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.

Qualification Code
SIT50422
CRICOS Code
112987J
Qualification Name
Diploma of Hospitality Management
Duration
104 Weeks (Including 88 weeks of training and assessment and 16 weeks of break periods).
Delivery Site
Tenancy 1, Level 7
440 Elizabeth Street, Melbourne VIC 3000
Delivery Mode
Face to face in the classroom.
Practical face to face training will be provided in a commercial training kitchen.
Self-Study
Work placement
Course Cost
AUD 22,250.00

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.

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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 5.5 or equivalent*. For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Student handbook
    OR
    A minimum of two (2) years of study at an AQF Level 4 or higher completed in Australia

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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.

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    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

11 core units and
17 elective units

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.

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