Hospitality
SIT50422Diploma of Hospitality Management
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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Who can Enrol:
Target group for this program will be international students who are 18 years and above, (including mature aged clients) who have completed Certificate IV in Kitchen Management qualification and wish to enter the hospitality industry at the middle management level.
Kitchen: 17-21 Buckhurst St South Melbourne VIC 3205
Practical face to face training will be provided in a commercial training kitchen.
Self-Study
Work placement
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Who can enrol
Target group for this program will be international students who are 18 years and above, (including mature aged clients) who have completed Certificate IV in Kitchen Management qualification and wish to enter the hospitality industry at the middle management level.
Entry Requirements
There are no formal prerequisites required for entry in the Diploma of Hospitality Management.
However, students entering this course at Winslow College must meet the following entry requirements:
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English Language Requirements
Minimum IELTS score of 6.0 or PTE score of 52 or Certificate IV in EAL or equivalent*.
*For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the admissions and student selection policy available in the student’s handbook (www.winslow.edu.au).
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Academic Requirement
Satisfactory completion of Australian Year 12 or equivalent (for International Students–satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into all qualifications);
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Age Requirement
Students must be a minimum age of 18 years or above at the time of course commencement.
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Pre-Training Review
All learners will undertake an initial skills assessment to determine suitability for the course and student needs. The review aims to identify their training needs through questions on previous education or training, the relevance of the course and relevant experience. Determination of course suitability and additional support (if any) will be made by a qualified assessor.
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Language Literacy and Numeracy (LLN)
All students will be required to complete an LLN assessment prior to the commencement of the course. Winslow College uses the LLN robot platform for the 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 this course. -
Course Specific Requirement
Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.
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Hardware/Software requirements
For students to work on assessments, tasks and self-study all learners are expected to have access to a laptop or computer with Windows operating system and office application like Microsoft word at their own cost.
Where needed, Winslow College will provide access to computers/laptops, through an MoU setup with an external IT company.
Pathways from the qualification
Further Study Pathway
Students who complete this course may wish to continue their education into a range of Advanced Diploma qualifications, such as the SIT60322 Advanced Diploma of Hospitality Management.
Employment Outcomes
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes as below:
• Restaurants
• Hotels
• Motels
• Catering operations
• Clubs
• Pubs
• Cafés
• Coffee shops
Course Structure
Core Units
Unit Code
Unit Description
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
Unit Code
Unit Description
SITXFSA005
Use hygienic practices for food safety
SITHCCC027
Prepare dishes using basic methods of cookery
SITHCCC029
Prepare stocks, sauces and soups
SITHCCC030
Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031
Prepare vegetarian and vegan dishes
SITHCCC036
Prepare meat dishes
SITHCCC037
Prepare seafood dishes
SITHCCC041
Produce cakes, pastries and breads
SITHCCC042
Prepare food to meet special dietary requirements
SITHPAT016
Produce desserts
SITHCCC038
Produce and serve food for buffets
SITHCCC043
Work effectively as a cook
SITHKOP013
Plan cooking operations
SITHKOP012
Develop recipes for special dietary requirements
SITHKOP015
Design and cost menus
BSBTWK501
Lead diversity and inclusion
BSBOPS502
Manage business operational plans
Note: The elective units may change at college’s discretion, if necessary.
Assessments
Assessment will usually commence in the session following delivery. As this is a competency-based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks.
Course Credit (CT / RPL)
Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications. The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience. Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.
Placement Requirements
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