Diploma of Hospitality Management

SIT50422

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Diploma

The Diploma of Hospitality Management prepares individuals for managerial roles in the hospitality industry. Graduates can work in various sectors, including restaurants, hotels, catering operations, clubs, bars, cafes, and many more options.

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Qualification Overview

Qualification Code:

SIT50422

Qualification Name:

Diploma of Hospitality Management

AVAILABLE OPTIONS TO COMPLETE THIS COURSE?

Classroom – Study | Online | RPL | Credit Transfer

Offered By

This qualification gives a pathway to work in any hospitality industry sector as a departmental or independent venture administrator. The decent variety of employers incorporates eateries, inns, motels, providing food activities, clubs, bars, bistros, and cafés. This capability takes into consideration multi-skilling and for specialization in accommodation services, cookery, food and drink, and gaming.  

How STUDYIN can help You?

STUDY IN can help you to find the right institution based on your requirements. We can help you to prepare your application for Enrolment – Admission – Credit Transfer – RPL – Upskills/Upgrade Book an online appointment to discuss further.

Why Study the SIT50422 Diploma of Hospitality Management?

The SIT50422 Diploma of Hospitality Management program is focused on the real world and relevant contexts that make the student highly skilled and be ready by meeting industry benchmark. Going through the program will give the required skills you can use immediately and encourages you to think diversely. This SIT50422 has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across the industry. Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.
The Diploma of Hospitality Management is aimed at highly skilled senior operators who combine hospitality and managerial skill, as well as sound industry knowledge to coordinate hospitality operations. An independent operator, the qualified individual is responsible for others, and for a range of operational decisions. The qualification creates a range of career choices within the hospitality sector, where one can work as a small business manager or departmental manager. Some of the employers who would be looking at hiring the individual might include coffee shops, pubs, clubs, catering companies, motels, hotels, and restaurants. The qualification offers the opportunity to practice a variety of skills, or to specialize in food and beverage, gaming, cookery or accommodation services.
You should give a scope of proof to help your assessor to settle on a choice about your capability if you applying for RPL. The sorts of proof you might be approached to give can include: Proof of abroad capabilities.
  •  Transcripts or evaluations from related past capabilities.
  • Apprenticeship papers.
  • ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
  • Recordings or photographs of your work.
  • Statements/solicitations and stock requests Temperature sheets
  • Booking sheets/appointmemt setting sheets
  • Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
  • Preparation sheets
  • Menus and plans etc asked or required by the RTO
 
If you want to STUDY then enrolment documentation checklist needs to be completed. Documents such as ID, Academic Documents, Resume or any other documents asked by the RTO/College must be submitted. You can submit directly or provide to STUDYIN to submit on your behalf to complete your enrolment if you decide to parsue.
For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.
  • Motel Manager
  • Chef Patissier
  • Sous Chef
  • Hospitality Manager
  • Restaurant Manager
  • Club Administrator
  • Executive Housekeeper
  • Feast Or Capacity Director
  • Bar Administrator
  • Bistro Administrator
  • Gourmet Expert De Food

28 units must be completed:

  • 11 core units
  • 17 elective units, consisting of:
  • 1 unit from Group A
  • 1 unit from Group B
  • 11 units from Group C
  • 4 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Note: Units marked with * have one or more prerequisites. Refer to individual units for details.

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

Group A – Hygiene

SITHIND005

Use hygienic practices for hospitality service

SITXFSA005

Use hygienic practices for food safety

Group B – Operations

SITHCCC043*

Work effectively as a cook

SITHIND008

Work effectively in hospitality service

SITHKOP013*

Plan cooking operations

Group C – Hospitality

Accommodation Services– Front Office, Housekeeping and Portering

CPPCLO3100

Maintain cleaning storage areas

CPPCLO3101

Clean carpeted floors

CPPCLO3102

Clean hard floors

CPPCLO3103

Clean and maintain amenities

CPPCLO3105

Clean glass surfaces

CPPCLO3108

Clean window coverings

CPPCLO3111

Clean rooms, furniture and fittings

CPPCLO3112

Clean walls, ceilings and fittings

SITHACS009

Clean premises and equipment

SITHACS010

Provide housekeeping services to guests

SITHACS011

Prepare rooms for guests

SITHACS012

Launder linen and guest clothes

SITHACS013

Provide porter services

SITHACS014

Provide valet services

SITHACS015

Conduct night audit

SITHACS016

Provide accommodation reception services

SITTTVL001

Access and interpret product information

SITTTVL004

Sell tourism products or services

SITXCCS017

Use a computerised booking system

SITXCCS019

Prepare quotations

Asian Cookery

SITHASC020*

Prepare dishes using basic methods of Asian cookery

SITHASC021*

Prepare Asian appetisers and snacks

SITHASC022*

Prepare Asian stocks and soups

SITHASC023*

Prepare Asian sauces, dips and accompaniments

SITHASC024*

Prepare Asian salads

SITHASC025*

Prepare Asian rice and noodles

SITHASC026*

Prepare curry pastes and powders

SITHASC027*

Prepare Asian cooked dishes

SITHASC028*

Prepare Asian desserts

SITHASC029*

Prepare Japanese cooked dishes

SITHASC030*

Prepare sashimi

SITHASC031*

Prepare sushi

SITHASC032*

Produce Japanese desserts

SITHASC033*

Prepare dim sum

SITHASC034*

Prepare Chinese roast meat and poultry dishes

SITHASC035*

Prepare tandoori dishes

SITHASC036*

Prepare Indian breads

SITHASC037*

Prepare Indian sweetmeats

SITHASC038*

Prepare Indian pickles and chutneys

Client and Customer Service, Crisis Management

SITXCCS010

Provide visitor information

SITXCCS012

Provide lost and found services

SITXCCS013

Provide club reception services

SITXCRI003

Respond to a customer in crisis

Commercial Cookery and Catering

SITHCCC023*

Use food preparation equipment

SITHCCC025*

Prepare and present sandwiches

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

SITHCCC032*

Produce cook-chill and cook-freeze foods

SITHCCC033*

Re-thermalise chilled and frozen foods

SITHCCC035*

Prepare poultry dishes

SITHCCC036*

Prepare meat dishes

SITHCCC037*

Prepare seafood dishes

SITHCCC038*

Produce and serve food for buffets

SITHCCC039*

Produce pates and terrines

SITHCCC040*

Prepare and serve cheese

SITHCCC041*

Produce cakes, pastries and breads

SITHCCC042*

Prepare food to meet special dietary requirements

SITHCCC044*

Prepare specialised food items

E-Business

SIRXSTR001

Develop an ecommerce strategy

SIRXOSM002

Maintain ethical and professional standards when using social media and online platforms

SIRXOSM004

Analyse performance of social media and online business tools

SIRXOSM006*

Develop and manage social media and online strategies

SIRXOSM007

Manage risk to organisational reputation in an online setting

Events

SITEEVT020

Source and use information on the events industry

SITEEVT023

Plan in-house events

SITEEVT026

Manage event production components

SITEEVT028

Manage on-site event operations

Food and Beverage

SITHFAB021

Provide responsible service of alcohol

SITHFAB023*

Operate a bar

SITHFAB024*

Prepare and serve non-alcoholic beverages

SITHFAB025*

Prepare and serve espresso coffee

SITHFAB026*

Provide room service

SITHFAB027*

Serve food and beverage

SITHFAB028

Operate and monitor cellar systems

SITHFAB029*

Conduct a product tasting for alcoholic beverages

SITHFAB030*

Prepare and serve cocktails

SITHFAB031*

Provide advice on beers, spirits and liqueurs

SITHFAB032*

Provide advice on Australian wines

SITHFAB033*

Provide advice on imported wines

SITHFAB034*

Provide table service of food and beverage

SITHFAB035*

Provide silver service

SITHFAB036

Provide advice on food

SITHFAB037*

Provide advice on food and beverage matching

SITHFAB038

Plan and monitor espresso coffee service

SITHFAB039*

Manage the sale or service of wine

Food Safety

SITXFSA006

Participate in safe food handling practices

SITXFSA007*

Transport and store food

SITXFSA008*

Develop and implement a food safety program

Gaming

SITHGAM022

Provide responsible gambling services

SITHGAM023*

Attend gaming machines

SITHGAM024*

Operate a TAB outlet

SITHGAM025*

Conduct Keno games

SITHGAM026*

Analyse and report on gaming machine data

SITHGAM027*

Deal Baccarat games

SITHGAM028*

Conduct Big Wheel games

SITHGAM029*

Deal Blackjack games

SITHGAM030*

Deal Poker games

SITHGAM031*

Deal Pontoon games

SITHGAM032*

Conduct Rapid Roulette games

SITHGAM033*

Conduct Roulette games

SITHGAM034*

Attend casino gaming machines

SITHGAM035*

Deal Caribbean Stud games

SITHGAM036*

Deal Casino War games

SITHGAM037*

Deal Mississippi Stud games

SITHGAM038*

Conduct Rapid Baccarat games

SITHGAM039*

Conduct Rapid Big Wheel games

SITHGAM040*

Deal Three Card Poker games

Inventory

SITXINV006*

Receive, store and maintain stock

SITXINV007

Purchase goods

SITXINV008

Control stock

Kitchen Operations

SITHKOP011*

Plan and implement service of buffets

SITHKOP012*

Develop recipes for special dietary requirements

SITHKOP014

Plan catering for events or functions

SITHKOP015*

Design and cost menus

SITHKOP016

Select catering systems

Patisserie

SITHPAT011*

Produce cakes

SITHPAT012*

Produce specialised cakes

SITHPAT013*

Produce pastries

SITHPAT014*

Produce yeast-based bakery products

SITHPAT015*

Produce petits fours

SITHPAT016*

Produce desserts

SITHPAT017*

Prepare and model marzipan

SITHPAT018*

Produce chocolate confectionery

SITHPAT019*

Model sugar-based decorations

SITHPAT020*

Design and produce sweet showpieces

Working in Industry

SITHIND006

Source and use information on the hospitality industry

Group D – General electives

Administration

BSBINS401

Analyse and present research information

BSBTWK503

Manage meetings

Communication and Teamwork

BSBCMM411

Make presentations

BSBTWK501

Lead diversity and inclusion

SITXCOM009

Address protocol requirements

Computer Operations and ICT Management

BSBTEC301

Design and produce business documents

BSBTEC303

Create electronic presentations

BSBTEC402

Design and produce complex spreadsheets

Environmental Sustainability

BSBSUS511

Develop workplace policies and procedures for sustainability

Finance

BSBFIN401

Report on financial activity

BSBHRM416

Process payroll

BSBHRM526

Manage payroll

SITXFIN007

Process financial transactions

SITXFIN008

Interpret financial information

First Aid

HLTAID011

Provide First Aid

Franchising

BSBESB406

Establish operational strategies and procedures for new business ventures

Human Resource Management

SITXHRM010

Recruit, select and induct staff

SITXHRM011

Manage volunteers

SITXHRM012

Monitor staff performance

Languages other than English

SITXLAN008

Conduct oral communication in a language other than English

SITXLAN009

Read and write information in a language other than English

Management and Leadership

BSBOPS502

Manage business operational plans

BSBOPS504

Manage business risk

Marketing and Public Relations

BSBMKG431

Assess marketing opportunities

SITXMPR009

Coordinate production of brochures and marketing materials

SITXMPR010

Create a promotional display or stand

SITXMPR011

Plan and implement sales activities

SITXMPR012

Coordinate marketing activities

SITXMPR013

Participate in cooperative online marketing initiatives

SITXMPR014

Develop and implement marketing strategies

SITXMPR015

Obtain and manage sponsorship

Planning and Product Development

SITTPPD012

Package tourism products

SITTPPD014

Coordinate and operate sustainable tourism activities

SITTPPD015

Develop in-house recreational activities

SITTPPD016

Research and analyse tourism data

Security

CPPSEC2109

Monitor and control access and exit of persons and vehicles from premises

CPPSEC2110

Monitor and control individual and crowd behaviour to maintain security

CPPSEC3122

Plan provision of close protection services

Work Health and Safety

SITXWHS006

Identify hazards, assess and control safety risks

SIT50422 - Diploma of Hospitality Management (Release 2)

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