Course Overview

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.
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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 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.

AT A GLANCE

Course CRICOS Code : 108038M

DELIVERY METHOD

On Campus- ​
​Ground Floor, 191-195 Ryrie St, Geelong VIC 3220

DURATION

90 Weeks

Tuition Fee

$22,000

RESOURCE MATERIAL FEE

$499

COURSE STRUCTURE

To attain the Diploma of Hospitality Management, 28 units must be achieved, consisting of 13 core and 15 elective units below:

No	Unit Code	Unit Title	Core / Elective
1	BSBDIV501	Manage diversity in the workplace	Core
2	BSBMGT517	Manage operational plan	Core
3	SITXCCS007	Enhance customer service experiences	Core
4	SITXCCS008	Develop and manage quality customer service practices	Core
5	SITXCOM005	Manage conflict	Core
6	SITXFIN003	Manage finances within a budget	Core
7	SITFIN004	Prepare and monitor budgets	Core
8	SITXGLC001	Research and comply with regulatory requirements	Core
9	SITXHRM002	Roster staff	Core
10	SITXHRM003	Lead and manage people	Core
11	SITXMGT001	Monitor work operations	Core
12	SITXMGT002	Establish and conduct business relationships	Core
13	SITXWHS003	Implement and monitor work health and safety practices	Core
14	SITHKOP005	Coordinate cooking operations	Elective
15	SITXFIN002	Interpret financial information	Elective
16	SITXFSA001	Use hygienic practices for food safety	Elective
17	SITXFSA002	Participate in safe food handling practices	Elective
18	SITXHRM004	Recruit, select and induct staff	Elective
19	SITXHRM006	Monitor staff performance	Elective
20	SITHCCC006	Prepare appetisers and salads	Elective
21	SITHCCC007	Prepare stocks, sauces and soups	Elective
22	SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes	Elective
23	SITHCCC012	Prepare poultry dishes	Elective
24	SITHCCC013	Prepare seafood dishes	Elective
25	SITHCCC014	Prepare meat dishes	Elective
26	SITXWHS002	Identify hazards, assess and control safety risks	Elective
27	SITHCCC018	Prepare food to meet special dietary requirements	Elective
28	SITHCCC019	Produce cakes, pastries and breads	Elective

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ENTRY FOR THIS COURSE

Whilst there are no formal entry requirements for this qualification in the Training Package, the Institute’s entry requirements are as below: 

Minimum Age Requirement:

• 18 years or older at commencement of course 

Minimum English Language Requirement:
​ An English Language proficiency level of one of the below:

• Cert III in EAL / Academic IELTS band score of 5.5 or equivalent  
• Satisfactorily completed ELICOS at to at least Upper Intermediate level  
• Completed equivalent of Australian Year 11 qualification from any of the English speaking countries such as Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland  

• Completion of any Australian AQF Certificate III or higher qualification  
• Satisfactorily completion of at least one semester of study in Australia in a tertiary course (satisfactorily for this purpose would mean that the applicant has completed 50% or more of the semester load)  
• Completed a Placement Test devised and administered by HTI or a nominated accredited agency  

Minimum Academic Qualification Requirement:
​ Any one of the below:

• Completion of senior high school to the Australian Year 12 or equivalen  
• Mature age students can also enter based on an interview with HTI staff  

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RPL/CREDIT TRANSFER

Recognition of prior learning (RPL)
​Learners can demonstrate competency through formal, non-formal and informal learning:

FIND OUT MORE

Credit Transfer
RTO recognises the AQF Qualifications and Statement of Attainments issued by any other Registered Training Organisation. 

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PATHWAYS

TRAINING PATHWAY

After achieving SIT50416 Diploma of Hospitality Management individuals could progress to: 

• Advanced Diploma of Hospitality Management OR 
• other relevant qualification  

EMPLOYMENT PATHWAY

This qualification provides the skills and knowledge to potentially gain employment as a:

• 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

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ASSESSMENT METHODS

The Institute will use the following assessment methods during this course which includes and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments.