SIT50422 Diploma of Hospitality Management
CRICOS Course Code: 117821B
Quick Course Facts
Duration
93 weeks
Fees & Charges
Enrolment application fee: $AUD250.00
Student Tuition Fee: $AUD18,700.00
Materials Fee: $AUD1,750
Delivery Location
Theory Campus: Suite 8.01A, Level 8, 492 St Kilda Road, Melbourne
Practical Training Kitchen: G16, 18-38 Siddeley Street, Docklands, VIC 3008
Introduction
SIT50421 Diploma of Hospitality Management is a qualification that 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 provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, catering operations, clubs, coffee shops, motels, pubs, and cafés. This qualification allows for multiskilling and for specialization in accommodation services, cookery, food and beverage and gaming. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements & Prerequisites
Whilst there are no entry requirements specified in the training package, Blue Bird Institute applies the following course entry criteria:
• Applicants must be minimum 18 years of age at the time of course commencement;
• Demonstrate the attainment of at least ACSF level 3 by successful completion of Australian Year 12 qualification, or an AQF Level 3 qualification (delivered in English), or equivalent. Where a student has completed an academic qualification equivalent to Australian Year 12 but in a Language other than English, they will need to have attained a minimum IELTS score of 6.0 or PTE score of 50 or Certificate III in EAL, or equivalent.
Alternatively, students may demonstrate LLND levels by undertaking Blue Bird Institute’s ASCF LLND Assessments.
In addition, applicants:
• must provide their own laptop/notebook with internet access and MS Work and MS Excel installed;
• should have basic computer and MS Office skills (Word, Excel and Power Point);
• should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
Work Placement
Students must complete 48 service periods (192 hours) in an industry workplace and 2 service periods for work-based training (8 hours). Students will be placed by Blue Bird Institute into a workplace. The host employers will have entered into an agreement with the RTO for the provision of work placements. Blue Bird Institute Pathways students will have completed the SIT40521 Certificate IV in Kitchen Management
Completion Requirements
Achievement of 11 core units and 17 elective units is required. The course units of competency* are
| Unit Code | Unit Title |
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC043* | Work effectively as a cook |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITXINV006* | Receive, store and maintain stock |
| SITHKOP012* | Develop recipes for special dietary requirements |
| SITHKOP015* | Design and cost menus |
| BSBOPS502 | Manage business operational plans |
* Indicates units with practical or hands-on components.
Assessment
Assessment may involve a combination of written assignments, project tasks, and practical tasks.
Duration
This course is delivered full time over 93 weeks. Course structure will involve 61 weeks of scheduled classes, 10 weeks industry placement & work-based training and 22 weeks of breaks. Students who have completed the SIT40521 Certificate IV in Kitchen Management will complete the qualification in 22 weeks, which include 2 weeks of holidays. These students will need to complete the following 6 Units:
SITXCCS015 Enhance customer service experiences
SITXCCS016 Develop and manage quality customer service practices
SITXGLC002 Identify and manage legal risks and comply with law
SITXFIN010 Prepare and monitor budgets
SITXMGT005 Establish and conduct business relationships
BSBOPS502 Manage business operational plans
Students are advised to complete at least 5 hours of Structured Independent Learning per course week.
Resources & Facilities
Students will need to provide their own laptop with internet access. Facilities include an industry standard commercial training kitchen and a theory classroom.
Fees & Charges
Hospitality Pathways Students
Enrolment application fee: $AUD250.00
Student Tuition Fee: $AUD4,500.00
Materials Fee: $AUD500
Full Course Students
Enrolment application fee: $AUD250.00
Student Tuition Fee: $AUD18,700.00
Materials Fee: $AUD1,750
Fee Refund Policy
Students may access the Fee Refund Policy from the website’s Downloads Page.
Recognition of Prior Learning (RPL)
Students may apply for course credits, advanced standing or exemptions if they are able to provide evidence that demonstrates that they have attained competency. Competency may have been attained through formal and informal training, work experience and life experience. Students should consult with the RTO Manager before making an application.
National Recognition and Credit Transfer
A feature of Australia’s VET Quality Framework is national recognition. RTOs must accept the credentials issued by other RTOs. Blue Bird Institute shall ensure that all Certificates and Statements of Attainment issued by any other RTO are, once verified, accepted. Equally, credentials issued Blue Bird Institute will be recognised Australia wide under these arrangements.
Complaints & Appeals
Students may access the Complaints and Appeals policy through Blue Bird Institute’s website’s Downloads Page.