Windsor College | SIT50422 Diploma of Hospitality Management

Course Information

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.

Possible job titles include:

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.

Training Product Status: Current

Training Product Release Date: 09 September 2022

Qualification

The course requires a student to complete 28 units to gain the nationally recognised; SIT50422 Diploma of Hospitality Management

Core Units

SITXCCS015 Enhance customer service experiences
SITXCCS016 Develop and manage quality customer service practices
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
SITXWHS007 Implement and monitor work health and safety practices

Elective Units

SITXFSA005 Use hygienic practices for food safety
SITHCCC043 Work effectively as a cook *^
SITHCCC023 Use food preparation equipment *
SITHCCC025 Prepare and present sandwiches *
SITHCCC026 Package prepared foodstuffs *
SITHCCC027 Prepare dishes using basic methods of cookery *
SITHCCC028 Prepare appetisers and salads *
SITHCCC029 Prepare stocks, sauces and soups *
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes *
SITHCCC031 Prepare vegetarian and vegan dishes *
SITHCCC035 Prepare poultry dishes *
SITHCCC036 Prepare meat dishes *
SITHCCC037 Prepare seafood dishes *
SITHCCC039 Produce pates and terrines *
SITHCCC040 Prepare and serve cheese *
SITHCCC041 Produce cakes, pastries and breads *
BSBTWK503 Manage meetings

Prerequisite Units:

* SITXFSA005 Use hygienic practices for food safety
* SITHCCC027 Prepare dishes using basic methods of cookery
^ will be also assessed including during work placement

Course Duration, Delivery and Assessment

90 weeks - Full Time Study (20 hours per week) including holiday

The modes of study include:

• Classroom based training

• Practical training in a commercial training kitchen

• Work placement

Assessment methods include written tests, projects, logbook/ third party report, observations and portfolio. The college will organise 200 hours of compulsory work placement.

Delivery Location

• Level 2, 310 King Street, Melbourne Victoria 3000

Entry Requirements

- All applicants must be 18 years or older at the commencement of their course
- English language proficiency of IELTS 6.0 or equivalent
- Satisfactorily completed year 12 or equivalent

Pathways to the qualification

The preferred pathways for candidates considering this qualification include holding a SIT40521 Certificate IV in Kitchen Management or other relevant qualification or holding vocational experience in a range of work environments in senior support roles but without a qualification.

Pathways from the qualification

After achieving the SIT50422 Diploma of Hospitality Management, individuals could progress to undertake studies SIT60316 Advanced Diploma of Hospitality Management (This course program is not available at Windsor College Australia).