SIT50416 – Diploma of Hospitality Management

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Free
Hospitality management picture

Is this course for you?

This qualication will suit individuals looking to achieve a management role in the hospitality industry sector. It is best suited to those who are: seeking positions of leadership; willing to supervise and guide others; capable of problem solving and analysing information from a range of sources; looking to develop high-level skills in business operations.

Key Features in this Course

  • Theory,practical and essential knowledge components will be delivered via classroom participation, practical workshops and by actively working in a commercial kitchen.
  • Practical skills will be developed through on-site training in St Basil’s homes, under supervision, over a specied period of time. Students currently employed or actively engaged in the sector will have their hours recognised.

Employment Opportunties

This qualication provides a pathway to work as a commercial cook or a departmental or small business manager in any sector of the hospitality industry.

Possible job titles include:

  • Banquetor Function Manager
  • Chef Patisserie
  • Front Office Manager
  • Kitchen Manager
  • Restaurant Manager
  • Chef de Cuisine Executive Housekeeper
  • Gaming Manager
  • Motel Manager
  • Sous Chef / Unit Manager (catering operations)

 

Course Information

Entry Requirements for Domestic Students

While there is no formal academic entry requirement for this course, you may be required to show successful completion of an academic qualification equivalent to Year 10, 11 or 12.

Entry Requirements for International Students

While there is no formal academic entry requirement for this course, for the student visa purposes you may be required to show successful completion of an academic qualification equivalent to Year 10, 11 or 12.

We require an upper Intermediate level (completed) equivalent of IELTS 5.5, with no individual band under 5.0.

To enroll in a St Basil’s course you must be over the age of 18.

Intake Dates 29th January | 29 April | 22 July | 14 October
Duration 56 weeks (term breaks not included)
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Monitor operational plan
SITXCC5007 Enhance customer service experiences
SITHCCC001 Use food preparation equipment
Term break (13 April – 28 April 2019)
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITHCCC005 Prepare dishes using basic methods of cookery
Term break (06 July – 21 July 2019)
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
Term break (28 September – 13 October 2019)
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITHCCC018 Prepare food to meet special dietary requirements
Term break (21 December 2019 – 27 January 2020)
SITXWHS003 Implement and monitor work health and safety practices
SITXWHS002 Identify hazards, assess and control safety risks
SITHIND001 Use hygienic practices for hospitality service
SITXFSSA001 Use hygienic practices for food safety
Term break (10 April  – 26 April 2020)
SITHCCC020 Work effectively as a cook
SITXWHS002 Provide first aid
SITHIND004 Work effectively in hospitality service
SITHKOP005 Coordinate cooking operations
Term break (04 July – 19 July 2020)
BSBRSK501 Manage risk
SITHFAB016 Provide advice on food
SITHACS001 Clean premises and equipment
SITHKOP006 Plan catering for events and functions

Course Features

  • Lectures 7
  • Quizzes 0
  • Skill level All level
  • Language English
  • Students 0
  • Assessments Yes
Free