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.
Details
| Qualification Diploma of Hospitality Management |
| National course code SIT50416 |
| RTO Tactical Training Group - RTO Code: 91054 |
| Recognition Nationally Recognised Diploma - meets AQF standards (What's this?) |
| Duration 24 months to 3 years |
| Study mode Work-based |
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? (RPL)
Yes, skills and qualifications you already have may count towards your qualification.
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.
What support services are available?
Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:
- Academic and learning support
- Language, literacy and numeracy support
- External support and counselling services
- Peer networks
For more information please see the Allara Learning Participant Handbook.
We recommend that you read the Allara Learning Participant Handbook prior to enrolling with us.
What are the outcomes?
This course is accredited under the Australian Quality Training Framework (AQF), Australian Skills Quality Authority (ASQA).
Upon successful completion of this course, participants will receive a nationally recognised qualification, SIT50416 Diploma of Hospitality Management.
What are the course requirements?
English Language
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.
Computer and Internet
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.
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.
Course plan
Food safety supervision
Learn and develop the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses, including handling food safely during the storage, preparation, display, service and disposal of food, and identifying and controlling food hazards.
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
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This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
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Stock control management
Learn and develop the skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase. Gain the ability to process stock orders, maintain stock levels, manage stocktakes, maintain documents that relate to the administration of stock, and store stock (including perishable supplies) in optimum conditions to minimise losses and wastage, and avoid food contamination.
This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
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This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase.
Visit Training.gov.au for more details
This unit describes the performance outcomes, skills and knowledge required to process stock orders, maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents that relate to the administration of any type of stock.
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Manage quality customer services
Hospitality industry skills*
Variation to the course plan
*The unit of competency SITHIND004 Work effectively in hospitality service may be interchanged with any of the following units of competency as suited to the participant’s job role:
- SITHCCC020 Work effectively as a cook
- SITHKOP005 Coordinate cooking operations
This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks.
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People management
Learn and develop the skills and knowledge required to effectively lead, support and manage team members and their performance, and encourage their commitment to the organisation. This involves learning to communicate effectively as a workplace leader to promote team cohesion, including motivating, coaching and developing the team, and forming the bridge between management and team members.
Learn to manage diversity in the workplace by implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace. Gain the ability to effectively resolve complaints and disputes with customers and colleagues using effective conflict resolution techniques and communication skills.
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.
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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.
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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.
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This unit describes the skills and knowledge required to communicate effectively as a workplace leader, including understanding the context, choosing methods of communication to suit the audience, and following up.
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This unit defines skills, knowledge and outcomes required to use leadership to promote team cohesion. It includes motivating, mentoring, coaching and developing the team and forming the bridge between the management of the organisation and team members.
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This unit defines skills, knowledge and outcomes required to plan and supervise the performance of the team and develop team cohesion.
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Recruit and induct
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Roster staff
Learn and develop the skills and knowledge required to create, administer and communicate staff rosters, including the ability to plan rosters according to industrial provisions and operational efficiency requirements, and within wage budgets.
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.
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Staff performance and development
Manage and monitor WHS
Learn and develop the skills and knowledge required to implement and monitor predetermined work health and safety practices to ensure a safe workplace, including the ability coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records. Learn to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.
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.
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This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.
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Prepare, manage, and monitor budgets
Sustainability
Learn and develop the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices, and to implement improvements and monitor their effectiveness.
This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.
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Regulatory requirements
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Manage risk
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Business relationships
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Work operations and the operational plan
Learn and develop 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. Learn to oversee and monitor the quality of day-to-day work, including the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
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.
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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.
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Total Units: 28 (13 Core Units plus 15 Elective Units. Alternative elective options are available. Please contact us for information regarding the different elective options available. )
For more detailed information about this course structure please visit Training.gov.au
Fees
Subsidised Prices
Tactical Training Group - RTO Code: 91054
| Student Fee |
|
|---|---|
| Traineeship | $0 |
| Subsidised (First Qualification) | $3,750 |
| Subsidised (Second or Further Qualification) | $4,230 |
This training is subsidised by the NSW Government
Are you eligible for NSW government subsidised training under Smart and Skilled?
For information about eligibility, please visit Smart and Skilled - Are You Eligible?
Tactical Training Group - RTO Code: 91054
| Program | Student Fee (Non-concessional) |
Student Fee (Concessional) |
|---|---|---|
| User choice - Traineeships | $350 | $0 |
| Skilled Capital | $350 | $0 |
Skilled Capital is an ACT Government Training initiative, funded by the ACT and Australian Governments. For further information ,including eligibility requirements, please visit The Skilled Capital website page
User Choice is an ACT Government training initiative, funded by the ACT and Australian Governments. For further information, including eligibility requirements, please visit The Australian Apprenticeships (User Choice) website page
Tactical Training Group - RTO Code: 91054
| Program | Student Fee (Non-concessional) |
Student Fee (Concessional) |
|---|---|---|
| Higher Level Skills Program | $560.00 | $140.00 |
The Higher Level Skills program provides eligible individuals with access to a subsidised training place in selected certificate IV level or above qualifications, and priority skill sets. For more information, please visit lease visit the Queensland Government Higher Level Skills Program website page.
Non-subsidised Prices
| Full Fee* | $5,000 |
* Accreditation: Tactical Training Group - RTO 91054
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SIT50416 Diploma of Hospitality Management
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AQF
The AQF is Australia’s national quality assured framework of qualifications in the school, vocational education and training and higher education sectors. It is approved by all Australian governments. All AQF qualifications are quality assured through government accreditation processes. Education providers that issue AQF qualifications have been authorised to do so under law. For more information please visit the The Australian Qualifications Framework (AQF) website.