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 allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming. Commercial Cookery, Restaurant and Bar Specialisation The Commercial Cookery, Restaurant and Bar Specialisation, will give you skills and knowledge in Commercial Cookery and Restaurant service. As the course progresses you will develop a broad range of hospitality skills combined with managerial skills and industry knowledge and develop essential skills to manage and operate a hospitality establishment. These skills will make a well-rounded and multi-skilled employee because of your understanding of numerous roles across the hospitality sector. Restaurant and Bar Specialisation The Restaurant and Bar Specialisation will give you the edge on how to succeed in hospitality management, designed to improve your ability to lead and manage people. This specialisation is an opportunity to progress through the ranks by gaining greater levels of knowledge and experience in supervisory roles. This hands on course provides you the training and development you require for your future career. 

Restaurant and Bar Specialisation - On Campus

Duration: 12 months full-time or 18 months part-time

Module 1 - Restaurant Service

SITHIND004	Work effectively in hospitality service
SITHFAB014	Provide table service of food and beverage

Module 2 - Working Hygienically and Storing Stock

SITXINV001	Receive and store stock
SITXFSA001	Use hygienic practices for food safety

Module 3 - Bar Service

SITHFAB001	Clean and tidy bar areas
SITHFAB003	Operate a bar

Module 4 - Making Beverages

SITHFAB005	Prepare and serve espresso coffee
SITHFAB004	Prepare and serve non-alcoholic beverages

Module 5 - Source Legislative Information for Hospitality

SITHIND002	Source and use information on the hospitality industry
SITHFAB002	Provide responsible service of alcohol

Module 6 - Process Financial Transactions

SITXFIN001

Process financial transactions

Module 7 - Mixing Cocktails and Planning Events

SITHFAB010	Prepare and serve cocktails
SITEEVT005	Plan in-house events or functions

Module 8 - Working Safely, Compliance and Legislation Requirements

SITXGLC001	Research and comply with regulatory requirements
SITXWHS003	Implement and monitor work health and safety practices

Module 9 - Management Skills

BSBMGT517	Manage operational plan
BSBDIV501	Manage diversity in the workplace
SITXCOM005	Manage conflict

Module 10 - Quality Customer Service

SITXCCS007	Enhance customer service experiences
SITXCCS008	Develop and manage quality customer service practices

Module 11 - Managing Staff

SITXHRM002	Roster staff
SITXHRM003	Lead and manage people

Module 12 - Human Resource Management

SITXMGT001	Monitor work operations
SITXMGT002	Establish and conduct business relationships

Module 13 - Financial Practices

SITXFIN002	Interpret financial information
SITXFIN003	Manage finances within a budget
SITXFIN004	Prepare and monitor budgets

Restaurant and Bar Specialisation - Online

Duration: 12 months full-time or 18 months part-time

Module 1 - Restaurant Service

SITHFAB014	Provide table service of food and beverage
SITHIND004	Work effectively in hospitality service

Module 2 - Working Hygienically and Storing Stock

SITXINV001	Receive and store stock
SITXFSA001	Use hygienic practices for food safety

Module 3 - Bar Service

SITHFAB001	Clean and tidy bar areas
SITHFAB003	Operate a bar

Module 4 - Making Beverages

SITHFAB004	Prepare and serve non-alcoholic beverages
SITHFAB005	Prepare and serve espresso coffee

Module 5 - Source Legislative Information for Hospitality

SITHFAB002	Provide responsible service of alcohol
SITHIND002	Source and use information on the hospitality industry

Module 6 - Process Financial Transactions

SITXFIN001

Process financial transactions

Module 7 - Mixing Cocktails and Planning Events

SITHFAB010	Prepare and serve cocktails
SITEEVT005	Plan in-house events or functions

Module 8 - Working Safely, Compliance and Legislation Requirements

SITXWHS003	Implement and monitor work health and safety practices
SITXGLC001	Research and comply with regulatory requirements

Module 9 - Management Skills

BSBDIV501	Manage diversity in the workplace
SITXCOM005	Manage conflict
BSBMGT517	Manage operational plan

Module 10 - Quality Customer Service

SITXCCS007	Enhance customer service experiences
SITXCCS008	Develop and manage quality customer service practices

Module 11 - Managing Staff

SITXHRM002	Roster staff
SITXHRM003	Lead and manage people

Module 12 - Human Resource Management

SITXMGT001	Monitor work operations
SITXMGT002	Establish and conduct business relationships

Module 13 - Financial Practices

SITXFIN004	Prepare and monitor budgets
SITXFIN002	Interpret financial information
SITXFIN003	Manage finances within a budget

Cookery, Restaurant and Bar Specialisation - On Campus

Duration:

12 months full-time or 18 months part-time

Module 1 - Working Safely, Compliance and Legislation Requirements

SITXGLC001	Research and comply with regulatory requirements
SITXWHS003	Implement and monitor work health and safety practices

Module 2 - Management Skills

BSBDIV501	Manage diversity in the workplace
SITXCOM005	Manage conflict
BSBMGT517	Manage operational plan

Module 3 - Quality Customer Service

SITXCCS007	Enhance customer service experiences
SITXCCS008	Develop and manage quality customer service practices

Module 4 - Managing Staff

SITXHRM003	Lead and manage people
SITXHRM002	Roster staff

Module 5 - Human Resource Management

SITXMGT002	Establish and conduct business relationships
SITXMGT001	Monitor work operations

Module 6 - Financial Practices

SITXFIN003	Manage finances within a budget
SITXFIN004	Prepare and monitor budgets

Module 7 - Hygiene, Cleaning and Safe Food Handling Practices

SITXFSA001	Use hygienic practices for food safety
SITHKOP001	Clean kitchen premises and equipment

Module 8 - Use Equipment to Prepare and Cook Food

SITHCCC001	Use food preparation equipment
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC007	Prepare stocks, sauces and soups

Module 9 - Prepare and Present Appetisers, Salads and Sandwiches

SITHCCC006	Prepare appetisers and salads
SITHCCC003	Prepare and present sandwiches

Module 10 - Prepare and Present Fruit, Vegetable and Pasta Dishes

SITHCCC008

Prepare vegetable, fruit, eggs and farinaceous dishes

Module 11 - Restaurant Service

SITHIND004	Work effectively in hospitality service
SITHFAB014	Provide table service of food and beverage
SITHFAB016	Provide advice on food

Module 12 - Responsible Service of Alcohol and Making Beverages

SITHFAB002	Provide responsible service of alcohol
SITHFAB010	Prepare and serve cocktails
SITHFAB004	Prepare and serve non-alcoholic beverages

Module 13 - Prepare and Serve Espresso Coffee

SITHFAB005

Prepare and serve espresso coffee

Cookery, Restaurant and Bar Specialisation - Online

Duration:

12 months full-time or 18 months part-time

Module 1 - Working Safely, Compliance and Legislation Requirements

SITXGLC001	Research and comply with regulatory requirements
SITXWHS003	Implement and monitor work health and safety practices

Module 2 - Management Skills

SITXCOM005	Manage conflict
BSBMGT517	Manage operational plan
BSBDIV501	Manage diversity in the workplace

Module 3 - Quality Customer Service

SITXCCS008	Develop and manage quality customer service practices
SITXCCS007	Enhance customer service experiences

Module 4 - Managing Staff

SITXHRM003	Lead and manage people
SITXHRM002	Roster staff

Module 5 - Human Resource Management

SITXMGT002	Establish and conduct business relationships
SITXMGT001	Monitor work operations

Module 6 - Financial Practices

SITXFIN003	Manage finances within a budget
SITXFIN004	Prepare and monitor budgets

Module 7 - Hygiene, Cleaning and Safe Food Handling Practices

SITHKOP001	Clean kitchen premises and equipment
SITXFSA001	Use hygienic practices for food safety

Module 8 - Use Equipment to Prepare and Cook Food

SITHCCC001	Use food preparation equipment
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC007	Prepare stocks, sauces and soups

Module 9 - Prepare and Present Appetisers, Salads and Sandwiches

SITHCCC006	Prepare appetisers and salads
SITHCCC003	Prepare and present sandwiches

Module 10 - Prepare and Present Fruit, Vegetable and Pasta Dishes

SITHCCC008

Prepare vegetable, fruit, eggs and farinaceous dishes

Module 11 - Restaurant Service

SITHFAB014	Provide table service of food and beverage
SITHIND004	Work effectively in hospitality service
SITHFAB016	Provide advice on food

Module 12 - Responsible Service of Alcohol and Making Beverages

SITHFAB004	Prepare and serve non-alcoholic beverages
SITHFAB010	Prepare and serve cocktails
SITHFAB002	Provide responsible service of alcohol

Module 13 - Prepare and Serve Espresso Coffee

SITHFAB005

Prepare and serve espresso coffee

Online

2020 February	Online Available
2020 March	Online Available
2020 April	Online Available
2020 May	Online Available
2020 June	Online Available
2020 July	Online Available
2020 August	Online Available
2020 September	Online Available
2020 October	Online Available
2020 November	Online Available
2021 February	Online Available
2021 March	Online Available
2021 April	Online Available
2021 May	Online Available
2021 June	Online Available
2021 July	Online Available
2021 August	Online Available
2021 September	Online Available
2021 October	Online Available
2021 November	Online Available

Practical skills must be demonstrated in an operational food and beverage outlet or simulated environment such as a pub, club, cafes or restaurants. Students not currently working in the industry, or who do not have access to workplace simulated environments will need to discuss this with the teaching team.

This course has no residential schools.

There are no entry requirements for this course.

Possible job titles include a Banquet or Function Manager, Bar Manager, Cafe Manager, Chef De Cuisine, Chef Patissier, Club Manager, Executive Housekeeper, Front Office Manager, Kitchen Manager, Motel Manager, Restaurant Manager, Sous Chef, Unit Manager (Catering Operations).

Professional recognition is not applicable to this course.

Fee for service	$15,372 (2020)
Subsidised full fee	$10,640 (2020)
Subsidised concession fee	$9,212 (2020)
Fee for service per unit	$549 (2020)
Subsidised full fee per unit	$380 (2020)
Subsidised concession fee per unit	$329 (2020)
Fee for service	$15,680 (2021)
Subsidised full fee	$10,864 (2021)
Subsidised concession fee	$9,408 (2021)
Fee for service per unit	$560 (2021)
Subsidised full fee per unit	$388 (2021)
Subsidised concession fee per unit	$336 (2021)
TAFE Priority Training Program fee per unit	$263 (2021)
Overseas Online	N/A
Domestic Online	N/A

Please refer to the VET student fees price lists, eligibility criteria applies for subsidised funding. If you are unsure please call us on 13 27 86. The 2019 VET Student Loan Cap for this course is $10,528. VET Student Loans can be used to pay for all or part of an eligible student’s Tuition Fees. VET Student Loans is an Australian Government loan scheme to assist eligible students studying diploma level and above qualifications to pay their tuition fees. A VET Student Loan gives rise to a HELP debt that continues to be a debt due to the Commonwealth until it is paid. Please refer to VET Student Loan for details and eligibility.

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Before you apply, you will need to have a Unique Student Identifier (USI). If you do not have a USI, creating one is quick and easy. Simply visit usi.gov.au to create one. International students can apply for a USI once in Australia.

You can apply for this course by clicking the Apply Now button below. Should you require any assistance please contact our Student Advice team by calling 13 27 86.

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