SIT50416 Diploma of Hospitality Management - Salisbury College Australia

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

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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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