SIT50416 Diploma of Hospitality Management
T
broad range of hospitality skills combined with managerial skills and sound
knowledge of industry to coordinate hospitality operations. They operate inde-pendently, have responsibility for others and make a range of operational busi-
ness 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, cafes, and coffee
shops. This qualification allows for multiskilling and for specialisation in accom-
modation services, cookery, food and beverage and gaming.
National Code:
SIT50416Cricos Code:
102942EMode Of Delivery:
Classroom-basedDuration:
78 weeks (inc. holidays)Tuition Fee:
$18,750Enrolment Fee:
$250Material Fee:
$1000
Units of Competency
| Code | Title | Core/Elective |
| BSBDIV501 | Manage diversity in the workplace | Core |
| BSBMGT517 | Manage operational plan | Core |
| SITXCCS007 | Enhance customer service experiences | Core |
| SITXCCS008 | Develop and manage quality customer service practices | Core |
| SITXCOM005 | Manage conflict | Core |
| SITXFIN003 | Manage finances within a budget | Core |
| SITXFIN004 | Prepare and monitor budgets | Core |
| SITXGLC001 | Research and comply with regulatory requirements | Core |
| SITXHRM002 | Roster staff | Core |
| SITXHRM003 | Lead and manage people | Core |
| SITXMGT001 | Monitor work operations | Core |
| SITXMGT002 | Establish and conduct business relationships | Core |
| SITXWHS003 | Implement and monitor work health and safety practices | Core |
Note: SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)
| Code | Title | Core/Elective |
| SITXWHS002 | Identify hazards, assess and control safety risks | Elective |
| BSBWOR203 | Work effectively with others | Elective |
| SITXHRM001 | Coach others in job skills | Elective |
| SITHIND002 | Source and use information on the hospitality industry | Elective |
| BSBITU306 | Design and produce business documents | Elective |
| SITXFSA001 | Use hygienic practices for food safety | Elective |
| SITHCCC013 | Prepare seafood dishes* | Elective |
| SITHCCC014 | Prepare meat dishes* | Elective |
| SITHCCC019 | Produce cakes, pastries and breads* | Elective |
| SITHPAT006 | Produce desserts* | Elective |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | Elective |
| SITHKOP005 | Coordinate cooking operations* | Elective |
| BSBFIA401 | Prepare financial reports | Elective |
| BSBCMM401 | Make a presentation | Elective |
| SITXCCS006 | Provide service to customers | Elective |
Note: SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)
Units of Competency
Frequently Asked Questions
Frequently Asked Questions
Students who complete this course may wish to continue their education into a range of Advanced Diploma qualifications, such as the SIT60316 Advanced Diploma of Hospitality Management.
This program is delivered in the classroom at our city campus Level 6 250 Collins Street. Practical face to face training is provided in a commercial kitchen located at 54-56 La Trobe Street Melbourne 3000. A work placement is also required. There are no additional fees for this work placement.
This qualification is expected to be completed in 78 weeks. This will include 60 weeks of face to face training and assessment spread over 6 terms of 10 weeks each (including a total of 48 hours of workplace for the unit SITHKOP005 Coordinate cooking operations*) and 18 weeks of term breaks (accumulative).
Note:
Students entering into this qualification as a pathway form their previous studies of SIT40516 Certificate IV in Commercial Cookery with Hilton Academy are expected to complete this course in 26 weeks after 18 units of credit transfer from the Certificate IV. The 26 weeks will include 20 weeks of face to face training and assessment spread over 2 terms of 10 weeks each and 6 weeks of term breaks (No placement required).
Students who have completed SIT40516 Certificate IV in Commercial Cookery with a different provider, will be granted credit of a minimum of fourteen (14) units that form a part of the core units for the Certificate IV. Credit mapping will be done and students will be advised prior to enrolment. Where applicable a customised training and assessment schedule will be created and provided to the student before commencement (No placement required)
| 4th January 2021 | 5th April 2021 | 5th July 2021 | 4th October 2021 |
| 1st February 2021 | 3rd May 2021 | 2nd August 2021 | 1st November 2021 |
| 1st March 2021 | 7th June 2021 | 6th September 2021 | 6 December 2021 |
Potential employment options are in the hospitality and service industry as a manager, owner or a chef in small restaurant or a café or an executive chef, manager, general manager, food and beverage manager at a large hotel or resort.
There are no specific entry requirements as per the qualification details or training package. International students entering this course at Hilton Academy must meet the following entry requirements:
| Age Requirements | Students must be a minimum age of 18 years or above at the time of course commencement. |
| Academic Requirements | To enter this qualification, applicants should have successfully completed an Australian Year 12 (or an international secondary school year which is equivalent to Australian Year 12) with satisfactory results, OR successful completion of a recognised Foundation Studies program in Australia, OR successful completion of the international Baccalaureate Certificate, OR Successful completion of an Australian qualification of AQF level 3. An educational achievement which is greater than any of these is also suitable. |
| English Language Requirements | To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:
Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) assessment online to achieve a result of ACSF level 3 to meet Hilton’s English Language entry requirement. |
| DHA requirements: | Applicants must also provide documentation according to Department of Home Affair (DHA) requirements. For further information on student visa assessment level and documentation, visit Department of Home Affairs’ website at: https://www.homeaffairs.gov.au/ |
Additionally, all international students are required to:
• undertake pre-training review to determine suitability for the course and student needs during the enrolment process.
• complete an LLN assessment prior to the commencement of the course – it is a diagnostic process to identify if prospective student requires LLN support during study
Note: Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.
Relates to the learning achieved outside the formal education and training system. It is an assessment process that assesses the individual’s non-formal and informal learning. This may include any combination of formal or informal training and education, work experience or general life experience to determine the extent to which that individual has achieved the required learning outcomes, competency outcomes, or standards for entry to, and/or partial or total completion of, a qualification.
To receive RPL, we assess your previous work, education and life experiences against recognised qualifications.
Applications for RPL must be made prior to the commencement of the course – please speak with the Student Support Officer if you wish to apply. There is a fee for consideration of RPL applications.
If you have previously completed a unit with the same unit code or unit title as in your new course, you may be eligible for a credit transfer and you may not have to repeat that unit. You will need to complete a credit transfer application form, and provide a certified copy of the transcript of statement of attainment. There is a fee for this process. Applications for credit transfer must be made prior to the commencement of the course.
The following assessment methods (not limited to) may be used to assess the students:
- Written and oral questions
- Project based assessment
- Third party reports
- Observation
