SIT50422 - Diploma Of Hospitality Management
(Commercial Cookery and Catering)
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.
CRICOS Course Code
112861A
Duration
52 weeks
Tuition fee
$ 10,000
Resource fee
$500
Enrolment fee
$250
Course Description
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.
Mode of Study: Practical sessions, face-to-face workshops and self-paced workbooks
Recognition & Assessments
Recognition:
- Australian Qualification Framework (AQF)
Association to Advance Collegiate Schools of Business ( AACSB)
Assessments: These courses include written projects/assignments, observations of practical tasks and/or group tasks.
Career Opportunities & Pathway
Career Opportunities:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
Pathway: Upon completion of this qualification, students can continue their studies with a BSB61015 Advanced Diploma in Leadership & Management
Reassessment & Eligibility/ Entry requirements
Reassessment: Students can have three reassessments of NYC (Not Yet Competent) free of charge provided that the submission of assessments has been done on time. Further, if a student fails more than three times in the unit, the student will have to repeat that unit and charges will be AUD$350.00 per unit (GST will not be charged).
Eligibility/ Entry requirements:
- All applicants must be over 18 years of age
- Academic equivalent – Year 10+ (Certificate IV and Diploma) / Year 12+(Advanced Diploma)
- Upper Intermediate English skills
- Literacy Language and Numeracy Test designed by GIC
- IELTS 6.0+ (if required)
Unit Listings
| Unit Code | Description |
|---|---|
| SITXCCS015 | Enhance customer service experience |
| SITXCCS016 | Develop and manage quality customer service |
| 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 |
| SITXFSA005 | Use hygienic practice for food safety |
| *SITHCCC043 | Work effectively as a cook |
| *SITHCCC023 | Use food preparation equipment |
| *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, egg and farinaceous dishes |
| *SITHCCC031 | Prepare vegetarian and vegan dishes |
| *SITHCCC035 | Prepare poultry dishes |
| *SITHCCC036 | Prepare meat dishes |
| *SITHCCC037 | Prepare seafood dishes |
| *SITHCCC038 | Produce and serve food for buffets |
| *SITHCCC040 | Prepare and serve cheese |
| SITXINV008 | Control stock |
| HLTAID011 | Provide First Aid |
| SITXFSA006 | Participate in safe food handling practices |
**some units are prerequisites from Certificate IV in Commercial Cookery, evidence of completed units is required upon enrolment.