RTO No: 45063   I   CRICOS No: 03559C

SIT50416 Diploma of Hospitality Management

SIT50416 Diploma of Hospitality Management
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 specialisation in accommodation services, cookery, food and beverage and gaming.
COURSE DESCRIPTION
Course Fees
Registration Fee
$500 (non-refundable)
Material Fee
$1,000
Tuition Fee
$10,300
Total Course Fees
$11,800
CRICOS CODE: 094023D
Course Duration
Delivery will occur over an 68 Week (55 weeks training and 13 weeks holiday break) period of full time study.
Where students successfully apply for credit and/or RPL the course duration will be shorten accordingly and adjustments made to any COE issued or remove it or add to course duration.
Entry/ Admission Requirements
Pre-Training Review (PTR):
Selection for enrolment in SPIC courses will be approved for applicants who meet the qualification selection criteria during the PTR prior to the confirmation of enrolment at SPIC. A satisfactory outcome of PTR with authorised SPIC Staff or representative will ensure applicants are placed in a suitable course with an appropriate training and assessment strategy, SPIC review applicants existing knowledge, skills, experience and qualifications. SPIC will then review this information in conjunction with other admission requirements below.
Age Requirements
SPIC requires that all students must be 18 years of age or above at the commencement of the course.
Prior Achievement Requirements
Basic Computer Skills
A good command of written English
Meet all Student Visa requirements, including:
- Year 12 academic education (or equivalent)
* Students with overseas qualifications will need to have level equivalency determined by the Department of Education, Skills and Employment, online applications here: Click here
LLN Requirements
The qualification has been analysed to determine the Australian Core Skills Framework (ACSF) levels of Learning, Reading, Writing, Oral Communication and Numeracy. This is detailed in the Diploma of Hospitality Management ACSF Profile.
Students entering this qualification will have their LLN skills compared to the ACSF levels of the course to determine if there are specific support requirements needed, and make a recommendation about the suitability of the student to enrol.
See the SPIC LLN Policy & Procedures for more details.
English Language Requirements
All students entering this qualification must have the following minimum score of an internationally recognized English Language proficiency tests or equivalent in line with DHA recommendations
IELTS overall band of 5.5 or
TOEFL IBT test score band of 54-56 equivalents or
Practical activities.
PTE Academic band score 42 equivalent or
Satisfactory completion of General English – Upper Intermediate level or
Successful Completion of Certificate III in Spoken and Written English (10725NAT) or equivalent course or
Successful completion of Senior Secondary certificate of education in Australia conducted in English or
Completion of full-time studies in Australia towards a Certificate IV or above or a foundation course or
Student’s first language is English or
Student was educated for 5 years in an English speaking country.
If there are doubts about the student’s English language skills to cope in an academic environment and if he/she cannot provide a satisfactory IELTS score or equivalent, the student will undergo the college English placement test and be required to complete it with a satisfactory result.
Assessment Methods
Assessments will be conducted face to face which could include:
Direct observation – in a simulated classroom environment – usually role plays
Product based methods – these are generally reports, case studies, projects and presentations.
Questioning – written and verbal questioning is used for a number of assessment tasks.
A combination of the above methods.
Job Roles
Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:
café manager
kitchen manager
gaming manager
restaurant manager
Course Delivery
Face to face at our Gold Coast Campus – 20 hours per week of classroom based training sessions
8 hours of self study including structured self-directed learning & completing assessment work started in class
Up to an hour per week of individual support if required
Note: Delivery method is Online via video conferencing with phone and email support during COVID-19.
Training product status: Superseded as of 18th October 2020. Students will be transitioned to the equivalent new qualification as soon as practicable prior to 18th April 2022 and students will be advised of the impacts in writing.
Units
SITXFSA001
Use hygienic practices for food safety
SITXWHS001
Participate in safe work practices
SITXWHS003
Implement and monitor work health and safety practices
SITXHRM001
Coach others in job skills
BSBCMM401
Make a presentation
SITXCOM005
Manage conflict
BSBDIV501
Manage diversity in the workplace
SITXHRM003
Lead and manage people
SITXMGT001
Monitor work operations
SITXHRM002
Roster staff
SITXINV004
Control stock
SITXFIN003
Manage finances within a budget
SITHIND004
Work effectively in hospitality service
BSBITU102
Develop keyboard skills
BSBITU201
Produce simple word processed documents
BSBITU203
Communicate electronically
BSBITU302
Create electronic presentations
BSBRES401
Analyse and present research information
SITXFIN002
Interpret financial information
BSBRSK501
Manage risk
BSBADM502
Manage meetings
SITXCCS008
Develop and manage quality customer service practices
SITXCCS007
Enhance customer service experiences
SITXMGT002
Establish and conduct business relationships
SITXFIN004
Prepare and monitor budgets
SITXGLC001
Research and comply with regulatory requirements
BSBMGT517
Manage operational plan
HLTAID003
Provide first aid
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