SIT50422 – Diploma of Hospitality Management – St Peters International College

Diploma of Hospitality Management

SIT50422 - Diploma of Hospitality Management

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 provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialization in accommodation services, cookery, food and beverage and gaming.

CRICOS CODE: 107898H

Total Course Fees

$12,500

Application Fee: $500 (non-refundable, excluded from total fees)

Non Tuition Fee: $0

Tuition Fee: $12,500

Course Duration

68 Weeks

Delivery will occur over an 68 Weeks period of full time study.

Where students successfully apply for credit and/or RPL the course duration will be shorten accordingly and adjustments made to any COE issued or remove it or add to course duration.

Entry/ Admission Requirements

Pre-Training Review (PTR):

Selection for enrolment in SPIC courses will be approved for applicants who meet the qualification selection criteria during the PTR prior to the confirmation of enrolment at SPIC. A satisfactory outcome of PTR with authorized SPIC Staff or representative will ensure applicants are placed in a suitable course with an appropriate training and assessment strategy, SPIC review applicants existing knowledge, skills, experience and qualifications. SPIC will then review this information in conjunction with other admission requirements below.

Age Requirements:

SPIC requires that all students must be 18 years of age or above at the commencement of the course.

Prior Achievement Requirements:

Basic Computer Skills
A good command of written English
Meet all Student Visa requirements, including:
- Year 12 academic education (or equivalent)

* Students with overseas qualifications will need to have level equivalency determined by the Department of Education, Skills and Employment, online applications here: Click here

LLN Requirements

The qualification has been analyzed to determine the Australian Core Skills Framework (ACSF) levels of Learning, Reading, Writing, Oral Communication and Numeracy. This is detailed in the Certificate IV in Business ACSF Profile.
Students entering this qualification will have their LLN skills compared to the ACSF levels of the course to determine if there are specific support requirements needed, and make a recommendation about the suitability of the student to enroll.
See the SPIC LLN Policy & Procedures for more details.

English Language Requirements:

All students entering this qualification must have the following minimum score of an internationally recognized English Language proficiency tests or equivalent in line with DHA recommendations

IELTS overall band of 6.0 or equivalent

Assessment Methods

Assessments will be conducted face to face which could include:
Direct observation – in a simulated classroom environment – usually role plays
Product based methods – these are generally reports, case studies, projects and presentations.
Questioning – written and verbal questioning is used for a number of assessment tasks.
A combination of the above methods.

Job Roles

Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:

Administration Officer
Sales Manager
Customer Service Manager
Personal Assistant

Course Delivery

Face to face at our Gold Coast Campus – 20 hours per week of classroom based training sessions
8 hours of self study including structured self-directed learning & completing assessment work started in class
Up to an hour per week of individual support if required

Units:

Prerequisite	SITXFSA005	Use hygienic practices for food safety
Prerequisite	SITHCCC027	Source and present information
Core	SITXCCS015	Enhance customer service experiences
Core	SITXCCS016	Develop and manage quality customer service practices
Core	SITXCOM010	Manage conflict
Core	SITXFIN009	Manage finances within a budget
Core	SITXFIN010	Prepare and monitor budgets
Core	SITXGLC002	Identify and manage legal risks and comply with law
Core	SITXHRM008	Roster staff
Core	SITXHRM009	Lead and manage people
Core	SITXMGT004	Monitor work operations
Core	SITXMGT005	Establish and conduct business relationships
Core	SITXWHS007	Implement and monitor work health and safety practices
Elective	SITHIND006	Source and use information on the hospitality industry
Elective	SITHCCC023*	Use food preparation equipment
Elective	SITHCCC026*	Package prepared foodstuffs
Elective	SITHCCC027*	Prepare dishes using basic methods of cookery
Elective	SITHCCC028*	Prepare appetisers and salads
Elective	SITHCCC029*	Prepare stocks, sauces and soups
Elective	SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes
Elective	SITHCCC031*	Prepare vegetarian and vegan dishes
Elective	SITHCCC035*	Prepare poultry dishes
Elective	SITHCCC036*	Prepare meat dishes
Elective	SITHCCC037*	Prepare seafood dishes
Elective	SITHCCC038*	Produce and serve food for buffets
Elective	SITHCCC040*	Prepare and serve cheese
Elective	SITHCCC043*	Work effectively as a cook
Elective	SITXFSA005	Use hygienic practices for food safety
Elective	SITXINV008	Control Stock

RTO No: 45063 I CRICOS No: 03559C

Diploma of Hospitality Management