Course Details
| Qualification code & title | SIT50422 Diploma of Hospitality Management |
| CRICOS code | 111233D |
| 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. 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. |
| Requirements | To be awarded this qualification, competency must be demonstrated in:
Total number of units = 28
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| 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.
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| 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:
Unit 22, Level 4, 28 University Avenue, Canberra, ACT, 2601 The practical kitchen is located at: 14 Purdue Street, Belconnen ACT 2617 |
| Course duration | 104 weeks.
This qualification will be delivered over 80 weeks of training and assessment and a total 24 weeks of term breaks. |
| Entry requirements | There are no specific entry requirements as per the qualification details or training package. International students entering this course at MID CITY COLLEGE must meet the following entry requirements:
Age requirements Students must be a minimum age of 18 years at the time of course commencement. Academic Requirements To enter this qualification, applicants should have successfully completed the equivalent of Australian Year 12 or Certificate III or higher. English Language Requirements To enter this qualification, applicants must also meet English Language Requirements – IELTS overall score of 6.0 or TOEFL IBT 60 or Cambridge English Advanced (CAE) 52 or PTE Academic 50 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:
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| Pathways | 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.
After graduating, you could find employment in the following positions:
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| Course credit | If a certificate with a statement of results or a statement of attainment is produced and verified, a credit transfer process will be initiated by Mid City College about the units as per the training plan. |
Units of Competency
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| BSBMGT517 | Manage operational plan | Core |
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHIND006 | Source and use information on the hospitality industry | Elective |
| BSBTWK501 | Lead diversity and inclusion | Elective |
| SITHCCC023 | Use food preparation equipment | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC028 | Prepare appetisers and salads | Elective |
| SITHCCC029 | Prepare stocks, sauces and soups | Elective |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
| SITHCCC035 | Prepare poultry dishes | Elective |
| SITHCCC036 | Prepare meat dishes | Elective |
| SITHCCC037 | Prepare seafood dishes | Elective |
| SITHCCC041 | Produce cakes, pastries and breads | Elective |
| SITXCCS012 | Provide lost and found services | Elective |
| BSBSUS511 | Develop workplace policies and procedures for sustainability | Elective |
| SITXHRM010 | Recruit, select and induct staff | Elective |
| SITHCCC043 | Work effectively as a cook | Elective |
| SITHIND008 | Work effectively in hospitality service | Elective |
Work placement
SITHCCC043Work placement component is required for work-based training of 192 hours for SITHCCC043 work effectively as a cook.
Facilities and Equipment
The following facilities, equipment and resources will be used to deliver and assess this qualification:
- 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.
Assessment
Assessment materials comprise of:
- Assessor Marking Guide and mapping
- Student Assessment Tasks
- Other supporting documents
