SIT50422 Diploma of Hospitality and Management

CRICOS Course Code: 110578J

• 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
  11 core unit
  17 elective units




• Code	Unit Name	Type
  SITXFSA005	Use hygienic practices for food safety	(Elective)
  SITHIND006	Source and use information for the hospitality industry	(Elective)
  SITTTVL001	Access and interpret product information	(Elective)
  SITTTVL004	Sell tourism products and services	(Elective)
  SITXFSA006	Participate in safe food handling practices	(Elective)
  SITHACS009	Clean premises and equipment	(Elective)
  SITEEVT023	Plan in-house events	(Elective)
  SITXINV008	Control stock	(Elective)
  SITXINV007	Purchase Goods	(Elective)
  SITXCCS010	Provide Visitor Information	(Elective)
  SITXCOM010	Manage Conflict	(Core)
  SITXCCS015	Enhance customer service experiences	(Core)
  SITXFIN009	Manage finances within a budget	(Core)
  SITXMGT004	Monitior Work operations	(Core)
  SITXHRM008	Roster Staff	(Core)
  SITXHRM009	Lead and Manage people	(Core)
  SITXWHS007	Implement and monitor workhealth and safety practices	(Core)
  SITEEVT020	Source and use information on the Events Industry	(Elective)
  SITXCCS012	Provide lost and found services	(Elective)
  BSBFIN601	Manage organisational finances	(Elective)
  SITXMGT005	Establish and conduct business relationships	(Elective)
  SITXWHS008	Establish and maintain a work health and safety system	(Core)
  SITXCCS016	Develop and manage quality customer service practices	(Core)
  SITXHRM007	Coach others in job skills	(Elective)
  *SITHIND008	Work effectively in hospitality service	(Elective)
  SITXFIN010	Prepare and monitor budgets	(Core)
  SITXGLC002	Identify and manage legal risks and comply with Law	(Core)
  SITEEVT029	Research event industry trends and practices	(Elective)
  *Denotes the unit prescribed for work placement purpose. The allocated hours cover minimum of 36 complete food service periods: 20 hours per week over 10 weeks in an approved workplace. Work placement is scheduled in the last term of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.




• 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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