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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

DOMESTICINTERNATIONAL
STUDY MODES

On-campus, RPL/RCC/Credit

DURATION

52 weeks - 52 weeks

AVAILABILITY

FULL COURSE COST

$15,335 (2020)

UNITS/CREDITS

28 units

CRICOS

ROC - 090984J, MKC - 090984J

JOB PROSPECTS

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).

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 - International

Duration: 52 weeks
Module 1 - Restaurant Service
SITHFAB016Provide advice on food
SITHFAB014Provide table service of food and beverage
SITHIND004Work effectively in hospitality service
Module 2 - Working Hygienically and Storing Stock
SITXINV001Receive and store stock
SITXFSA001Use hygienic practices for food safety
Module 3 - Bar Service
SITHFAB001Clean and tidy bar areas
SITHFAB003Operate a bar
Module 4 - Making Beverages
SITHFAB004Prepare and serve non-alcoholic beverages
SITHFAB005Prepare and serve espresso coffee
Module 5 - Source Legislative Hospitality Information
SITHFAB002Provide responsible service of alcohol
SITHIND002Source and use information on the hospitality industry
Module 6 - Process Financial Transactions
SITXFIN001Process financial transactions
Module 7 - Mixing Cocktails and Planning Events
SITEEVT005Plan in-house events or functions
SITHFAB010Prepare and serve cocktails
Module 8 - Working Safely, Compliance and Legislation Requirements
SITXWHS003Implement and monitor work health and safety practices
SITXGLC001Research and comply with regulatory requirements
Module 9 - Management Skills
BSBDIV501 Manage diversity in the workplace
BSBMGT517Manage operational plan
SITXCOM005Manage conflict
Module 10 - Quality Customer Service
SITXCCS008Develop and manage quality customer service practices
SITXCCS007Enhance customer service experiences
Module 11 - Managing Staff
SITXHRM002Roster staff
SITXHRM003Lead and manage people
Module 12 - Human Resource Management
SITXMGT002Establish and conduct business relationships
SITXMGT001Monitor work operations
Module 13 - Financial Practices
SITXFIN003Manage finances within a budget
SITXFIN002Interpret financial information
SITXFIN004Prepare and monitor budgets

Cookery, Restaurant and Bar Specialisation - International

Duration: 52 weeks
Module 1 - Working Safely, Compliance and Legislation Requirements
SITXWHS003Implement and monitor work health and safety practices
SITXGLC001Research and comply with regulatory requirements
Module 2 - Management Skills
SITXCOM005Manage conflict
BSBMGT517Manage operational plan
BSBDIV501 Manage diversity in the workplace
Module 3 - Quality Customer Service
SITXCCS007Enhance customer service experiences
SITXCCS008Develop and manage quality customer service practices
Module 4 - Managing Staff
SITXHRM002Roster staff
SITXHRM003Lead and manage people
Module 5 - Human Resource Management
SITXMGT002Establish and conduct business relationships
SITXMGT001Monitor work operations
Module 6 - Financial Practices
SITXFIN003Manage finances within a budget
SITXFIN004Prepare and monitor budgets
Module 7 - Hygiene, Cleaning and Safe Food Handling Practices
SITHKOP001Clean kitchen premises and equipment
SITXFSA001Use hygienic practices for food safety
Module 8 - Use Equipment to Prepare and Cook Food
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC007Prepare stocks, sauces and soups
Module 9 - Prepare and Present Appetisers, Salads and Sandwiches
SITHCCC003Prepare and present sandwiches
SITHCCC006Prepare appetisers and salads
Module 10 - Prepare and Present Fruit, Vegetable and Pasta Dishes
SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes
Module 11 - Restaurant Service
SITHIND004Work effectively in hospitality service
SITHFAB014Provide table service of food and beverage
SITHFAB016Provide advice on food
Module 12 - Responsible Service of Alcohol and Making Beverages
SITHFAB002Provide responsible service of alcohol
SITHFAB010Prepare and serve cocktails
SITHFAB004Prepare and serve non-alcoholic beverages
Module 13 - Prepare and Serve Espresso Coffee
SITHFAB005Prepare and serve espresso coffee

Online

2020 FebruaryOnline Available
2020 MarchOnline Available
2020 AprilOnline Available
2020 MayOnline Available
2020 JuneOnline Available
2020 JulyOnline Available
2020 AugustOnline Available
2020 SeptemberOnline Available
2020 OctoberOnline Available
2020 NovemberOnline 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 (International)$15,335 (2020)
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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