SIT50422 Diploma of Hospitality Management
CRICOS Course Code
111655D
CRICOS Provider Code
03944E
RTO Number
41568
Study Mode
Face To Face
About This Course
This qualification is for senior operators who use a 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 students with the skills and knowledge they need to work as a departmental or small business manager in the hospitality industry. Sectors that students can work in include restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows students to acquire targeted skills in accommodation services, cookery, food and beverage and gaming.
Course Overview: Welcome to the SIT50422 Diploma of Hospitality Management
Are you ready to take your hospitality career to the next level? The SIT50422 Diploma of Hospitality Management at Imperial Institute of Sydney offers a comprehensive education that prepares you for leadership roles in the dynamic hospitality industry. Our program combines practical experience with theoretical knowledge, ensuring you are well-equipped to excel in various hospitality settings.
Why Choose This Course?
- Industry-Relevant Curriculum: Our course is designed in consultation with industry professionals to ensure you gain relevant skills and knowledge.
- Hands-On Training: Gain real-world experience through our extensive vocational placement component, comprising of at least 48 service periods of practical training in a commercial kitchen setting. Service period is generally 4 hours that needs to be completed as work placement. Whether you’re placed through our network of industry partners or your current workplace, we ensure a conducive learning environment that meets the required competencies.
- Expert Instructors: Learn from seasoned professionals with extensive experience in the hospitality industry.
- Career Support: Benefit from our dedicated career services team to help you find job placements and build your professional network.
What You Will Learn
- Operational Management: Master the skills required to manage and operate hospitality venues such as hotels, restaurants, and event spaces.
- Customer Service Excellence: Learn the art of delivering exceptional customer service and creating memorable guest experiences.
- Financial Management: Understand financial operations including budgeting, forecasting, and managing financial resources.
- Leadership and Team Management: Develop leadership qualities and learn effective team management techniques.
- Marketing and Sales: Gain insights into marketing strategies and sales techniques to promote hospitality services.
- Workplace Compliance: Learn about regulatory requirements and ensure your operations adhere to industry standards.
Course Details
SIT50422 – Diploma of Hospitality Management (Release 2)
28 units must be completed:
11 core units
17 elective units, consisting of:
- 1 unit from Group A
- 1 unit from Group B
- 11 units from Group C
- 4 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Target groups for the SIT50422 Diploma of Hospitality Management are international students who are:
- Seeking to pursue a career as a manager.
- Seeking to enter a new industry sector.
- Seeking a pathway to higher-level qualifications.
Characteristics of the target group are as follows:
International students from various countries who are seeking to develop their skills and knowledge in business to further their career prospects or study pathways. Typically, these students will have little to no work experience and are between 18 – 35 years.
Students may be onshore students currently based in Australia or offshore students applying from overseas. Most students speak English as a second language and must satisfy English language proficiency in order to successfully enrol into the course.
Credit and/or RPL can be provided for those with existing skills and knowledge allowing such students to complete the course in a shorter timeframe.
Face to Face
a. Parramatta (Main): Suite 302, Level 3, 20 Macquarie Street Parramatta NSW 2150;
b. Sydney CBD: Level 1, 175 Liverpool St, Sydney NSW 2000;
c. Wollongong: Level 3, 325 Crown St, Wollongong NSW 2500; and/or,
d. Cairns: 2 Orchid Plaza, 58 Lake St, Cairns City, QLD 4870
$AUÂ 24,250
Imperial Institute of Sydney Entry Requirements:
Age Requirement: You must be at least 18 years old at the commencement of the course.
Educational Qualifications:
- Completion of Australian Year 12 or equivalent, or
- Successful completion of an AQF Certificate III qualification or higher.
Course Entry Interview: You must participate in a course entry interview to determine your suitability for the course and assess any specific needs.
Visa Requirements: You must meet the requirements for an Australian student visa subclass 500.
English Language Proficiency:
- A minimum IELTS* score of 6.0, with test results no more than 2 years old. Alternatively, English language competence can be demonstrated through documented evidence of:
- Education in an English-speaking country for at least 5 years, where the medium of instruction was English, or
- Completion of at least a Certificate IV level course in an Australian RTO within the last 2 years.
- A minimum IELTS* score of 6.0, with test results no more than 2 years old. Alternatively, English language competence can be demonstrated through documented evidence of:
Note: Other English language tests, such as PTE and TOEFL, are accepted if the scores are equivalent to an IELTS 6.0. Students must provide their results for verification by the Imperial Institute of Sydney.
This course provides participants with the skills to obtain the occupational position across various industrial sectors. Job roles and titles vary across these different industry sectors. Possible job titles relevant to this qualification include:
- Banquet or function manager
- Bar manager
- Café manager
- Chef de cuisine
- Chef patissier
- Club manager
- Executive housekeeper
- front office manager
- Gaming manager
- Kitchen manager
- Hotel manager
- Restaurant manager
- Sous chef
- Unit manager catering operations.
Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at https://iis.edu.au/
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For international students, the granting of course credit may affect course fees as well as the duration of the course. The result of an application for credit and any changes to fees or course duration will be advised to students in writing. If course credit is granted following issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration.
Students who successfully complete this nationally recognised training will be awarded the Qualification:
SIT50422 Diploma of Hospitality Management
Imperial Institute of Sydney endeavours to anticipate students’ needs and implement a range of intervention strategies. Resources and facilities provide students with options to complete each unit of competency.
International students’ Course Progress Monitoring and Attendance Monitoring Policy and Procedures will be adhered to.
| CODE | Title |
|---|---|
| CORE | |
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
| ELECTIVE | |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHKOP013 | Plan cooking operations |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| BSBTEC301 | Design and produce business documents |
Assessment Overview
Assessment will occur through a variety of methods, including projects incorporating role-plays, presentations, report, portfolios, case studies and short answer questions. Assessment conditions will ensure a simulated workplace environment.
Assessment tasks:
- Reflect real life work tasks.
- Are required to be performed within industry standard timeframes as specified by assessors in relation to each task.
- Are assessed using assessment criteria that relate to the quality of work expected by the industry.
- Are performed to industry safety requirements as relevant.
- Utilize authentic workplace documentation.
- Require students to work with others as part of a team.
- Require students to plan and prioritize competing work tasks.
- Involve the use of standard, workplace equipment such as computers and software.
- Ensure that students are required to consider workplace constraints such as time and budgets.
- Student Assessment Tasks:There is one for each unit of competency that includes instructions to students about each of their assessments. It also includes an assessment plan where students can record the due dates of each task and an Assessment Task Cover Sheet that must be completed for each Assessment submission.
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- Other documents specific to the workplace simulation task requirementsare also included with the assessment tasks. These include document templates and simulated workplace policies and procedures and are described in the student and assessor instructions as relevant.
Each assessment task will be given an outcome of either Satisfactory (S) or Not Satisfactory (NS). Students must complete all tasks for a unit satisfactorily to achieve an overall outcome of Competent (C) for the unit. If one or more of the tasks are assessed as Not Satisfactory, they will be given an outcome for the unit of Not Yet Competent (NYC).
The student can have a total of 3 attempts to complete each task and achieve a ‘Satisfactory’ outcome (noting that the third attempt is chargeable as per the fees and refunds policy). If, after the third attempt, the student is still assessed as Not Satisfactory for a task, they will need to re-enrol in the unit.
Appeals will be dealt with following the Complaints and Appeals Procedure.
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