Ground Floor 313 -315 Flinders Lane, Melbourne VIC 3000
Course Code SIT50422
CRICOS course Code 113605J
Course Duration 65 weeks(Direct-entry)
Pre Enrolment Information Click Here
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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
65 weeks (including public holidays, re-assessment and catch-up classes) – full-time study 20 contact hours per week timetabled over 2 days per week.
The program is classroom-based delivery face to face with practical application in a simulated work environment or a work placement venue with trainer led training in classrooms, simulated work environments/industry workplaces and computer labs consisting of direct observation, product-based methods, portfolios, questioning and third-party evidence.
Australian International Institute of Technology has the following entry requirements for the SIT50422 - Diploma of Hospitality Management packaged pathway:
Timetabled Classes and Work Placement can include Morning’s and Evening’s; Work Placement can also include sessions on Weekends and Public Holidays which align to industry operational requirements.
Students who complete this course may wish to continue their education into the SIT60322 - Advanced Diploma of Hospitality Management, or higher education qualifications in hospitality or management or further pursue a career in the Tourism, Travel and Hospitality industry multiskilling or as a Hospitality Manager, Motel Manager, Sous Chef, Chef Pâtissiers, Restaurant Manager.
28 Total number of units – 28 (This qualification has 11 core units and 17 elective units)
UNIT CODE |
UNIT TITLE |
CORE / ELECTIVE |
---|---|---|
SITXCCS015 |
Enhance customer service experiences |
Core |
SITXCCS016 |
Develop and manage quality customer service practices |
Core |
SITXCOM010 |
Manage conflict |
Core |
SITXFIN009 |
Manage finances within a budget |
Core |
SITXFIN010 |
Prepare and monitor budgets |
Core |
SITXGLC002 |
Identify and manage legal risks and comply with law |
Core |
SITXHRM008 |
Roster staff |
Core |
SITXHRM009 |
Lead and manage people |
Core |
SITXMGT004 |
Monitor work operations |
Core |
SITXMGT005 |
Establish and conduct business relationships |
Core |
SITXWHS007 |
Implement and monitor work health and safety practices |
Core |
SITHIND005 |
Use hygienic practices for hospitality service |
Elective |
SITHIND008 |
Work effectively in hospitality service Work Placement Unit of Competency requiring completion in an industry workplace or simulated environment |
Elective |
SIRXSTR001 |
Develop an ecommerce strategy |
Elective |
SIRXOSM002 |
Maintain ethical and professional standards when using social media and online platforms |
Elective |
SIRXOSM004 |
Analyse performance of social media and online business tools |
Elective |
SIRXOSM007 |
Manage risk to organisational reputation in an online setting |
Elective |
SITEEVT020 |
Source and use information on the events industry |
Elective |
SITEEVT023 |
Plan in-house events |
Elective |
SITHFAB021 |
Provide responsible service of alcohol |
Elective |
SITXFSA006 |
Participate in safe food handling practices |
Elective |
SITXINV007 |
Purchase goods |
Elective |
SITXINV008 |
Control stock |
Elective |
SITHIND006 |
Source and use information on hospitality industry |
Elective |
BSBCMM411 |
Make presentations |
Elective |
BSBTWK501 |
Lead diversity and inclusion |
Elective |
BSBOPS502 |
Manage business operational plans |
Elective |
BSBOPS504 |
Manage business risk |
Elective |