Diploma of Hospitality Management

Course Overview

The Diploma of Hospitality Management (SIT50422) is designed to equip students with the knowledge and skills required for a successful career in the dynamic and diverse field of hospitality. This comprehensive program covers a range of key areas, including customer service, commercial cookery and catering, human resource management, legal considerations, financial management, leadership and entrepreneurship in the hospitality industry.

About The Course

Course Name: Diploma of Hospitality

Nationally Recognised: Yes

National Code: SIT50422

CRICOS Code: 112304H

Delivery Mode:
Face-to-face classroom delivery (3 days a week)

Course Duration: 52 Weeks

(Click here to view the course package for this qualification)

(Click here for the Intake dates)

Career Opportunities:
Hotel Manager
Restaurant Manager
Catering Manager
Food & Beverage Manager

Pathways to Further Studies:
Completion of the Diploma of Hospitality Management can serve as a solid foundation for further education or specialisation within the hospitality and culinary fields. Pursuing additional qualifications, such as an Advanced Diploma or Bachelor’s degree in hospitality management or culinary arts, could further enhance career prospects and open doors to higher-level managerial roles or entrepreneurship opportunities.

Entry Requirements:
Minimum 18 years of age, with Year 10 equivalent.
English levels at minimum IELTS 6 or equivalent.
*some units of competency (UoC) within this package hold pre-requisites that will need to be completed prior to completing that UoC.

Assessment Methodology:
Written tasks, examination, observation (real and/or simulated environments), vocational placement.

Unit Details

+ SITXCCS016 Develop and manage quality customer service practices

This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service.

+ SITXFIN010 Prepare and monitor budgets

This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.

+ SITXCCS015 Enhance customer service experience

This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations and take responsibility for resolving complaints.

+ SITXGLC002 Identify and manage legal risks and comply with law

This unit describes the performance outcomes, skills and knowledge required to identify and manage legal risks and comply with laws applicable to specific business operations. It requires the ability to identify legal risks, access and interpret regulatory information, and determine action required to manage legal risks and to comply with applicable laws.

+ SITXMGT005 Establish and conduct business relationships

This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements.

+ SITXFSA005 Use hygienic practices for food safety

This unit aims to provide individuals with the skills and knowledge required to develop, implement, and maintain a food safety program in a food business. This is crucial for ensuring that food is handled and prepared in a safe and hygienic manner, minimizing the risk of foodborne illnesses.

+ SITHCCC027 Prepare dishes using basic methods of cookery

This unit focuses on the skills and knowledge required to prepare, cook, and serve a range of menu items in various hospitality settings, such as restaurants, cafes, and catering operations.

*Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC042 Prepare food to meet special dietary requirements

This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

SITHCCC027 Prepare dishes using basic methods of cookery

+ SITHCCC028 Prepare appetisers and salads

This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC029 Prepare stocks, sauces and soups

This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

SITHCCC027 Prepare dishes using basic methods of cookery

+ SITHCCC031 Prepare vegetarian and vegan dishes

This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetarian and vegan dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

SITHCCC027 Prepare dishes using basic methods of cookery

+ SITHCCC035 Prepare poultry dishes

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

SITHCCC027 Prepare dishes using basic methods of cookery

+ SITHCCC036 Prepare meat dishes

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, and cookery and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

SITHCCC027 Prepare dishes using basic methods of cookery

+ SITHCCC037 Prepare seafood dishes

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, and cookery and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

SITHCCC027 Prepare dishes using basic methods of cookery

+ SITHCCC041 Produce cakes, pastries and breads

This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC043 Work effectively as a cook

This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

SITHCCC027 Prepare dishes using basic methods of cookery

+ SITXCOM010 Manage conflict

This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.

+ SITXFIN009 Manage finances within budget

This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.

+ SITXFSA006 Participate in safe food handling practices

This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

+ SITXHRM008 Roster staff

This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.

+ SITXHRM009 Lead and manage people

This unit describes the performance outcomes, skills and knowledge required to lead and manage people individually and in teams, and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.

+ SITXMGT004 Monitor work operations

This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.

+ SITXWHS007 Implement and monitor work health and safety practices

This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health, safety and security practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.

+ SITHCCC038 Produce and serve food for buffets

This unit describes the performance outcomes, skills and knowledge required to produce and present foods for buffets. It requires the ability to cook buffet foods and to present, serve and replenish them throughout the service period.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

SITHCCC027 Prepare dishes using basic methods of cookery

+ SITHCCC040 Prepare and serve cheese

This unit describes the performance outcomes, skills and knowledge required to prepare and serve cheese and cheese dishes. This requires a comprehensive knowledge of cheese varieties.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITXCCS014 Provide service to customers

This unit describes the performance outcomes, skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers. It requires the ability to establish rapport with customers, determine and address customer needs and expectations, and respond to complaints.

+ SITXINV007 Purchase goods

This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase.

Vocational Placement

To satisfy the qualification requirements, work placement may be required, and a logbook must be maintained.

For the unit SITHCCC043 Work effectively as a cook, students must complete a minimum of 48 complete service periods (shifts) of 4 hours each (or otherwise as defined) in a hospitality workplace undertaking work tasks relevant to the unit content.

You will be assisted in securing your vocational placement in a hospitality establishment and be mentored by a qualified experienced Team Leader. Student who are already working in the commercial kitchen are encouraged to use their existing workplace to complete these service periods providing it meets the requirement’s necessary to conduct the assessments. Students who are not already working may nominate a workplace.

During vocational placement you will put into action everything you have learnt throughout your course.

Career Outcomes

The Diploma of Hospitality Management (SIT50422) will prepare you to become a qualified hospitality professional and will provide you with the skills, knowledge and understanding required for this demanding but rewarding career. Career outcomes include:

⦁ Kitchen Manager
⦁ Catering Manager
⦁ Food and Beverage Manager
⦁ Restaurant Manager
⦁ Hotel Kitchen Supervisor
⦁ Banquet Manager
⦁ Executive Chef (with further experience / education)

Assessment

Your allocated trainer and assessor will formally assess your skills, knowledge and understanding. Assessment is competency based, this means you will be required to show / demonstrate the required competencies for the units of competency you are studying.

In order to ensure that your assessment is valid, reliable, flexible and fair, our trainers will conduct assessment as per the assessment conditions for each unit of competency you are studying.

Assessments have the following sections Activities, Questioning, Project, and Observation which span across these different tasks. Some of the assessment tasks are ‘stand-alone’ or they may be a combination of these methods of assessment.

There may be:

⦁ Written Tasks: Written assessments include case studies, question-answer type tasks, written reports and assignments, including reflective evaluations, self-evaluations, project work, demonstrations and class presentations.

⦁ Observation: Your trainer will observe your performance of tasks in real or simulated workplace environments. This includes participation in role-plays, group discussions and demonstrations of practical skills and knowledge. Students on vocational placement will be observed by a qualified professional.

⦁ Vocational Placement: Vocational placement provides the opportunity to observe professionals in your vocation, gain skills specific to your vocation, engage and interact with your community, and most importantly, to apply what you have learnt in the classroom to the ‘real-world’ vocational environment. You will be mentored and supported by an industry professional and have a valuable opportunity to learn in a structured workplace environment. Your teacher as well as the industry professional will both observe your ability to apply the skills, knowledge and attitudes required in workplace situations and environments.

⦁ Examination: This includes written or spoken ‘question-answer’ type tasks in an examination.

⦁ RPL: You may already have the skills and knowledge. For more information about Recognition of Prior Learning Student Information, please discuss with one our team.

Mode of Learning

Mixed / Blended

The formal learning takes place through a structured program of instruction through face-to-face delivery with your trainer at our campus.

You will be able to learn from your trainer and classmates as you study together through a combination of formal classroom based learning and independent study / research.

– Further support is provided at the weekly Class Tutorial Support sessions with your teacher.
– Face-to-face classroom delivery (20 hours of scheduled contact per week) and Placement. This includes real world experience through vocational placement for students enrolled in Hospitality qualifications.