SIT50422 – Diploma of Hospitality Management
CRICOS Course Code: 111165M
Students achieving a Diploma of Hospitality Management will gain the knowledge necessary to be a highly skilled senior operator- bolstering a range of skills required for successful managerial processes and advanced knowledge within their chosen industry. Individuals with a passion for hospitality, with a focus on leadership and managing people are a perfect fit for this course in which they will acquire the skills and knowledge necessary to provide an advanced level of service and managing capabilities.
Students who have achieved a Diploma of Hospitality Management will be able to operate independently and have a large level of responsibility for others. Students will undergo exercises to promote their range of operational business decisions crucial for success within their chosen industry. This qualification provides a pathway to work in a variety of hospitality sectors as a departmental or a small business manager. Individuals with this diploma will have great success utilising it with a diverse range of opportunities ranging from hotels, motels, catering operations, clubs, pubs, cafes and coffee shops.
Delivery mode: Face to Face
Classroom: Mezzanine 56-58 York Street Sydney NSW 2000
Kitchen: Shop 22, The Quay Haymarket, 61-79 Quay Street, Haymarket, 2000
More information is available via the My Skills Website.
The Diploma of Hospitality Management is offered over 104 weeks, including 80 weeks of training and assessment spread over 8 terms of 10 weeks each and 24 weeks of holidays
|Number of units||Code||Title||Core/Elective|
|1||SITXCCS015||Enhance customer service experiences||Core|
|2||SITXCCS016||Develop and manage quality customer service practices||Core|
|4||SITXFIN009||Manage finances within a budget||Core|
|5||SITXFIN010||Prepare and monitor budgets||Core|
|6||SITXGLC002||Identify and manage legal risks and comply with law||Core|
|8||SITXHRM009||Lead and manage people||Core|
|9||SITXMGT004||Monitor work operations||Core|
|10||SITXMGT005||Establish and conduct business relationships||Core|
|11||SITXWHS007||Implement and monitor work health and safety practices||Core|
|12||SITXFSA005||Use hygienic practices for food safety||Elective Group A|
|13||SITHKOP013*||Plan cooking operations||Elective Group B|
|14||SITHCCC023||Use food preparation equipment||Elective Group C|
|15||SITHCCC026||Package prepared foodstuffs||Elective Group C|
|16||SITHCCC027||Prepare dishes using basic methods of cookery||Elective Group C|
|17||SITHCCC028||Prepare appetisers and salads||Elective Group C|
|18||SITHCCC029||Prepare stocks, sauces and soups||Elective Group C|
|19||SITHCCC030||Prepare vegetable, fruit, eggs and farinaceous dishes||Elective Group C|
|20||SITHCCC040||Prepare and serve cheese||Elective Group C|
|21||SITHCCC041||Produce cakes, pastries and breads||Elective Group C|
|22||SITHCCC042||Prepare food to meet special dietary requirements||Elective Group C|
|23||SITXFSA006||Participate in safe food handling practices||Elective Group C|
|24||SITXINV008||Control stock||Elective Group C|
|25||SITHKOP015||Design and cost menus||Elective Group C|
|26||SITHIND006||Source and use information on the hospitality industry||Elective Group C|
|27||SITXCCS010||Provide visitor information||Elective Group C|
|28||SITXCCS012||Provide lost and found services||Elective Group C|
Work Placement: 24 Hours
ABM will ensure students have access to a range of resources as required in the units and training package however students will be required to have access to their own computers (including software programs such as Microsoft Office), printers, internet facilities, and stationery resources. Students will also be required to bring their own device to each session ensuring it has connectivity to the internet.
Assessment is competency based. Students are required to complete written and practical tasks, which reflect the requirements of the units of competency and current workplace practices. Assessment is continuous throughout the duration of the course.
Completed and submitted work will be assessed within ten (10) working days and feedback provided to the student as soon as possible thereafter. Where the student’s work is assessed to be not yet satisfactory, he/she will be provided with additional advice, coaching or tutoring and the opportunity to re-submit the work with a view to having it assessed as satisfactory.
Feedback and information regarding the student’s competency, progress and study will be provided by the facilitator on a regular and ongoing basis. Ongoing support is also available to all learners and will be provided as soon as a need is identified.
Students obtaining a ‘competent’ result for all listed competencies will be issued, by ABM, a nationally recognised award for the Diploma of Hospitality Management.
ABM will issue the Certification within 30 days of the student being deemed competent in all units they are enrolled in. Students, who do not complete the required 28 units of competency to achieve the Diploma, will receive a Statement of Attainment for those units that they have successfully completed.
To maximise the chance of students successfully completing their training, ABM will identify any support individual students need prior to their enrolment and provide access to that support throughout their training. This will be done using both the Enrolment Form, and a Pre-Enrolment Form, that students are required to fill in.
The aim of both documents is to provide any support that may be required. This could include:
- Language, Literacy and Numeracy (LLN) support
- Assistive Technology
- Additional Tutorials, and / or
- Other mechanisms, such as assistance in using technology for online delivery components.
Where this support attracts an additional cost to the student, ABM will make this clear prior to accepting the student’s enrolment. If there are limitations to the support ABM is able to provide, these limitations will be made clear in information provided to a potential student.
Where ABM identifies required support, such as literacy or numeracy, English or other language barriers or physical capabilities, and it cannot provide such support directly, it will refer the student to a third party. The costs of such third-party support will the responsibility of the individual.
Where ABM is not capable of offering an environment suitable for the needs of a student with specific identified needs, it will inform them accordingly and may direct the student to a provider that can, and thus will not process their enrolment.
Banquet or function manager
Chef de cuisine
It is important that you inform and advise ABM, prior to enrolment, about any existing skills and prior knowledge and education, to ensure they can provide you with the appropriate structure and support during the course.
Credit Transfer and Recognition of prior learning (RPL)
Credit transfer is available for completed past studies in areas related to the qualification that participants plan to enrol in. Participants are advised of the process of applying for credit transfer and assisted by the Trainer / Assessor to apply.
Candidates who believe they have already obtained current skills and knowledge that would otherwise be covered in the qualification / unit of competence for which they intend to attain, but have no formal prior learning, should apply for RPL at the time of enrolment. The candidate’s skills and knowledge will be assessed and validated, and where appropriate, units of competency acknowledged, and face-to-face training reduced.
The recognition of prior learning procedure will be made known to you at the time of enrolment. If you can demonstrate competency through provision of sufficient, current, valid and authentic evidence of work experience, life skills, and study or via other evidence, then you may be granted RPL for that unit of competency.
After achieving this qualification, graduates may undertake the next qualification up the Advanced Diploma of HM to SIT60322