SIT50422 Diploma of Hospitality Management

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
     SITXFSA005 Use hygienic practices for food safety

^ will also be assessed including during work placement 

Course Duration, Delivery and Assessment

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

Training and assessment is conducted online and face to-face in the classroom, training kitchen as well as work placement. Assessment methods include written work, projects, logbook/ third party report, and observations. The college will organise 200 hours of compulsory work placement.

Delivery Location 

• - Level 2, 310 King Street, Melbourne Victoria 3000

Entry Requirements

• - Over 18 years of age at the commencement of the course. 
• - A minimum English language proficiency of IELTS 6.0 or equivalent
• - Must have successfully completed Year 12, or secondary studies in the applicant’s home country which are equivalent to an Australian Year 12 qualification 
• - Students enrolling in this course must have successfully completed the SIT30821 Certificate III in Commercial Cookery and the SIT40521 Certificate IV in Kitchen Management qualifications.

Must Have:

• - Access to a computer, tablet, or mobile phone
• - Access to the Internet
• - Access to a video and audio recording device 
• - Computer skills including the ability to access an online video conferencing software, to use Microsoft Word and Adobe Reader, to download, scan and upload documents, and to access online materials. However, student support is available when required.
  
  

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).