SIT50422 Diploma of Hospitality Management
CRICOS Course Code: 114075M
SIT50422 Diploma of Hospitality Management
CRICOS Course Code: 114075M (Hospitality Management)
Program Description
This qualification reflects the role of highly skilled senior operators who utilize a broad range of hospitality skills combined with managerial expertise and a sound knowledge of the industry to coordinate hospitality operations. They operate independently, hold responsibility for others, and make various operational business decisions.
This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. Additionally, this qualification allows for multiskilling and the acquisition of targeted skills in accommodation services, cookery, food and beverage, and gaming.
- English
- Face to face delivery
- This program will be delivered in the classroom and training kitchen. A work placement is also required for the unit SITHCCC043* Work effectively as a cook.
- Course Fee: $18,200
- Material Fee: $350
- Enrolment Fee (Non Refundable): $250
- Students must be a minimum age of 18 years or above at the time of course commencement.
- Address of campus: Level 12, 190 Queen Street, VIC 3000
- Kitchen Address: 407 Victoria St, Abbotsford VIC 3067
The work placement component of this strategy involves 48 service periods (192 hours) for the unit SITHCCC043, “Work Effectively as a Cook.” It aims to provide students with varied experiences in a real-world setting, allowing them to test their skills under commercial pressures, such as during busy lunch hours.
Before the placement begins, an induction will be conducted for students. Placements will only occur in establishments that have been assessed for suitability and have entered into a Practical Placement Agreement or Memorandum of Understanding with the Australian School of Business and Trade. The placements will ensure coverage of all service periods and cater to various menu styles.
Work shifts must align with the unit’s requirements, typically around 4 hours per shift, with students completing approximately 5-6 shifts per week over 8 weeks in Term 4. The Australian School of Business and Trade will ensure all students are placed, particularly supporting international students with limited exposure to the Australian workplace. Students may also arrange their own placements, provided they meet all requirements. An assessor will visit and evaluate each student at least twice during the placement at mutually convenient times.
There are no specific entry requirements as per the qualification details or training package. International students entering this course at Australian School of Business and Trade must meet the following entry requirements;
Academic Requirement
To enter this qualification, applicants should have successfully completed the equivalent of Australian Year 12 or a Certificate III or higher.
English Requirement
Applicants must have a minimum IELTS score of 5.5 or an equivalent score. For equivalency of various English language proficiency tests and other forms of equivalency, please refer to the student handbook.
Alternatively, applicants may qualify if they have completed a minimum of two (2) years of study at an AQF Level 4 or higher in Australia.
Age Requirement
Students must be a minimum age of 18 years or above at the time of course commencement.
Language Literacy & Numeracy Requirement
A All students will be required to complete an LLN assessment prior to the commencement of the course. The Australian School of Business and Trade (ASBT) uses the LLN Robot platform for this assessment. All reports, training supplements, and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of the course.
Other Requirements
The Australian School of Business and Trade provides learners with a free Office 365 account, granting access to online Outlook, Word, PowerPoint, Excel, OneDrive, and other tools to facilitate training and communication. The school will also provide access to computers and laptops during classroom hours. However, all learners are expected to have their own laptop or computer with a Windows or macOS operating system for assessments, tasks, and self-study at their own cost.
Note: Some assessment tasks require the use of a computer and internet access, making it essential for students to possess basic computer skills.
Core Units:
| Code | Title | Pre-requisite |
|---|---|---|
| SITXCCS015 | Enhance customer service experiences | NIL |
| SITXCCS016 | Develop and manage quality customer service practices | NIL |
| SITXCOM010 | Manage conflict | NIL |
| SITXFIN009 | Manage finances within a budget | NIL |
| SITXFIN010 | Prepare and monitor budgets | NIL |
| SITXGLC002 | Identify and manage legal risks and comply with law | NIL |
| SITXHRM008 | Roster staff | NIL |
| SITXHRM009 | Lead and manage people | NIL |
| SITXMGT004 | Monitor work operations | NIL |
| SITXMGT005 | Establish and conduct business relationships | NIL |
| SITXWHS007 | Implement and monitor work health and safety practices | NIL |
Elective Units:
| Code | Title | Pre-requisite |
|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | NIL |
| SITHIND006 | Source and use information on the hospitality industry | NIL |
| SITXFIN008 | Interpret financial information | NIL |
| SITHCCC023* | Use food preparation equipment | SITXFSA005 |
| SITHCCC027* | Prepare dishes using basic methods of cookery | SITXFSA005 |
| SITHCCC028* | Prepare appetisers and salads | SITXFSA005 |
| SITHCCC029* | Prepare stocks, sauces and soups | SITXFSA005 |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005 |
| SITHCCC035* | Prepare poultry dishes | SITXFSA005 |
| SITHCCC036* | Prepare meat dishes | SITXFSA005 |
| SITHCCC037* | Prepare seafood dishes | SITXFSA005 |
| SITHCCC041* | Produce cakes, pastries and breads | SITXFSA005 |
| SITXCCS012 | Provide lost and found services | NIL |
| BSBSUS511 | Develop workplace policies and procedures for sustainability | NIL |
| SITXHRM010 | Recruit, select and induct staff | NIL |
| SITHCCC043* | Work effectively as a cook | SITXFSA005 |
| BSBTWK503 | Manage Meetings | NIL |
Kitchen Facilities
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