SIT50422 – Diploma of Hospitality Management
CRICOS COURSE CODE: 113345B
The SIT50422 Diploma of Hospitality Management course is designed to equip students with the necessary skills and knowledge to become highly skilled senior operators in the hospitality industry. It provides a comprehensive understanding of a broad range of hospitality skills, as well as managerial skills that are required to effectively coordinate hospitality operations.
The SIT50422 Diploma of Hospitality Management course is an excellent choice for individuals who are looking to advance their careers in the hospitality industry. It provides a comprehensive understanding of the industry and its various components, as well as the necessary skills and knowledge to effectively manage and lead hospitality businesses.
Career Outcomes
- Banquet or Function Manager
- Bar Manager
- Café Manager
- Chef de Cuisine
- Chef Patissier
- Club Manager
- Executive Housekeeper
- Front Office Manager
- Gaming Manager
- Kitchen Manager
- Motel Manager
- Restaurant Manager
- Sous Chef
- Unit manager Catering Operations
Qualification Entry Requirements
There are no training package entry requirements for this qualification.
Macallan Entry Requirements
- Successful completion of SIT40521 – Certificate IV in Kitchen Management.
- Students must be a minimum of 18 years of age, or turning 18 years of age prior to commencement of their study.
- Students require a completed Year 10 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN level and personal competencies .
- Student’s must have English proficiency as guided by Macallan College’s English Proficiency Policy and Procedures.
- IELTS Test – overall score of 6.0 (or equivalent) with no individual section score less than 5.5.
NOTE: All applicants from AL3 countries must sit an IELTS test.
- Pre-entry Oxford English online test result of no less than B2.2 with a minimum score of 71.
Course Duration
The duration of the course is 26 Weeks, comprising of:
- 20 Weeks of Classroom/Kitchen based training
- 8 Weeks (6 weeks completed alongside the course, 2 week scheduled block*)
- 4 Weeks of academic re-view/break**
**Academic break times are indicative and are subject to change
Delivery And Assessment
- Classroom / face to face
- Simulated learning activities
- Self-directed study
- Vocational Placement
Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and skill assessments are required to be completed with a competent outcome for each unit to achieve your certificate.
Pathways
After completing this course, students may work in the industry or take further studies such as SIT60322 Advanced Diploma of Hospitality Management or higher education qualifications in management.
For other relevant qualifications or explore further study options in the automotive sector please refer to www.training.gov.au
Certificate Issuance
A Certificate is issued where all 28 units have been deemed competent. A Statement of Attainment is issued when only some units are deemed competent and the course is not completed in full.
Issuing of your Certificate and or Statement of Attainment occurs within 30 days of your last unit being deemed competent, however, this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have any outstanding fees.
Qualification Rules & Units of Competency
28 Units in Total
11 core unit + 17 elective units
The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes.
| Units Code | Units |
|---|---|
| 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 |
| SITXFSA005 | Use hygienic practices 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, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC044 | Prepare specialised food items |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITXFSA008 | Develop and implement a food safety program |
| SITXHRM010 | Recruit, select and induct staff |
Fees & Charges
Campus
- Adelaide
- Brisbane
- Perth
- Sydney