Purpose: | 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 specialisation in accommodation services, cookery, food and beverage and gaming. |
Delivery Method : | Classroom (Blended)
At ANAE, we have work placement arrangements with industry. Students are able to access these work placement arrangements, but can also use their own work placement if they have one. Students can also arrange their own work placement. The training organisation will determine the suitability of the student’s host employer, including supervision and occupational health and |
Course CRICOS Code: | 0101525 |
Course Duration: | 104 Weeks (including 80 scheduled tuition weeks and up to 24 weeks of holidays) Weekly student contact hours: 20 hours |
Education Pathways: | The further study pathways available to students who undertake this qualification include: SIT60316 Advanced Diploma of Hospitality Management |
Career Outcomes | Possible job titles include: Banquet or function manager, Bar manager, Cafe 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. |
Pre-requisites: | There are no pre-requisites for this qualification or any of the units of competency contained within it. |
Admission Requirements: |
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Course Costs | Tuition Fee $17,000
Other Costs: Application Fee: $200 (non-refundable) Resource fee: $1,100 (non-refundable) |
Course Structure
The SIT50416 Diploma of Hospitality Management requires the completion of 28 units (including 13 core units and 15 electives).
Code | Unit title | Type |
BSBDIV501 | Manage diversity in the workplace | Core |
BSBMGT517 | Manage operational plan | Core |
SITXCCS007 | Enhance customer service experiences | Core |
SITXCCS008 | Develop and manage quality customer service practices | Core |
SITXCOM005 | Manage conflict | Core |
SITXFIN003 | Manage finances within a budget | Core |
SITXFIN004 | Prepare and monitor budgets | Core |
SITXGLC001 | Research and comply with regulatory requirements | Core |
SITXHRM002 | Roster staff | Core |
SITXHRM003 | Lead and manage people | Core |
SITXMGT001 | Monitor work operations | Core |
SITXMGT002 | Establish and conduct business relationships | Core |
SITXWHS003 | Implement and monitor work health and safety practices | Core |
SITHIND002 | Source and use information on the hospitality | Elective |
SITXFSA001 | Use hygienic practices for food safety | Elective |
SITHCCC001 | Use food preparation equipment | Elective |
SITHCCC003 | Prepare and present sandwiches | Elective |
SITHCCC005 | Prepare dishes using basic methods of cookery | Elective |
SITHCCC006 | Prepare appetisers and salads | Elective |
SITHCCC007 | Prepare stocks, sauces and soups | Elective |
SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes | Elective |
SITHCCC012 | Prepare poultry dishes | Elective |
SITHCCC013 | Prepare seafood dishes | Elective |
SITHCCC014 | Prepare meat dishes | Elective |
SITHPAT006 | Produce desserts | Elective |
SITHCCC019 | Produce cakes, pastries and breads | Elective |
SITHCCC018 | Prepare food to meet special dietary requirements | Elective |
SITHKOP005 | Coordinate cooking operations | Elective |