|Qualification code & title||SIT50416 Diploma of Hospitality Management|
|Qualification 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.|
|Requirements||To be awarded this qualification, competency must be demonstrated in:
Total number of units = 28
|Learner characteristic and target group||The student cohort comprises of new entrants/inexperienced workers within the Hospitality Industry. These participants have limited skills and knowledge to undertake duties within the hospitality industry.|
|Delivery mode||Face-to-Face as well as in the workplace|
|Delivery site||This program is delivered at the Mid City College campus located at:
Suite 4, Level 3, 15 Moore Street, Canberra ACT 2601
The practical kitchen is located at:
14 Purdue Street, Belconnen ACT 2617
|Course duration||78 weeks.
This qualification will be delivered over 60 weeks of training and assessment and a total 18 weeks of term breaks.
|Entry requirements||Students entering this course at Mid City College must meet the following entry requirements:
Students must be a minimum age of 18 years at the time of course commencement.
To enter this qualification, applicants should have successfully completed an Australian Year 12 (or an international secondary school year which is equivalent to Australian Year 12) with satisfactory results OR Successful completion of an Australian qualification of AQF level 4. An educational achievement which is greater than any of these is also suitable.
English Language Requirements
To enter this qualification, applicants must also meet English Language Requirements – IELTS overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
|Pathways||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 specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job titles include:
|Course credit||Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.|
|Unit Code||Unit Title||Core/Elective|
|BSBDIV501||Manage diversity in the workplace||Core|
|BSBMGT517||Manage operational plan||Core|
|SITXCCS007||Enhance customer service experiences||Core|
|SITXCCS008||Develop and manage quality customer service practices||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
|SITXGLC001||Research and comply with regulatory requirements||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXMGT002||Establish and conduct business relationships||Core|
|SITXWHS003||Implement and monitor work health and safety practices||Core|
|SITHCCC007||Prepare stocks, sauces and soups*||Elective|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes*||Elective|
|SITHCCC012||Prepare poultry dishes*||Elective|
|SITHCCC013||Prepare seafood dishes*||Elective|
|SITHCCC014||Prepare meat dishes*||Elective|
|SITHCCC019||Produce cakes, pastries and breads*||Elective|
|SITHCCC020||Work effectively as a cook*||Elective|
|SITXHRM001||Coach others in job skills||Elective|
|SITXINV001||Receive and store stock||Elective|
|SITXINV002||Maintain the quality of perishable items*||Elective|
|SITXFSA002||Participate in safe food handling practices||Elective|
|SITXFSA001||Use hygienic practices for food safety||Elective|
|SITHCCC001||Use food preparation equipment*||Elective|
|SITHCCC005||Prepare dishes using basic methods of cookery*||Elective|
|SITHCCC006||Prepare appetisers and salads*||Elective|
- Training rooms, including desks, chairs, whiteboard and overhead projector
- Fully functional commercial kitchen
- Computers with Microsoft Office and access to the Internet.
- Learning and assessment materials as outlined in this TAS.
- Assessor Marking Guide and Assessment Mapping
- Student Assessment Tasks
- Other Supporting Resources