SIT50416 Diploma of Hospitality Management

The Centre of Excellence

Course details

CRICOS course code: 105566M

Level of study: Certificates & Diplomas

Summary

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.

Course Opportunities

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, cafes, and coffee shops.

Course Structure

  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHKOP001 Clean kitchen premises and equipment 13
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • BSBTWK501 Manage diversity in the workplace
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices
  • SITXCCS007 Enhance customer service experiences
  • SITXHRM002 Roster staff
  • BSBOPS502 Manage operational plan
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXMGT002 Establish and conduct business relationships
  • BSBTWK503 Manage meetings

Assessment Method

• Demonstrations • Written Questions Answers • Case Studies • Projects • Workplace Training

Employment Pathway for Students

• Banquet or function manager • Bar manager • Chef manager • Chef de cuisine • Executive housekeeper • Chef patisserie • Front office manager • Gaming manager • Kitchen manager • Motel manager • Restaurant manager • Sous chef • Unit manager (catering operations)

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Tuition Fees (AUD $) Start date Duration Campus
Course Fees: 27,750; Enrolment fee: 250; Material fee: 2,000 Monthly 102 weeks
Read more87 study weeks + 15 weeks holidays

Full time
Melbourne Campus
Level 4, 406 Collins Street
Melbourne Victoria 3000
Australia

Entry criteria

Academic Requirements

Australian year 12 Equivalent of other countries

Age Requirements

For international students COE has a requirement that all students must be over 18 years of age at the commencement of course.

International English Language Testing System (IELTS) - Academic: 5.5

Test of English as Foreign Language (TOEFL) - Paper Based Test (PBT): 527

Pearson Test of English Academic (PTE Academic) - Paper Based Test (PBT): 46 (with no communicative skill score less than 42)

Address

The Centre of Excellence
Geelong Campus
126 Yarra Street
Geelong Victoria 3220
Australia
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