SIT50416 DIPLOMA OF HOSPITALITY AND MANAGEMENT

CRICOS CODE: 098086A

• Course Description

  
  
  

  This course is designed for candidates looking to advance their career within the business services sector, specially who wish to work as a Banquet or function manager, Front office manager, Bar or Club manager, Kitchen or hospitality manager, Motel manager, Executive housekeeper, Sous Chef, Restaurant manager.

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• Course Entry Requirements

  
  

  Must be 18 years of age on commencement.
  Academic Requirement:
  Successful completion of Year 12 or equivalent and /or above.
  Pre-Training analysis might be required.
  English Language (International Students):
  IELTS 5.5 or higher with a minimum score of 5.0 in each band Or
  Equivalent (e.g. EAL/ESL, ISLPR, CSWE etc.) English language test scores; or assessed as equivalent




• Course structure

  
  

  Total number of units is 28
  13 core unit
  15 elective units




• Code	Unit Name	Type
  SITXCCS007	Enhance customer service experience	Core
  SITXCOM005 Manage conflict	Manage conflict	Core
  SITXHRM003	Lead and manage people	Core
  SITXWHS003	Implement and monitor work health and safety practices	Core
  SITXMGT001	Monitor work operations	Core
  SITXFSA001	Use hygienic practices for food safety	Elective
  BSBDIV501	Manage diversity in the workplace	Core
  SITXFIN003	Manage finances within a budget	Core
  SITXCCS008	Develop and manage quality customer service practices	Core
  SITXFIN004	Prepare and monitor budgets	Core
  SITXWHS002	Identify hazards, assess and control safety risks	Elective
  SITXHRM002	Roster staff	Core
  BSBSUS401	Implement and monitor environmentally sustainable work practices	Elective
  SITXFSA002	Participate in safe food handling practices	Elective
  SITXINV002	Maintain the quality of perishable items	Elective
  SITXCCS002	Provide visitor information	Elective
  SITXGLC001	Research and comply with regulatory requirements	Core
  SITXHRM001	Coach others in job skills	Elective
  BSBMGT517	Manage operational plan	Core
  SITXMGT002	Establish and conduct business relationships	Core
  BSBADM502	Manage meetings	Elective
  BSBCMM401	Make a presentation	Elective
  BSBSUS501	Develop workplace policy and procedures for sustainability	Elective
  BSBMGT516	Facilitate continuous improvement	Elective
  SITHKOP005	Coordinate cooking operations	Elective
  BSBEBU501	Investigate and design e‐business solutions	Elective
  BSBRSK501	Manage risk	Elective
  BSBWOR501	Manage personal work priorities and professional development	Elective




• Course Duration

  
  

  This qualification is delivered over a period of one year.

  
  • 78 Weeks (including holidays)
  • 60 contact weeks




• Mode of Delivery

  
  

  • Classroom based delivery (face – to – face)

  • Attend 20 hours per face – to – face full time study.

  • face – to – face delivery includes lecture, group activities, and pair work and class presentations




• Assessment Methods

  
  

  • Combination of assessment tasks such as case studies, group tasks, written tasks, report and easy writing, work placement, presentation and practical demonstration.

  • Competency based assessment

  • *Work placement component of 80 hours




• Course fees

  
  

  Tuition Fee: $18,000 ($3,000 per Term)

  Application fees: $200 * Non-Refundable

  Material Fees: $100 Per term

• Campus Delivered (according to PRISMS)

  
  

  Mascot, Bondi, Darwin

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