Diploma of Hospitality Management SIT50416
CRICOS Code: 092932E
Duration: 82 weeks
As per DIC admission policy all Vocational Education courses (Certificate III to Advanced Diploma) must meet the requirements below:
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
This program will be delivered over a period of 82 weeks 20 hours per week by 72 teaching weeks and 10 weeks of holidays.
PLEASE NOTE: The course duration for DIC students who have successfully completed SIT30816 Certificate III in Commercial Cookery and SIT40516 Certificate IV in Commercial Cookery is 19 weeks
Face to face classroom, Practical training and assessment is completed in commercial kitchen and 200 hours of Work-based Training arranged by college.
This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by College.
PLEASE NOTE: - No work-based training applies to this course if student has successfully completed SIT30816 Certificate III in Commercial Cookery from Durban International College.
Assessment methods may include the following:
On successful completion of this course you will be awarded with Diploma of Hospitality Management SIT50416 students who successfully completes only one or more units of competency within this Qualification will receive a Statement of Attainment.
Pathways from the qualification
After achieving the SIT50416 – Diploma of Hospitality, candidates may choose to undertake SIT60316 – Advanced Diploma of Hospitality Management or other relevant qualifications.
Possible job titles include:
Tuition fee: - $16,000
Application fee: - $250 (Non-Refundable)
Resources: - $200 (Text books)
Student Kit: - $500
Total course cost: - $ 16,950
PLEASE NOTE: - The course fee for DIC students who have successfully completed SIT30816 Certificate III in Commercial Cookery and SIT40516 Certificate IV in Commercial Cookery and wish to enroll in SIT50416 – Diploma of Hospitality, is $4000.
Overseas Student Health Cover $550 per Annum Approximately
Family Overseas Student Health Cover $5000 per Annum Approximately