Diploma of Hospitality Management
Diploma of Hospitality Management
Qualification Code: SIT50422 | CRICOS Course Code: 110366K
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 the 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.
- Function manager
- Executive housekeeper
- Front office manager
- Motel manager
- Unit manager (catering operations)
- Consulting and writing on workplace practices, operational procedures and reports.
- Generating ideas to improve products, services, operational practices and efficiency
- Developing & maintaining knowledge of hospitality industry practices, trends, products, services and suppliers
- Planning and organising the operational activities and effectively responding to routine operational and service issues
- Knowing legal components that relate to the hospitality industry
- Be 18 years of age or over; AND
- Have completed Year 12 or its equivalent with suitable English language skills.
- International Students are also required to have an English ability at the IELTS 6.0 or equivalent
- *Student who wish to apply VET courses directly without IELTS 6.0 or equivalent, please package with ELICOS or complete college EPT test
Course Structure
Total 28 units must be completed in order to successfully achieve this qualification. 13 core units of competency AND 15 elective units of competency. 25% of the course is online.
| Unit Code | Unit Name |
|---|
|
SITXFSA006 |
Participate in safe food handling practices |
|
SITHIND006 |
Source and use information on the hospitality industry |
|
SITXCCS010 |
Provide visitor information |
|
SITHACS016 |
Provide accommodation reception services |
|
SITXINV007 |
Purchase Goods |
|
SITXFSA005 |
Use hygienic practices for food safety |
|
SITHFAB027* |
Serve food and beverage |
|
SITHFAB036 |
Provide advice on food |
|
SITEEVT023 |
Plan in-house events |
|
SITXCCS015 |
Enhance customer service experiences |
|
SITXMGT004 |
Monitor work operations |
|
SITXHRM008 |
Roster staff |
|
SITHFAB021 |
Provide responsible service of alcohol |
|
SITHGAM022 |
Provide responsible gambling services |
|
SITHIND005 |
Use hygienic practices for hospitality service |
|
SITHIND008 |
Work effectively in hospitality service (Work placement) |
|
SITXCOM010 |
Manage conflict |
|
SITXHRM009 |
Lead and manage people |
|
SITXHRM007 |
Coach others in job skills |
|
SITXFIN009 |
Manage finances within a budget |
|
SITXWHS007 |
Implement and monitor work health and safety practices |
|
SITXFSA008 |
Develop and implement a food safety program |
|
SITXFIN010 |
Prepare and monitor Budgets |
|
SITXHRM010 |
Recruit, select and induct staff |
|
SITXHRM012 |
Monitor staff performance |
|
SITXCCS016 |
Develop and Manage quality customer service practices |
|
SITXGLC002 |
Identify and manage legal risks and comply with law |
|
SITXMGT005 |
Establish and conduct business relationships |
*Prerequisite: SITXFSA005 Use hygienic practices for food safety