Diploma of Hospitality Management

SIT50416

Qualification Diploma of Hospitality Management
National course code SIT50416
Accreditation Tactical Training Group
Recognition Nationally Recognised Diploma - meets AQF standards (What's this?)
Duration Self paced, minimum of 12 months
Study mode On-site

Overview

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Who is this course for?

The SIT50416 Diploma of Hospitality Management course is designed for individuals seeking to gain the required knowledge and skills to perform in roles such a;

  • chef de cuisine
  • chef patissier
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef

This qualification is suitable for an Australian Apprenticeship pathway.

Entry requirements

There are no specific entry requirements for this qualification. It is strongly recommended that individuals undertake lower level qualifications, and / or gain industry experience prior to entering SIT50416 Diploma of Hospitality Management, however this is not mandatory.

Recognition of prior learning

Skills and qualifications you already have may count towards your qualification.

Find out more

Outcomes

This course is accredited under the Australian Quality Training Framework (AQTF), Australian Skills Quality Authority (ASQA).

Upon successful completion of this course, participants will receive a nationally recognised qualification, SIT50416 Diploma of Hospitality Management.

Course requirements

What you'll neeed.

In order to successfully enrol in this course, you must have a level of proficiency in written English, allowing you to engage in the course materials and content and ensuring you can undertake the variety of assessments.

In order to complete your training you may be required to conduct research and/or complete projects, case studies and assignments. Access to a computer, the internet and office software is advantageous.

Qualification pathways

Pathways from the qualification

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

Course details

Total Units: 28

13 Core Units plus 15 Elective Units

This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.

It applies to individuals who direct the work of others in teams of variable sizes. They may work with staff from different cultures, races, religions, generations, or other forms of difference in any industry context.

Core Unit | Code: BSBDIV501 Myskills

This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation’s productivity and profitability plans.

Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisation’s operational plan.

This unit applies to individuals who manage the work of others and operate within the parameters of a broader strategic and/or business plan.

Core Unit | Code: BSBMGT517 Myskills

This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations, and take responsibility for resolving complaints.

The unit applies to those who deal directly with customers on a daily basis and who operate independently or with limited guidance from others. It includes senior frontline sales personnel, supervisors and managers who use discretion and judgement to provide quality customer service experiences.

This includes individuals working in a range of tourism, travel, hospitality and events contexts.

Core Unit | Code: SITXCCS007 Myskills

This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service.

The unit applies to senior managers who operate independently, have responsibility for others and are responsible for making a range of operational and strategic decisions.

This includes individuals working in a range of tourism, travel, hospitality and event contexts and to any small, medium or large organisation.

Core Unit | Code: SITXCCS008 Myskills

This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.

The unit applies to all tourism, travel, hospitality and event sectors.

The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.

Core Unit | Code: SITXCOM005 Myskills

This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.

The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets.

This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.

It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.

Core Unit | Code: SITXFIN003 Myskills

This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.

The unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.

It applies to senior personnel who operate independently or with limited guidance from others and who are
responsible for making a range of financial management decisions.

Core Unit | Code: SITXFIN004 Myskills

This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance.

The unit applies to regulatory requirements for day-to-day business operations in all tourism, travel, hospitality and event sectors and to special requirements for one-off events.

It applies to senior personnel who operate independently or with limited guidance from others and who are
responsible for making a range of operational business and regulatory compliance decisions.

Core Unit | Code: SITXGLC001 Myskills

This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.

This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments.

It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers.

The unit applies to all tourism, travel, hospitality and event sectors.

Core Unit | Code: SITXHRM002 Myskills

This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.

The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers.

The unit applies to all tourism, travel, hospitality and event sectors.

Core Unit | Code: SITXHRM003 Myskills

This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.

The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.

Core Unit | Code: SITXMGT001 Myskills

This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high-level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements.

The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about
purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of
small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing
agreements.

Core Unit | Code: SITXMGT002 Myskills

This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.

The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.

It applies to those people who operate independently or with limited guidance from others. This includes
supervisors and departmental managers.

This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.

Core Unit | Code: SITXWHS003 Myskills

Elective Subjects

Accommodation services, Administration, Client and Customer Service, Commercial Cookery and Catering, Communication and Teamwork, Computer Operations and ICT Management, Finance, Food and Beverage, Food Safety , Gaming, Human Resource Management, Inventory, Kitchen Operations, Management and Leadership, Tourism Sales and Operations, Work Health and Safety, Working in Industry

For more detailed information about the course structure please visit Diploma of Hospitality Management SIT50416 at Training.gov.au

Exam information

Participants will be required to complete a range of assessment activities for each unit of competency which may include but is not limited to; written tests, workplace activities, case studies, projects, practical skills demonstrations and workplace observations.

Job roles

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

The following occupations relate to this qualification.

Chefs plan and organise the preparation and cooking of food in dining and catering establishments. Duties may include planning menus, ordering food supplies, and organising and advising staff on cooking procedures.

Chefs Patissier are qualified chefs who specialise in patisserie and undertake a supervisory/team leading role in a patisserie or pastry kitchen. They may work in a patisserie, restaurant, catering company, resort or hotel.

Motel Managers plan, supervise and control the operations of a hotel or motel, including food and beverage services, guest services, maintenance, staff development, and sales and marketing.

Restaurant Managers are responsible for all front of house activities in a restaurant, including serving clients as well as supervising staff. They are also responsible for developing customer service strategies, staff hiring and training, and budget control.

Sous Chefs are qualified chefs who operate as the second-in-charge in the kitchen, taking supervisory and management roles.

Industry

The following industries relate to this qualification.

This sector covers the provision of food and beverages to customers. It also includes attendant services in gambling facilities. For qualifications relating to the accommodation aspects of the hospitality industry, use the heading Accommodation.

This sector covers the provision of personal care services. For qualifications relating to this sector, use the headings Beauty, Floristry, Hairdressing, Funeral Services, Laundry and Dry Cleaning, Retail Services, Hospitality, or Tourism.

This sector covers the provision of accommodation for visitors in hotels, motels, units and caravan parks.

Subsidised training

We offer subsidised training in the following highlighted states and territories

ACT
 NSW
NT
 QLD
SA
TAS
VIC
WA

Employer incentives

Your investment in skilling your staff through training may also bring with it a number of State and Australian Government financial incentives.

Financial incentives you may be eligible for include:

  • Australian Government standard Commencement and Completion Incentives ranging from $750
    to over $4,000
  • Training award pay rates (if required)
  • Exemption or rebates from payroll tax (where applicable)
  • Exemption of apprentice’s wages from workers compensation premium calculations (NSW apprentices)
  • Extra incentives to assist in the employment of under-represented groups such as
  • Apprentices or trainees with a disability, mature age, school-based and Indigenous
    Australians
  • A number of extra incentives which are available for certain areas or qualifications

Note Incentives are dependent on meeting eligibility criteria.

Contact Allara Leaning on 1300 772 724 to discuss your eligibility for incentives.

Fees

NSW
Course Category 1st Qualification 2nd Qualification Apprenticeship/Traineeship Concession
Diploma of Hospitality Management SIT50416 $3750 $4230 $1000 $N/A
Queensland
Program Category Non-Concessional Concessional School Based
Traineeships – User Choice $1.60 / nominal hour $0.64 / nominal hour Nil
Apprenticeships (Per Year) – User Choice $1.60 / nominal hour $0.64 / nominal hour Nil
Certificate 3 Guarantee $2.00 per unit $1.00 per unit N/A
Higher Level Skills Program $2.00 per unit $1.00 per unit N/A

Recognition of prior learning (RPL)

Fees for RPL applications are calculated on a case by case basis and may be reduced due to credit transfer. The base price for RPL applications is:

  • Certificate II to Certificate IV qualifications $1,500^
  • Diploma to Advanced Diploma qualifications $2,000^

Contact us

Call 1300 772 724 or enquire onlineat www.allaralearning.com.au

Enquire Now
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