Ground Floor 313 -315 Flinders Lane, Melbourne VIC 3000
Course Code SIT50416
CRICOS course Code 0101696
Course Duration 68 weeks
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 multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job titles include:
The qualification is delivered over sixty-eight (68) weeks.
The program is classroom-based delivery face to face with practical application completed 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 (when applicable).
Australian International Institute of Technology has the following entry requirements for the SIT50416 - Diploma of Hospitality Management.
All International students must:
Timetabled Classes and Work Placement are scheduled for 20 contact hours per week and can include Morning’s and Evening’s; Work Placement can also include sessions on Weekends and Public Holidays which align to industry operational requirements.
Work placement is scheduled only after all prerequisites have been completed for a minimum 36 complete service periods (shifts) in an industry workplace Host Organisation approved by the Academic Manager or a simulated industry training environment
Students who complete this course may wish to continue their education into the SIT60316 - 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 multi-skilling or as a specialisation in accommodation services, cookery, food and beverage and gaming as a Departmental or Small Business Manager.
Total number of units - 28 Units of Competency (This qualification has 13 core units and 15 elective units)
Units of competency have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and the AQF qualification level.
This qualification and its duration have been structured as a direct entry and stand-alone qualification.
UNIT CODE |
UNIT TITLE |
CORE / ELECTIVE |
---|---|---|
BSBDIV501 |
Manage diversity in the workplace |
|
BSBMGT517 |
Manage operational plan |
Core |
SITXCCS007 |
Enhance customer service experiences |
Core |
SITXCCS008 |
Develop and manage quality customer service practices |
Core |
SITXCOM005 |
Manage conflict |
|
SITXFIN003 |
Manage finances within a budget |
|
SITXFIN004 |
Prepare and monitor budgets |
|
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 |
SITHIND001 |
Use hygienic practices for hospitality service |
Elective (Group A) |
SITHIND004 |
Work effectively in hospitality service + (+ Work Placement - 36 Complete Service Periods (Shifts)) |
Elective (Group B) |
BSBADM502 |
Manage meetings |
Elective (Group C) |
BSBCMM401 |
Make a presentation |
Elective (Group C) |
BSBRSK501 |
Manage risk |
Elective (Group C) |
SITXFIN002 |
Interpret Financial Information |
Elective (Group C) |
SITXFSA001 |
Use hygienic practices for food safety |
Elective (Group C) |
SITXFSA002 |
Participate in safe food handling practices |
Elective (Group C) |
SITHIND002 |
Source and use information on the hospitality industry |
Elective (Group C) |
SITXHRM004 |
Recruit, select and induct staff |
Elective (Group C) |
SITXHRM006 |
Monitor staff performance |
Elective (Group C) |
SITXINV003 |
Purchase goods |
Elective (Group C) |
SITXINV004 |
Control stock |
Elective (Group C) |
SITXMPR007 |
Develop and implement marketing strategies |
Elective (Group C) |
SITXWHS002 |
Identify hazards assess and control safety risks |
Elective (Group C) |