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. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Twenty-eight (28) units including eleven (11) core units and seventeen (17) elective units are required for the award of the SIT50422 Diploma of Hospitality Management.
Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.
be at least 18 years of age and have completed Year 12 or equivalent
participate in a course entry interview to determine suitability for the course and student needs
have an IELTS* score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- educated for 5 years in an English-speaking country; or
- successful completion of an English Placement Test.
| Core Unit Code | Core Unit Title |
|---|---|
| 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 Units
| Elective Unit Code | Elective Unit Title |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITHKOP013 | Plan cooking operations |
| 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 |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC040 | Prepare and serve cheese |
| SITHKOP015 | Design and cost menus |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| BSBTEC301 | Design and produce business documents |
Please note: All electives are pre-selected by Starford College.