maintain the quality of perishable items
  • SITXFIN004
    Prepare and monitor budgets
  • SITXFIN003
    Manage finances within a budget
  • SITXFIN001
    Process financial transactions
  • SITXFIN002
    Interpret financial information
  • SITXHRM003
    Lead and manage people
  • SITXCOM005
    Manage conflict
  • SITXMGT001
    Monitor work operations
  • SITHCCC020
    Work effectively as a cook

Content1

Career Opportunities

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

Delivery Location

Sydney (Located 10 minutes from Central Station by public transport)
Level 4, 14 Railway Parade, Burwood NSW 2134.

 

Content2

Study Pathway

Students may further continue their study in SIT60316 Advanced Diploma of Hospitality Management at Salisbury College Australia.

 

Award

  • Student are required to seek their own work competency for the SIT50416 Diploma of Hospitality Management in order to satisfy the completion requirement. A successful completion of all twenty-eight (28) units of competency are required in order to be awarded an AQF certification.
  • Partial completions will be awarded with a Statement of Attainment.

 

Course Credits

Please refer to our Course Credit Policies and Procedures click here.

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