SIT50416 - Diploma of Hospitality Management
If you would like to join one of the fastest growing industries in Australia, the Diploma of Hospitality Management is for you. This qualification offers the opportunity to develop a broad range of skills, be confident in operating independently, have responsibility for others and make operational business decisions
On-campus, RPL/RCC/Credit
52 weeks - 52 weeks
28 units
ROC - 090984J, MKC - 090984J
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).
Restaurant and Bar Specialisation - International
Duration: 52 weeksModule 1 - Restaurant Service
SITHFAB016 | Provide advice on food |
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 Hospitality Information
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
SITEEVT005 | Plan in-house events or functions |
SITHFAB010 | Prepare and serve cocktails |
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 |
BSBMGT517 | Manage operational plan |
SITXCOM005 | Manage conflict |
Module 10 - Quality Customer Service
SITXCCS008 | Develop and manage quality customer service practices |
SITXCCS007 | Enhance customer service experiences |
Module 11 - Managing Staff
SITXHRM002 | Roster staff |
SITXHRM003 | Lead and manage people |
Module 12 - Human Resource Management
SITXMGT002 | Establish and conduct business relationships |
SITXMGT001 | Monitor work operations |
Module 13 - Financial Practices
SITXFIN003 | Manage finances within a budget |
SITXFIN002 | Interpret financial information |
SITXFIN004 | Prepare and monitor budgets |
Cookery, Restaurant and Bar Specialisation - International
Duration: 52 weeksModule 1 - Working Safely, Compliance and Legislation Requirements
SITXWHS003 | Implement and monitor work health and safety practices |
SITXGLC001 | Research and comply with regulatory requirements |
Module 2 - Management Skills
SITXCOM005 | Manage conflict |
BSBMGT517 | Manage operational plan |
BSBDIV501 | Manage diversity in the workplace |
Module 3 - Quality Customer Service
SITXCCS007 | Enhance customer service experiences |
SITXCCS008 | Develop and manage quality customer service practices |
Module 4 - Managing Staff
SITXHRM002 | Roster staff |
SITXHRM003 | Lead and manage people |
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
SITHCCC003 | Prepare and present sandwiches |
SITHCCC006 | Prepare appetisers and salads |
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 |
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.
Fee for service (International) | N/A |
We offer a range of scholarships to support international students and encourage you to apply for one that's right for you.
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You can apply to study this course by clicking the Apply Now button below. Should you require any assistance please email the International Enquiries team - int-enquiries@cqu.edu.au.
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