SIT50422 - Diploma of Hospitality Management

(CRICOS Course Code: 110352E)

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.

EDUCATIONAL PATHWAYS

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.

EDUCATIONAL OUTCOMES

After successfully completion of this qualification, students may have the opportunity to progress into Advanced Diploma of Hospitality Management

MATERIALS REQUIRED

All students are required to have access to a computer and the Microsoft Office suite, Chef whites and Knives

COURSE CREDIT

Credit may be assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications.

ENTRY REQUIREMENTS

Students must be over 18 years of age. Student visa applicants are required to provide the results of an English language test. Australian Skills Management Institute (ASMI) will accept test results from the following specified English language tests for student visa purposes taken in any country:

 

  • The TOEFL Paper-Based Test (TOEFL iBT)
  • International English Language Testing system (IELTS Test)
  • Pearson Test of English (PTE) Academic
  • Cambridge English: Advanced (CAE) test (also known as Certificate in Advanced English).

 

Students are required to reach a minimum level of English: IELTS 6.0 or TOEFL iBT 64 or PTE 50 or CAE 169. For further advice or assistance, please contact the International Student Manager.

DELIVERY MODELS

Classroom Based – offered in Brisbane and Sydney, classroom and workplace-based (combination of training and assessment delivery methods, including written assessment, portfolio of evidence.

RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence submitted and amount of gap training required. For more information on the RPL process please visit our website asmitraining.edu.au.

FEE AND FUNDING ARRANGEMENTS

Option 1 – (104 weeks Certificate III in Commercial Cookery + Certificate IV in Kitchen Management + Diploma of Hospitality Management Package)
Administration Fee: $100.00, Resource Fees: $500.00, Tuition Fees: $23,000.00

Option 2 – (135 weeks Certificate III in Commercial Cookery + Certificate IV in Kitchen Management + Diploma of Hospitality Management + Advanced Diploma of Hospitality Management Package)
Administration Fee: $100.00, Resource Fees: $600.00, Tuition Fees: $26,500.00

CORE 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
ELECTIVE UNITS
  • SITXFSA005 Use hygienic practices for food safety
  • SITHKOP013* Plan cooking operations
  • SITHCCC023* Use food preparation equipment
  • 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
  • SITHCCC035* Prepare poultry dishes
  • SITHCCC036* Prepare meat dishes
  • SITHCCC037* Prepare seafood dishes
  • SITHCCC041* Produce cakes, pastries and breads
  • SITHCCC042* Prepare food to meet special dietary requirements
  • SITXFSA006 Participate in safe food handling practices
  • SITHCCC025* Prepare and present sandwiches
  • SITXINV008 Control stock
  • BSBTWK501 Lead diversity and inclusion
BROCHURES

International – Download

FOR MORE INFORMATION

Speak to our international recruitment team

Peter Wang : +61 0411 565 253 

peterIBDM@asmitraining.edu.au

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