SIT50422 Diploma of Hospitality Management
Package Available
SIT40521 Certificate IV In Kitchen Management + SIT50422 Diploma of Hospitality Management
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.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.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Location
Adelaide
For Domestic Students
COURSE INFO |
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Intake
July, Oct, Feb, April
Attendance
20 hrs per week in class |
Duration
Class: 60 weeks Workplacement: 360 hours Total: |
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For International students
Academic Requirements
- Completion of Year 12 or equivalent
- At least 17 years of age at time of application
Qualification Units
Core units (11 units)
SITXFIN009 Manage finances within a budget
SITXHRM009 Lead and manage people
SITXCOM010 Manage conflict
SITXHRM008 Roster staff
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
SITXCCS015 Enhance customer service experiences
SITXCCS016 Develop and manage quality customer service practices
SITXFIN010 Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law
SITXMGT005 Establish and conduct business relationships
Elective units (17 units)
SITXFSA005 Use hygienic practices for food safety
SITHCCC043 Work effectively as a cook
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC036 Prepare meat dishes
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC041 Produce cakes, pastries and breads
SITXFSA006 Participate in safe food handling practices
SITXFSA008 Develop and implement a food safety program
SITHKOP015 Design and cost menus
SITHPAT016 Produce desserts
SITXINV006 Receive, store and maintain stock
SITXFIN009 Manage finances within a budget
SITXHRM009 Lead and manage people
SITXCOM010 Manage conflict
SITXHRM008 Roster staff
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
SITXCCS015 Enhance customer service experiences
SITXCCS016 Develop and manage quality customer service practices
SITXFIN010 Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law
SITXMGT005 Establish and conduct business relationships
Elective units (17 units)
SITXFSA005 Use hygienic practices for food safety
SITHCCC043 Work effectively as a cook
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC036 Prepare meat dishes
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC041 Produce cakes, pastries and breads
SITXFSA006 Participate in safe food handling practices
SITXFSA008 Develop and implement a food safety program
SITHKOP015 Design and cost menus
SITHPAT016 Produce desserts
SITXINV006 Receive, store and maintain stock
Delivery Mode
Blended Learning:
Learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Assessment
Assessment is by a mixture of written assignments such as reports, quizzes, knowledge tests, and presentations, as well as practical demonstration of skills and tasks in simulated and real workplace environments.
Help With Fees
Upfront Payment:
Each semester, fees can be paid online with VISA or Mastercard or at AIBT reception.
Payment Plan:
If you have difficulty paying your fees upfront, you may be eligible for a payment plan.
Each semester, fees can be paid online with VISA or Mastercard or at AIBT reception.
Payment Plan:
If you have difficulty paying your fees upfront, you may be eligible for a payment plan.
Career Outcomes
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.
Apply for Admission
AIBT has a range of courses and qualifications and the application process can differ depending whether you are a domestic or international student, whether unemployed or working, a school student or graduate. If you are unsure how to apply then please get in touch at: info@aibt.edu.au, call 8212 0990 or message our AIBT facebook page.
