Diploma of Hospitality Management

Diploma of Hospitality Management SIT50416

CRICOS Code: 092932E

Duration: 82 weeks

 

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 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. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

 

Possible job titles 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, motel manager, restaurant manager, sous chef, unit manager catering operations.

 

Students need to complete 28 units of competency to achieve this qualification. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

 

UNIT CODE - UNIT TITLE

BSBDIV501 - Manage diversity in the workplace

BSBMGT517 - Manage operational plan

SITHKOP005 - Coordinate cooking operations

SITHCCC001 - Use food preparation equipment

SITHCCC005 - Prepare dishes using basic methods of cookery

SITHCCC006 - Prepare appetisers and salads

SITHCCC007 - Prepare stocks, sauces and soups

SITHCCC008 - Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012 - Prepare poultry dishes

SITHCCC013 - Prepare seafood dishes

SITHCCC014 - Prepare meat dishes

SITHCCC020 - Work effectively as a cook

HLTAID003 - Provide first aid

SITHPAT006 - Produce desserts

SITXCCS007 - Enhance customer service experiences

SITXCCS008 - Develop and manage quality customer service practices

SITXCOM005 - Manage conflict

SITXFIN003 - Manage finances within a budget

SITXFIN004 - Prepare and monitor budgets

SITXFSA001 - Use hygienic practices for food safety

SITXFSA002 - Participate in safe food handling practices

SITXGLC001 - Research and comply with regulatory requirements

SITXHRM001 - Coach others in job skills

SITXHRM002 - Roster staff

SITXHRM003 - Lead and manage people

SITXMGT001 - Monitor work operations

SITXMGT002 - Establish and conduct business relationships

SITXWHS003 - Implement and monitor work health and safety practices


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