SIT50422 Diploma of Hospitality Management
Start your rewarding career in hospitality management.
Gain practical skills and real-world experience to make a difference.
Program Information
Program Level
Diploma
CRICOS Code
111714J
Duration
104 Weeks
Delivered Location
Sydney Campus Only
Tuition Fee
$ 1,20,000/Year
Language
English
CRICOS Code
111714J
Course Code
SIT50422
Application Dates
Summer: Aug – Jul
Autumn: Nov – Dec
Program Description
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 multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Course Detail
Qualification Code & Name
SIT50422 – Diploma of Hospitality Management
Qualification Duration
104 Weeks
| Term | Unit Code | Unit Name | Core / Elective |
|---|---|---|---|
| Term 1 | SITXHRM009 | Lead and manage people | Core |
| SITXCOM010 | Manage conflict | Elective | |
| SITXFIN010 | Prepare and monitor budgets | Core | |
| SITXFIN009 | Manage finances within a budget | Core | |
| SITXHRM008 | Roster staff | Core | |
| Term Break (3 Weeks) | |||
| Term 2 | SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHCCC027* | Prepare dishes using basic methods of cookery | Elective | |
| SITHCCC023* | Use food preparation equipment | Elective | |
| SITXFSA006 | Participate in safe food handling practices | Elective | |
| SITHCCC028* | Prepare appetisers and salads | Elective | |
| SITHKOP010 | Plan and cost recipes | Elective | |
| SITHCCC042* | Prepare food to meet special dietary requirements | Elective | |
| Term Break (3 Weeks) | |||
| Term 3 | SITHCCC030* | Prepare vegetable, fruit, eggs, and farinaceous dishes | Elective |
| SITHCCC029* | Prepare stocks, sauces, and soups | Elective | |
| SITHCCC037* | Prepare seafood dishes | Elective | |
| SITHCCC036* | Prepare meat dishes | Elective | |
| SITHCCC035* | Prepare poultry dishes | Elective | |
| Term Break (3 Weeks) | |||
| Term 4 | SITHKOP013* | Plan cooking operations | Elective |
| SITXMGT004 | Monitor work operations | Core | |
| Term Break (3 Weeks) | |||
| Term 5 | SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXMGT005 | Establish and conduct business relationships | Core | |
| BSBCMM411 | Make a presentation | Elective | |
| Term Break (3 Weeks) | |||
| Term 6 | SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| BSBOPS502 | Manage business operational plans | Elective | |
| BSBSUS511 | Develop workplace policies and procedures for sustainability | Elective | |
| BSBTEC301 | Design and produce business documents | Elective | |
| Term Break (3 Weeks) | |||
| Term 7 | BSBFIN601 | Manage organisational finances | Core |
| BSBOPS601 | Develop and implement business plans | Core | |
| SITXFIN011 | Manage physical assets | Core | |
| Term Break (3 Weeks) | |||
| Term 8 | SITXHRM010 | Recruit, select and induct staff | Core |
| SITXHRM012 | Monitor staff performance | Core | |
| SITXMPR014 | Develop and implement marketing strategies | Core | |
| SITXWHS008 | Establish and maintain a work health and safety system | Core | |
| Term Break (3 Weeks) | |||
Important Information
- A unit code marked with an asterisk (*) indicates that the unit has prerequisite requirements. A prerequisite unit is one that must be successfully completed prior to enrolling in the unit marked with an asterisk. This ensures you have acquired the essential foundational knowledge or skills necessary to progress in your studies.
- Note that the sequence of unit delivery may vary. A timetable with your allocated units for each term will be provided at the beginning of the term.
- To successfully complete the qualification, a total of 28 units must be completed including 11 Core units and 17 Elective as listed above.
The table below lists the units that have prerequisite requirements and respective pre-requisite units.
| Unit Requiring Completion of a Pre-requisite Unit | Pre-requisite Unit | Pre-requisite Unit | Pre-requisite Unit | Pre-requisite Unit |
|---|---|---|---|---|
| SITHCCC027* Prepare dishes using basic methods of cookery | SITXFSA005 - Use hygienic practices for food safety | |||
| SITHCCC035* Prepare poultry dishes | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
| SITHCCC036* Prepare meat dishes | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
| SITHCCC037* Prepare seafood dishes | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
| SITHCCC041* Produce cakes, pastries and breads | SITXFSA005 - Use hygienic practices for food safety | |||
| SITHCCC043* Work effectively as a cook | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
| SITHKOP015* Design and cost menus | SITHKOP010 – Plan and cost recipes | |||
| SITHPAT016* Produce desserts | SITXFSA005 - Use hygienic practices for food safety | |||
| SITHCCC040* Prepare and serve cheese | SITXFSA005 - Use hygienic practices for food safety | |||
| SITXFSA008* Develop and implement a food safety program | SITXFSA005 - Use hygienic practices for food safety | SITXFSA006 - Participate in safe food handling practices |
Work Placement Requirements
Term 6, SITHCCC043* Work effectively as a cook
- The work placement must be completed in an organisation with an operational commercial kitchen.
- The placement requires 48 shifts (192 hours), covering breakfast, lunch, and dinner services.
- Students are encouraged to find their own work placement and if you are unable to find a suitable work placement Sydney Metro College will find a suitable work placement venue for you
Further Study & Career Pathways
After achieving SIT50422 Diploma of Hospitality Management, learners may wish to continue their education in courses related to health care and community services. Learners may also progress into higher courses such as SIT60322 Advanced Diploma of Hospitality Management depending upon individual requirements of higher education providers.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Possible job titles include Hospitality Manager, Motel Manager, Sous Chef, Chef Patissier, Restaurant Manager.
Course Credit
A Course credit is the recognition of prior learning, study, or work experience that allows students to receive credit towards a qualification. It can reduce the course duration and cost required to complete a course by exempting students from certain units if they have already met the learning outcomes. This process is outlined on the Sydney Metro College website under the download section in the Student Credit Transfer and Recognition of Prior Learning Policy.
Entry Requirements
The entry requirements to get into this course are as below:
Age requirements
International students must be 18 years of age or above at the time of their course commencement at Sydney Metro College.
Academic requirements
To enter this qualification, applicants should have successfully completed Australian equivalent of Year 12 or higher.
English language requirements for international students:
International students must demonstrate English language proficiency with minimum score of:
- IELTS (Academic) score of minimum 6.0 (or an equivalent test result, such as PTE or TOEFL, taken within the last two years).
The test must have been taken no more than two years before you apply for Global International College courses.
Alternatively, students can provide evidence that:
- they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States, or
- within two years of their application, they have successfully completed a foundation course or a senior secondary certificate of education or a substantial part of a Certificate III or higher level qualification from the Australian Qualifications Framework in Australia, or
Successful completion of an English Placement Test
Delivery Mode
A face-to-face training mode is employed for this qualification and all training will take place at Sydney Metro College training facilities.
Units of competency are delivered individually.
A timetable will be supplied to each student prior to course commencement. Students are also provided with an orientation to the course to outline the learning and assessment processes, support services and other relevant.