SIT50416 – Diploma of Hospitality Management
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.
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)
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|
|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|
|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)|
|SITHFAB016||Provide advice on food|
|SITHACS001||Clean premises and equipment|
|SITHKOP006||Plan catering for events and functions|
- Lectures 7
- Quizzes 0
- Skill level All level
- Language English
- Students 0
- Assessments Yes